My husband and I went to Park Avenue Autumn for dinner on Saturday. Park Avenue Autumn was not on the list, nor should it have been, but we had a gift certificate for Fourth Wall Restaurants. As my husband summed up dinner after we left the restaurant – “For $240, pfffttt (with tongue sticking out)!” Well said, honey.
Dinner was good, quite good, but not worth the cost. We had a $100 gift certificate, which basically paid for our wine. We were not tempted by the appetizers (butternut squash soup aside, but that dish is everywhere this time of year) so we focused on the main courses. I ordered halibut with black truffles and a brioche-crusted poached egg ($37) and my husband ordered filet mignon with a mushroom strudel ($39). As usual, my husband made the better pick – the filet was delicious, perfectly prepared and actually very reasonably priced. But the meal lacked a wow factor and I expect wow when I am paying almost $40 for an entrée. We ordered a side of sweet potato cottage fries with homemade ranch – again, no wow, and not nearly as good as the sweet potato fries at Chirping Chicken, which cost half as much (Chirping Chicken will probably even throw in ranch dressing for free!). For dessert, we had the Bartlett pear confit, chocolate brown butter cake and crème caramel (one dish). Ehh. We did not even finish dessert, which is unheard of and a shame given how many yummy-sounding desserts were on the menu.
The service was good, quite good, but not $40-an-entrée good. And there were slips. I asked for more butter and never received it. On multiple occasions, no one noticed that our wineglasses were nearing empty and we had to refill our own wine. Most disturbingly, our check was handed to us (we had not asked for it) right after our dessert was delivered.
The design is clearly the draw at Park Avenue, and the space is impressive (all the more so when you have seen it change between seasons, I’m sure). The restaurant is quite large – there are two dining areas connected by a very neat champagne and spirits bar. The bottles of champagne and spirits are on ice and, with the help of a waitress, you add seasonal mixers to mix your own cocktail. My recommendation would be to forgo the whole dinner experience and camp out at the little champagne and spirits bar and watch the seasons change.