by Keith Wagstaff
For well-to-do foodies, fall is about more than just the leaves changing color in Central Park. It's about the shifting of seasonal menus, and nobody takes seasonal change more seriously than Park Avenue Autumn, which was previously Park Avenue Summer. The restaurant has been redesigned for a warm, natural look--at least until late November, when it will transform yet again, into Park Avenue Winter.
What's new on the menu? Acorn-fed Iberian ham with grilled cheese toast, Kentucky fried quail with pear slaw, crispy Arctic char with swiss chard in maple-soy brown butter, and filet mignon with Wellington strudel, chanterelles and creminis, among many other dishes. It's almost enough to make you glad summer is over ... almost.