Cuisine:

• American
• Others
• French
• Contemporary

Aureole Description:
Sure enough, the wine here is the attraction. But how can you handle 60,000 bottles of the precious elixir? Building a tower---42 feet of glass and steel storing 10,000 bottles---was the solution of restaurant designer Adam Tihany who, upon the request of Charlie Palmer (of Aureole New York fame), created a restaurant for the century. The centerpiece of this modern-age, sleek-and-chic black, white and metallic gastronomic temple is this monument dedicated to the glory of wine. The main room, the more intimate Swan court overlooking a fountain and a pond and the three private rooms can seat 300 diners. A full house of hungry patrons represents quite an undertaking for executive chef Vincent Pouessel and his team. He succeeds in maintaining the refinements at the expected level for such a prestigious name, even for so many guests. This appears in the celebration menu of great American food, a prix-fixe offering composed of seven courses starting with a duo of ahi---tartare over pear chutney and seared tataki with ginger cilantro. Next is three-cheese ravioli with Dungeness crab, simply grilled escolar and Sonoma squab Rossini with seared foie gras, followed by a beef duo---seared filet mignon and shepherd's pie. Take a breath before the tasting of American cheeses presented with cinnamon-swirled brioche, and finish with the autumn pear tarte Tatin with chocolate fondue. Those who aren't willing to commit to a long meal should fear not, as a more casual experience can be had here as well, with selections from a small-plates menu. This festive menu, available at the bar and in the main dining room, includes sliders, and tasting portions of scallop ceviche with crispy shallots in a Serrano vinaigrette. Main courses include Mediterranean sea bass in an artichoke and tomato escabeche and Dover sole, served with crisp, smoky bacon in a rich tarragon brown butter. For the finale, pastry chef extraordinaire Megan Romano offers eleven beautiful desserts, including a Black Mission fig with a ricotta cheesecake tart and maple-fig ice cream, and pistachio crème caramel with a fudge brownie. Wines can be paired with individual dishes, but if you wish to make your own selection, don't expect to peruse the wine list, at least in the traditional form. An electronic slate brought to your table will, at the touch of your fingers, converse with you even if you are not wine-savvy.


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