Charlie Palmer's renowned New York Aureole enjoys a reputation as being one of the finest restaurants in the United States. It is consistently rated number one in New York for American Cuisine by the Zagat restaurant survey. Palmer, who was honored as "Best Chef" in New York by the James Beard Foundation in 1997, is opening an Aureole at Mandalay Bay, which will mirror the fine dining experience offered at his New York flagship. A menu of seasonal American dishes made with only the freshest ingredients will be prepared by Chefs Joe & Megan Romano, a husband and wife chef team who have worked for Palmer for almost a decade. While the menu and polished professional wait service will
match New York's, the interior of the restaurant will be markedly different.
Pre-eminent international restaurant designer Adam Tihany is creating a sophisticated and luxurious contemporary restaurant - as per Palmer's directive, it will be "an Aureole for the next millennium." One ingenious Tihany
design feature is a four-story wine tower - the first-of-a-kind in the world.
Wine stewards will strap on harnesses and be hoisted up the tower to make their selections from this "Cellar in the Sky." The wine, too, will be an impressive aspect of the restaurant. Palmer has secured a substantial collection of rare French and American wines from a private collector to add to a comprehensive wine list featuring selections from around the world.