BEST CONTEMPORARY ON THE UPPER EAST SIDE
This brownstone on the Upper East Side, once home to Orson Welles, remains one of New York's most elegant and celebrated restaurants. Owner Charlie Palmer, who graduated from the Culinary Institute of America and opened Aureole at the young age of 28, has written four cookbooks, won a James Beard award for Best Chef: New York, and has expanded his business to include multiple restaurants and hotels across the country. (He no longer cooks here.) The two floors of dining space have special occasion written all over them while remaining grounded and unfussy. Starters on executive chef Tony Aiazzi's seasonal prix fixe menu may include the likes of three-cheese ravioli or the charcuterie selection, which includes house-made terrines and sausages. Entrées feature creative, contemporary renditions of fine-dining classics such as butter-roasted Maine lobster and thymeroasted beef filet with black pepper and horseradish gnocchi. Impressively, there's also an entire vegetarian tasting menu. Skipping dessert should not be considered, with finishing touches such as maple and sweet corn flan and caramelized mission fig upside-down cake. Reservations required. Full bar with extensive, renowned wine list. Serving dinner Mon-Sat. Closed Sun.
Where the Locals Eat Rating
Top 100 Restaurant, New York City
"Nestled in a sophisticated brownstone on Manhattan's Upper Eastside, Aureole is recognized worldwide as an ultimate destination for fine American food, including induction into the prestigious Relais Gourmands, the association of restaurants recognized by Relais and Chateaux for world-class dining. ... The Cornerstone of fine American dining, Aureole received accolades from both diners and the media for Chef Charlie Palmer's signature progressive American cuisine. Today the sharply focused flavors of Executive Chef Tony Aiazzi elegant menu continues to draw rave reviews showcasing the best of the season."
– Aureole website
"Aureole is one of the city's most popular and revered restaurants. ... After 13 years as the executive chef at Aureole, Charlie Palmer, the owner, passed the baton. ... The menu is lighter and more international, with hidden pockets of unabashed richness here and there."
—The New York Times
"The refined atmosphere of the bi-level dining room goes hand in hand with the prestigious neighborhood. ... Artisanal food items and products from small local farms form the basis of what the restaurant bills as "progressive American" cuisine."
—Michelin New York City
"Your favorite foods prepared with big, easy-to-discern flavors and spices, in comforting combinations."
—New York magazine
"You get culinary grace and gusto at Aureole."
—Crain's New York Business
How others rate Aureole
Michelin Guide 2008
* (Very Good Restaurant in Category)The New York Times
** (Very Good)
Top Pick
Zagat 2008
27 Food Rating (Extraordinary to Perfection)
New York magazine
Critics' Pick