Description
You won't find a bigger scene in the summer months than at The Park. Not that people don't come here during the rest of the year; it's just that the 4,000-square-foot garden, with its bird feeders hanging from Japanese maple trees, its garden gnomes and its tangles of wisteria vines, is especially appealing when it's warm out. The main room is similarly leafy, with huge potted plants placed in between leather banquettes, illuminated by light let in by the huge atrium and loft windows. Despite the restaurant's popularity, you can usually snag a seat, considering there are almost 500 of them. The menu is vaguely Mediterranean: pizzas cooked in a wood-fired oven, grilled salmon, pastas, a portabella mushroom burger, filet mignon and more. Well-dressed tipplers come in two waves; once in the early evening for post-work drinks and again late night at night, when the place takes on the feel of a nightclub.—Keith Wagstaff
