When I initially wrote this review roughly two years ago, I found Park Avenue Winter to be one of the best NYC Restaurant Week deals available. After looking at their 2017 restaurant week menu I am confident that that will again be the case this year (note: it runs from January 23 to February 10).
I say that because a) I already know that the food at Park Ave is quality and would, if not for Restaurant Week, be more expensive, and b) their 2017 menu does not commit the two most aggravating Restaurant Week sins: extremely restricted menu choices and ubiquitous supplemental charges. To read my rant on Restaurant Week sins, you can do so here. Thankfully, Park Avenue Winter does not commit any of them.
The AvroKo designed decor is clever and constantly changing, as the restaurant is transformed according to the current season along with the name of the restaurant (i.e. Park Avenue Winter/Spring/Summer/Autumn). Thus, the seasonally-adapted interior allows you to return to a refreshed dining experience every few months. The bar area is just the right size and has just the right feel, and the friendly bartender served me his take on a Manhattan. Service in the dining room was also excellent.
Some of the dishes at Park Ave were more “good” than “great” (e.g. Seared Scallop Sandwich and Pistachio Sundae), but as I look at the 2017 menu it appears these have been removed anyway. I enjoyed the Short Rib and Winter White Sundae, and would be excited to return back and sample other dishes, including the wild Broccoli & Cheetos combination.
- Rating: 2.5/4 Stars
- Pricing: $$$ (Zagat)
- Food: New American
- Dress Code: Business Casual
- Neighborhood: Flatiron
- Website: www.parkavenyc.com
- Instagram: @parkavenuenyc
Rating System Guidelines:
4 Stars: outstanding, cannot wait to return
3 Stars: great, would be happy to return
2 Stars: good, though not necessary to seek out
1 Star: forgettable, ought to dine elsewhere
My rating is meant to account for not just the quality of the meal and experience, but also the value, without favoring the ultra expensive. In other words, a high-end restaurant (e.g. Del Posto) and a casual eatery (e.g. BaoHaus) can both receive 4/4 stars, even though they are extremely different atmospheres and the former is clearly “nicer.”