Aureole

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Aureole Review

Celebrity-chef Charlie Palmer re-created his famed New York restaurant for Mandalay Bay. He and designer Adam Tihany added a few playful, Vegas twists: a four-story wine tower, for example, holds 10,000 bottles that are reached by "wine fairies," who are hoisted up and down via a system of electronically activated pulleys. Seasonal specialties on the fixed-price ($95) menu might include roasted guinea fowl with sautéed foie gras, ravioli, and natural juices, or roasted rack of venison with glazed chestnuts, parsnip-potato puree, and orange-rosemary sauce. For dessert, try innovative offerings such as warm blue cheese-and-poached pear tart with port-wine vinaigrette or citrus tea-infused crème brûlée.