Adam Platt on Aureole; Where to Find Olive-Oil Cake

Photo: Hannah Whitaker

In the magazine this week, Adam Platt dismisses the new Aureole with a single star as “the more ambitious food … seems to be frozen stubbornly in the Charlie Palmer heyday of fruit-flavored entrées and too much foie gras.” Rob Patronite and Robin Raisfeld catch a Greenmarket buzz over Concord grapes, which Otto pastry chef Meredith Kurtzman blends into a sorbet with ground fennel seeds. Rob and Robin also spy a welcome trend in coffee-shop cuisine: house-made olive-oil cake. The Foodievent of the week is the New York City Wine & Food Festival from October 8 through 11. And we’re equally anxious for this week’s openings: the Crosby Bar, Henry Public, and the Breslin Bar & Dining Room, which could start frying English breakfasts next week.