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| | Park Avenue Bistro | | | “Park Avenue Bistro has been creating gastronomic delights since 1989, combining our culinary talents with innovative art. Our mission is to pair the expressi...” —opentable | | Cuisine: French (Bistro) |
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| NewYorkNancy says...  Thank you once again for another incredibly good time. You are the restauranteur royale. I'd be willing to be quillotined every day of the week if I could only enjoy myself as much as Bastille Day last night chez toi. If Marie Antoinette had only known to say, "let them eat at the Park Avenue Bistro," none of those dreadful things would have happened to her. And, did that frog ever have delicious legs! The best I ever tasted and ever will. Remember Elaine's, I have one of those metaphysical feel | | Jul 16 08 |
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| | NewYorkNancy says... Park Avenue Bistro has 3 stars by the New York Times | | Apr 03 08 |
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| | NewYorkNancy says... Another return to Paris in the middle of Park Ave. South. A neighborhood favorite that`s cozy to say the least, but if it`s Foie Gras or truffles you want, you can find them here at moderate prices and service with a smile. Attracts an eclectic bunch of diners who love the "very French" atmosphere and don`t seem to mind being cramped. Visit Park Bistro and you`ll get a place that offers guests a French cuisine. Expect the average entrée to cost between $20 and $30, and you can dress any way you choose -- within reason. | | Mar 31 08 |
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| | NewYorkNancy says... It was a lovely evening with hosts Tim Brown, owner and eventeur of Park Avenue Bistro and Nancy Swiezy, personal relations and 1st generation internet entrepreneur. Executive Chef, Gonzalo Compos cooked up a delicious feast for New York’s most famous food bloggers. The evening started with puff pastry with caramelized onions and sardines with fresh basil, mini taco of tuna tartar tartar with ginger soy in sauce, toasted jumbo coconut shrimp with rum honey dipping sauce. Caramelized onions and sardines were refreshing I think it could have been the basil which added to the flavor. The first course started with Salmon Gravlax homemade cured gravlax accented with a smoked trout mousse with black caviar. A delicious melody, which rocked my tongue, the surprise was the very thin potato pancake which came at the very end. This appetizer was served with a Chassage Montrachet Clos ler Crus and has a smoky flavor going from sweet to dry. Then next appetizer was Wild Muschroom Ravioli. Homemade ravioli stuffed with wild mushrooms covered in white truffle sauce with shaved aged parmesan. Ravioli were light wild mushrooms and white truffle sauce made my tongue dance. Dancing Bear Pinto Noir Sonoma was an excellent pairing and enhanced the flavors of the truffle sauce. Pinto Noir has a lovely hint of vanilla. Main course was Striped Sea Bass slow baked in natural tomato broth placed on sautéed leeks with f... More | | Mar 31 08 |
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| | NewYorkNancy says... DINING NYC / Park Avenue Bistro BY LINDA PERNEY | Special to Newsday February 1, 2008 There are reasons the Park Avenue Bistro has been around forever - or at least the past 20 years, which amounts to about the same thing in Manhattan. The food is classic, the atmosphere is welcoming, the price is right. All that, and there's a spiffy new space - across the street from where the old one used to be. About the food: The menu stays pretty close to the traditional: coq au vin, steak frites, grilled salmon. With the same crew in the kitchen for the past seven years, the restaurant counts on an amazing level of consistency, and those comfort foods are cooked to a very high order, which is something of a relief. If the classics rule here, that's fine with me. On two recent visits, nobody had anything to complain about: An onion soup was pronounced by one diner as the best in the city - the onions meltingly soft, the broth appropriately hearty, the cheese plenty cheesy. Another night the petatou - a cheesy combination of potatoes and olives - delighted a first-time visitor. The special goat cheese and potato Napoleon was ravishing with its fine play of textures: The cheese, soft and tangy, sandwiched with the thinnest, crispiest potato slices - a sophisticated take on chip and dip. Mains were equally good: Long Island scallops were done to a turn, nicely caramelized and cooked just beyond the point of opacity; the caulifl... More | | Mar 30 08 |
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| Eater - Park Avenue Bistro added to  Guide | | Mar 25 08 |
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