Recognized by the New York Times, New York Magazine and New York Observer as one of the best new restaurants, Park Avenue Spring has returned to the Upper East Side of Manhattan, just in time to herald the season's arrival.

The team behind midtown rustic American restaurant Quality Meats collaborated to create Park Avenue Spring. Restaurateur Michael Stillman joins forces with award-winning design firm AvroKO (Public, Stanton Social) on the concept and all aspects of architecture, design, and graphics of the new restaurant.

With the arrival of Park Avenue Spring, the fourth and final seasonal design is revealed. Conceptually, the designers looked abroad for inspiration, imagining the space as a classic English garden with wild and raw vegetation and materials. Deep green and brass wall panels frame the room. The exposed niches are clad in brass and house antique pots filled with oversized, exotic purple floral. Banquettes will be upholstered in dark green and chair backs will have an elegant green and brass thin-striped vertical pattern. The ceiling becomes barrel-vaulted in a smoked laurel burl wood. In the center of the dining room is a modern interpretation of a classic garden's centerpiece with vintage cast wild dog heads and a series of exotic greenery and floral.

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