11200 Beach Blvd, Stanton, CA 90680
4:00 pm - 9:00 pm
- Tue - Thu
11:00 am - 9:00 pm
11:00 am - 10:00 pm
4:00 pm - 10:00 pm
4:00 pm - 9:00 pm
View MenuOrder onlineBook a table
Are you the owner of this business?Claim this page and customize your listing
Add Your Review
Great atmosphere. . decor was nice. Food was good.
The bread basket is wonderful
Was there on a Friday night. It was very noisy. We could not hear our waitress announce the specials. And from how the orders got mixed up I doubt she could hear us.
I ordered the Ribeye rare. It came over done. And did not look like a ribeye at all. More like the skirt steak that was also on the menu. It was replaced without any trouble with a similar cut. And at least it was rare. My friends had the Filet. The pepper coating was much to heavy and the meat had very little flavor. The waitress made a mistake and brought red wine rather than the white which was ordered. And our Bombay martinis were not the way we asked for them. I realise that they are proud of their herb seasonings. But I really like my butter plain and carrying it over into most of the dishes is too much. We had a party of six and were all very unimpressed. I don't know why so many people like this place.
Terrible wines, terrible quality food, and terrible noise level. Did the chef even go to culinary school? I think not, not by what I was served. Thank goodness it's far off my radar. Doesn't even deserve one star, actually.
The Management at Park Avenue treats their kitchen help very poorly. The management is condescending, pompous, and rude. The management tries to hire people who can barely speak english so that they can pay them poorly and treat them poorly. This should be against the law.
Have loved every meal at Park Ave.
Outside it doesn't look like much, but inside is lovely. The food is very good, and there are some good deals. We try to get there every month or so.
Chef David is the best.
Keep up the good work We want to try one of their wine dinners, will do that sometime in the future.
Nice place to celebrate an occasion.
The restaurant is just great if you like good food and great service. I liked the way it makes you feel relaxed from the minute you get there. I had the french onion soup spinch salad and ribeye. The soup was good but the cheese on top was burnt which made it taste bitter to bad. Then there is the famous spinch salad the reason for me going there it was very good the spinach itself is worth the going, the only complaint is that it need salt tossed in as well. Come to think about it all my food needed to be seasoned but you always have salt on the table. The ribeye was cooked perfectly and the double stuffed potato was good. The service was very nice and she was always at the table at the right time. I hope that all of you who like big time restaurants with out the fuss try this place and make sure you try the spinach salad just ask them to add salt.
I liked the filet mignon. I liked the pork chops with apple stuffing. I liked the warm spinach salad. I liked the bread basket. I liked the molten chocolate flourless cake. Nothing, however, was WOW! Nothing was bad. It was all just good. The prices are very reasonable. I would go there again if I am in the area, but I wouldn't drive out just to eat there. It was a pleasant dining experience.
We happen to go here for a birthday celebration after I heard a review on T.V. Let me tell you, it was well worth it! The food was delicious plus there was a great variety, the wine was reasonably priced and the staff was so nice and attentive. I'm hoping to go back real soon!
My best friend took me here as a surprise and the surf and turf was superb. The 1950s, but with taste ambience is also so cute. This restaurant is great because everything is homeade and has the high dinnig flair but without the attitude and high prices. We also shared a dessert with homeade ice cream. The servers are really attentive and helpful as well. It is kind of a strange location, but when you walk inside, you will forget where you are.
View similar American RestaurantsSuggest an edit