Park Avenue Bistro

HAPPY BASTILLE DAY July 14th 2011

2011-07-11T13:44:00.001-04:00

Summer Jazz

2011-06-02T17:48:00.003-04:00

Hot JazZ At

Park Avenue Bistro

Tuesdays 6:30 to 9:30pm
Jamie Baum Duet

Wednesdays to Friday
6:00 to 9:00pm
LYNN Ligammari &
JOHN SUTTON

Mothers Day Menu 2011

2011-04-26T13:03:00.002-04:00

MOTHER’S DAY 2011
Seating from noon to 9:00 PM

$45. per person

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Lump Crab Napoleon
Fresh crab meat, on a crispy potatoe gaulette with a boquet of mango,hecama & watercress
Tossed in a blood orange vinaigrette accented with an aged parmesan cheese sauce

Tuna Tartar
Fresh tuna with a ginger sesame sauce
served with fanned avocado and watercress salad

Warm Goat Cheese Salad
Endive with mango and orange lightly tossed in a kiwi dressing
topped with a warm golden layer of farm fresh goat cheese

Lobster Ravioli ( available as an entrée )
Homemade ravioli stuffed with fresh lobster
in a lobster sauce with julian vegetables

MAIN COURSES

Striped Sea Bass
Grilled sea bass over soft leeks, fingerling potatoes
with a Saffron sauce

Filet of Beef
Filet mignon with Port wine sauce
traditional potato gratin and sautéed asparagus

Long Island Sea Scallops
Pistachio encrusted sea scallops over rich cauliflower puree

Roasted Chicken
Oven roasted chicken with wild porcini mushroom sauce
over mashed potatoes and sautéed vegetables

Lobster Risotto
Chunks of fresh lobster and asparagus tips
on a bed of lobster risotto finished with saffron sauce

New York Steak
Dry aged NY sirloin strip grilled with creamy peppercorn sauce,
french fries and seasonal vegetables

Magret Moulard Duck
Hudson Valley magret de canard in a Port wine sauce
over a hash of fresh corn, spinach and caramelized potatoes

SWEETS

Vanilla Crème Brulee
Classic crème brulee with fresh vanilla beans

Chocolate Tart
Warm chocolate tart with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Chocolate Mousse
Chocolate mousse with toasted almonds and fresh berries

Hot Jazz is Back

2011-04-21T14:25:00.001-04:00

2011-04-21T14:21:00.000-04:00

Perfect for Spring

2011-04-21T12:52:00.006-04:00

2011-04-21T12:43:00.000-04:00

We are proud to be a part of the Taste of Hope
Make sure you stop by and say Hello!!!

The 6th Annual Taste of Hope

PURCHASE YOUR TICKETS TO THE AMERICAN CANCER SOCIETY'S 6TH ANNUAL TASTE OF HOPE TODAY!

Taste of Hope is a culinary, wine and spirits tasting event featuring some of New York’s hottest and most popular restaurants and food & beverage vendors. Hosted annually by the American Cancer Society, all proceeds from Taste of Hope go toward our goal of eliminating cancer as a major health problem. Together, we save lives and create a world with more birthdays by helping you stay well, helping you get well, finding cures and fighting back.
Please join us on Thursday, May 5, 2011 at 82Mercer
6:30pm VIP Admission
7:30pm General Admission

Featured Highlights
Tastings from New York’s best chefs & restaurants
Over $150,000 raised in 2010
800 attendees in 2010
Open bar
Incredible silent auction & raffle prizes
Amazing gift bag – valued at over $100
VIP Pre-event reception 6:30PM – 7:30PM

Valentines Day Menu

2011-01-18T18:58:00.002-05:00

PARK AVENUE BISTRO
377 Park Avenue South Tel: (212) 689-1360

VALENTINE’S DAY 2011
LOBSTER TREAT

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Lump Crab Napoleon
Fresh crab meat with celery mousse combine with layers of roasted red peppers,
zuchini confit and rosted portabella mushrooms accented with arugula greens

Mini Lobster Tacos
Traditional Lobster salad with sliced mango and ripe avocado
in one perfect bite with arugula greens

Warm Onion Tart with Goat Cheese
Flaky puff pastry with caramelized onions, nicoise olives,
and a layer of thin goat cheese topped with baby greens

Grilled Shrimp Arugula Salad
Jumbo shrimp grilled over crispy arugula with a citrus vinaigrette and aged Parmesan

Lobster Ravioli (available as an Entrée)
Homemade Ravioli stuffed with fresh Lobster covered with baby shrimps, scallops and tender calamari
in a white truffle champagne sauce with shaved aged parmesan

MAIN COURSES

Surf and Turf $ 10. added charge
Grilled ¼ pound lobster tail with salted butter, petit filet mignon
and Chanterelles sauce with potato gratin and asparagus tips

Striped Sea Bass
Grilled sea bass over soft leeks, fingerling potatoes
with a Saffron sauce

Poor Man’s Lobster Risotto
Pan sauteed Monk Fish on a bed of lobster risotto
finished with a saffron sauce

Medallions of Veal $ 10. added charge
Sliced medallions of herbed rubbed veal with a Foie Gras sauce,
roasted potatoes and sauteed vegetables

Roasted Chicken
Oven roasted chicken with porcini mushroom sauce
And vegetable rissotto with aged parmesan

Moulard Duck
Crispy duck breast in a Port wine sauce
over a hash of fresh corn, spinach and caramelized potatoes

Australian Rack of Lamb
Roasted rack of lamb au jus with fresh rosemary
potatoes gratin and spinach with portabella mushrooms

SWEETS

Vanilla Crème Brulee
Classic crème brulee with fresh vanilla beans

Molten Chocolate Cake
Warm chocolate tart with nuts served with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Park Bistro French Cheese Cake
Creamy mascarpone cheese with cream fraiche and raspberry coulis

$ 75 per person Valentine’s Day (with a complimentary toast of Champagne)

Offered Saturday & Sunday night at $ 65.00 per person
Plus special a la carte menu

Mother's Day Menu

2010-04-19T15:56:00.002-04:00

Welcome to Park Avenue Bistro

Treat your mother Park Avenue Style with Lobster and Champagne.
Our delicious Prix fixe is offered for $50 per guest.
Seating starts at noon till 9:00pm.

MOTHER’S DAY 2010
Seating from noon to 9:00 PM

$50. per person

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Jumbo Shrimp Salad
Crispy arugula greens tossed with a simple lemon vinaigrette
accented with grilled jumbo shrimp with shaved aged parmesan

Tuna Tartar
Fresh tuna with a ginger sesame sauce
served with fanned avocado’s and watercress salad

Warm Goat Cheese Salad
Endive with mango and orange lightly tossed in a kiwi dressing
topped with a warm golden layer of farm fresh goat cheese

Lobster Ravioli ( available as an entrée )
Homemade ravioli stuffed with fresh lobster
in a lobster sauce with julian vegetables

MAIN COURSES

Red Snapper
Crispy potato encrusted red snapper
with saffron sauce over soft leeks and carrots

Filet of Beef
Petit filet mignon with Port wine sauce
traditional potato gratin and sautéed asparagus

Long Island Sea Scallops
Pistachio encrusted sea scallops over rich cauliflower puree

Roasted Chicken
Oven roasted chicken with wild porcini mushroom sauce
over mashed potatoes and sautéed vegetables

Lobster Risotto
Chunks of fresh lobster and asparagus tips
On a bed of lobster risotto finished with saffron sauce

New York Steak
Dry aged NY sirloin strip grilled with creamy peppercorn sauce,
french fries and seasonal vegetables

Magret Moulard Duck
Hudson Valley magret de canard in a Port wine sauce
over a hash of fresh corn, spinach and caramelized potatoes

Rack of Lamb
Grilled rack of lamb au jus with rosemary and Provencal vegetables

SWEETS

Vanilla Crème Brule
Classic crème brulee with fresh vanilla beans

Chocolate Tart
Warm chocolate tart with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Chocolate Mousse
Chocolate mousse with toasted almonds and fresh berries

We look forward to seeing you!!

Holiday Menu for Valentine's Day

2010-02-02T16:27:00.003-05:00

VALENTINE’S DAY 2010
LOBSTER TREAT

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Gourmande Salad
Fresh Foie Gras on a bed of mixed greens
with roasted shrimps and black truffle vinaigrette
Mini Lobster Tacos
Traditional Lobster salad with sliced mango and ripe avocado
in one perfect bite with arugala greens

Warm Onion Tart with Goat Cheese
Flaky puff pastry with caramelized onions, nicoise olives,
and a layer of thin goat cheese topped with baby greens

Lobster Ravioli (available as an Entrée )
Homemade Ravioli stuffed with fresh Lobster covered with baby shrimps, scallops and tender calamari
in a white truffle champagne sauce with shaved aged parmesan

MAIN COURSES

Surf and Turf $ 10. added charge
Grilled ¼ pound lobster tail with salted butter, petit filet mignon
and Chanterelles sauce with potato gratin and asparagus tips

Long Island Sea Scallops
Jumbo North Fork sea scallops with a rich cauliflower puree
drizzled with fresh chive oil

Poor Man’s Lobster Risotto
Pan sauteed Monk Fish on a bed of lobster risotto
finished with a saffron sauce

Medallions of Veal $ 10. added charge
Sliced medallions of herbed rubbed veal with a port wine sauce
creamy lobster cauliflower gratin and satueed vegetables

Roasted Chicken
Free range oven roasted chicken with wild mushroom sauce
over creamy mashed potatoes with sauteed vegetables

Crispy Duck
Oven brown breast of duck sliced over braised red cabbage
with a brandy griottine cherry sauce

Rack of Lamb
Grilled rack of lamb au jus with rosemary, poataoes gratin,
with satueed mushroms and spinach topped with tomato confit

SWEETS

Vanilla Creme Brulee
Classic crème brulee with fresh vanilla beans

Molten Chocolate Cake
Warm chocolate tart with nuts served with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Park Bistro French Cheese Cake
Creamy mascarpone cheese with cream fraiche and raspberry coulis

$ 75. per person Valentine’s Day (with a complimentary toast of Champagne)
Offered Friday & Saturday Night at $ 65.00 per person
Plus special a la carte menu

2010-02-02T16:27:00.001-05:00

Susan Siegel
The Art Students League Exhibition Outreach Program @
Park Avenue Bistro

This exhibition presents a view into the imagination of painter Susan Siegel. Incorporating reactions to personal life experiences, Ms. Siegel’s work explores the emotional interplay of colors. This process often involves combinations of materials—such as crayon and watercolor, or a waxy oil bar and loose oil paint—to produce effects of resistance and flow. Ms. Siegel’s love for using different media allows her, and the viewer, to watch what transpires on the surface of the canvas. No matter the source of the inspiration, color remains dominant in the work. Purchase information is available at the front desk.

_______

The ongoing partnership between the Park Avenue Bistro and the Exhibition Outreach Program of the Art Students League of New York surrounds diners with the power and beauty of contemporary art. The partnership’s mission is to create the rare environment where the sensual, intellectual, and communal pleasures of dining and art merge and enhance one another. Bon appétit and pleasurable viewing.

The Art Students League of New York
Excellence in Atelier Education for 135 Years
Founded in 1875 by artists, for artists, the Art Students League of New York provides affordable studio-based art education of the highest quality to anyone with the interest in making art. Great artists have trained, taught, and exhibited at the League and enriched its community. Apprenticeships, classes, lectures, workshops, exhibitions, and residencies uphold the League’s mission to support “artists and students who intend to make art a profession” and to cultivate “a spirit of fraternity among art students.”

In July 2006, the League initiated the new Exhibition Outreach program under director Leah McCloskey to bring the work of our emerging artists to exhibitions in various venues throughout the New York metropolitan region.

Susan Libby Siegel

2010-01-28T16:25:00.002-05:00

The Art Student League of New York
Presents an Exhibition by:
Susan Libby siegel

Show Opened January 25th
Show runs to May 15th 2010

Join us Saturday March 20th 2010
from 4:00 to 6:00pm
for a cocktail reception and Meet the Artist

We hope to see you soon

The Art Students League Exhibition Outreach Program

2009-10-29T13:02:00.001-04:00

Color of Memory
Sauman Choy & Gordon Fraser
The Art Students League Exhibition Outreach Program @
Park Avenue Bistro

This exhibition by artists Sauman Choy and Gordon Fraser explores the process of remembering and forgetting. Both artists use color as a means of developing a quality and character of light in order to create a mood—evoking emotions of experiences and places remembered. Purchase information is available at the front desk.

Ms. Choy’s paintings, composed of hundreds of translucent layers of oil glaze and gold leaf, create a luminous and reflective quality of light. Emerging from the placement of forms and gestures and the resulting density of hues, a contraction and expansion of spatial movement is established, opening the painting up and drawing the viewer in to a saturated world between dreaming and reality, a journey that moves through the fragments of memories.

Working in watercolor, Mr. Fraser begins with a photographic reference that is slowly transformed through a process of creative deconstruction in which he builds up the painting to a near finished state only wash it down allowing the paint to drip and flow. Repeating the process 50 to 100 times in each piece, holding on to certain elements of the reference and letting others go, Mr. Fraser’s work mirrors how memories fade and are transformed over time.
_______

The ongoing partnership between the Park Avenue Bistro and the Exhibition Outreach Program of the Art Students League surrounds diners with the power and beauty of contemporary art. The partnership’s mission is to create the rare environment where the sensual, intellectual, and communal pleasures of dining and art merge and enhance one another. Bon appétit and pleasurable viewing.

The Art Students League of New York
Founded in 1875 by artists, for artists, the Art Students League of New York provides affordable studio-based art education of the highest quality to anyone with the interest in making art. Great artists have trained, taught, and exhibited at the League and enriched its community. Apprenticeships, classes, lectures, workshops, exhibitions, and residencies uphold the League’s mission to support “artists and students who intend to make art a profession” and to cultivate “a spirit of fraternity among art students.”

In July 2006, the League initiated the new Exhibition Outreach program under director Leah McCloskey to bring the work of our emerging artists to exhibitions in various venues throughout the New York metropolitan region.

Opening Reception for CHERLY ROY STARER

2009-09-18T17:52:00.002-04:00

A great night had by all
CHERLY ROY STARER
Was the true Star of the evening
Congratulations on selling half of your show
If you have not seen the Exhibit you have till the end of October.

See you soon

Best

Julia I hope you are listening

2009-08-20T19:19:00.002-04:00

Put a fork in him

Dear David Wildman,

I must bite my tongue not to comment on your last name but refer only to your somewhat angry response to the (dare I mention her name and make you rant still more?) Nora Ephron film Julie & Julia (“A flat soufflé,” Worcester Mag, Aug. 6). Your review of this film revealed to me more about you than any actual review of the movie I saw. Are you newly divorced? Are you lost in the online dating world without any hits? Are alimony payments killing you? Have you just given up smoking?

Something is eating away at your manly soul, Mr. Wildman, but it ain’t this delightful and yummy movie, which both myself and my husband enjoyed. I won’t even get into the fact that I am a New Yorker, knew Nora Ephron’s ex-husband (gasp!) and Julia Child was a mentor and idol of mine. To me, Meryl Streep channeled Julia Child to the point I had goose bumps on my “whisking arm!”

As for your comment on Ephron not being focused on realism about the characters and only on the food ... duh! This is a film that is about the food! Step away from the McDonald’s counter, man, and see it again. The close-ups of Sole Meuniere, Boeuf Bourguignon and the Queen of Sheba cake had me in tears, and please note that Julie’s husband was not exactly opposed to eating all the recipes she was producing in a miserable run-down tenement kitchen. The only fault I had with the whole film was with Julie putting out crudité with dip for a food writer. Ouch.

As for your skewed view of the Julie character. I remember her admitting to her selfishness, red-eyed and miserable, calling her husband’s office and tearfully taking responsibility for her own obsession with blogging and not noticing she was living in a rat trap in miserable Queens, commuting by subway to downtown NYC, which would take about an hour and half each way. Yes, this might indeed be an unfulfilled life for any self-obsessed and oh-so-appealingly neurotic female character (your words).

Fresh herbs always!

Chef Shari Alexander
The Red Maple Inn
Spencer

P.S. The souffle was perfect and not flat in any way.

Another Julia Moment for Park Avenue Bistro

2009-08-14T15:00:00.002-04:00

Yet another connection to the film Julie & Julia
August's issue of Vogue, Jeffery Steingarten interviews Nora Ephron on the film.
She recalls a dinner at the Park Avenue Bistro

Good Freinds Sharing Great times

2009-08-05T12:47:00.002-04:00

OUR TOWN MAGAZINE

Julie, Julia & Me!

By Shari Alexander, Chef/Owner, The Red Maple Inn

We left the Red Maple Inn in Spencer for a short vacation. Finally, after almost 3 years I was back to what is now referred to as THE Hamptons. My own home was in Sag Harbor, when I moved there in 1980 it was known as the “NO-Hampton,” or affectionately as “Dodge City.” I write this is article on the sleek and gleaming marble counter of a gorgeous kitchen in the lovely home of Tim and Laura Brown. Tim is the owner of Park Bistro and Park Avenue Catering in NYC. Tim and I worked together and laughed together while creating culinary minor miracles in the crazy world of catering for the rich, famous and demanding. Tim and I had the great honor to cater one of Julia Child’s last big hurrahs at the James Beard Chef’s & Champagne party in the midst of the vineyards of Wolffer Estate in Bridgehampton. Julia Child, what a women, she was all good, everything you saw genuine and she always had a twinkle in her eye. The last time I saw her we were seating next to each other while she was signing the cover of the Wine Gazette, a food and wine magazine John and I co-edited. She was all smiles, especially in the direction of all the good-looking young chefs that were waiting to pay her homage. I loved her joie de vie and her demystifying the art of the French kitchen!

I have just finished reading Julie Powell’s book, Julie & Julia, My Year of Cooking Dangerously, a national best seller and a hilarious new movie about the author, Julie, and Julia Child, played brilliantly by Meryl Streep. It brought back such vivid memories of the great lady, but more importantly, how passion for cooking changed both of their lives as I know it did for me. I love the process of stopping off at the local farm stands from Spencer to the Brookfields to bring the freshest produce back to my kitchen at the RMI. Free range chickens, the availability of fresh fish, Nantucket scallops, lobsters, oysters from the Cape, not to mention my own backyard herb garden, the tomatoes still going strong in early fall... yes, Julia would indeed approve. A true chef not only loves the art of transforming great ingredients into layers of flavor but also finding the right artistic composition for each product on the plate. To cook with the sense of color, finding herbs and spices to perk and pop up a bright red tomato can be pure joy, and when your customers, friends and family send back empty plates it is the immediate gratification cooks live for.

Fall is my favorite cooking season, squashes, pumpkin, sweet potatoes, savory flavors and hearty and heart warming stews. The time to polish up recipes for the holidays are right around the corner. How vividly I remember the first Julia Child recipe I followed for a chilly fall evening dinner party, never even boiling an egg before. There was Julia in her kitchen on the first cooking show on TV, she was no hot shot celebrity chef, a tall woman with a most peculiar way of speaking, she reminded me of one of the puppet characters on a TV show from my childhood. She was dropping onions on to the floor, washing them off and in the most off handed way explaining how making Boeuf Bougonnione was not brain surgery it was just the fancy French way to prepare beef stew! I did exactly what Ms. Julia was doing, following her every move from the tiny TV set in my NYC apartment kitchen. It was a triumph, I served the steaming hot stew with a loaf of French Bread, Brie and grapes for dessert and felt as if I had won an Olympic Gold Medal! I still put Julia's Boeuf Bougonnione on my fall dinner menus at The Red Maple Inn and with each order I smile remembering. I love the rich aroma of the wine sauce, the gleam of the pearl onions and the ultimate end result, dunking the bread and wiping up the last bit of the delicious sauce. Yum!

This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make, it was my first cooking experience long ago. The recipe may look long but it is really easy and using a store bought beef stock is totally ok. Use a good red wine, one you want to drink to cook with, it makes the world of difference. I always use a Burgundy or Bordeaux. The better the cut of beef, the better the stew. As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of buttered parsley potatoes and lots of good bread for the sauce. Great ingredients will make this dish fabulous.

Boeuf Bourguignon a La Julia Child
SERVES 6

Ingredients
For the Stew
6 ounces bacon, solid chunk
1 tablespoon olive oil
3 lbs lean stewing beef, cut into 2-inch cubes
1 carrot, peeled and sliced
1 onion, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
2 tablespoons flour
3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti)
2-3 cups beef stock (Simple Beef stock is posted on the site, unsalted and defatted)
1 tablespoon tomato paste
2 garlic cloves, mashed (you may choose to add more)
1 sprig thyme (or 1/2 teaspoon dried thyme)
1 bay leaf, preferably fresh
For the braised onions
18-24 white pearl onions, peeled
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/2 cup beef stock
salt & fresh ground pepper
1 bay leaf
1 sprig thyme
2 sprigs parsley
For the Sauteed Mushrooms
1 lb mushroom, quartered
2 tablespoons unsalted butter
1 tablespoon olive oil
Directions
First prepare the bacon: cut off the rind and reserve.
Cut the bacon into lardons about 1/4" think and 1 1/2" long.
Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water.
Drain and dry the lardons and rind and reserve.
Pre-heat the oven to 450°F.
Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat.
Saute the lardons (bacon fat) for 2 to 3 minutes to brown lightly.
Remove to a side dish with a slotted spoon.
Dry off the pieces of beef and saute them, a few at a time in the hot oil/bacon fat until nicely browned on all sides.
Once browned, remove to the side plate with the bacon.
In the same oil/fat, saute the onion and the carrot until softened.
Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion.
Toss the contents of the casserole with the salt and pepper and sprinkle with the flour.
Set the uncovered casserole in the oven for four minutes.
Toss the contents of the casserole again and return to the hot oven for 4 more minutes.
Now, lower the heat to 325°F and remove the casserole from the oven.
Add the wine and enough stock so that the meat is barely covered.
Add the tomato paste, garlic and herbs and the bacon rind.
Bring to a simmer on the top of the stove.
Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours.
The meat is done when a fork pierces it easily.
While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.
For the onion, if using frozen, make sure they are defrosted and drained.
Heat the butter and oil in a large skillet and add the onions to the skillet.
Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking apart.
Pour in the stock, season to taste, add the herbs, and cover.
Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
Remove the herbs and set the onions aside.
For the mushrooms, heat the butter and oil over high heat in a large skillet.
As soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minutes.
As soon as they have browned lightly, remove from heat.
To Finish the Stew:
When the meat is tender, remover the casserole from the oven and empty its contents into a sieve set over a saucepan.
Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve). stribute the mushrooms and onions over the meat. kim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.
If the sauce is too thick, add a few tablespoons of stock.
If the sauce is too thin, boil it down to reduce to the right consistency.
Taste for seasoning.
Pour the sauce over the meat and vegetables.
If you are serving immediately, place the covered casserole over medium low heat and simmer 2 to 3 minutes.
Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley.
If serving later or the next day, allow the casserole to cool and place cold, covered casserole in the refrigerator.
20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with

Bastille Day 2009

2009-07-21T13:22:00.002-04:00

A great celebration had by all..
Thank you

Bastille Day 2009

2009-07-14T12:30:00.002-04:00

Happy Bastille Day 2009

from Chef Gonzalo

New Artist

2009-05-29T16:25:00.004-04:00

Park Avenue Bistro with the help of the Art Student League of New York
is proud to welcome new Artist Cheryl Roy Starer
Leah McCloskey from the Art Student League will feature this up and coming artist on the walls of the Park Avenue Bistro
Show will be in after June 22nd

Hot Jazz

2009-05-22T16:53:00.003-04:00

Park Avenue Bistro
is proud to feature our Jazz performers from last year

Hot Summer JazZ At
Wednesdays 6:00 to 9:00pm
LYNN Ligammari Duet

AND

Thursdays 6:00 to 9:00pm
Jamie Baum Duet

You are cordially invited

Mothers Day

2009-04-17T18:10:00.006-04:00

Mothers are fonder than fathers of their children because they are more certain they are their own.
Inspirational Quotes on Mothers Day by: Aristotle

Show you Mother how much you care.

MOTHER’S DAY 2009
Seating from 12:00PM to 9:00PM

45. per person

APPETIZERS

Lobster Bisque
Homemade creamy lobster bisque

Goumandise Salad
Fresh foie gras on a bed of mixed greens,
tossed with roasted almond in a blood orange vinaigrette

Tuna Tartar
Fresh tuna with a ginger sesame sauce
served with avocado and watercress

Warm Goat Cheese Salad
Endive with mango and orange
topped with a warm goat cheese and kiwi dressing

Lobster Ravioli ( available as an entrée )
Homemade ravioli stuffed with fresh lobster
in a white truffle sauce champagne sauce with shaved aged parmesan

MAIN COURSES

Striped Sea Bass
Slow baked in a natural tomato broth with soft leeks

Surf and Turf $ 10:00 added charge
Grilled ¼ pound lobster tail with salted butter
Petit filet mignon with classic Béarnaise sauce
potato gallete and asparagus tips

Long Island Sea Scallops
Pistachio encrusted sea scallops over rich cauliflower puree

Roasted Chicken
Oven roasted chicken with wild mushroom sauce
over mashed potatoes and sautéed vegetables

Seafood Lobster RisottoJumbo shrimp and Long Island sea scallops on a bed of lobster risotto
finished with saffron sauce

New York Steak
Grilled NY sirloin strip with a creamy pepper corn sauce
truffled mashed potatoes and seasonal vegetables

Crispy Duck
Oven browned juicy breast of duck in a Port wine sauce
over a hash of fresh corn, spinach and caramelized potatoes

Rack of Lamb
Grilled rack of lamb au jus with rosemary and Provencal vegetables

SWEETS

Vanilla Crème Brule
Classic crème brulee with fresh vanilla beans

Chocolate Tart
Warm chocolate tart with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Chocolate Mousse
Chocolate mousse with toasted almonds and fresh berries

A review from The Culinary Adventures of Deb Szajngarten

2009-02-25T11:31:00.007-05:00

"We sampled the seafood truffle risotto, how fabulous!"
Deb Szajngarten of Quite Country Life

With the upset economy, a smart diner can find some really wonderful deals out there! A few weeks ago, I met my friend Tim for lunch at his restaurant, Park Avenue Bistro, located on Park Avenue South between 25 and 26th streets.
Classically trained French chefs cook traditional, elegant Bistro fare. Yet in what is otherwise the busiest restaurant season, he is offering “buy-one-entrée and get-one-free” deals. It is a steal for the quality of the menu.
We met for a late lunch, the chef brought out several samples of the daily specials
One of my favorites, Coq Au Vin… We sampled the seafood truffle risotto (how fabulous!) And, of course, a delicious Crème Brulee Tim now has happy hour drink specials too… If you live or work in the area, don’t miss it!

http://quietcountrylife.com/2009/02/22/park-avenue-bistro.aspx?results=1
Thanks Deb

A VALENTINE’S DAY DINNER.... Kiss my Claws!! A $ 85 prix fixe per person at Park Avenue Bistro

2009-01-30T11:05:00.013-05:00

APPETIZERS
Lobster Bisque
Foie Gras on a bed of mixed greens roasted shrimps and black truffle vinaigrette
Mini Lobster Tacos
Warm Goat Cheese Salad
Lobster Ravioli stuffed with fresh Lobster covered with baby shrimps, scallops and tender calamari in a white truffle champagne sauce with shaved aged parmesan

MAIN COURSES
Surf and Turf $ 10.(added charge) ¼ pound lobster tail, petit filet mignon and Chanterelles sauce
Long Island Sea Scallops
Lobster Ravioli
Sauteed Monk Fish on a bed of lobster risotto
Medallions of Veal with a lobster timbale
Roasted Free Range Chicken with wild mushroom sauce
Crispy Duck with brandy griottine cherry sauce
Rack of Lamb with rosemary over soft polent

FOR YOUR SWEET
Vanilla Creme Brulee Classic crème brulee with fresh vanilla beans
Molten Chocolate Cake Warm chocolate tart with nuts served with pistachio ice cream
Apple Tart Warm apple tart on puff pastry with vanilla ice cream
Chocolate Mousse with toasted almonds and fresh berries

Meet our next artist Miljan Suknovic

2008-12-30T13:15:00.009-05:00

Miljan Suknovic studied art and architecture in Belgrade, Prague, Florence (graduated 2005), Hamburg (DAAD Scholarship for Artist) and New York.In collaboration with galleries from Italy- France - Serbia -Greece -Germany and US he has exhibited in solo and group shows.His first solo show in America was held by Union gallery New York in 2008. His work is represented as well in large scale mural paintings in Florence and Bologna. Presently he lives in New York and works in the studio of Joshua Neustein
http://www.suknovic.com

We are proud to have Miljan join us at the bistro.

Bonne Année!

2008-12-30T13:07:00.001-05:00

NEW YEARS EVE DINNER 2008

APPETIZERS

Lobster Bisque
Foie Gras
Warm Goat Cheese Salad
Duck confit Ravioli
Blue Point Oysters

MAIN COURSES

Dover Sole
Seafood Risotto
Filet Mignon with Lobster
Surf and Truf $ 10:00 added charge
Long Island Sea Scallops
Crispy Duck
Rack of Lamb

Sweets
Vanilla Creme Brulee
Dark Chocolate Molten Cake
French Apple Tart with Ice Cream

Bon Appetit !

American Express Briefing Newsletter

2008-12-16T11:58:00.011-05:00

We were quoted in the American Express Briefing Newsletter!

NPD Group research reports that at the end of August 2008, almost one quarter (23%) of all restaurant traffic resulted from consumer-perceived “deals” – with the majority in the quickservice segment. Bonnie Riggs, restaurant industry analyst for NPD, says that all types of deals are increasing across the industry (except for combo meals, which have become the norm in quickservice). “Deal traffic is up 10%, mostly in quickservice,” says Bonnie. “However, no restaurant is going to be able to survive without a strong value proposition.”

“There’s a complete recalibration of consumer expectations now – it’s becoming chic to be frugal,” says Fred LeFranc, ceo, Results thru Strategy, Inc. “Maintaining traffic is the goal and all restaurateurs, in every segment, need to give people opportunities to step into their establishments that don’t come off as desperate or cheap.” Phil Roberts, ceo, Parasole Restaurant Holdings, based in Edina, MN, says, “In the life of our company, we’ve never discounted a menu item or couponed. However, we are definitely introducing menu items like our Sunday Night Dinners (buy two, pay $8.95 each). They’re priced considerably below our normal average check, which we consider ‘safe harbors,’ so that no one can veto dining with us because of price.”

Restaurateurs who are successfully using deals and discounts to increase traffic say it’s important to make sure they are appropriate and relevant to the brand and to use a variety of promotions so consumers stay interested. “In this market one needs to keep it fresh – otherwise the offer or discount becomes the accepted price,” says Chick Marshall, owner, Mr. Stox, Anaheim, CA. Fred recommends laying out a calendar of limited-time offers for the year, based on seasonal sales trends, to avoid scrambling at the last minute. “It looks like 2009 is going be ugly, so be prepared,” he warns. “And when choosing time slots and days to drive traffic, I think it’s important to fish when the fish are biting. In other words, start by doing promotions on your busiest days, as they’re easier to build up.”

The Common Man diners, based in Ashland, NH, offer weeknight deals: Mondays – kids eat free; Tuesdays – the manager flips a coin to buy half off the table’s entrées; Wednesday – all-you-can-eat spaghetti; Thursday – buy-one-get-one-free for college students with valid i.d. “The plan is to appeal to everyone at some point during the week,” says Erica Murphy, marketing director. “People really get a kick out of the manager coming to the table on Tuesday nights to flip his coin. A little humor is a good thing”. . . At Galway Tribes Irish Pub & Ale House, Frankfort, IL, lunch is discounted 15% for different occupations each weekday (Monday – tradespeople; Tuesday – autoworkers; Wednesday – salon, police, and firemen; Thursday - professionals; and Fridays – educators. “We’re having some fun and customers are very appreciative,” says Niall Freyne, owner. “And now the local clergy are calling, asking what day is theirs.”

Most agree that it’s a time to be bold – to make consumers offers they can’t refuse. Marina Café, Destin, FL, offers a 20% discount across the entire menu (excluding holidays). “A discount of this size helps keep locals interested in the off-season,” says owner, James Altamura….On Mondays and Tuesdays at lunch and dinner, Park Avenue Bistro, New York, NY, pays for the lowest priced entree, when two entrees are purchased. “I know people are hurting and I want to help them out,” says Tim Brown, owner. “It’s less expensive to dine with me on those days than it is to shop and cook at home.” Tim sent an email announcing the two-for-one to his customer list, and word of mouth grew, which also resulted in major media coverage. . . .Chick says Mr. Stox offers a $35 four-course dinner for a limited time (five weeks) a couple times a year. “Our average check is $60 per person, so this dinner promotion is a tremendous value to our customers,” he says. “We treat most of the cost to us as a marketing expense.”

http://www.briefingnewsletter.com/

Art Students League of NY will join the Bistro In January 2009

2008-12-16T11:57:00.003-05:00

We are very proud to have Leah McCloskey Director of Exhibition Outreach curate the next shows at the bistro. We are honored to have the artists of the League show at the Bistro.

The Art Students League founded in 1875, has been instrumental in shaping America's legacy in the fine arts. Many renowned artists - Georgia O'Keeffe, Jackson Pollack, Robert Rauschenberg, Roy Lichtenstein, and Norman Rockwell among them - have honed their skills at the League, which is dedicated to sustaining the great tradition of training artists.

Established by artists for artists, and continuing to hold to its founding principles, the League is an atelier school in which the language of art is taught and developed through immersion in the practices of drawing, painting, sculpture, printmaking and assemblage. With an emphasis on mastering skills and visual thinking, students engage in the process of making art. The format of ongoing classes allows students to learn at their own pace and from prominent artists who have a range of artistic philosophies and approaches. They also learn from their fellow students, many of whom have years of experience and add to the rich atelier learning environment.

Art Students League of NY
www.theartstudentsleague.org
215 W 57th St
New York, NY 10019
(212) 247-4510

Merry Christmass and Happy Holidays

2008-12-16T10:58:00.011-05:00

We will be closed on Christmaass Eve and Christmas Day .
A small gift of time for our staff.
Have a joyful Holiday.

Happy Thanksgiving !

2008-11-22T13:51:00.006-05:00

Sorry to miss you, but we will be taking the day off to rest and cook for our families this year.
Friday November 28 lunch will be closed as well.
Do have a joyful turkey day!
Best culinary wishes,
Park Avenue Bistro

FOX 5 New York Comes to the Bistro

2008-11-22T13:27:00.012-05:00

We so enjoyed meeting Robert Malcolm of Fox 5 News yesterday.
He came in have lunch and interview us regarding the
Two for One meal offer, available on Monday and Tuesdays.
“It’s a gift to our customers,” said owner, Tim Brown, “ it’s cheaper to eat in my restaurant than to go to the grocery store and cook that evening.
Thanks to Robert and his team we made the 6:00 News on Friday night!

Once again thanks for stopping by and joining us at the Bistro.
Best,
Tim Brown and the Park Avenue Bistro Staff

Beaujolais Nouveau 2008 Launch

2008-11-22T13:15:00.005-05:00

Beaujolais Nouveau was a joyful day at at the Bistro!
Many thanks to Amelie Derrieux
District Manager for W.J. Deutsch & Sons
And Olivier Coste Brand Ambassador for Georges Duboeuf
And Yes Wine lovers... it very good this year!
Perfect for that turkey dinner.
Do stop by and try it!

Its $5.00 a glass at Happy Hour
5:30 to 7:30 at the bar!

A Review from Time Out

2008-11-19T21:37:00.006-05:00

The classic French fare is so fine at this banquette-filled Flatiron standard, it’s a pity the service doesn’t always measure up. The excellent duck confit salad, however, may be reason enough to tolerate the chill—the tender poultry, with frisée greens and lardons in a tart sherry vinaigrette, is definitive. So is an exemplary coq au vin, featuring fall-apart tender chicken slow-cooked with pearl onions and mushrooms. Recommendable on the lighter end are plump scallops, which get an oniony kick from chive oil. Desserts are equally good: The flaky crust that encases Park Bistro’s apple tart surrenders promptly to your fork.

5 STARS 4 TIMES @ NYC.COM

2008-11-19T21:09:00.005-05:00

Now nearing its twentieth year in business, the Park Avenue Bistro continues its tradition of French and American cuisine handled with an eye towards innovation.

5 Stars for Food

5 Stars for Service

5 Stars for Ambience

5 Stars for Value

Thanks for the kind words

Eateries cook up price cuts in recession

2008-11-19T15:19:00.008-05:00

With consumers pulling back on spending, New York City restaurants have stepped up to fill in the gap by offering 2-for-1 deals and other specials to get diners in the door.

Restaurants across town are beginning to take their marketing cues from the nation’s hard-pressed clothing retailers, offering two-for-one deals and steep discounts.

With the economic climate worsening, “the discounting has gone to another level, and it’s not over yet,” noted Erik Blauberg, chief executive of EKB Restaurant Consulting.

Starting next week, for example, Park Avenue Bistro is offering a two-for-one deal on Mondays and Tuesdays. An e-mail sent out to the bistro’s customers this week says “bring a friend and the lowest priced entrée is on me.”

“It’s a sort of gift,” said owner, Tim Brown, adding, “it shows that it’s cheaper to eat in my restaurant than to go to the grocery store and cook that evening.”

The reason for the new offer is clear. In the 20 years that Mr. Brown has operated the eatery at Park Avenue between 26th and 27th Streets, business has never been so poor.

“It’s very unusual to see your restaurant empty when it used to be full,” he said “Not even after Sept. 11 was it like this. We’ve never seen this.”

For the month of October, Charlotte Restaurant in the Millenium Hotel in Times Square offered 25% off dinner from 7:30 on to bring in diners after the theater crunch. Now the restaurant has stopped serving dinner altogether.

Some restaurants are dangling a lower bar bill as an incentive to get people in during slower times. Dardanel at 1071 First Ave. is offering a 50% discount on its entire wine list for people who come in before 5 p.m. and after 10 p.m. Bloomingdale Road is offering half-priced bottles on Mondays.

Michael Bao Huynh, the executive chef and co-owner of Barbao on W. 82nd St., said he had to adjust his prices within two weeks of opening his restaurant earlier this month.

He just launched “$11 after 11 p.m.” in which he’s serving small plates of food from $8 summer rolls to $9 crab spring rolls. When he first opened the eatery the most expensive small plate was $14. Now those items cost $11.

“The economy forced us to knock it back,” said the chef.
By Lisa Fickenscher Crains New York

Come Join us to celebrate the Beaujolais Nouveau! November 20th 2008

2008-11-19T10:54:00.007-05:00

Come Join us to celebrate the Beaujolais Nouveau.
November 20th 2008 all day!

Our $33 pre fix will be available and try the Beaujolais Nouveau

$8.oo a glass during Happy Hour at the Bar 5:30 to 7:30pm

Can Can with La Belle Epoque's Art

2008-11-09T01:16:00.003-05:00

Come join us in the Bistro to view our 3rd art instalation for the year. La Belle Epoque's. A fine collection of authentic vintage advertising posters.
All the posters are for sale.

Now that would be a wonderful a Holiday Gift!

Give the Gift of Cusine for the Foodie in your life!

2008-11-09T01:06:00.004-05:00

Park Bistro will offer Gift certificates at 10% off. Starting at $25.00 and up.
It makes the perfect culinary gift this year!

Holiday Party's at The Bistro

2008-11-08T12:05:00.009-05:00

Make sure you book you holiday party soon.
Our Private dinning room holds up to 25 comfortably.

Our Coq Au Vin

2008-09-20T09:36:00.003-04:00

Bon Appétit | January 2001

"Years ago, when we were dating, my husband took me to Park Bistro in Manhattan," writes Therese Tetzel of Dallas, Texas. "To this day, we return to the restaurant every time we go to New York. Its version of coq au vin is the best I’ve had in the United States—similar to one we tried in Burgundy."

Ingredients

1 750-ml bottle of dry red wine
2 medium carrots, sliced
2 onions, coarsely chopped
3 celery stalks, coarsely chopped
6 large fresh thyme sprigs
2 bay leaves
6 whole chicken legs with thighs
1 1/2 cups pearl onions
5 tablespoons butter, room temperature
12 ounces large mushrooms, quartered
4 bacon slices, chopped
1 tablespoon vegetable oil
1 1/2 cups Port
2 tablespoons all purpose flour
Preparation

Stir first 6 ingredients in heavy large nonreactive pot. Add chicken, submerging completely. Cover; chill overnight.
Cook pearl onions in large pot of boiling salted water 3 minutes. Drain and cool. Peel. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add pearl onions and mushrooms and sauté until mushrooms are tender, about 10 minutes. Transfer to bowl. Add bacon to same skillet and sauté until brown and crisp. Transfer bacon to paper towels to drain. Wipe skillet clean.
Using slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot). Pat chicken dry with paper towels; sprinkle with salt and pepper. Heat 1 tablespoon oil in same skillet over medium-high heat. Add chicken and sauté until skin is brown, turning once, about 10 minutes. Transfer chicken to pot of marinade; bring to boil. Reduce heat; simmer uncovered until chicken is very tender, about 1 hour 15 minutes. Strain chicken and cooking liquid over large bowl. Transfer chicken to medium bowl; discard vegetables in strainer. Return liquid to pot. Add Port and bring to boil. Combine flour and remaining 2 tablespoons butter in small bowl. Whisk into cooking liquid. Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot. Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.

Gallery Opening for La Belle Epoque

2008-08-26T15:14:00.014-04:00

You are cordially invited to join us on September 20, 2008 2:00 to 6:00 to meet Linda Tarasuk and Elie Saporta the proprietors and curators of La Belle Epoque. Sponsoring the opening will be Lillet the french aperitif from Bordeaux and samplings from the kitchen of Park Avenue Catering.

The Show will run Sept 15, 2008 thru January 15, 2009
The Gallery Café is open Monday - Saturday 2:30pm to 5:30pm

www.ParkAvenueBistronyc.com
www.la-belle-epoque.com
www.ParkAvenueCatering.com
www.Lillet.com

To RSVP pacatering@aol.com

Park Avenue Bistro Welcomes... La Belle Epoque

2008-08-26T14:35:00.012-04:00

Come join us in the Bistro to view our 3rd art instalation for the year. La Belle Epoque's A fine collection of authentic vintage advertising posters.
The show starts September 15, 2008 thru January 15, 2009
Linda Tarasuk and Elie Saporta are the curators and proprietors of the show. Linda, a Art Major from New York University and has been a collector of vintage posters for over thirty years. Elie is the past chairman of the authentication and vetting committee of the International Vintage Poster Dealers Association setting the world standards for collecting vintage posters.

To learn more on how to purcase these extraordinary antique posters please go to: www.la-belle-epoque.com OR visit them in the NYC store on
280 Columbus Avenue
New York, N.Y. 10023
212.362.1770

Happy Birthday Park Bistro!

2008-08-11T16:41:00.007-04:00

Park Bistro/ Park Avenue Bistro is celabratimng its 20th Year in the Big Apple!
Park Avenue Bistro will begins it's year-long celebration of 20 years in NYC.
Please submit your favorte Bistro Story here at our blog.
Have you celebrated your wedding anniversary? Got engaged? Submit your favorite Park Bistro/ Park Avnur Bistro story or memory below and be entered into a raffle to win a Guest gift card!
Park Avenue Bistro History
The 20-year-old Park Avenue Bistro was originally founded by Jean-Michel Diot.
The new location at 377 Park Avenue South Between 26th and 27th street
This most beloved French Bistro has taken a new modern architectural turn by partner,
now owner Tim Brown.

HOT SUMMER JAZZ!

2008-07-24T10:23:00.002-04:00

Please join us for Jazz at the Bistro 6:0 to 9:00pm
Wednesdays Lynn Ligammari Duet
Thursdays Jamie Baum Duet

Bastille Day 2008 NYC

2008-07-16T07:28:00.006-04:00

What a great time we all had!!!

To redeem your photo go to
www.fithavenuedigital.com
PASSWORD parkavenuebistro

Again we would like to thank the following for making this Bastille day the most special in our 20 years of doing business.
To our faithful patrons for joining us.…
Nichole at Lillet as our wonderful sponsor.
April Reed for the wonderful "Let them eat" Cake.
Chef and team for preparing a wonderful meal.
Our wonderful wait staff.
Nicole Ganz as Marie her self.
Nancy Swiezy PR and Marketing for the Bistro.
Claudia for keeping us all in check.
and Laura my wonderful wife

Merci!!!!

Tim Brown

Thank you once again for another incredibly good time.

2008-07-15T17:47:00.004-04:00

Tim, Thank you once again for another incredibly good time. You are the restauranteur royale. I'd be willing to be quillotined every day of the week if I could only enjoy myself as much as Bastille Day last night chez toi. If Marie Antoinette had only known to say, "let them eat at the Park Avenue Bistro," none of those dreadful things would have happened to her. And, did that frog ever have delicious legs! The best I ever tasted and ever will. Remember Elaine's, I have one of those metaphysical feelings that it's all born again at your place.
You and Nancy create M-A-G-I-Q-U-E.
Love, Linda

Come meet Marie Antoinette on Bastille Day at Park Avenue Bistro

2008-07-01T18:19:00.007-04:00

Come Join Marie Antoinette at Park Avenue Bistro on Monday July 14th for Lunch or Dinner.
Please stop by for your photo with Marie Antoinette,
by her cake or In or Out of the Guillotine!
12:00 Noon to 2:00 or 6:00 to 8:00 PM
Much Thanks to Lillet, April Reed, Fifth Avenue Digital, and Marie Antoinette her self!

BASTILLE DAY NYC 2008

2008-07-01T17:57:00.012-04:00

3 Courses & a aperitif of Lillet $ 35

1st Course

Grilled Vegetable Salad with a medalion of farm goat cheeseand black olive tapenade

Frog Legs Sautéed with lemon butter and caper sauce

Escargot Lillet orange butter and brioche croutons “a Classic”

Saucisson Warm garlic sausage with petit fingerling potatoes and Nicoise olives

Soup du jour or House Salad

2nd Course

Sautéed Skate f with a Port wine sauce and black eye peas with broccoli rabe

Local East End steamed mussels in a white wine simmer with a touch of green curry

Coq Au Vin A “French classic” slow cooked marinated chicken with pearl onions and mushrooms with creamy mashed potatoes, Perfection!

Pan roasted Hanger Steak in a classic red wine sauce with sauteed summer vegetables
and “New Yorks Best” pommes frites

Oven browned Crispy Duck breast in Lillet and orange zest
over a hash of fresh corn, spinach, and fingerling potatoes

Maries Favorite Course!

Dark Chocolate Mousse

Floating Island with Crème Anglaise

Profiterolles au chocolat

Fresh strawberries and cream

Lillet has joined us for Bastille Day

2008-07-01T10:24:00.016-04:00

Lillet the fine apéritif from Bordeaux has joined us to celebrate Bastille Day at the Bistro.

Do stop by and try a glass with a slice of "Blood Orange" of course!

Let them eat ...April Reed's Bastille Day Cake!

2008-07-01T10:10:00.014-04:00

Maries prop cake will be crafted by the woderful wedding cake designer April Reed.
Just like the French you wont be able to eat it that day, fortunately we will have plenty of bread on hand! www.aprilreed.com

Park Avenue Bistro Travels on the Hampton Jitney

2008-05-19T10:05:00.007-04:00

If your taking the Hampton Jitney this weekend look for us in the gift bag from Madison & Mulholland.
We have an offer for you to stop by and have a glass of wine on us!

Happy Memorial Day
Thanks Jane!

Come spoil your Mom Park Avenue Style!

2008-05-03T20:04:00.008-04:00

We are creating a chic and beautiful day with champagne,
seafood risotto and lots of creamy chocolate mousse.

APPETIZERS

Salmon Gravlax
Homemade cured gravlax accented with a smoked trout mousse
on a crispy potato galette

Soft Shell Crabs
Crispy Montauk soft shell crab in a lemon butter sauce
set on bok choy and butter beans

Wild Mushroom Ravioli
Homemade Ravioli stuffed with wild mushrooms covered in a white truffle sauce with shaved aged parmesan

Fresh Foie Gras
Imported farmed fresh foie gras with a port wine demi glaze
with a pear and cherry chutney, buttery brioche rounds finished with dried imported figs

Blue Point Oysters
Six freshly shucked Atlantic blue point oyster
shallot & pepper vinaigrette

MAIN COURSES

Dover Sole
Local filet of dover sole with a lemon caper sauce
sauteed fingerling potatoes and haricot verts

Seafood Risotto
Jumbo shrimp and scallops over basil risotto
accented with portabella mushrooms and white truffle oil

Morel Chicken
Free range oven roasted chicken au jus with morel mushrooms
over creamy mashed potato and spring vegetables

Crispy Duck
Oven brown breast of duck sliced over braised red cabbage
with a port wine sauce

Rack of Lamb
Grilled rack of lamb au jus with a mint pear chutney
and traditional potato gratin with baby vegetables

Medallions of Veal
Sliced medallions of herbed rubbed veal with a lobster sauce
and broccoli rabe with dramatic potato gaufrettes

New York Steak
Gilled Prime New York Sirloin Steak with a cognac pepper corn sauce
and jumbo beer battered onion rings

Filet Mignon
8 oz. prime filet of beef with a bourtilais foie gras sauce
and cauliflower gratin with grilled asparagus

SWEETS

Vanilla Creme Brulee
Classic crÃ¨me brulee with fresh vanilla beans

Chocolate Tart
Warm chocolate cake with pistachio ice cream

Apple Tart
Warm apple tart on puff pastry with vanilla ice cream

Strawberry and cream
Vanilla whipped cream and fresh strawberries

$ 65.00 per Person
Seating from 1:00PM TO 9:00PM

Bon Appetit !

France's Fête des Mères

2008-05-03T20:01:00.006-04:00

Think one Mother's Day a year simply isn't enough?
Moms can get a second dose of attention by celebrating France's Fête des Mères on May 25. A French tradition that was inaugurated by Napoleon and made official in 1950, this day honoring mothers dates back to Ancient Greece and is found in several countries.

In France, the tradition calls for a variety of honors for mother. She might receive a gift from her children, or the children might let mom (or mère) relax, and, as all things in France, it usually culminates in a large dinner in mom's honor. These dinners are usually a major family affair.

The main thrust is that this is a day when, much like in America, mothers do not work and their families cater to their whims. Mothers here also usually get cards and flowers. Sometimes children write short poems for mom.

Why not offer your mom a chance for two Mother's Days in a year. She doesn't need to get another full-blown Mother's Day, but perhaps moms can get a nice dinner or even a poem. Just in the interests of exploring other cultures and customs, of course.

From About.com

May Day!

2008-05-03T19:58:00.005-04:00

Spring is in the air and our cafe is open.
So come and join us at Park Avenue Bistro!

A Thank You Note

2008-04-12T15:03:00.013-04:00

Where do I begin, I can't thank you enough for hosting my 50th birthday bash at your lovely bistro. Tim you have gone above and beyond, as always. Your kindness and fine cusine is so very much appreciated more than you'll ever know.
I am genuinely thrilled to have you in our lives.
Thanks once again and my only wish is that all your dreams and ambitions be realized in the near future.
"The one and only"
Carmen
www.theoneandonlycarmen.blogspot.com

A Note from NYFOODIE

2008-04-03T19:46:00.005-04:00

From The Foodies Who Blog Dinner
I just wanted to thank you for an amazing night on Monday. It was
truly amazing, unexpected, and an honor. The food and wine pairings
were great (I filmed many of the dishes which I'll put up on my site
soon) and your generous hospitality was awesome! Def. let me know if
you ever need any entertainment for any events or parties you have.
Hope to see you soon. Have an amazing 2008!
Cheers!

NYCFOODIE
Josh Beckerman
www.nycfoodie.com

Check out the story about him at www.midtownlunch.com

Thanks Josh!

poisson d'avril !

2008-04-01T16:29:00.000-04:00

In France the person fooled is known as poisson d'avril (April fish). This has been explained as arising from the fact that in April the sun quits the zodiacal sign of the fish. The French traditionally celebrated this holiday by placing dead fish on the backs of friends. Today, real fish have been replaced with sticky, fish-shaped paper cut-outs that children try to sneak onto the back of their friends' shirts. Candy shops and bakeries also offer fish-shaped sweets for the holiday.

So order our salmon today!

From wikipedia

A Review from Daily Eats

2008-03-30T18:51:00.011-04:00

Park Avenue Bistro Hosts Food Bloggers Dinner

It was a lovely evening with hosts Tim Brown, owner and eventeur of Park Avenue Bistro and Nancy Swiezy, personal relations and 1st generation internet entrepreneur. Executive Chef, Gonzalo Compos cooked up a delicious feast for New York's most famous food bloggers.
The evening started with puff pastry with caramelized onions and sardines with fresh basil, mini taco of tuna tartar tartar with ginger soy in sauce, toasted jumbo coconut shrimp with rum honey dipping sauce. Caramelized onions and sardines were refreshing I think it could have been the basil which added to the flavor.

The first course started with Salmon Gravlax homemade cured gravlax accented with a smoked trout mousse with black caviar. A delicious melody, which rocked my tongue, the surprise was the very thin potato pancake which came at the very end. This appetizer was served with a Chassage Montrachet Clos ler Crus and has a smoky flavor going from sweet to dry.

Then next appetizer was Wild Muschroom Ravioli. Homemade ravioli stuffed with wild mushrooms covered in white truffle sauce with shaved aged parmesan. Ravioli were light wild mushrooms and white truffle sauce made my tongue dance. Dancing Bear Pinto Noir Sonoma was an excellent pairing and enhanced the flavors of the truffle sauce. Pinto Noir has a lovely hint of vanilla.

Main course was Striped Sea Bass slow baked in natural tomato broth placed on sauted leeks with fingerling potatoes. The slow baked sea bass retained the rich flavors and remained very moist.

The second main course was Crispy Duck. I have always had problems eating duck or goose because the oils are often too heavy for me to digest. This would have to be the first time I was able to enjoy such a richly prepared duck. Oven brown breast of duck sliced over braised red cabbage with a port wine sauce. The read cabbage was a wonderful surprise. I thought the port wine sauce could be a little sweeter. I would even be so bold to suggest adding a dark chocolate the port wine sauce. Paired with 2000 Chateau Dâ€™Arvigny Haut-Medoc which is very very very bone dry.

There was a pause for more delicious conversation. The decor was lovely and gives view into the kitchen. The dining room wall space is often used for galleries to show works of art. The dinner for us food bloggers was held in a spacious private room with a view of the entire restaurant.

Now for dessert. There was an assortment of desserts from a chocolate mousse which was an architectural wonder mixture of cream shaved nuts fresh strawberries. More desserts arrived including a bread pudding, apple tart and dark chocolate flourless cake. All delicious.

It was a nice gesture bringing us all together to talk about food, art, life and everything. It was a lovely evening, and I hope to return to try out the rest of the menu.

Park Avenue Bistro is perfect of date night, great place for business lunch.

Thanks for the kind words Tery!
To see the video go to:
http://www.dailyeats.com/2008/03/park-avenue-bistro-hosts-food-bloggers

From the Agora Gallery Spring Newsletter

2008-03-22T16:42:00.004-04:00

Agora Gallery creates a satellite gallery with Park Avenue Bistro

Park Avenue Bistro pairs the expression of food with the fresh artists of today. With the help of the Agora Gallery director Angela Di Bello, they will be introducing a new artist in residence every three months.

French Artist Gerald Perales is the current artist in Residence at the Park Avenue Bistro.

Feminine figures dominate the canvasses of Gerard Perales' work, blazing in their still frames, so powerfully portrayed that they seem to remain in motion, disdainful of the notion that they are forever confined in place. Gerard's passion for women is clear in his works where he draws on the classical, yet uses vibrating combinations of colors and very contemporary contrasts as he calls on archetypes such as Danae, Venus, and Diane. There is a subtle fluidity to his paintings which present the feminine form in the abstract yet retain all of her beauty and majesty. Gerard's females are Goddesses, Messiahs, they act as both saviors and bringers of creation. His colors are ripe, passionate, and fill the space with a flaring presence that cannot be ignored The figures bloom from their backgrounds, dancing with one another in a primal rhythm that cannot help but draw the viewer deeper into the piece. Love, beauty, creation, all dwell within the woman, and all are imbued in every stroke of his brush.

Lovers of art are invited to the Park Avenue Bistro to relax, enjoy the art and a cup of café or a mid afternoon bite. Open between 2:30 and 5:30 as a Gallery and Café.

From the Agora Gallery Spring Newsletter
www.agora-gallery.com

Review from AM New York

2008-03-22T16:40:00.003-04:00

DINING NYC / Park Avenue Bistro
There are reasons the park avenue bistro has been around forever - or at least the past 20 years, which amounts to about the same thing in Manhattan. The food is classic, the atmosphere is welcoming, the price is right. All that, and there's a spiffy new space - across the street from where the old one used to be.
Thanks Am New York!

Have a Joyful Easter

2008-03-21T18:58:00.008-04:00

We will be closed on Easter Sunday

But if you are in town go see Easter bonnets to the New York City extreme as "paraders" wander along Fifth Avenue from 49th to 57th Streets. The area around St. Patrick's Cathedral is the ideal place to see the parade. The Easter Parade and Easter Bonnet Festival runs from 10 a.m. until 4 p.m.
Hats are optional!

The International Day of Francophonie!

2008-03-15T11:04:00.010-04:00

Will you be Celebrating the International Day of Francophonie?

On March 20th a half a billion Francophones around the world will celebrate International Day of Francophonie.

This event began in 1998 as a way for the 49 members of La Francophonie to celebrate their common bond, the French language, as well as their diversity.

Are you a PAB member?

2008-03-11T14:52:00.012-04:00

As a member you will be the first to receive information on:
Seasonal Specials,
Openings to our Meet the Artist,
Jazz Nights, and
Culiany Foodie Events.

Please email us parkavenuebisto@gmail.com
for our application form.

We look forward to having you join the exclusive club of NYC Foodies!

Review from DineSite.com

2008-03-10T15:43:00.005-04:00

Another return to Paris in the middle of Park Ave. South. A neighborhood favorite that`s cozy to say the least, but if it`s Foie Gras or truffles you want, you can find them here at moderate prices and service with a smile. Attracts an eclectic bunch of diners who love the "very French" atmosphere and don`t seem to mind being cramped. Visit Park Bistro and you`ll get a place that offers guests a French cuisine. Expect the average entrée to cost between $20 and $30, and you can dress any way you choose -- within reason.

Thanks Dinesite.com

Celebrate St. Patrick’s Day in French Bistro, With Fine Wines with Irish Roots!

2008-03-03T18:07:00.008-05:00

The Park Avenue Bistro’s Saint Patrick’s Day " Wild" Wine Geese Prix Fixe Paired with Wines with Irish roots!

Saucisson our Irish Sausage Roll
Homemade Pork Sausage with Roasted Garlic Wrapped
in Puff Pastry with spicy Brown Mustard
Lake Sonoma Heck Estates Chardonnay 2006 ( 9. by the glass)

Main Course
French Version of Irish Pot Roast
Rich Beef Bourguignon with Pearl Onions and Roasted Carrots
Over Creamy Mashed Potatoes
Lake Sonoma Heck Estates Zinfandel Dry Creek 2004 ( 11. by the glass)

The Wine Geese Cousin
Crispy Duck Confit with Red and White braised Cabbage
in a Port Wine Reduction with Roasted fingerling Potatoes
Jack London Series Syrah 2003 ( 10. by the glass)

Dessert
Warm Apple Tart
Caramelized Apples on Puff Pastry with Vanilla Bean Ice Cream

Irish Soda Bread and Butter

Your$38. Pre Fix will include a $10 donation to the Ireland Funds.
And our a la carte menu and drinking of Guinness will be optional.

Wild Geese
Is the term used in Irish history to refer to Irish soldiers who left to serve in continental European armies in the 16th, 17th and 18th centuries.

Winegeese
Is the name given to the emigrant Irish families and their descendants who from the 18th century onwards engaged in the wine trade in the various countries’ including. North America, France Chile and Australia.

About The Ireland Funds
The Ireland Funds is to be the largest worldwide network of people of Irish ancestry and friends of Ireland dedicated to raising funds to support programs of peace and reconciliation, arts and culture, education and community development throughout the island of Ireland http://www.irlfunds.org/

The Next Artist Gerard Perales

2008-03-03T16:46:00.004-05:00

Meet Artist Gerard Perales
Opening MARCH 18 2008
At Park Avenue Bistro

Gerard Perales
Born French in Casablanca, Morocco, Painter since the age of sixteen, three years of National Academy of Music of Marseilles, two years of Acting School Cours Simon of Paris, one year of screenplay writing course at UCLA Extension, one year of Charles Rutili School of Painting, three years of Public Workshops at the Ecole Supérieure des Beaux Arts de Marseille… indispensable creative strolling, to seek oneself to finally be, Art of living its life for Art, journeys in the unknown with style, love and insanity...

Art is everywhere in what it is an expression of the universal Love, the creative instinct makes it possible to the painter to create new images, thus he takes part in the evolution of the thought, emotions…
Many of my paintings are about the Woman and Love as I consider the Woman as the most beautiful creation on earth, at the origin of Love…

A life time travelling ; Casablanca, Marseille, Paris, Los Angeles then back to Marseille, France. I like to travel and am very open to the idea of living some months abroad so as to support an exhibition of my work.

http://www.gerardperales.com

Review from 10Best.com

2008-03-03T16:39:00.008-05:00

A staple on the Flatiron-Gramercy scene for several years now, the Park Bistro does it all the way it is supposed to be done – from excellent and friendly service to superb French cuisine. The Bistro has lost little of its popularity among the neighborhood folk, who know to eschew the pretenders if they are craving authentic fare. Favorites include their mushroom ravioli and steak tartare, as well as traditional seafood dishes like bouillabaisse and sautéed skate. For dessert, you'll want to sample one of their yummy soufflés, which are downright sinful. Reservations suggested, especially for dinner. Smart casual dress.

Thanks 10Best for making us one of the Top Bistros in NYC!

Foodies who Blog!

2008-02-27T15:38:00.012-05:00

On MARCH 24 2008
Park Avenue Bistro will be hosting
The Foodies Who Blog Dinner.
We are so looking forward to meeting these Culinary Bloggers.
This group has some the best culinary minds and palettes in town.
Please make sure you stop by their blogs

P.S. We are told that our own New Yorker Gael Greene coined the term!

Amateur Gourmet * Amuse Biatch * Annie's New York Eats * Bridge and Tunnel Club * Chowhound

Diner's Journal * Dudes On Food * Eat Drink One Woman * Eat for Victory *Eater * Eating In Translation

Eats * Ed Levines NY Eats * Egullet * Find Your Craving *Food Mayhem * Foodite * Gastropoda * Gothamist

Grub Street * Habeas Brulee * I Eat NY * Insatiable Critic * Midtown Lunch * Mouthing Off* NYC Foodie

NYC Nosh* NYC Resturant Porkchop * Express. * Progect Me * Restaurant Girl * Savory Cities * Serious Eats

Snack* Sweet Blog O Mine* Tasting Menu * The Blug Nut * The Food Section* The Girl Who Ate Everything

The Gluttoness * The Hungry Cabbie* The Strong Buzz* The Wondering Eater* Umami Mart * Vitles Vamp * Writing With My Mouth Full
"

A Review from Metro Mix

2008-02-25T18:15:00.004-05:00

The address may be different, but the elegance remains the same: After hightailing it two blocks south, this Park Avenue standby settles into its new digs with the same classic charm. Step into Park Bistro and be transported to a restaurant on the Champs-Elysees, sans any trace of French snobbery. The staff is attentive and welcoming, though they can't help but be proud of their consistent reputation after nearly 20 years on Park Avenue, regardless of which block they're on.
Thanks Metro Mix New York!

New York Magazine's Overview

2008-02-23T11:49:00.006-05:00

If you've got to go bistro, then don't hold back. Bring out the leather banquettes, the petulant waiters who smile only when you've conceded that they know what's best for you, and a kitchen that doesn't screw around with the classics. It's a rare bistro that respects dishes like warm potato salad with goat cheese and mussels in white wine with shallots for what they are instead of trying to give them superficial makeovers. Park Bistro is seventeen years old, but it recalls a time even further back when one of the functions of dining out was to put yourself in someone else's sure hands. Oh, and the waiter smiles when he says "brûlée." You will too, if you know what's good for you. — Hal Rubenstein

"Late Night" with Park Avenue Bistro

2008-02-23T11:31:00.013-05:00

Did any one see us on
Letterman this week?? Your Fan Club at Park Aveneue Bistro

Let's Do Lunch !

2008-02-14T19:15:00.000-05:00

A 3 Course Lunch for $33 at Park Avnue Bistro, Its like Restaurant Week every day!

Salmon Gravlax
Homemade cured gravlax accented with a smoked trout mousse topped with black caviar
Petatou
Park Bistro “signature” petatou, warm fingerling potatoes with shallots and nicoise olives accented with fresh basil crowned with a golden layer of farm goat cheese
Soup du jour
Homemade organic vegetable stock based soups
House Salad
Assorted baby greens with sauteed cherry tomatoes in a wine vinaigrette

***
Grilled Salmon
Atlantic wild salmon on a bed fresh creamed spinach infused with delicate truffles
Croque Monsieur
Parisian Sandwich with melted Gruyere and honey ham and fresh bechamel
Coq Au Vin
A “French classic” slow cooked marinated chicken with pearl onions and mushrooms with creamy mashed potatoes and a crust of bread, Perfection
Hanger Steak
Pan roasted hanger steak in a classic garlic butter sauce with sauteed spinach and “New York’s Best” pommes frites

***
Dark Chocolate Mousse
Vanilla Bread Pudding
Sorbet
Fresh Strawberries and Cream

VALENTINE'S DAY LOBSTER FEST!

2008-02-14T18:55:00.003-05:00

Bring the one you Love or the One's you love to be with!

APPETIZERS
Lobster Bisque Homemade creamy lobster bisque
Gourmande Salad Fresh Foie Gras on a bed of mixed greens with roasted shrimps and black truffle vinaigrette
Mini Lobster Tacos Traditional Lobster salad with sliced mango and ripe avocadoin one perfect bite with baby arugala greens
Warm Goat Cheese Salad Endive and watercress lightly tossed in a citrus vinaigrettetopped with a warm golden layer of farm fresh goat cheese
Lobster Ravioli ( available as an Entree )
Homemade Ravioli stuffed with fresh Lobster covered with baby shrimps, scallops and tender calamari
in a white truffle champagne sauce with shaved aged parmesan
Blue Point Oysters Six freshly shucked Atlantic blue point oyster with spicy cocktail sauce or shallot and pepper vinaigrette

MAIN COURSES
Roasted Halibut Oven roasted halibit wrapped in feuilles de brique with sauteed leeks and portabella mushrooms topped with a roasted red pepper
Surf and Turf $ 10. added charge Grilled Â¼ pound lobster tail with salted butter, petit filet mignon and classic bÃ©arnaise sauce with potato galette and asparagus tips
Long Island Sea Scallops Jumbo North Fork sea scallops with a rich cauliflower puree drizzled with fresh chive oil
Poor Manâ's Lobster Risotto Pan sauteed Monk Fish on a bed of lobster risotto inished with a saffron sauce
Medallions of Veal Sliced medallions of herbed rubbed veal with a port wine sauce creamy lobster timbale with broccoli rabe and dramatic potato gaufrettes
Crispy Duck Oven brown breast of duck sliced over braised red cabbage with a brandy griottine cherry sauce
Rack of Lamb Grilled rack of lamb au jus with a mint pear chutney and traditional potato gratin with baby vegetables

SWEETS
Vanilla Creme Brulee Classic creme brulee with fresh vanilla beans
Chocolate Tart Warm chocolate cake with pistachio ice cream
Apple Tart Warm apple tart on puff pastry with vanilla ice cream
Amour Mousse Creamy white chocolate mousse stuffed with fresh raspberries

$ 85. per person
Park Avenue Style
212-689-1360

Newsday reviews Park Avenue Bisrto

2008-02-06T16:15:00.000-05:00

DINING NYC / Park Avenue Bistro
BY LINDA PERNEY | Special to Newsday
February 1, 2008
There are reasons the Park Avenue Bistro has been around forever - or at least the past 20 years, which amounts to about the same thing in Manhattan. The food is classic, the atmosphere is welcoming, the price is right. All that, and there's a spiffy new space - across the street from where the old one used to be.

About the food: The menu stays pretty close to the traditional: coq au vin, steak frites, grilled salmon. With the same crew in the kitchen for the past seven years, the restaurant counts on an amazing level of consistency, and those comfort foods are cooked to a very high order, which is something of a relief. If the classics rule here, that's fine with me.

On two recent visits, nobody had anything to complain about: An onion soup was pronounced by one diner as the best in the city - the onions meltingly soft, the broth appropriately hearty, the cheese plenty cheesy. Another night the petatou - a cheesy combination of potatoes and olives - delighted a first-time visitor. The special goat cheese and potato Napoleon was ravishing with its fine play of textures: The cheese, soft and tangy, sandwiched with the thinnest, crispiest potato slices - a sophisticated take on chip and dip.
Mains were equally good: Long Island scallops were done to a turn, nicely caramelized and cooked just beyond the point of opacity; the cauliflower puree was an unctuous contrast and the roasted asparagus added a little crunch. Bouillabaisse, chock-full of shrimp and mussels, featured a tasty, garlicky broth. The tender steak with peppercorn sauce pleased a meat eater. And the gravlax ordered as a main course arrived as a small mountain of silky cured fish paired with a smoked trout mousse.
The cheese plate - a fine selection of textures and contrasts - is, for my money, the best way to end a meal here. Otherwise, desserts fall a little short of the kitchen's high standards:
Chocolate mousse was nothing more than acceptable, and the flourless chocolate cake was undistinguished.
As someone who liked - and I mean reallyliked - the old place, I was a little unsure about the new digs: a long, sleek room with a comfortable bar upfront and a romantic-looking balcony at the back; on the walls, there's an ever-changing exhibit of young artists. Fortunately, the service is as friendly and efficient as ever; at one point, the busboy poured water into a glass of vodka, and within minutes, it had been replaced with a fresh drink, gratis.
This, of course, is the way things are supposed to work, but often don't.

PARK AVENUE BISTRO377 Park Ave. S. (Between 26th and 27th streets), Manhattan; 212-689-1360
CUISINE: French bistro
CHECK: Appetizers, $11-$18; mains, $22-$32.
HOURS: Lunch and dinner, Monday-Friday; dinner on Saturday.
WHEELCHAIR ACCESS: Accessible.

Thanks Linda

http://www.newsday.com/services/newspaper/printedition/friday/partii/ny-d5557908feb01,0,242655.story

Our First Artist, Kia Andrea Pedersen

2008-02-06T16:14:00.005-05:00

Our mission at Park Avenue Bistro is to pair the expression of our food with fresh artists of today. With the help of the Agora Gallery*, we are introducing new artists in residence every three months.

Please help us in introducing Kia Andrea Pedersen.
Kia Andrea Pedersen is an artist and architect based in New York City. Trained in printmaking and sculpture at Carleton College and architecture at Yale University. Kia has developed a unique approach to her craft that combines an architect’s understanding of natural processes with an artist’s sense of abstract form.
The Gallery Cafe will be open to the public Monday - Friday 2:30pm to 5:30pm Daily

The current artist Kia Andrea Pedersen will be in the gallery untill March 17,008
We are please to announce that this show is already half sold

For Immediate Release .....The BISTRO is Back!

2008-02-06T16:12:00.003-05:00

EVERYTHING OLD IS NEW AGAIN AT PARK AVENUE BISTRO
NOW REOPENED AT NEW LOCATION 377 PARK AVENUE SOUTH, WITH AGORA GALLERY

The 20-year-old Park Avenue Bistro
Originally founded by Jean-Michel Diot has a new location at 377 Park Avenue South
Between 26th and 27th street. This most beloved French Bistro has taken a new modern architectural turn by owner/ Eventeur Tim Brown. Yet he is keeping the classic French cuisine and service intact.

AGORA Gallery creates a satellite gallery with Park Avenue Bistro
Ms Angela Di Bello of Agora gallery and Tim Brown owner of Park Avenue Bistro are creating a satellite gallery space at 377 Park Avenue South between 26th and 27thstreet
The restaurant will be open between 2:30 and 5:30 as a Gallery and Café. We are hoping that people will come in, relax, enjoy the art and join us for a cup of café or a mid afternoon bite. It will be a great option for the neighborhood.

About Agora Gallery,
Agora Gallery was established in 1984 for the purpose of creating an exhibition venue, through gallery representation, for talented national and international fine artists. With over 25 years experience in the New York art Market, Ms. Di Bello, as gallery director, has placed a broad range of artwork with many private collectors and fortune 500 companies.

Currently artist in Park Avenue Bistro Gallery
Kia Andrea Pedersen, Presents: Sculpture & IntaNumber 1 Works of Art
Kia has developed a unique approach to her craft that
combines an architect’s understanding of natural processes with an artist's sense of
abstract form.
Show runs Thru March 15th 2008

Park Avenue Bistro and Gallery
377 Park Avenue South
New York 10016
Phone: 212-689-1360
Email parkavenuebistro@gmail.com
Web wwwwparkavenuebistronyc.com
BLOG parkavenuebistronyc.bllogspot.com
Hours
Lunch 11:00am to 3:00pm
Gallery Café Hours 2:30pm to 5:30pm
Dinner 5:00pm to 11:00pm