After a fleeting, but lovely season as Park Avenue Summer, the restaurant on the Upper East Side of Manhattan has undergone a remarkable 48-hour transition to Park Avenue Autumn. The seasonal premise of the restaurant is evident in each aspect of its physical design, cuisine, and beverage program. Talented young chef Kevin Lasko created the autumn-inspired menu with contemporary classic dishes. The menu's focus evolved from showcasing summer's most vibrant flavors at their freshest, to taking autumn's harvest and featuring it with diverse techniques, like roasting and braising.

Chef Kevin Lasko created the autumn-inspired menu with contemporary classic dishes, such as Bluepoint Oysters with Cornbread-Chorizo Stuffing, Fig Carpaccio with Hoja Santa Goat Cheese, Duck Cassoulet a l'Orange, and Mother's Milk Stout-Braised Short Rib with Pumpkin Risotto. In addition to the main menu offerings, Lasko offers a special section of the menu dedicated to Burgundy truffles, comprised of dishes like Potato Gnocchi with Sweet Corn & Truffles and Pork Belly & Robiola Bossina with Granny Smith Apples & Burgundy Truffles.

Richard Leach, James Beard award winner, is executive pastry chef with a stable of autumn confections that delight for their concentrated flavors and stunning presentations. For Park Avenue Autumn, Leach’s dessert selections include Sweet Potato Fritter & Pecan Pie with Maple-Bourbon Ice Cream and Crunchy Bacon, Goat Cheese and Fig Tart with Warm Crepe and Caramelized Honey Ice Cream, and Warm Ricotta Cheesecake with Yuzu-scented Apples.

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