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Park Avenue Spring

  • RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • American (New), Local/Organic
  • 360 Park Ave S, New York NY10010 40.765173 -73.967638
  • (Btwn Lexington & Park Ave)
  • click map to interact
  • (212) 644-1900
  • 0

User Ratings (Based on 64 reviews)

Food 4.1 Value 3.2
Service 3.6 Atmosphere 3.9

Other Restaurant Info

(212) 644-1900
Private Dining
Lunch Mon-Fri: 11:30am-3pm Dinner Mon-Thu: 5:30pm-10pm Fri-Sat: 5:30pm-11pm Brunch Sat-Sun: 11am-3pm
Brunch, Dinner, Lunch
Accepts Credit Cards, Bar Scene, Business Dining, Good for Groups, Private Parties, Prix Fix Menus, Romantic
Min Delivery:

User Reviews

  • Park Avenue Spring

    Posted by maven on 04/14/2008

    Beautiful setting and food to match

    Sunday night was ideal, full but not overly crowded, and we were able to talk softly. We started with a selection of appetizers, particularly smitten with the pasta with smoked salmon and sashimi salad. We'd been presented with an amuse bouche that looked like jello but was a surprisingly tasty composition with some avocado and who knows what else. Don't miss the artichokes, french fries, pea puree. I also liked the risotto, which we ordered from the tiny menu, and what they call a baked potato, which is actually the inside of a potato done up with ingredients to make it even more delicious. The veal chop, which I understand remains on the menu despite seasonal changes, is lightly breaded and is garlic-flavored, enough for two people and really tasty, served with mushrooms. Sole was nicely done. The least interesting main dish was the chicken. The setting could not be more attractive and the service was professional and cordial. We enjoyed the desserts also though after several bottles of wine, I'm not sure how to describe them other than to say the presentation is extraordinary and they're all delicious. The espresso, too, was great and they don't skimp. Portions are generous so it may be possible to share things and not have the meal be as expensive as it otherwise would be. It was a truly enjoyable evening, special enough for an occasion or visitors to New York who want originality but not at the expense of taste or quality. There's also a chef's table, where a large group can eat and watch kitchen activitity through a window.

  • Park Avenue Spring

    Posted by nybuny on 03/31/2008

    Park Avenue Spring is finally here..

    Went to Park Ave. Spring for their first Sunday brunch since the seasonal change. We were very pleasantly surprised. Food was great as was the service. Started w/incredible Thai minestrone and then Breakfast Risotto. Assorted pastries started and everything was great. Beautiful brunch spot and not too pricey. Table was entirely happy!

  • Park Avenue Spring

    Posted by A disgruntled customer on 03/15/2008

    Slipping down

    We had dinner at Park Avenue Winter and yes, the decor with the seasonal themes and the cutesy touches are a novelty, however let's talk about the rest of the atmosphere. Mostly loud and crass clientelle (jeans and wrinkled workman's shirts) rubbing elbowsno choice, tables are very close-plus the type and volume of the music have done away with any semblance of elegance the place once had. Service uneven. Food is very good. But you can get that in many other places without enduring the vulgarity.

  • Park Avenue Spring

    Posted by Ralph Innis on 03/12/2008

    Brunch the way it should be

    My wife and I experienced Park Avenue Winter for brunch and it was exceptional. We were started off with a selection of house made sweet rolls OUTSTANDING! Next we had the fluke sashimi and a melon and prosciutto. For entrees I had the filet mignon and my wife had the crepes. All were first rate and at thirty two dollars prix fixed it was a great value.

  • Park Avenue Spring

    Posted by Anonymous on 03/02/2008

    Better atmosphere than food or service

    A beautiful place to dine. Went at 9PM on Saturday night and it was full of patrons from 25-65 years old and well dressed. The service was not very good as we had to wait 15 min. for our first drink to come and then when we ordered a glass of wine right before the main course, they "forgot about it" and brought one out when the course was finished. For the food, we had the fluke sashimi appetizer which was very nice and the main courses were the snapper (well prepared and flavorful) and the special halibut which was beyond awful. It was brought out in the shape of a round mold and then they poured over it a broth of butter, salt and some miso. I ate it since I was hungry, but do not order this. Desserts were the sorbet and the winter fruit. All in all a nice experience and I do look forward to what they will do for the spring menu in a few weeks.

  • Park Avenue Spring

    Posted by DanikaNYC on 02/27/2008

    Gorgeous and Delicious!

    Loved it! My friends and I went last Saturday and wondered why we didn't come sooner! We heard about the seasonal restaurant but thought it was just hype. Hands down the best Ceasar Salad with meyer lemon and a large thin crouton. We loved all our dishes especially the Filet Mignon with Short Ribs, meat on meat who would have guessed how amazing it tastes! the Fluke Sashimi, Little Potato Pancakes and the Scallop Sandwich! I could eat a Scallop sandwich everyday if I could afford it, waistline and wallet. Oh I can't forget the Chestnut risotto balls in the small paper bag, how clever and fun! We were impressed by the decor as well, very posh but not stuffy. It's nice to see a restaurant that not only looks good but has amazing food to back it up. The staff was pleasant and understanding when we wanted to change tables because we felt a draft at our first table. The sommelier was adorable and recommended some great wines. Definitely going back soon, can't wait to see what they do for Spring!

  • Park Avenue Spring

    Posted by Mark on 02/16/2008

    Park Avenue Tick Marks

    Our beautiful hosts sat us down at a table, everything in white, the whole decor was white and as soon as we sat down at the table, white leather, yes leather table cloth, white dishes, white walls, white decorations, waitres in white, white, white, white, blue tick mark, what? Blue pen on the beautiful leather tablecloth. I ask our waitress in a gorgeous white draped number, she was new, what the deal was with the blue pen on the leather. She said that people drew on the table coverings. They were just big enough to fit the table with tick marks, blue tick marks in ball point pen. Standards are slipping. The rough trade crowd visits Park Avenue Winter often? Abstract art? Stupidity run rampant in the populace? All I could see was blue. Our waitress said that they were changing over to table cloths because of the tick mark problem. Indeed, I saw not only a few leather covers with no tick marks, how I longed for a table without mean pen marks on it. We sat down and I order a sidecar, natch. The sidecar was perfect. Then I ordered the Prosciutto and Asian Pear, not bad, not great but not bad. Expensive for what it was. My mother order the Roasted Butternut Squash Soup. She loved it. I got the Lobster, Avocado and Fennel Salad on the recommendation of the waitress, who was starting to turn snippy at this point, and loved the roasted cold fennel, nice touch. Lots of lobster. My mother got an appeticer, the Porcini Ravioli and said she liked it very well. I asked our waitress to bring back some caramels to Richard Leach, who she didn't know, and I told her the pastry chef. I ordered another drink. I had to wait some time for my drinks and extra bread. The waitress got snippier and colder. She had better things to do than wait on us. We were the last out but then we were the last seated. Then I ordered dessert. I got The Chocolate Cube and Mr. Leach sent out the Coconut Angel Food Cake, Caramel Panacotta and Coconut-Curry Sorbet. They were both beautiful desserts. I loved the way he put little pieces of chocolate cake into the mousse or ganche that was inside the Cube. I think it was a mousse. It was a beautiful tempered chocolate cube filled with mousse and a lovely chocolate ice cream. The real star was the lemongrass sorbet that came with the Coconut Angel Food Cake. Lemongrass Curry and Coconut Angel Food Cake. The desserts were bigger than the main dishes we had.

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