Chef Chris Lees Aureole may be new, but the parallel-tasting concept there is an idea that Charlie [Palmer] had for a very long time, says Lee. Plating two dishes on a single platter lets diners try a chefs menu without committing to an assault of courses and hours in the restaurant a strategy that made sense in this area with pre-theater. Lee reduced eight courses to four by playing up a theme, protein, or ingredient in each. Here, he combines a scallop and foie gras with yellow and white peaches, respectively. Move your mouse over the image to get Lees take on the dish.