Park Avenue Cafe
our comments
Restaurateur Alan Stillman and chef-partner David Burke helm this chic restaurant known for its innovative dishes. Starters range from the divine "pastrami salmon" with warm corn blini; Southern-fried quail with greens, huckleberries, pecans and blue cheese; and cavatelli with wild mushrooms. Entrées reflect inspirations from all over the map: "Duck Duck Duck!" (duck breast, duck meatloaf and duck foie-gras dumplings); fresh prawns with mango spring rolls and pea shoots; and mustard-crusted tuna teriyaki. The modern, mostly American, wine list is reasonably priced for this neighborhood. For a real culinary adventure, book the chef’s table in the kitchen for up to ten.- April 2005
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