On a dark and drizzly evening, walking north on Park Avenue around 5:30 PM, I'm brought up short at the sight of lights glowing in the ground floor windows of what is now Vaucluse at the south-east corner of Park and 63rd Street. This space had long been home to Park Avenue -- Winter, Spring, Summer, Autumn, a restaurant that changed its decor along with its menu from season to season. After a 22-year run, the restaurateur, Michael Stillman, packed up his pots and pans, taking them to lower Park Avenue.
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