Avner announced he was off to Spain. I thought... "this should be good, and as it happens... I'm due back at Aurora after a bit of a spell." Soon enough, Avner returned from Spain... with a fresh perspective, and ideas on how to share his particular penchant for excellence with an evolving clientele, in a challenging marketplace. I made a call and booked in for a recent Friday service. Neither for good nor bad, Aurora has evolved. A bit less austere, warmer, rather inviting in fact. Gone are the white tablecloths - instead handsome woods set the tone, while service remains impeccable. I happen to be enamored of this particular incarnation. Happily, the new comfortable decor retains a favorite feature of mine... the proscenium:
The open kitchen at Aurora is gorgeous. Any armchair chef worth his fleur de sel would drool at the glinting copper and stainless symmetry. The evocative etched glass wall provides an elegant frame through which to watch Avner Samuel deliver often stunning food, fueled by his fiery passion for excellence - and his occasional, (in)famous fireworks. The following is a record of my evening close to the flame.
Well, that's all very dramatic - in fact, Aurora is anything but scary these days - Avner is as passionate as ever; his lovely wife Celeste - the consummate host. The food: excellent - with options for those feeling a bit more frugal than, let's say, last year. Lunch is a particular bargain (seriously). Don't get me wrong... you can still ring up a tab if you so choose. It's up to you. This evening, I documented a series of dishes offered for a special tasting menu (always my favorite subject) ...you may commence with the drooling. (As I was "on the line," many dishes are shown in progress - things move very quickly and plates are whisked away. Enjoy the show!)
^Salt cured Merluza, Tomato Carpaccio, organic extra virgin Olive Oil and Basil Oil, Osetra Caviar, and Hibiscus Salt.
^ Chilled Beet Parfait with Escargot Caviar.
^ Farm Egg Custard baked in shell topped with Meyer Lemon Creme, house cured Salmon and Chives.
^ Diver Scallops topped with Black Winter Truffles and Escargot Caviar; Clams Casino with Spanish Chorizo, Piquillo Peppers and Brioche.
^ Lobster, Pork Cheeks and Duck Confit with Truffle Foam and Veal Jus; Bouquet of Greens with roasted Heirloom Beets and Black Truffle Goat Cheese in Phyllo.
^ Viennoise of Dover Sole with Diver Scallop on Pomme Puree and Champignons de Paris Sauce (a favorite dish of mine); Braised Cock's Comb on Fricassee of Wild Mushroom and Veal Jus.
^ Razor Clams with Wild Leek Flower and Sea Water; House made Grapefruit Sorbet on top of Mint Leaves and Pomegranate Seeds.
^ A perfectly theatrical presentation: Chateaubriand for two finished off on Antique Iron.
^ Foie Gras with White Chocolate Yellow Corn Sauce, Butternut Squash and White Truffle Foam; Grass fed Beef Tenderloin Rossini style, marble Truffle Potato.
...not done yet...
^ Sea Bass with Potato Churiso Croquette, Baby Artichocke, Baby Spinach and Pimenton Oil; Kobe Beef with Black Vine (bread dough with squid ink) Okra, English Peas, Pearl Onion, Onion Marmalade.
^ Sea Bass with Beet infused Israeli Couscous, Swiss Chard and Brussel Sprouts.
^ A literal mouthful: Degustation of Aurora Desserts (Mascarpone Crème with Ice Coffee Granite and Lemon Gelee; Dark Chocolate Popping Bomb with Passion Fruit and Prickly Pear sauce orbs; Poached Pink Lady Apples in White Wine Syrup with Clove Honey Roasted Cereal and crispy Bacon Ice Cream; Baba au Rhum Monte Carlo with Pineapple Ice Crème; Brown Sugar poached Golden Pineapple).
My date, the lovely "Jet," maintains that she was entertained during the five hours of my hopping up every 5 minutes.... That is - with the help of some White Burgundy (I still recall the days before I became addicted... ignorance of this stuff was bliss), grazing on the occasional plate, and Celeste's good conversation.
Without doubt, this is seductive cuisine. I encourage the curious as well as past fans to take a look at the enticing lunch menu currently being offered, and make a point to put dinner on the schedule.