Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

TOP RESTAURANT DESIGN 2008
Park Avenue

Park Avenue Autumn
Park Avenue Autumn

It's a novel concept to design a restaurant space that changes every spring, summer, winter and fall. But it’s the execution of the seasonal transitions that make us give Park Avenue its due. The brainstorm of design firm AvroKO (also responsible for Public and The Stanton Social), the quadrennial makeovers are so thorough that everything sees a shift—from the restaurant awning to the graphics (that means menus, matches, business cards, cocktail napkins) to the seating arrangement of the dining room to tabletops and server uniforms. Even the soap in the restrooms isn't safe when the final days of a season hits.

The architects took their cues from the travels of Captain James Cook, framing each season in his spirit of discovery. Summer references the Galapagos Islands, and guests see shells, maps and whitewashed wood. Autumn brings a classic, woodsy warmth, playing up cocoa and copper colors. Park Avenue Winter follows Cook's travels to the Antarctic Circle; crystal, glass and even vintage British military buttons are just some of the mixed media that blow into winter. As Park Avenue Spring rings in, true English garden inspiration grows wild with raw vegetation. To everything, there is a season....


Park Avenue Spring

Park Avenue Spring

Park Avenue Summer

Park Avenue Summer

Park Avenue Winter

Park Avenue Winter


The dining room of Jean-Georges restaurant in New York City, one of GAYOT's Top 40 Restaurants in the U.S.

PLH101808
(Updated: 09/13/10 NW)
RESTAURANT AWARDS 2014

Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.

FIESTA TIMEAt the Top 10 Mexican Restaurants in the U.S., you can tuck into handmade tacos, Tex-Mex classics or haute interpretations from celebrity chefs.