hen you step into Aureole today, it's hard to imagine that the serene dining room in this turn of-the-century brownstone once housed the American food revolution. But in 1988, the startling juxtaposition of Charlie Palmer's unabashed, energetic cooking set against Aureole's quiet sophistication made for thrilling times.
Today, Palmer's signature Progressive American cuisine continues to dazzle under the kitchen leadership of Executive Chef Christopher Lee. The sharply focused flavors, inspired by the seasons and farm-fresh ingredients, are supported by over 600 American and European wines, with a concentration on white and red Burgundies. Warmed by diffused natural light and golden lamp glow, the artful Aureole remains one of Manhattan's most sophisticated dining destinations.