Guests could dine at Park Avenue Bar & Grill multiple times, and yet leave each visit feeling as though they'd never been there before. Behind the restaurant's historic fa?ade of red brick and arched windows await six distinct areas, each welcoming diners into a different experience. Downstairs, bartenders mix drinks at a traditional wooden bar, and upstairs, a modern lounge fills glasses amid tomato-red walls and zebra-patterned tile. After they dine on white tablecloths in the refined second-floor dining room, patrons can wander out to the private courtyard for drinks, or head up to the rooftop to watch New York's mayor give the skyline its nightly spit shine.
To match the atmosphere of each space, chefs prepare fusion cuisine that is American continental. Meticulously prepared entrees cater to guests seeking evenings of fine dining, and lighter fare, such as tapas and empanadas, facilitates socializing.
El Conuco is named for an indigenous term that refers to the locus of the Dominican Republic's planting and harvest. The restaurant's chefs live up to the name's bountiful connotation and specialize in both seafood and steak, which they prepare seven different ways. Bowls of paella overflow with shellfish and sausage, and lobster or shrimp come augmented with creole and garlic sauces. The kitchen also serves mofongos, fried green plantains that are sculpted into a tower and filled with shrimp, spanish sausage, or fried cheese. On weekend nights, live music fills the air as diners tuck into their meals.
The passionate chefs at Maria Mentiras Bar & Grill intensify the Spanish flavors in their steaks, seafood, and chicken with the kiss of an open flame. Exposed brick walls, subtle lighting, and a long, smooth bar table set an elegant scene for diners to start their meals with golden-fried pork cracklings or plantains topped with shredded steak and pork. The menu's smoked, barbecued, and seared entrees include everything from fried red snapper to grilled skirt steaks cooked to meet high school prom dress codes. Beef rib "lollipops" glazed with housemade barbecue sauce playfully spin Latin American cuisine, while the traditional Columbian bandeja paisa impresses palates with grilled steak, chorizo, and pork belly served alongside sweet plantains and fried eggs.