Park Avenue Autumn has received raves from Frank Bruni at the Times, among others. I have to say, after all the build-up and the Times’ two stars, not to mention the hefty prices, we were pretty disappointed.

Let’s start with the seasonal theme. The rust colored palate that the place is bathed in is handsome and definitely autumnal. I would think it would be fine to redecorate every season if the food turned out to be as impressive as this novel design strategy. But, sadly, on the night we were there, this was not the case.

The amuse bouche was the star: a “candy apple” enrobed in caramel that melted in our mouths. Next came dates and prosciutto, luscious, tender fruit and thinly sliced ham made a great starter. From there, the disappointments began. The braised lamb shank, which the server told us had been cooked for hours, was unaccountably dried out. My chicken, slices of dark and white meat, was well-seasoned, but again seemed over-cooked. The pumpkin pie filling that came on the side offered a nice preview of Thanksgiving.

For dessert, we ordered Bartlett pear confit with chocolate brown butter cake and rosemary crème caramel. It was gorgeous to behold, especially the two chocolate curlicues on the slab of chocolate cake and each of the elements was delicious. Still, I couldn’t figure out what to eat first or why it all went together.

Park Avenue Autumn
100 E. 63rd St.
New York, NY
212 644 1900

Related posts:

1. Guss’ Pickles Leaves the Lower East Side for Brooklyn
2. Upper West Side: New Greek Food Store Opens on Amsterdam Avenue
3. Upper West Side: Nice Matin’s Autumn Menu Welcomes the Season