Aureole: Aging upper crust types are pretty much everywhere at Aureole, flashing their snazzy golf socks and knocking back a scotch or two in winter, gin and tonic in summer. Just knowing that this joint skyrocketed restaurateur Charlie Palmer to success, you can’t help but wonder how the crap that happened. They’ve been calling the cuisine "progressive American" for years, but by today’s standards, it’s more like continental comfort food. The entire menu is seasonal, so there’s no point making note of any particular dish, but the cocktails are reliable (it does take more to get the old ones tanked). You may gravitate toward the aptly named Riviera (we'll guess like the place in Vegas not France), since, ahem, its name seems to describe the crowd. It’s a mix of Dubonnet red, Grand Marnier, blood orange juice, and lime, served in a martini glass. Just don’t spill any on your Dooney & Bourke bag. |
