Park Ave Kitchen by David Burke
We were near Grand Central Terminal, and I had to make an improvised attempt to look for a restaurant nearby. For a Saturday evening, it was going to be difficult to look for something worthwhile and not too expensive. I ended up finding this restaurant just a few streets north of Grand Central. We walked in for 2 at around 6:30 PM, and the restaurant had nearly no patrons in there. We were told that the restaurant is more popular for breakfast and lunch than dinner. The restaurant opened in December 2023 and occupies a 8,700-square foot space that has an upscale sit-down dining and a fast casual cafe.
Ambiance & Service
The interior reminded me of a steakhouse like ambiance, where the chairs are lush and comfortable, and the tables are decently spaced out from each other.
Because there were so few people in the restaurant, the service was superb because we were literally the only patrons there.
Food
The Pisco Sour ($16 - left) came with Pisco 100, Fresh Lemon & Lime Juices, Egg White, and Angostura Bitters. This was a little strong, but my partner enjoyed it.
The Amarone ($20 - right) came from Vaona Amarone della Valpolicella Classico Paerno, Veneto, Italy. This red was more full bodied than I expected, and it had strong oaky, earthy, and leathery notes to it. The red fruit notes were quite luscious and wholesome, so it’s not exactly the best to drink by itself.
The Crispy Shrimp Spring Rolls ($23) came with Thai peanut sauce, cucumber, mango. This was not anything I was expecting. The shrimp wasn’t really wrapped, and instead, it had some paper wrap hanging onto the perimeter. The Thai peanut sauce actually reminded me of those garlic crisps with chili oil, unless they advertised it incorrectly. The mango did not have much sweetness to it, and it was a little on the raw side. The shrimp was nice, though it wasn’t seasoned much.
The Pork Chop with Garlicky Clams & Chorizo ($44) came with lemon and herb broth, and anelli pasta. The pork chop was actually on the drier side, and the broth was on the saltier side. I did not get much garlicky notes from the clams, and the chorizo was quite salty. The portions were plenty, but it didn’t work too well together.
The Sea Scallops & Ricotta Cappellacci ($39) came with ricotta cappellacci, butter roasted scallops, asparagus, parmesan corn fondue, and tomato oil. The sea scallops appeared to be cut in half because they were thinner than usual. This meant they actually just used 1.5 scallops to create 6 pieces. So price wise, it was expensive for what it was. The ricotta dumplings were OK, and the parmesan corn fondue had some sweetness to it.
Overall Impression
Overall, I thought the food was just OK. There are some east Asian influences into the food, though I think the execution is slightly off. The food comes off saltier than desired, and the portion sizing can vary. If you’d like an alternative option to eating at Grand Central Terminal, this restaurant could be a decent option if you’re looking to just get some American food with a twist.
Yelp & Google Jabs
Park Avenue Kitchen is an attractive restaurant that was convenient to out hotel.
This might be one of the main reasons to eat here, as there are some hotels nearby and within a few feet in distance.
I would like to come back in the evening to see what the place is like when it is more lively.
What was interesting about this Elitist’s pictures was that the restaurant was completely empty around 1 PM. We went in on a Saturday evening, and it was largely empty. I have some doubts that this restaurant will last long enough past its lease.
Revisions
- Jul 11, 2026 - Initial revision.