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Crisp and White, Park Avenue Winter Arrives
— Innovative New Menu and Refined Décor Mark the Seasonal Transition —
New York, NY (December, 2012) Park Avenue Autumn has officially undergone its
seasonal transformation into Park Avenue Winter at 100 East 63
Street in Manhattan. To
accompany the seasonal transition, the restaurant’s warm Autumnal feel has evolved into an
icy Winter white décor, complete with silver accents. To convert the cuisine to the new
season, chef Kevin Lasko created a refined and robust winter-inspired menu. Richard Leach,
James Beard award winner and executive pastry chef, developed a selection of stunning
dessert presentations, highlighting winter fruits and chocolate.
The menu at Park Avenue Winter offers a variety of seasonally inspired dishes, such as
Barley Risotto & Santa Barbara Uni with Grilled Meyer Lemons, Park Avenue Winter’s Veal
Chop Holstein with Anchovy Brown Butter and a Fried Egg, Berkshire Pork Chop with
Maple-Coffee Glaze, Roasted Quince and Oats. In addition to the main menu offerings, chef
Lasko has developed a special menu that focuses on the communal spirit of the season. For
winter, the Gatherings Menu is comprised of a selection of dishes meant to be shared amongst
guests, like a Dry Aged Porter House with Roasted Root Vegetables & Paprika Butter and
Truffle Roasted Chicken with Black Truffles and Foie Gras Stuffing.
Pastry chef Richard Leach created a stable of winter confections tha
t delight for their
concentrated flavors and stunning presentations. For Park Avenue Winter, Leach’s dessert
selections include Winter Spice Cake with Brown Butter Ice Cream, Caramelized Apple and
Cranberry; Chilled Meyer Lemon Parfait with Crème Fraîche and Mango Sorbet; and
Cheesecake Fritter with Citrus with Blood Orange Sorbet and Rosemary Sabayon.
The Park Avenue Winter beverage program, overseen by sommelier Justin Randolph, has
many unique features to toast the season in style. The wine list consists of over 300 selections, drawn from wine regions around the world with a special offering of winterinspired wines with distinct sections devoted to family owned and operated wineries and
robust red wines from around the world.
Each season is toasted with custom blends of wine, made for the Park Avenue project by
esteemed winemakers. This season, Park Avenue Winter will be fêted with three different
blends: a 2007 cabernet sauvignon vinted and bottled by Robert Sinskey in Napa Valley, a
2006 cabernet sauvignon from Hedges Family Estate in Washington and a 2010 blend from
Bacio Divino Cellar’s Janzen Estate in Napa Valley. At the restaurant’s signature
vodka/Champagne bar, the seasonal mixers developed by Richard Leach are Bartlett Pear,
Litchi-Elderflower, and Citrus-Lemongrass. In addition, Park Avenue Winter will feature
festive, hearty beers that include a selection of stout, porter, and heavier ales.
The Winter cocktail menu offers a series of seasonal libations, like the Winter Spiced Shandy:
Templeton Rye, Fresh Lemon & Lime, Stone IPA and the Ting Collins: Beefeater Gin, Aperol,
Rosemary, Pink Ting.