Park Avenue Spring (CLOSED)

Restaurants , American creative Lenox Hill
  • 5 out of 5 stars
(1 user review)
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Park Avenue Spring (CLOSED)

Manager Michael Stillman, chef Craig Koketsu and design firm AvroKO have conceived an ode to the legendary Four Seasons, except that the design, the uniforms and the very name (it will be Park Avenue Autumn, Winter, Spring and Summer depending on—you guessed it—the season) will rotate along with the menu. “Summer,” for example, means sunny wall panels and ample clusters of flowers to go with the warm weather foods. Appetizers showcase produce (baby beet salad, corn soup) and seafood (peekytoe crab salad, fluke sashimi), often mixing both with winning results. Koketsu (who helped launch Quality Meats) nails the steak, but even more head-turning is a seared John Dory fillet, the fish’s clean taste brought to life by an audaciously rich combo of truffles (both slices and oil) and egg (poached with a fried brioche crust). Pastry chef Richard Leach, a James Beard Award winner, dazzles with a sweet corn panna cotta, complemented by roasted peaches and adorned Corn Pops. His very adult signature, moist chocolate cake and whipped mascarpone, suggests that Leach is as serious about sophistication as he is about play.


Venue name: Park Avenue Spring (CLOSED)
Address: 100 E 63rd St
New York
Cross street: between Park and Lexington Aves
Opening hours: Mon–Thu 11:30am–3pm, 5:30–10pm; Fri 11:30am–3pm, 5:30–11pm; Sat 11am–3pm, 5:30–11pm; Sun 11am–3pm, 5–9pm
Transport: Subway: F to Lexington Ave–63rd St
Price: Average main course: $34. AmEx, MC, V
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Average User Rating

5 / 5

Rating Breakdown

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Staff Writer

Superb restaurant. Inspired menu with such an appetising variety from the sea to the land. The octopus for starters followed by rabbit Wellington really were immense. Excellent wine list and service to match. Oh and the bar served some fine cocktails. Old Fashioned nailed it.