A Taste Of Aureole At The Knick
A Taste Of Aureole At The Knick
Aureole And Its Legacy
A glittering light in New York’s fine dining Empyrean for more than 30 years, Charlie Palmer’s legendary Aureole earned him 13 Michelin stars, two James Beard awards and the unwavering fidelity of connoisseurs of progressive American cuisine, classically prepared according to European techniques.
Chef Palmer closed Aureole in 2020, but Charlie Palmer at The Knick, with its elegant fourth-floor dining room overlooking Times Square, has become an iconic dining establishment in its own right, where longtime fans of Palmer gather to enjoy his cuisine once again and those new to his work have a culinary experience that makes them instantly fall in love.
This spring, for three nights only (April 6th, 7th, and 8th), we’re invite you to a celebration of Aureole, with Taste of Aureole at The Knick, featuring a 5-course menu and sommelier-selected wine pairings with dishes by some of Aureole’s most notable chef alumni, including founder Charlie Palmer.
Our Guest Chefs
At A Taste of Aureole at The Knick, Palmer reunites with the visionaries from the Aureole kitchens that have gone on to helm some of the most respected restaurants in the world as they earned their own accolades including Michelin Stars and James Beard Awards (JBA). Guest chefs include:
Dante Boccuzzi, who began his career at Aureole after graduating from the Culinary Institute of America in 1991, before working his way up the kitchen ranks in restaurants all over the world and returning as Aureole’s executive chef in 2002 to lead the restaurant to its first Michelin Star. Today, Boccuzzi heads a restaurant dynasty in his home state of Ohio.
Christopher Engle who grew up in a small town outside of Frankfurt and is currently the executive chef of Café Sabarsky at the Neue Gallerie. Engle’s work-of-art-cooking has earned Michelin stars for his work at Wallsé and Aureole.
Marcus Ware who started his career as a young London dishwasher before winning a coveted traineeship at the Savoy Hotel when he was only 16-years old. Under his leadership as executive chef from 2011-2018, Aureole was awarded a Michelin star every year.
Bryan Voltaggio, whom some of our guests may be familiar with from his work on the television series Top Chef, was mentored by Chef Palmer at Aureole before going on to be the executive chef at Charlie Palmer Steak. He is now a successful Maryland-based restaurateur, where his mid-Atlantic-inspired cuisine has earned him multiple JBA nominations.
Richard Leach, who was Aureole’s first pastry chef and was described in an early NYT review of the restaurant as someone who “should have his hands licensed as deadly weapons, like boxers.“ The two-time JBA-winner for Best Pastry Chef of the Year is now a consultant for dining establishments all over the world.
What You Can Expect From A Taste Of Aureole At The Knick
Our guests will begin their evening with a jazz reception and drinks at the Charlie Palmer Lounge, before adjourning to the Charlie Palmer at the Knick dining room for an unforgettable 5-course prix fixe meal prepared by our chefs and paired with wines curated by our sommelier. After dinner, the party will continue at a private reception at our rooftop bar, St. Cloud.
To truly make the most of this first-of-its-kind experience, we recommend making a weekend of it by booking a room at The Knickerbocker Hotel.
Benefitting City Meals On Wheels
A portion of the proceeds from A Taste of Aureole at The Knick will benefit Citymeals on Wheels, a nonprofit which provides warm, comforting meals to homebound older New Yorkers. Many of our chefs and team members have volunteered at Citymeals on Wheels over the years, and it is an organization that is near and dear to our hearts. We are looking forward to the opportunity to give back.
