Posts Tagged ‘Park Avenue Autumn’

A Taste of Fall in New York

September 17, 2009

I’m just about done with a whirlwind week in New York and San Francisco.

On Sunday, clients and I had dinner at Park Avenue. This restaurant, located on the Upper East Side, reinvents itself with every season. We happened to dine there on the second day of autumn.

Photo by Park Avenue Autumn

Photo by Park Avenue Autumn

The menu is just a lovely foray into fall – roasted  chicken with pumpkin pie, venison with pomegranate and pumpkin seeds;  carrot cake and brie fritters with  chai ice cream and warm pumpkin molasses cake with sour cream and praline.

Despite a truly frightening cab ride there, we had a fantastic meal. The definite standout of the items ordered was the lamb shank – it came with saffron infused cauliflower, mint and pistachio. Yum!

Day two, I stopped by Momofuku Noodle Barwith a colleague.  I’ve been wanting to go there for quite a while,  and the restaurant definitely lived up to its reputation. 

Photo by Momofuku Noodle Bar

Photo by Momofuku Noodle Bar

We started with the steamed buns – slices of pork belly, wafer thin cucumbers and hoisin sauce. Amazing. I would go back just for these. We also each ordered the ramen (which we definitely should have split).  It was a huge bowl of house made noodles, pork belly, pork shoulder, poached egg, green onion and seaweed. Again, the best ramen I’ve had (and I’ve had an obsession lately).

The restaurant is teeny and if you’re seated at the tables on the side of the restaurant, you’re literally back to back with the person behind you.  A little cozy, but the food is so worth it.

Day three was Mercer Kitchen.  We went with a large party and service was definitely  inattentive for a Wednesday night.  Appetizers  were great – Hamachi, tuna spring rolls, black sea bass carpaccio, house made mozzarella with peaches. Main courses were average. The dessert was incredible, though – their fresh fig brown butter tart with pomegranate sorbet was out of this world.

Any recommendations for future New York dining?