The creation of a well-respected gastronomic icon, Charlie Palmer, Aureole Restaurant in Las Vegas is a true reflection of the East Coast elegance of the renowned New York restaurant with a gaudy theatricality that perfectly suits its new local on the Strip. Adam Tihany, a legendary designer in charge of the design scheme gives an impressive backdrop of the seasonal and crafty culinary creations of Vincent Pouessel, the executive Chef who has an aptitude for channeling Palmer’s personal brand of uniquely Progressive American cuisine.
A gamut of seasonal a la carte, Prix-fixe menu options, and an overwhelming wine collection of over 40,000 bottles, this restaurant sets up an ambience ripe for a gradual appreciation of a true epicurean creativity. Each of the restaurant’s dining space creates its own stage for true connoisseur exhibitions. Aureole Restaurant’s main dining space extends outward in a well-lit spacious welcome adorned with dark wood, and blue and red accents joining together in a perfect arithmetical accord. The second dining room, known as Swan court reflects New York opera outings and its elegance.
The well-lit dining room has unique sitting spaces whereby majority of the tables and circular-shaped booths are privy to individual verandas, giving diners the added extravagance of enjoying drinks as well as company while watching the graceful swans as they move up and down in their outdoor pond. Contrary to most restaurants, Aureole has a private dining space with movable walls that act like Japanese screens and can allow people to use the rest of the restaurant when holding parties, or create an altogether private intimate affair depending on the fads.
Probably the most breathtaking of this restaurant’s design aspects is the much-admired wine tower – a 42ft pillar made of steel and glass and filled with over 10000 bottles of wine that would protrude spectacularly into the air like a contemporary obelisk.
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