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Restaurants New York New York City Manhattan Upper East Side Park Avenue Winter - Spring-Summer-Autumn
Restaurants New York New York City Manhattan Upper East Side Park Avenue Winter - Spring-Summer-AutumnPark Avenue Winter - Spring-Summer-Autumn
100 E 63rd St,
New York
NY
10021
TEL: 212-644-1900
Hours
Mon-Thu: 11:30am-3pm & 5:30pm-10pm, Fri: 11:30am-3pm & 5:30pm-11:30pm, Sat: 11am-3pm & 5:30pm-11:30pm, Sun: 11am-3pm & 5pm-9pmServing
Brunch,Lunch,DinnerPayment
VISA,MasterCard,Discover,Amex
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Ratings
based on 1 reviews | |
| Food | 5.0 |
| Service | 4.0 |
| Atmosphere | 4.0 |
| Overall: | |
| Price: | |
Features
Date Place,Fine Dining,Notable Chef,Perfect For Parties,Special Occasion Spot,Tasty Dessert,TrendyCuisine
American,American NewThe former Park Avenue Cafe has reinvented itself as a seriously seasonal destination. The interior decor is revamped each season to reflect the tones, colors and ambience each contributes to New York life. Presentation is paramount; the dishes are as consciously laid out as the restaurant itself. Prices are expectedly high.
| Park Avenue Cafe Chopped Salad Goat Milk Feta Cheese, Nicoise Olives, Marinated White Anchovies, Aged Balsamic Vinegar | $0.00 |  write review add to favorite dishes |
| Caesar Salad with Crab Cakes Goat Milk Feta Cheese, Nicoise Olives, Marinated White Anchovies, Aged Balsamic Vinegar | $0.00 | write reviewadd to favorite dishes |
| Smoked Salmon Cucumber, Avocado, Tomato, Pumpernickel Croutons | $0.00 | write reviewadd to favorite dishes |
| Salad of Mixed Lettuce Sherry Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Goat Cheese Ravioli Ginger-Apple Jam, Chorizo, Toasted Walnuts | $0.00 | write reviewadd to favorite dishes |
| Yellowfin Tuna Tartare Pickled Mango, Cucumber, Cilantro, | $0.00 | write reviewadd to favorite dishes |
| Wild Mushroom Grilled Flatbread, Watercress, Aged Goat Cheese | $0.00 | write reviewadd to favorite dishes |
| Moulard Duck Grilled Pears, Smoked Morels, Red Onion Confit | $0.00 | write reviewadd to favorite dishes |
| Greenleaf Spinach Soup Ginger, Smoked Rock Shrimp, Cilantro | $0.00 | write reviewadd to favorite dishes |
| Sauteed Jumbo Sea Scallop Spaghetti Squash, Roasted Tomato Coulis, Arugula, Walnut Oil | $0.00 | write reviewadd to favorite dishes |
| Grilled Kobe Skirt Steak Fennel, Grilled Zucchini, French Fries, Three Herb Pesto | $0.00 | write reviewadd to favorite dishes |
| Red Snapper and Shrimp Tagine Cannellini Beans, Chard, Onion, Curry-Citrus Broth | $0.00 | write reviewadd to favorite dishes |
| Marinated Tuna Crispy Rice, Grilled Shiitake, Sesame Snow Peas | $0.00 | write reviewadd to favorite dishes |
| Tastings of Farm Harvest Vegetables Crispy Rice, Grilled Shiitake, Sesame Snow Peas | $0.00 | write reviewadd to favorite dishes |
| Lobster Herb Salad Mango, Cucumber, Soy-Ginger Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Park Avenue Cafe Hamburger House-made Pickles, Hand-cut Fries, Red Pepper Catsup | $0.00 | write reviewadd to favorite dishes |
| French Fries | $0.00 | write reviewadd to favorite dishes |
| Sauteed Spinach | $0.00 | write reviewadd to favorite dishes |
| Sauteed Wild Mushrooms | $0.00 | write reviewadd to favorite dishes |
| Sauteed Green Beans | $0.00 | write reviewadd to favorite dishes |
| Park Avenue Cafe Chopped Salad Goat Milk Feta Cheese, Nicoise Olives, Marinated White Anchovies, Aged Balsamic Vinegar | $0.00 | write reviewadd to favorite dishes |
| Salad of Mixed Lettuce Sherry Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Smoked Salmon Cucumber, Avocado, Tomato, Pumpernickel Croutons | $0.00 | write reviewadd to favorite dishes |
| Goat Cheese Ravioli Ginger-Apple Jam, Chorizo, Toasted Walnuts | $0.00 | write reviewadd to favorite dishes |
| Yellowfin Tuna Tartare Pickled Mango, Cucumber, Cilantro, | $0.00 | write reviewadd to favorite dishes |
| Hand Made Cavatelli with Mushroom & Black Truffle or Fresh Tomato, Basil, Parmesan | $0.00 | write reviewadd to favorite dishes |
| Moulard Duck Grilled Pears, Smoked Morels, Red Onion Confit | $0.00 | write reviewadd to favorite dishes |
| Steamed Littleneck Clams Smoked Bacon, Parsley, Lemon Grilled Garlic Toast | $0.00 | write reviewadd to favorite dishes |
| Greenleaf Spinach Soup Ginger, Smoked Rock Shrimp, Cilantro | $0.00 | write reviewadd to favorite dishes |
| Marinated Tuna Seasoned Rice, Grilled Shiitake, Sesame Snow Peas, Soy-Ginger Vinaigrette | $0.00 | write reviewadd to favorite dishes |
| Grilled Chicken Breast, Braised Wing, Crispy Leg Savoy Cabbage, Oyster Mushrooms, Sweet Potatoes, Cider-Black Pepper Sauce | $0.00 | write reviewadd to favorite dishes |
| Grilled Wild King Salmon Heirloom Potatoes, Horseradish, Sweet Baby Carrots, Clover Honey and Pommery Mustard | $0.00 | write reviewadd to favorite dishes |
| Tastings of Farm Harvest Vegetables Heirloom Potatoes, Horseradish, Sweet Baby Carrots, Clover Honey and Pommery Mustard | $0.00 | write reviewadd to favorite dishes |
| Rosemary Roasted Rack of Lamb Sauteed Tomatoes, Balsamic Onions, Parmesan Fritters | $0.00 | write reviewadd to favorite dishes |
| Roast Duck Potato Tart, Savoy Cabbage, Oyster Mushroom, Kelder Farm Currants | $0.00 | write reviewadd to favorite dishes |
| Red Snapper and Maine Lobster Tagine Escarole, Cannellini Beans, Roasted Tomatoes, Curry-Citrus Essence | $0.00 | write reviewadd to favorite dishes |
| Dry Aged New York Strip Steak Crispy Onion Rings, Marrow-Herb Butte | $0.00 | write reviewadd to favorite dishes |
| French Fries with Truffle Mayonnaise | $0.00 | write reviewadd to favorite dishes |
| Creamed Spinach and Leeks with Truffle Mayonnaise | $0.00 | write reviewadd to favorite dishes |
| Sauteed Mushrooms with Truffle Mayonnaise | $0.00 | write reviewadd to favorite dishes |
| Whipped Potatoes with Truffle Mayonnaise | $0.00 | write reviewadd to favorite dishes |
| Sauteed Green Beans with Truffle Mayonnaise | $0.00 | write reviewadd to favorite dishes |
| The Chocolate Cube Thin Chocolate Filled with Caramel Mousse and Chocolate Sorbet | $0.00 | write reviewadd to favorite dishes |
| Honey Crisp Apple Tart with Sour Cream Ice Cream, Date Puree, and Goat Cheese Mousse | $0.00 | write reviewadd to favorite dishes |
| Glazed Bartlett Pears with Griddled Pound Cake and Bay Leaf Scented Creme Caramel | $0.00 | write reviewadd to favorite dishes |
| Five Layer Pumpkin Custard with Vanilla Ice Cream, Pumpkin Cake, and Tamarind Spiced Syrup | $0.00 | write reviewadd to favorite dishes |
| Classic Creme Brulee with Warm Walnut Financieres | $0.00 | write reviewadd to favorite dishes |
| Bittersweet Chocolate Mousse Cake with Coffee Ice Cream and Cardamom Sabayon | $0.00 | write reviewadd to favorite dishes |
| Chilled Banana Parfait with Mango, Lime, and Lemongrass | $0.00 | write reviewadd to favorite dishes |
| Peanut Butter and Milk Chocolate Custard with Flourless Chocolate Cake and Frozen Peanut Brittle Mousse | $0.00 | write reviewadd to favorite dishes |
| Fresh Golden Pineapple with Flourless Chocolate Cake and Frozen Peanut Brittle Mousse | $0.00 | write reviewadd to favorite dishes |
| House-Made Ice Creams Vanilla, Chocolate-Tea, Sour Cream, Coffee, Coconut Caramel | $0.00 | write reviewadd to favorite dishes |
| House-Made Sorbets Raspberry, Pineapple, Chocolate, Banana, Concord Grape, Pear, Mango | $0.00 | write reviewadd to favorite dishes |
| House-Made Biscotti Raspberry, Pineapple, Chocolate, Banana, Concord Grape, Pear, Mango | $0.00 | write reviewadd to favorite dishes |
User reviews
Park Avenue Winter puts an elegant twist on the se
Reviewed on Wednesday, 30 January 2008
A recent experience at the shape-shifting restaurant Park Avenue Winter taught me that the catchphrase "seasonal" might have something more than the obvious to offer the New York food scene after all. This Upper East Side spot, replacing the Park Avenue Caf?, brings new life to its tired location with bright food and enticing combinations, all offered in an evocatively spartan setting.
The d?cor is cool and white, invoking the frigid confines of an icy wood abound with frosted branches. One can easily imagine, and delight in, all the many possibilities for transformation this restaurant has as it makes its respective transitions each season to Park Avenue Spring, Summer, and Fall.
(*A note to diners: request the main room, or the Winter Room: a more delightful experience than the alternate second floor seating area- a tip I was given and greatly appreciated- though the food is the same in both accommodations).
Our appetizers were delicious. I was intrigued by the delightful play of a cured lemon Caesar salad, finding the exaggerated sweet tang most welcome. My brother opted for the Venison Steak Tartare, a new interpretation of the classic. I was surprised at how much the venison lightened this classic dish; suddenly, the p?t? came alive, the Worchestershire and salt and pepper all nobly pronounced their flavors, mingling with the creaminess of beaten egg. Aside from its over-the-top tableside preparation at the already tightly-packed restaurant (a notable flaw), it was consumed with gusto. The only downside was the accompanying toasts, rye with the ubiquitous caraway seeds... an acquired taste for many. The true gem amongst the appetizers, however, was my father?s porcini ravioli, meaty and rich with fungi, embraced by a light savory Gorgonzola cream. Its perfection proved to me how divine this dish truly can be when done right. Bravo Winter. My ascetic mother opted for 3 Kumamuto Oysters- no one hassled her for one of her meager bites.
Our mains ranged from Sea Bass with a brioche-encrusted poached egg, cornmeal crusted red snapper with a citrus salad, and roast chicken with hen-of-the-wood mushrooms. All were nicely cooked- the fish flaky yet substantial, made surprising by their accompaniments, and the chicken moist with a crisp brown skin and a tannic blanket of hen-of-the-woods. We indulged with a few sides: miso-glazed brussel sprouts, cauliflower gratin, and wild mushrooms en fata papillote. The sprouts were disappointing- underdone, and the glaze was scarcely perceptible- but the gratin was tasty, though the separate ingredients were lost in the creamy mash. The mushrooms were fantastic: their essence captured by the parchment, released in a billowy steam that scented the table; they were a magnificent accessory to all of our entrees.
Our dessert selections were few: sorbet for my father, and The Chocolate Box for myself that required no further explanation beyond its title. It turned out to be an intoxicating concoction of chocolate sorbet, gianduia mousse, and molded chocolate- its salty bittersweet glory fully satisfied any and all chocolate cravings.
Our food was delicious, and our evening lovely... I look forward to Spring.
The d?cor is cool and white, invoking the frigid confines of an icy wood abound with frosted branches. One can easily imagine, and delight in, all the many possibilities for transformation this restaurant has as it makes its respective transitions each season to Park Avenue Spring, Summer, and Fall.
(*A note to diners: request the main room, or the Winter Room: a more delightful experience than the alternate second floor seating area- a tip I was given and greatly appreciated- though the food is the same in both accommodations).
Our appetizers were delicious. I was intrigued by the delightful play of a cured lemon Caesar salad, finding the exaggerated sweet tang most welcome. My brother opted for the Venison Steak Tartare, a new interpretation of the classic. I was surprised at how much the venison lightened this classic dish; suddenly, the p?t? came alive, the Worchestershire and salt and pepper all nobly pronounced their flavors, mingling with the creaminess of beaten egg. Aside from its over-the-top tableside preparation at the already tightly-packed restaurant (a notable flaw), it was consumed with gusto. The only downside was the accompanying toasts, rye with the ubiquitous caraway seeds... an acquired taste for many. The true gem amongst the appetizers, however, was my father?s porcini ravioli, meaty and rich with fungi, embraced by a light savory Gorgonzola cream. Its perfection proved to me how divine this dish truly can be when done right. Bravo Winter. My ascetic mother opted for 3 Kumamuto Oysters- no one hassled her for one of her meager bites.
Our mains ranged from Sea Bass with a brioche-encrusted poached egg, cornmeal crusted red snapper with a citrus salad, and roast chicken with hen-of-the-wood mushrooms. All were nicely cooked- the fish flaky yet substantial, made surprising by their accompaniments, and the chicken moist with a crisp brown skin and a tannic blanket of hen-of-the-woods. We indulged with a few sides: miso-glazed brussel sprouts, cauliflower gratin, and wild mushrooms en fata papillote. The sprouts were disappointing- underdone, and the glaze was scarcely perceptible- but the gratin was tasty, though the separate ingredients were lost in the creamy mash. The mushrooms were fantastic: their essence captured by the parchment, released in a billowy steam that scented the table; they were a magnificent accessory to all of our entrees.
Our dessert selections were few: sorbet for my father, and The Chocolate Box for myself that required no further explanation beyond its title. It turned out to be an intoxicating concoction of chocolate sorbet, gianduia mousse, and molded chocolate- its salty bittersweet glory fully satisfied any and all chocolate cravings.
Our food was delicious, and our evening lovely... I look forward to Spring.
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What I Ate: cured lemon caesar salad, sea bass with brioche crusted poached egg, the "chocolate box"
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