Where Elemental Fire
Meets Culinary Poetry
An eleven-course wood-fired tasting odyssey curated by Executive Chef Marcus Sterling. Forged over ancient Japanese binchotan embers and guided by hyper-seasonal Hudson Valley terroir.
Artisanal Gastronomy Stripped to Its Primal Essence
At Aurelia, dining is stripped of pretense and restored to ancient reverence: elemental heat, wild botanical foraging, and the timeless magic of the hearth.
Every morning begins before dawn with our network of twenty-four biodynamic regenerative farms across upstate New York. Rare heirloom squashes, mountain fungi, hand-dived coastal shellfish, and Japanese wagyu are prepared exclusively over aged red oak, cherrywood, and Kishu binchotan charcoal.
"Fire is not merely our heating element. It is our co-author, imparting smoke, char, nuance, and soul that no modern appliance can ever replicate."
Marcus Sterling
Elemental Oak Fire
We cook over three dedicated hearth zones ranging from 1,200°F binchotan searing embers to 140°F gentle aromatic smoke chambers.
Zero-Kilometer Sourcing
Our botanical ingredients are harvested within twenty-four hours of service from regenerative organic partners in the Hudson Valley.
3,400 Curated Bottles
Guided by Head Sommelier Élodie Laurent, our cellar highlights low-intervention biodynamic producers and rare vintage Bordeaux and Burgundy.
A Four-Act Sensory Symphony
Each evening at Aurelia unfolds as an unhurried, multi-chapter culinary ceremony spanning approximately three and a half hours.
Arrival & Cellar Canapés
Guests are welcomed with Krug Grande Cuvée Champagne and three jewel-like amuse-bouches highlighting cured local botanicals and briny sea urchin.
Ocean & Coastal Embers
Hand-dived Hokkaido scallops seared on hot river stones, Brittany turbot poached in bone-marrow dashi, and charred nori butter infusions.
Pasture & Forest Fire
A5 Miyazaki Wagyu rested over smoky grapevine cuttings, glazed with fermented huckleberry garum and shaved Périgord winter black truffles.
Confectionery & Peat
Smoked Madagascan chocolate sphere, Meyer lemon snow with candied fennel, followed by aged cart-carved cheeses and rare Islay digestifs.
Signatures of the Flame
A5 Miyazaki Wagyu
Course VIISlow-smoked over Kishu binchotan and wild rosemary. Served alongside a glazed bone marrow emulsion, charred baby ramps, and freshly shaved Italian winter truffles.
Brittany Turbot & Caviar
Course VWild line-caught Brittany turbot pan-roasted in hazelnut brown butter, accompanied by charred leek dashi, sea succulents, and Royal Osetra Caviar.
Torched Hokkaido Scallop
Course IIIHand-dived giant scallop live-torched over glowing applewood charcoal, glazed with aged garum butter, pickled sea fennel, and tart quince gel.
Smoked Cocoa Sphere
Course X70% Madagascan single-origin chocolate sphere filled with roasted hazelnut praline, golden honeycomb crunch, melted table-side with hot Islay peated whisky syrup.
Spaces Crafted for Sensory Reverie
The Hearth Counter
An intimate twelve-seat counter directly framing our Japanese binchotan grill and open-flame hearth. Guests engage intimately with Chef Sterling as hyper-seasonal cuts are seared over fragrant oak coals.
Moments from the Atelier
Click on any plate or intimate room moment to view in high-resolution detail.
Praised by the World’s Discerning Palates
"Chef Marcus Sterling has orchestrated a near-miraculous synthesis between primitive fire and hyper-refined modern French technique. An intoxicating culinary revelation."
Chief Inspector
Michelin Guide New York"The A5 wagyu smoked over binchotan and the charred turbot dashi will linger in your memory for years. Aurelia is dining elevated to religious theater."
Pete Wells
Chief Restaurant Critic"Every course feels deliberate, theatrical, and honest. The wine cellar pairings alone justify crossing oceans. A must-visit gastronomic temple."
Clara Montagu
Academy Chair, 50 BestSecure Your Table at the Hearth
Reservations are released on the first of each month at 10:00 AM EST for the following calendar month.
Aurelia Reservation Concierge
Select your preferred dining format, party size, and sitting schedule.
The Tasting Menu
$285 / guestMain Dining Sanctuary table seating with full 11-course menu.
Chef's Hearth Counter
$345 / guestFront-row counter seats facing Chef Sterling and the binchotan embers.
Private Wine Vault
$420 / guestIntimate private room enveloped by our 3,400 rare allocated vintages.
Table Reserved with Distinction
A formal confirmation email and bespoke calendar invite have been dispatched to your email address.
- Experience: The 11-Course Tasting Menu
- Party Size: 2 Guests
- Date: 2026-11-01
- Sitting Time: 7:30 PM
- Lead Guest: Lord Julian Vance
- Dress Code: Smart Elegant
Meatpacking District, New York
Nestled within a historic 19th-century brick warehouse, Aurelia offers an oasis of serene culinary indulgence.
Private Dining & Event Inquiries
Our Subterranean Vault accommodates bespoke corporate and private celebrations up to 14 guests.