Aureole New York. Established on New York City’s Upper East Side by Charlie Palmer in 1988, Aureole moves to its exciting new location in the landmark building at One Bryant Park this spring. Long-time Palmer collaborator Adam D. Tihany, with previous projects including Aureole in Las Vegas (with the world-renowned wine tower and wine angels) and Charlie Palmer at The Joule in Dallas, conceived the restaurant’s new space. Design highlights include a semi-cylindrical glass wine mezzanine and two palettes of silver and gold tones throughout. Rich textures embody each area – casual Café Bar, and Private and Fine Dining rooms – creating and continuing the intimate ambiance Aureole is known for, while also reflecting the density of the celebrated restaurants new surroundings.  The combination of Tihany's signature wine features and upscale bespoke finishes, along with Palmer’s famous progressive American cooking and trademark eclectic wine program, will certainly dazzle.

Upon entering the inviting Café Bar, guests first view the remarkable geometry of the steel and glass wine mezzanine – the heartbeat of the restaurant.  The functional wine mezzanine gracefully extends over the seating and stores up to 4,500 bottles, back lit thus giving the glass enclosure a unique glow.  The stone floor and surrounding curtain wall give the Café Bar an open and lofty feeling, while the rich textiles of the bordering roman shades impart a sense of intimacy. In the fine dining room, a ceiling of alternately polished oak and textured fabric panels serves as an orderly contrast to the abstract, circular patterned carpet below.  Consistent with the fundamental idea of radiance, light plays a key role in the design of the private dining, with bespoke sculptural back-lit flame sconces wrapping the room and creating a repetitive warm glow.  Behind these elegant sconces, walls are rhythmically composed of etched silk mirror and silver plated wall covering. 

Noteworthy is the specially commissioned black and white photographic art installation by Bram Tihany, featured throughout the restaurant.  Using innovative and advanced digital and photographic processes, Tihany constructed a computerized sculpture as a tribute to the toast and to Dionysus tradition.  The final result is a series of unique images, perfectly suited to a restaurant that boasts a wine mezzanine housing an award-winning selection.