RESTAURANT REVIEW: PARK AVENUE WINTER

Tonight, we started with a potato and bacon gnocchi dish and salmon tartare. I had the herb-crusted veal chop with chanterelle and trumpet mushrooms and Carol had a Filet Mignon and short rib duet with root vegetables. We also ordered a hearty side of brussel sprouts with bacon, pears and apples. Even the breads were season-inspired.
Great concept and wonderful food. Check this one out. We'll be back when the venue transforms into Park Avenue Spring in March.
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