After a brisk, but lovely season as Park Avenue Winter, the restaurant on the Upper East Side of Manhattan has undergone a remarkable transition to Park Avenue Spring. The seasonal premise of the restaurant is evident in each aspect of its physical design, cuisine, and beverage program. Talented young chef Craig Koketsu (Quality Meats) created the Spring, inspired menu with contemporary classic dishes. The menu's focus evolved from showcasing winter's rustic flavors to highlighting the best of spring's produce. Richard Leach, James Beard award winner and executive pastry chef, developed a selection of stunning dessert presentations, highlighting spring fruits.

The team behind midtown rustic American restaurant Quality Meats collaborated to create Park Avenue Autumn. Restaurateur Michael Stillman joins forces with award-winning design firm AvroKO (Public, Stanton Social) on the concept and all aspects of architecture, design, and graphics of the new restaurant.

The physical design of Park Avenue reflects a space with a sense of discovery, rather than stereotypical physical manifestations of a "season." This led the design team in part to Captain James Cook's explorative travels as a loose design reference. They looked at the regions he had visited in each of his major expeditions as a way of framing each season.

Mother’s Day menu, click here. Please call for availability.