Fine Dining Restaurant

Create an elegant, immersive website for a fine dining restaurant called "Aurelian" — a modern European restaurant with a focus on seasonal tasting menus, natural wines, and locally sourced ingredients. The design should feel luxurious, minimal, and editorial, with dramatic photography and generous whitespace.

1. NAVIGATION BAR
- Logo: "AURELIAN" in elegant spaced uppercase tracking (letter-spacing: 4px)
- Links: Menu, Wine, Our Story, Private Dining, Press, Reservations
- Right side: "Reserve a Table" CTA button (gold outline #C9A84C)
- Transparent over hero, transitions to solid black (#0F0F0F) on scroll
- Hamburger menu on mobile with full-screen dark overlay navigation

2. HERO SECTION (100vh full viewport)
- Full-bleed cinematic photo: an artfully plated dish on a dark table with dramatic side lighting, shallow depth of field
- Center-aligned text overlay:
  - "AURELIAN" in large spaced uppercase (font-size: 48px desktop)
  - Tagline: "Modern European Cuisine · Est. 2019"
  - Thin horizontal line divider (gold #C9A84C, 60px wide)
  - "A celebration of season, terroir, and craft"
- Two CTAs: "View Tasting Menu" (gold outline button) and "Reserve a Table" (solid gold button)
- Subtle slow Ken Burns effect on background image
- Scroll indicator arrow at bottom

3. PHILOSOPHY SECTION
- Dark background (#0F0F0F) with off-white text (#F5F0E8)
- Centered narrow column (max-width: 640px)
- Headline: "From Soil to Plate"
- Body text: "At Aurelian, every dish begins with the land. We work directly with local farmers, foragers, and fishermen within a 100-mile radius. Our kitchen transforms these ingredients through technique rooted in European tradition and refined with modern precision. The result is a menu that changes with the seasons — honest, beautiful, and deeply flavorful."
- Signature: "— Chef Marcus Aldridge"
- Decorative thin gold line accents above and below text

4. TASTING MENU SECTION
- Light cream background (#FAF8F3)
- Headline: "Autumn Tasting Menu" with "October 2026" subtitle
- Menu format: centered text, each course separated by thin gold lines
- AMUSE-BOUCHE
  - "Potato Velouté, Truffle Foam, Chive Oil"
- FIRST COURSE
  - "Hokkaido Scallop, Cauliflower Purée, Golden Raisin, Brown Butter"
  - Wine pairing: "2024 Chablis Premier Cru, Domaine Raveneau"
- SECOND COURSE
  - "Roasted Beet Tartare, Goat Cheese Mousse, Walnut, Aged Balsamic"
  - Wine pairing: "2023 Sancerre Rosé, Domaine Vacheron"
- FISH COURSE
  - "Wild Turbot, Fennel, Saffron Broth, Sea Beans"
  - Wine pairing: "2022 Meursault, Domaine Roulot"
- MAIN COURSE
  - "Dry-Aged Duck Breast, Roasted Fig, Parsnip, Jus Gras"
  - Wine pairing: "2021 Chambolle-Musigny, Domaine Roumier"
- PRE-DESSERT
  - "Yuzu Sorbet, Champagne Granita, Mint"
- DESSERT
  - "Dark Chocolate Soufflé, Crème Fraîche, Smoked Salt Caramel"
  - Wine pairing: "2020 Banyuls, Domaine de la Rectorie"
- Pricing at bottom: "7-Course Tasting Menu — $185 per person" · "Wine Pairing — $95" · "Vegetarian Tasting Menu Available"
- CTA: "Reserve for Tasting Menu" button (gold)

5. GALLERY SECTION (editorial photo grid)
- No headline — photos speak for themselves
- Masonry-style grid with 6 images:
  - Artfully plated dish (close-up)
  - Interior shot of dining room with candlelight
  - Chef plating in open kitchen
  - Wine being poured into crystal glass
  - Raw ingredients arrangement (mushrooms, herbs, vegetables)
  - Detail shot of table setting (linen, cutlery, flowers)
- Hover: subtle zoom with dark overlay showing image caption
- Images have slight parallax on scroll
- All photos have warm, moody color grading

6. CHEF SPOTLIGHT
- Split layout: large portrait photo left (50%), content right (50%)
- Photo: Chef Marcus Aldridge in black chef coat, kitchen background
- Name: "Chef Marcus Aldridge"
- Title: "Executive Chef & Co-Founder"
- Bio: "With two decades of experience across Michelin-starred kitchens in Paris, Copenhagen, and New York, Marcus brings a philosophy of restraint and reverence to every plate. His approach: source the finest ingredients, apply precise technique, and let the product shine."
- Credentials row: "Ex-Noma" · "Ex-Le Bernardin" · "James Beard Nominee 2024"
- Quote: "The best dishes are the simplest — when you start with perfect ingredients, your job is not to interfere."
- Dark background (#0F0F0F), cream text, gold accent lines

7. WINE PROGRAM
- Cream background (#FAF8F3)
- Headline: "The Cellar"
- Subheadline: "350+ Labels · Old World Focus · Natural & Biodynamic"
- 3-column feature:
  - "By the Glass" — "12 rotating pours, changed weekly to complement the current menu" — Starting at $16
  - "Sommelier's Selection" — "Let our team curate a pairing journey through the tasting menu" — $95 per person
  - "Private Cellar" — "Explore our reserve list with rare verticals and library wines" — By request
- Featured bottles row (4 bottles with labels):
  - 2021 Barolo, Giacomo Conterno — $145
  - 2022 Pouilly-Fumé, Didier Dagueneau — $110
  - 2020 Châteauneuf-du-Pape, Château Rayas — $280
  - NV Champagne, Krug Grande Cuvée — $320
- "View Full Wine List" link (gold text with arrow)

8. PRIVATE DINING & EVENTS
- Full-width background image of private dining room with long table, candles, and floral arrangement
- Overlay content:
  - Headline: "Private Dining"
  - Body: "Host your most memorable occasions in our private dining room, seating up to 24 guests. Custom menus crafted for your event with dedicated service."
  - Details: "Seated dinners · Corporate events · Wine dinners · Celebrations"
  - Capacity: "8–24 guests"
  - Starting at: "$150 per person (minimum 8 guests)"
  - CTA: "Inquire About Private Dining" button (gold outline)

9. PRESS & AWARDS
- Dark background (#0F0F0F)
- Headline: "Recognition"
- Horizontal scroll of press logos and quotes:
  - The New York Times: "A masterclass in seasonal restraint"
  - Michelin Guide: ★★ Two Stars
  - James Beard Foundation: "Outstanding Restaurant" Nominee 2024
  - Bon Appétit: "#8 Best New Restaurant 2023"
  - Wine Spectator: "Grand Award 2025"
- Each item: publication logo, pull quote or award, gold accent

10. RESERVATION SECTION
- Cream background (#FAF8F3) with centered content
- Headline: "Reserve Your Table"
- Subheadline: "Seatings available Wednesday–Sunday, 5:30 PM & 8:30 PM"
- Reservation widget:
  - Date picker (calendar)
  - Party size selector: 1–8 guests (larger parties → private dining inquiry)
  - Seating preference: "5:30 PM" or "8:30 PM"
  - Special occasions dropdown: None, Birthday, Anniversary, Business, Other
  - "Check Availability" button (solid gold #C9A84C)
- Below widget: "For parties of 8+, please contact us for private dining"
- Contact info: reservations@aurelian.com · (212) 555-0147
- Cancellation policy: "We kindly ask for 24-hour notice for cancellations"

11. LOCATION & HOURS
- Split layout: embedded map left (50%), info right (50%)
- Address: "127 West 18th Street, New York, NY 10011"
- Hours:
  - Wednesday–Thursday: 5:30 PM – 10:00 PM
  - Friday–Saturday: 5:30 PM – 11:00 PM
  - Sunday: 5:00 PM – 9:30 PM
  - Monday–Tuesday: Closed
- "Get Directions" link
- Parking: "Valet parking available Thursday–Saturday ($35)"
- Dress code: "Smart casual — we want you to feel comfortable and elegant"

12. FOOTER
- Minimal dark footer (#0F0F0F)
- "AURELIAN" centered logo
- Address and phone number
- Social icons: Instagram, Facebook (gold icons on dark)
- Newsletter: "Join our list for seasonal menu announcements" — email input + "Subscribe" (gold)
- Bottom: © 2026 Aurelian Restaurant · Privacy · Terms
- Small text: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness"

Design: Luxurious, minimal, editorial. Color palette: black (#0F0F0F), cream (#FAF8F3), off-white (#F5F0E8), gold (#C9A84C). Typography: Cormorant Garamond for headings (elegant serif), Montserrat Light for body (clean, refined). No rounded corners on cards — use sharp edges for sophistication. Thin gold line dividers between sections. Large whitespace, large typography. All text centered unless in split layouts. Photos should feel warm, moody, and cinematic with shallow depth of field.

Responsive: On mobile, all split layouts stack vertically. Menu items remain centered with comfortable spacing. Gallery becomes 2-column. Navigation becomes full-screen overlay. Reservation widget fields stack. Wine bottles scroll horizontally. Press quotes become vertical stack. Font sizes scale down but remain generous. Bottom sticky bar with "Reserve" CTA on mobile.