Photo by Anthony Mair
When a meal at Aureole ends, it ends with a flourish. As the head of chef Charlie Palmer's pastry program, Romano is not only responsible for the sweet finishes at Aureole and Charlie Palmer Steak next door, but she is conscious of keeping them in line with Palmer's seasonality-driven philosophy while maintaining the sense of whimsy that dessert should express.
If it’s not a seasonal dessert such as citrus cheesecake with marinated autumn fruit, it's her gorgeous petit fours or other hand-made confections that delight guests night after night.
In Mandalay Bay, 5:30-10:30 p.m. Mon-Sun, 632-7401.
