After more than 10 years in an Upper East Side brownstone, chef Charlie Palmer's Aureole moved to a new location between Bryant Park and Times Square, a site that debuted to the public yesterday and will host a grand opening gala with Citymeals-on-Wheels on September 15. With more than double the capacity of the old space—up from 95 seats to 209—the restaurant now offers a private dining area, a casual bar room, an enclosed main dining section, and seasonal seating outside. Located inside the newly constructed Bank of America Tower, Palmer's progressive American eatery has a modern interior design from Adam Tihany to match its surroundings.
Separate from the main dining section, the bar area is designed to be a little informal—and a bit boisterous—serving a less expensive menu of snacks and a la carte fare in a brightly lit setting. Views of 42nd Street can be seen through double-height windows, and leather seating is found at the 18-seat bar and at walnut-topped tables for 64. Adding to the modern aesthetic are backlit etched glass, columns clad in oak, a dramatic spiral chandelier, and a 40-foot-long glass-enclosed mezzanine that houses part of the restaurant's extensive wine collection.
In the rear of the venue is the main dining room. Here, the shift to a dark brown color scheme and a lower ceiling height are intended to give the 56-seat space an intimate feel. Smaller chandeliers made from acrylic tiles light this area, while a custom carpet in shades of burgundy and brown matches the brown leather chairs. Similar in style is the private dining room, which sits away from the main area and can seat 60 or hold 150 for receptions. During the warmer months, Aureole will offer 13 outdoor seats in Anita's Way, a covered breezeway that extends from 42nd to 43rd Street and leads to the Henry Miller Theater.
At the kitchen's helm is executive chef Christopher Lee, noted for his work at Gilt, who worked closely with Palmer to conceive a menu that includes heirloom tomato gazpacho and diver sea scallop sandwiches dished out in the bar room, and artichoke ravioli and Australian rack of lamb served in the dining room. Pastry chef Jennifer Yee, another Gilt alum, creates items like cherry brioche panzanella and dark chocolate torte for dessert.
