As far as NYC restaurants go, there are a plethora of brilliant ideas. One of my personal favorites is Park Avenue Restaurant on the Upper East Side of Manhattan. Every few months, as the weather and seasons outside the doors change, so does the restaurant, reinventing itself as Park Avenue Winter, Park Avenue Spring, Park Avenue Summer, and it’s current state Park Avenue Autumn.

When I say “reinvent”, I mean it in the truest sense. The entire restaurant undergoes a makeover–from the menu to the drinks and of course the physical design, layout and decor. AvroKO, the firm responsible for the design of the restaurant created convertible panels, which slide into steel wall frames. They also used a variable lighting plan to allow for changes in the ambience, in accordance with the weather. Literally, the only similarity between each season is that the restaurant remains in the same location. Otherwise, you feel as if you are in an entirely new experience each time the seasons changes. Park Avenue closes for a brief period to undergo the transformation every three months.

The delicious cuisine by head chef Craig Koketsu is appropriately seasonal and fresh. Best of all, Park Avenue harbors numerous private rooms where you can throw your next bash (for up to 75 guests), including the chef’s table, the archive room, and a private townhouse.

Reinventing yourself to stay relevant, modern and chic is so crucial in the event industry. This innovative concept, to close and reopen with the turn of each season, makes Park Avenue (Winter, Spring, Summer & Autumn) a real winner.

xoxo,

Niki