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Aureole

Fodorite Reviews

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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 more than 60,000 bottles that are reached by "flying wine angels," who are hoisted up and down via a system of electronically activated pulleys. Seasonal specialties on the fixed-price ($110) 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 an ale-battered apple fritter with tarragon anglaise, apple slaw, and maple ice cream.

    Restaurant Details

  • Reservations essential.
  • No lunch.
Updated: 05-14-2013

Fodorite Reviews

Average Rating:  
  • Food  
    Décor  
    Service  
    Value  

    Superb

    Excellent evening with great food. Made our visit to Las Vegas very special. Especially when we saw the restaurant featured on Food Network a couple of nights later.

    by bilewis, 2/4/09
  • Food  
    Décor  
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    The Best Meal

    We had such a great dinner at Aureole. We sat in the Swan Court (such a beautiful room) and had the chefs tasting menu with wine pairing. I would highly recommend this restaurant for a special meal. The food is amazing.

    by lisa1061, 9/6/07

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