Park Avenue Winter

I love NYC Restaurant Week. It’s a great opportunity to try new restaurants at a very reasonable price ($25 for a three course lunch; $38 for a three course dinner). I’ve been fascinated by Park Avenue’s concept for a long time — both the menu and decor change with each season. The winter dining room is stunning with its crisp, all-white interior. From the restaurant week menu, I enjoyed the kale and manchego salad (although the meat lover in me wished it had a bit more chorizo) and the rigatoncini pasta with swiss chard and black truffle. The chef also sent out a few additional dishes for us to taste, including a yellowfin tuna tartare with avocado and soy-kalamansi. All were very good, but the most memorable dish of the night for me was the very unusual yet incredibly tasty “Broccoli and Cheetos”. I thought that the Cheetos would be ground up and disguised, but there they were… fully recognizable and unaltered. I loved the playfulness of the dish — and it was delicious!

Park Avenue Winter: 100 East 63rd Street (at Park Avenue)

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Kale & Manchego Salad with Chorizo, Chestnut Honey

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Rigatoncini with Swiss Chard, Parmesan & Black Truffle

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Broccoli and Cheetos

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Yellow Fin Tuna and Avocado with Soy-Kalamansi and French Breakfast Radish

Park Avenue Winter