Grub Street

We skipped yesterday’s press tour of Aureole’s new space in the Bank of America Tower, but reps kindly sent over this inside look. When the restaurant reopens at One Bryant Park in late June (reservations for July are now being accepted at 212-319-1660), it’ll be divided into the 64-seat bar room you see here (that’s a glass-enclosed “wine mezzanine” atop it), a 54-seat dining room, a 60-seat private dining room, and just for good measure there’s terrace seating on a pedestrian walkway connecting 42nd and 43rd Streets. Designer Adam D. Tihany is said to be going for “townhouse intimacy” via dark carpeting, brown leather chairs, and brown roman shades in the dining room; however, by the looks of this photo and the ones Eater and Food Writer's Diary snapped during the press tour, this is a much sleeker reincarnation. If this all seems familiar, you might be thinking of Le Cirque’s rebirth in the Bloomberg building — Tihany designed that space also, with a similar amount of seats. Here’s hoping Aureole doesn’t have the rocky reboot that Le Cirque did. One big difference: Charlie Palmer switched his chef before the move, and Christopher Lee should be able to hit the ground running. His “menu concepts” (subject to change) are below. Note that during the soft launch, food will be 15 percent off until the grand opening on September 15.

Dining Room Dinner - 1st Course
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

Bar Room Dinner Menu 1st Course
Heirloom Tomato Gazpacho
Canadian Lobster / Avocado / Baby Basils

Foie Gras Torchon
Wild Strawberries / Anise Hyssop / Pistachio / Brioche

Diver Sea Scallop “Sandwich”
Sugar Snap Peas / Passion Fruit / Chives

Crispy Soft Shell Blue Crab
Belgium Endive / Granny Smith Apple / Sauce Rémoulade

Pasta Garganelli
Heirloom Cherry Tomatoes / Fresh Mozzarella / Prosciutto di Parma

Yellow Fin Tuna Tartare
Diakon Radish / Nori Toast Points / Miso Sake Dressing

“House Made” Charcuterie
Onion Marmalade / Pickle Vegetables / Country Bread

Farmed Baby Green Salad
Blue Cheese / Summer Vegetables / White Balsamic Dressing

2nd Course
“Aureole” Grilled Burger
Smoked bacon, Vermont White Cheddar, Creamy Pickled Ramp Dressing

Wild Striped Bass
White Asparagus / Smoked Yellow Tomato / Watermelon

Free Range Chicken
Black Beluga Lentils / Baby Romaine / Smoked Ham Hock / Chicken Jus

Scottish Organic Salmon
Heirloom Cherry Tomatoes / Fava Beans / Pomegranate Vinaigrette

Whole Roasted Branzini
Artichokes / Capers / Black Olive / Piquillo Peppers / Anchovies

Berkshire Pork Chop
Porcini Mushrooms / Summer Squash / Peaches / Picked Ramp Pork Jus

West Coast Halibut
Sweet Yellow Corn / Potato Gnocchi / Sugar Snap Peas / Basil Pesto

NY Strip Loin
Green Asparagus / Potato Puree / Tarragon Mustard Beef Jus