Sneak Peeks: The New Bryant Park Aureole - NBC New York

Sneak Peeks: The New Bryant Park Aureole



    Sneak Peeks: The New Bryant Park Aureole
    The bar room.

    Bryant Park: Yesterday afternoon Charlie Palmer, his PR and design team, and chef Christopher Lee gave a tour of the new location of Aureole, located at One Bryant Park. Though there is a lot of work that still needs to be done, the place should be ready to go when they launch their first set of preview parties next week, and when they open to the public (hopefully) at the end of the month. They're now taking reservations for the month of July at 212-319-1660. Here's how it breaks down.

    The restaurant is divided into a bar (18 seats), a bar room overlooked by a giant wine mezzanine (64 seats) a dining room (56 seats), a private event space (60 seats), and an outdoor seating area in the alley between 42nd and 43rd Streets (13 seats). Lee will offer up a menu of snacks at the bar, an a la carte bar room menu, and a prix fixe dinner menu for the dining room. While he and his team have been working for five months to create the menu, it shouldn't be too much different from what's currently served at Aureole—or from what Lee was doing back at Gilt. Things to look forward to: pork belly and pastrami sliders, sashimi, ceviche, and and lobster tail paired with pork belly. Today, the first day the stoves were turned on after getting gas, dozens of chefs worked frantically to practice for next week.

    The space itself, designed by Adam Tihany (La Fonda del Sol, Daniel) is billed as being a "throwback to the townhouse intimacy of the original Aureole," but it in fact quite a departure from the old UES space. It's bright, it's open, it's modern, and it definitely has the feel that it's in a shiny new office building (Bank of America). One highlight: that mezzanine above will be temp controlled and will hold 3,500 of the restaurant's 15,000 bottles of wine. Stay tuned for more once the restaurant enters preview mode.

    For now, a look at an early draft of their dining room menu:
    Yellow Fin Tuna Tartare
    Daikon Radish, Nori Toast Points, Aji Amarillo, Miso Sake Dressing

    Artichoke Ravioli
    Louisiana Crayfish, Black Olive Oil, Andouille Sausage, White Wine Caper Sauce

    Diver Sea Scallop “Sandwich”
    Seared Foie Gras, Sugar Snap Peas, Passion Fruit, Chives

    Japanese Madai Snapper Ceviche
    Summer Melons, Hearts of Peach Palm, Cucumber, Avocado, Prosciutto di Parma

    Crispy Soft Shell Blue Crab
    Belgium Endive, Granny Smith Apple, Smoked Paprika, “Sauce Rémoulade”

    Local Heirloom Tomatoes
    Sheep’s Milk Ricotta Cheese Gelato, Haricot Vert, Petite Lettuces, Pine Nut Crumble

    Grilled Foie Gras
    Maine Blueberries, Corn Bread, Pickled Jalapenos, Macadamia Nuts

    Chilled Sweet Yellow Corn Soup
    American Caviar, Vidalia Onions, Lemon Citrus, Ancho Chile Oil

    Dining Room Dinner 2nd Course

    Crispy Black Sea Bass
    French White Asparagus, Smoked Yellow Tomato, Endive, Watermelon, Basil Vinaigrette

    West Coast Halibut
    Smoked Bacon, Baby Leeks, Haricot Vert, Preserve Lemon, Razor Clam Broth

    Olive Oil Poach Alaskan King Salmon
    Heirloom Cherry Tomatoes, Quinoa, Watercress, Fava Beans, Warm Pomegranate Vinaigrette

    Canadian Lobster Tail vs. Berkshire Pork Belly
    Summer Squash, Porcini Mushrooms, Cape Goose Berries, Jura Wine, Almond Emulsion

    Label Rouge Poularde
    Sweet Yellow Corn, Black Beluga Lentils, Baby Romaine, Smoked ham Hock, Foie Gras Jus

    Veal Tenderloin and Sweetbreads
    Wild Asparagus, Charred Onion, Georgia Peaches, Pickled Ramps, Lovage Veal Jus

    21 Day Aged Beef Rib Eye
    Chanterelle Mushrooms, Green Asparagus, Potato Puree, Tarragon Mustard Beef Jus

    Australian Rack of Lamb
    English Peas & Carrots, Cipollini Onions, Medjool Dates, Almonds, Vadouvan Devonshire Cream

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