And with much ado??..my long delayed Park Avenue review.
I got turned on to Park Ave. from a buddy of mine who teaches at Chapman. He?s formerly worked in food service at some of the swakiner country clubs and hotels in the greater Boston area, and knows his way around a kitchen. He said the food was good and the place looked like a ?70s bachelor pad ? in a good way. He?s never steered me wrong before, so I called about 5 for a 7pm reservation.
So, the high points:
The wines by the glass are fairly priced, and good selection. They offer Segura Vidos cava by the glass ? my wife?s favorite budget sparkling wine (maybe her favorite at any price). I ordered a martini ? which is gin, olives, and vermouth. The service was noticeably prompt.
They offer a $30 four course pre fixe special, with appetizer, salad, a filet minion, and desert. Being adventurous, we skipped it and ordered off the menu ? cheese/fruit plate, iceberg wedge salad (my favorite), I ordered the new york strip, and the Mrs. Ordered the mixed grill, filet, shrimp, and lamb. However???.a little wrinkle came up when Keary the server asked the Mrs. asked a question about how she wanted her chops prepared. Let me preface a little:
There are lamb chops, and there is rack of lamb. Many times people claim they are serving lamb chops when they are serving sections of the rack. Mrs. Vas asked it the lamb chops (that?s how they are shown on the menu) were really chops or if they were part of the rack. This is important because lamb chops need to be medium well (they need the heat to break down the proteins) and the rack needs to be rare. Keary didn?t know, said so, and excused herself to find out for us.
Keary came back out with an uncooked rack, plated and covered in plastic, and presented what they called chops. Impressive. Way past the call of duty. Kudos to Keary for going to the extra effort.
Did I mention the homemade breads?
The pacing was the best part of the experience. We were never rushed between courses. Service was attentive but not obtrusive. Presentation was dynamite. And the food was excellent.
Did I mention the homemade desserts and ice cream?
Later, the owner/chef was making rounds through the restaurant and I got a chance to speak to him briefly. I always like it when the chef goes out to see patrons. It shows that he really cares about his restaurant and his customers? experience. But I kind of knew that from his service selection. He told me that they continued grow month after month. I told him I knew why ? it was sincerely a pleasure to eat at his restaurant.
The folks at Park Avenue really care - about their cocktails, wine list, food, service, and their customers ? and they deserve our business. Give ?em a shot!
. You are a lucky guy.
