Introducing Park Avenue Winter

You’ve been here before.

The Park Avenue address, the AvroKO-designed interiors, the seasonally-driven menu.

Yes, the more things change, the more they stay the same. At least that’s the concept behind the brand new Park Avenue Winter. Sporting fresh white walls (adorned with panels of white fur), waiters dressed in crisp white shirts and white ties, and a potent menu of refined winter staples (rack of lamb, Châteaubriand), Park Avenue Winter is set for the season.

Here’s how to indulge:

STARTERS. Ease in to dinner by perusing the Specials Menu. The waiter will tell you the lineup is all about the color “white”. He’s right. Try the Nantucket Bay Scallops and Baby Gnocchi in lime butter. Or consider appetizers from the main menu (view the menu), like Tiger Prawns or for the adventurous, the Venison Steak Tartare. Pair with wine and prepare for…

MAINS. Pick a protein, any protein. Choose from fish (Cornbread-Crusted Red Snapper), chicken (Roasted Chicken “Coq au Vin”), beef (Filet Mignon or Prime Sirloin), or an excellent Veal Chop. There are even fresh, two pound Maine lobsters if you’re in the mood. Just be sure to leave room for…

DESSERTS. With a James Beard award-winning Pastry Chef in the kitchen, it’s hard to go wrong. Yield to the Coconut Angel Food Cake with Caramel Panna Cotta and a side of coconut-curry sorbet (it’s good, really) or The Chocolate Cube, a milk chocolate square filled with chocolate bits and chocolate mousse.

Let the ‘Winter begin.


Park Avenue Winter
100 East 63rd Street (at Park Avenue)
Tel: (212) 644-1900
parkavenyc.com