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MétrazurOne of the most beautiful and unique Spaces in New York is Grand Central Terminal's Métrazur. Métrazur is for someone who really wants a special wedding in a unique place.

After a five year Restoration, Métrazur combines the awesome beauty and historic elegance of NYC's recently renovated Grand Central Terminal, with the Modern culinary excellence of Charlie Palmer, one of the World's Top Chefs.

AstraMr. Palmer is well-known as the Head Chef of New York's famous Aureole at 34 West 61st Street, and Astra, on the 14th floor of the D&D building which is a great venue for Weddings and Events as well. Mr. Palmer is also the author of two popular cookbooks, and the recipient of many prestigious culinary awards. You can be sure your guests will remember the wonderful cuisine as well as the ambience' and unparallelled service.

New York MetroWeddings interviewed Charlie Palmer, Head Chef and his Staff from the three locations: Métrazur, Auriole, and Astra.

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NYMW: Do you provide a Special Events coordinator to help people plan the menus and seating for their particular event?
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CP: Yes.
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NYMW: How many people can you comfortably accommodate for a large gathering at each establishment?
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CP: Astra 150 for a sit down, 300 for cocktails and 250 for a buffet, Métrazur - 200 for a sit down in the entire restaurant, 35 in the private dining room, and 500 for a cocktail party.
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NYMW: What type of entertainment can you accommodate in each place? Is there room for an Orchestra?
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CP: Yes, both locations can accommodate bands, but there are certain restrictions at Métrazur' because we are a Public Space with unusual acoustics.
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NYMW: How does Charlie Palmer your head chef, keep track of all his fabulous venues and keep the quality level so high?
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CP: Charlie has a Chef de Cuisine at each restaurant who oversees the day to day operations of each kitchen and then you have to have a good manager who runs and operates it from the business end. In addition Charlie is always visiting the restaurants to make sure everything is running smoothly. He keeps a very close watch on all of the properties.
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NYMW: Do you have any culinary or planning suggestions for our Brides and Industry Professionals planning large events at your establishments?
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CP: Event planning at Astra and Métrazur is very hands-on and catered to each clients needs.From the selection of the menus to the table settings and design of the room itself, Charlie Palmer and his dedicated staff bring to Astra and Métrazur the same attention to details and flair that make Aureole a four-star dining experience.Chef Charlie Palmer has created a series of seasonal menus that are contemporary and versatile by design to accommodate client's special requests. You just have to be aware of your guests likes and dislikes and the time of year you are planning the event. For instance if you are getting married in December soft shell crabs would not be in seasons. Charlie Palmer prides himself on using the freshest seasonal ingredients.
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NYMW: How has the business grown in the past few years and what is your vision for the future?
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CP: We are opening up an Astra West in LA this coming summer and a restaurant in Healdsburg CA at the Hotel Healdsbugh called Dry Creek Kitchen. Both of these will be able to handle weddings and large parties.
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Thank You!
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To find out more about any of these venues, just shoot us an E-mail or contact these venues directly via the links to their websites.
Aureole & Astra: www.aureolerestaurant.com
Métrazur: www.metrazur.com

 
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