This renowned destination continues to push boundaries. Executive Chef Alexandre Gregoire’s menu has become increasingly focused on progressive American dishes with a French influence, while the extensive bottle list and by-the-glass selections have similarly evolved.
From The Sommelier: “I am always excited about bubbles! The more Champagne, Cava, Prosecco and all other sparkling wines, the better. I see more guests enjoying bubbles not just for a celebration but throughout an entire meal.” —Harley Carbery, Aureole
Dish We Loved: Ōra king salmon with green asparagus and smoked cream