Just in time to herald the advent of the season, Park Avenue Summer opened its doors in June on the Upper East Side of Manhattan, bringing to life the seasonal premise of the restaurant in its physical design, cuisine, and beverage program.
Esteemed chef Craig Koketsu (Quality Meats) created the summer-inspired menu with contemporary classic dishes, such as Lemon Sole with Provencal Vegetables, Fire Roasted Lamb with Barbecued Cherries, and Lobster Salad with Orange-Lemon Vinaigrette. Richard Leach, James Beard award winner will be executive pastry chef with a stable of summer confections that delight for their concentrated flavors and stunning presentations. For Park Avenue Summer, Leach’s dessert selections include Roasted Peaches with Crisp Corn Pudding, Peach Sorbet and Sweet Corn Panna Cotta, Raspberries with Goat Cheese Mousse, Honey and Lemon Thyme, and Chocolate and Fresh Peppermint Warm Custard and Ice Cream Bar.
The team behind midtown rustic American restaurant Quality Meats collaborated to create Park Avenue Summer; Michael Stillman joins forces with award-winning design firm AvroKO (Public, Stanton Social) on the concept and all aspects of architecture, design, and graphics of the new restaurant. |
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