Description
It's no use returning to the Upper East Side restaurant hoping to find the favorite dish from a list visit. Park Avenue Autumn becomes Park Avenue Winter in November, Park Avenue Spring after that, and Park Avenue Summer when the schools let out. The facelifts come anew with the changing of the clocks and chef-partner Craig Kotesu helps assemble a new menu each time. The colder months feature heavier dishes with classic autumnal flavors like pumpkin, brown-butter-and-sage, and dark chocolate desserts, while the spring dishes are fresh and lighter. The decor changes too: Winter months bring white tablecloths and wall paneling, and frosted birch branches, a near-creepy reminder of the Antarctic Circle or an Ice Queen. Then come March, Park Avenue Spring perks the space up with fresh flowers and rosy lighting, as if it's changed completely. --Jessica Goodman
