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Biography Continued
... age 28, Charlie left the River Caf and opened Aureole. He aspired to be one of New Yorks big league players and situated himself in a fiercely competitive location for upscale restaurants, Manhattans Upper East Side between Park and Madison Avenues. Twelve years in existence, the restaurant has become a New York institution and is consistently rated Number One for American Cuisine by Zagats New York Restaurant Survey.
Mtrazur, is Charlies newest New York venture. Named after a commuter train that runs along the Riviera, Mtrazur is an American brasserie located on the East Balcony overlooking the Main Concourse of Grand Central Terminal. The grand, dramatic space has become one of Manhattans most exciting dining destinations. Playing against the majestic design of the landmark station, Mtrazur is an elegant, versatile restaurant; the ultimate meeting place for drinks, a
leisurely meal, or a quick snack.
Charlies first venture in Las Vegas was Aureole at Mandalay Bay Resort and Casino, which opened in March 1999. The restaurant boasts the only wine tower in the world, an unparalleled wine program, and the same bold flavors and stunning presentations that made Aureole in New York one of Americas leading restaurants. In September of 2000, Aureole Las Vegas received the prestigious Grand Award from Wine Spectator Magazine for its stellar wine program.
Charlie Palmer Steak at the Four Seasons Hotel Las Vegas, opened its doors in November 1999. For his stylish steakhouse Charlie created an innovative menu with a twist on the traditional fare.
In 1997, Charlie opened Astra located in New Yorks Decoration & Design Building (a.k.a. D&D Building), Astra operates as a caf during the day and at night becomes a venue for private parties coordinated by Aureoles catering and special events division (of the same name, Astra).
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Charlie has always looked for ways to ensure his restaurants have access to top quality produce. Over the years he has established many special relationships with food and wine purveyors. While at the River Caf, he set-up a network of farmers to supply the restaurant with locally grown produce, a practice he has continued to the present. Aureoles fresh produce is grown in an organic garden in Amagansett, Long Island; a project initiated by Charlie and two chef
friends.
Charlie is the author of Great American Food, a cookbook published by Random House in the Fall of 1996. He has also established a line of specialty food products sold, under the brand name Charlie Palmer Foods, in select gourmet food outlets or by calling 1-888-AUREOLE. The products include four savory pan sauces, four dessert sauces and handmade Aureole chocolates.
Charlie is also the author of Charlie Palmer's Casual Cooking published by Harper Collins in January of 2001.
Charlie is also the owner of Alva, in New York's Flatiron District, and a co-owner of the Lenox, on the Upper East Side. Like Aureole, these restaurants serve American cuisine but they occupy quite different New York dining niches. Alva is "hip" bistro and the Lenox, a "stylish" neighborhood spot for Upper East Siders. Opened in 1995, the Lenox Room was voted a top new restaurant by three national publications.
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