ANNONA at the PARK HYATT YORKVILLE  

4.5 out of 5

We came here specifically to have the Summerlicious menu and it was quite tasty. We began with the lobster and green pea fritters and they were yummy. My wife had the pan seared halibut which she thoroughly enjoyed. I had the grilled 8 oz angus rib eye steak which was tasty and cooked perfectly medium. The accompaniments to both mains were well matched and nicely done. We had a choice of 2 deserts and they were just the right touch and very rich. It was very good value for 35 dollars . Service was attentive without being too eager.  The bread basket accompanying the meals here is unique and varied. Summerlicious is a good gateway to explore restaurants as we would never have ventured into this one without it. The result is, we found a very good restaurant which we will soon return to.

Well it hasn't been long 2 weeks in fact after summerlicious and we came back.  Like the last time the greeting and seating was quick and efficient.  This time we chose our meal from the menu not price fix (although they do have one regularly).  We began with appetizers, my son and I had the scallops with preserved lemon and caper sauce warm beets and arugula.  They were delicious but slightly cool (I like seafood to be very hot when served).  My wife had arugula with Bosc pear salad, parmigiana regianno  in lemon grapeseed dressing - it was heavenly.  My son had the surf and turf which included a 4 oz fillet medallion, shrimp and scallop peppercorn jus,  lobster mash with spring vegetables.
My son enjoyed it thoroughly, though the steak may have been slightly undercooked.  My wife had the chicken with seasonal mushrooms with steamer creamed potatoes and seasonal vegetables, everything on her plate was delicious.  I had the special,  a combination of grouper and blackened cod with asparagus and pommes croquet - absolutely delicious and very substantial.  We had a nice bordeaux with the meal and decided on Proseco instead of desert. At this point the waiter realizing we had not ordered desert brought a complimentary martini glass filled with strawberries and cointreau for us to share- it was a nice touch.

chicken with seaonal mushrooms and steamer creamed potatoes

combination of grouper and blackened cod with asparagus and pommes  frites

scallops with preserved lemon caper sauce warm beets and arugula

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