When the reminder about Restaurant Week arrived in my email, I went to the website and narrowed my choices down to about eight places I'd like to try. With schedules and menus on hand, I finally chose two, the first was Park Avenue Winter. Apparently, they change their decor and menus by the seasons (and their restaurant name, apparently; on my phone, the GPS listed it as Park Avenue Spring). I thought the space was gorgeous, very light and airy, with lots of room and a good level of noise. Try as I might, I couldn't eavesdrop very well on my seat neighbors...
I got out my Nook and enjoyed my two-course Restaurant Week lunch and then succumbed to dessert, even though I had to pay extra. I mean, when you hear what it was and when you see a photo, you'll agree I really had no choice. Anyway, I selected Park Avenue Winter mainly because I thought they were serving pumpkin ravioli with pickled cranberries as a main course and they had quite a few appetizers that interested me (when I checked out the Restaurant Week website). When I arrived, the pumpkin ravioli was on the appetizer list and the main courses were a little less interesting. Ah, well. Everything was actually delicious.
I did order the pumpkin ravioli for my appetizer and it was lovely. The pasta was tender, the pumpkin filling was rich and perfectly spiced, and the pickled cranberries were out of this world. I now need to have them on every dish. There was also a hazelnut gremolata, which was tasty, but maybe there could've been fewer hazelnuts and more cranberries, but that's probably just me. It was a delicious starter. Oh, and the focaccia that was served before my meal arrived was also tasty, served with a pepperoncini-olive-oil dip that was a little spicy and a lot yummy.
I opted for the salmon main course, chiefly because it was served with an orange buerre blanc, which is French for DELICIOUS. The salmon was served on top of a sort of creamed cabbage and then the delicious orange-y sauce was poured on top. The salmon was perfectly prepared, with a nice crust on one side and a soft middle. This was light and refreshing, yet substantial. I loved it. Parenthetically, I got a look at a couple of the other dishes on the menu by peeking at my seat neighbors' tables and my plate was definitely more beautiful and more appetizing. So there.
I shouldn't have succumbed, but when they brought me the dessert menu, even though dessert isn't included anymore in a Restaurant Week lunch, I absolutely had to order the coffee cardamom creme brulee. I mean, COME ON. Doesn't that sound amazing? AND IT WAS. That may be one of the best desserts I have ever had. It was creamy, crunchy from the bruleed sugar, and delightfully warmly spicy from the cardamom and coffee. And the accompanying almond biscotti was also delicious. All in all, my lunch was perfectly delightful; I got to eat delicious food and peacefully read my Nook in attractive surroundings. Nothing better.
photo credit: Carol Rosegg |
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