Aureole Restaurant

The primary fame of this branch of a New York City fave (it's pronounced are-ree-all), run by Charlie Palmer, comes from their gimmicky wine tower, four stories of probably the finest wine collection in Vegas, made even more sensational thanks to catsuit-clad lovelies who are hoisted on wires to reach bottles requested from the uppermost heights. Lost in this Vegas-show glitz is one of the truly best of the fine dining experiences around, thanks to a (as of this writing) newish and deeply talented chef. The menu is a three-course prix fixe, though if you are winsome enough, they might send out luxurious extras like pâté on brioche topped with shaved truffles or an espresso cup of cold yellow-pepper soup with crab. Otherwise, expect marvels like a tender roasted lamb loin and braised shoulder, or a rack of venison accompanied by sweet-potato puree and chestnut crisp. Everything demonstrates the hand of a true chef in the kitchen, someone paying close attention to hi ... more

The primary fame of this branch of a New York City fave (it's pronounced are-ree-all), run by Charlie Palmer, comes from their gimmicky wine tower, four stories of probably the finest wine collection in Vegas, made even more sensational thanks to catsuit-clad lovelies who are hoisted on wires to reach bottles requested from the uppermost heights. Lost in this Vegas-show glitz is one of the truly best of the fine dining experiences around, thanks to a (as of this writing) newish and deeply talented chef. The menu is a three-course prix fixe, though if you are winsome enough, they might send out luxurious extras like pâté on brioche topped with shaved truffles or an espresso cup of cold yellow-pepper soup with crab. Otherwise, expect marvels like a tender roasted lamb loin and braised shoulder, or a rack of venison accompanied by sweet-potato puree and chestnut crisp. Everything demonstrates the hand of a true chef in the kitchen, someone paying close attention to his work, and to his customers. Service is solicitous; on a recent visit, with one diner not feeling up to an actual meal, the concerned server presented special clear consommé and mild sorbets. Desserts are playful, including a bittersweet chocolate soufflé with blood-orange sorbet and a Bartlett pear crisp with toasted cinnamon brioche and lemongrass foam. There is also an excellent cheese plate. Oh, and that wine tower? You can navigate it from your table with the innovative and highly engrossing handheld computer that not only helps you through the vast depths of the list, but makes suggestions for you based on your meal choices. less