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Seasonally Perfect Park Avenue Autumn Serves Up Broccoli & Cheetos
By
Jen Carlson
Published Oct 30, 2014
Modified Oct 30, 2014
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By
Jen Carlson
Published Oct 30, 2014
Modified Oct 30, 2014
Share
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After 22 years on the Upper East Side, restaurateur Michael Stillman's Park Avenue (Autumn, Winter, Spring, Summer) has moved to Park and 26th Street. And yes, it's a restaurant that changes with the seasons—when we visited over the weekend, we were told it takes about three days to transform into each. Currently, it's Park Avenue Autumn, a wonderland of warm colors, dried leaves, perfectly bearded "Fall Boyfriend" waiters, and cocktails served in gourds.
Chefs Zene Flinn and Benkei O’Sullivan have created an exceptional menu of seasonally-inspired items—picture a kitchen with dried cherries, pumpkin seeds, harvest fruits, pistachio, rosemary, squash, black truffles, and autumnal spices. They've got Pork Chop Schnitzel, Venison Tartare, an Autumn Haystack salad, and they even kept some classics on the menu, like the Park Ave In-N-Out Burger, and their trademark Broccoli & Cheetos. That is a bowl of perfectly cooked broccoli in a cream sauce, topped with real Cheetos—you can even make it at home.
This month they launched their Sunday brunch, as well, which features cinnamon monkey rolls, a Breakfast Risotto, and an Autumn Smoked Mary (with homemade bloody mary mix topped with Aecht Schlenkerla Smoked Beer).
Meanwhile, head bartender Bryan Schneider has created a seasonal cocktail menu, including four variations of a Manhattan; The Park Avenue Autumn Manhattan is a blend of rye, Jamaican rum, sweet vermouth and a house made amaro with an autumn spice flavor profile. They've also got beer, wine and cider for you, including a Pumpkin Cider from Hudson Valley.
The restaurant, located at 360 Park Avenue South (at 26th Street), will transition to Park Avenue Winter just after Thanksgiving.
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Jen Carlson
Jen Carlson is a former WNYC and Gothamist editor.
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