THIS RESTAURANT HAS CHANGED LOCATIONS Aureole

THIS RESTAURANT HAS CHANGED LOCATIONS Aureole Restaurant Review:

THIS ESTABLISHMENT HAS CHANGED LOCATIONS Charlie Palmer's Aureole formula---modern and elegant food with a smartly appointed Adam Tihany designed room to match---has been copied by countless other restaurateurs. But this all-American original has not lost its magnificence or magic. The historic brownstone (once home to Orson Welles) is cozy and attractive without taking too much attention away from the dining experience. Executive chef Christopher Lee (late of Gilt), who took the reins from Tony Aiazzi in late 2008, puts his avant-garde spin on a menu that emphasizes seasonal fare. Glazed sweetbreads are accompanied by a savory almond froth. There’s a luscious three-cheese ravioli with country ham, sage and toasted pine nuts and Swiss chard. The tuna tartare Arabesque takes a spicy tact with a muse of charred eggplant purée, preserved lemon and spicy mint oil. Butter-roasted Maine lobster and a savory corn and chanterelle pudding make fine partners. The list of can't-miss dishes is long, right down to Rachel Lansang-Hidalgo's classic desserts that have the Palmer stamp on them---milk chocolate mousse and peanut butter crunch, sticky toffee pudding and a Honeycrisp apple tarte Tatin with brown sugar ice cream. The distinguished wine list mixes American and European vintages in all price ranges. Come on a Monday and it's no coincidence the restaurant is flooded with foodies; it's industry night and $45 buys five courses that give waiters, winemakers and those in the food world a taste of the original Aureole before it moves to a new location in 2009.