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Home > Restaurants > Park Avenue Winter

Park Avenue Winter

Critic's Pick Critics' Pick

360 Park Ave. South, New York, NY 10010 40.74193 -73.985435
at 26th St.  See Map | Subway Directions Hopstop Popup
212-951-7111 Send to Phone

    Reserve a Table

  • Cuisine: American Nouveau, Mediterranean
  • Price Range: $$$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: **

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    7 out of 10

      |  

    18 Reviews | Write a Review

Photo by David Leventi

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Official Website

parkavenyc.com

Hours

Mon-Thu, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 5pm-11pm; Sun, 11am-3pm and 5:30pm-9pm

Nearby Subway Stops

6 at 23rd St.; 6 at 28th St.; N, R at 23rd St.

Prices

$28-$39

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Brunch - Weekend
  • Business Lunch
  • Dine at the Bar
  • Good for Groups
  • Great Desserts
  • Lunch
  • Private Dining/Party Space
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Profile

The owners of Park Avenue Winter have taken the seasonal-menu conceit that modern big-city diners expect and turned it into a uniquely kitschy, singularly New York experience. Their restaurant (which was originally the Park Avenue Café) isn’t a restaurant in the usual monochromatic way. It’s a kind of revolving diorama, replete with menus that change every three months or so, rotating waitstaff outfits (although the waiters themselves remain more or less the same), seasonal names (Park Avenue Spring, Park Avenue Summer, etc.), and even a changing décor, courtesy of the fashionable downtown restaurant-design firm AvroKO. The logistics of this seemingly endless series of esoteric face-lifts are impressive to contemplate. But the real pressure in this kind of radical experiment falls on the chef. Here, head chef Craig Koketsu, who is also the executive chef at Quality Meats, and executive chef Zene Flinn, formerly of Nougatine, manage to put together a menu filled with all sorts of surprising combinations. And even when a dish doesn’t work, like everything about this entertaining, slightly loopy restaurant, you have to applaud the effort.

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