L’Avenue at Saks
Haute French restaurant · Midtown East ·
Philippe Starck design, French cuisine, Rockefeller Center views
Philippe Starck design, French cuisine, Rockefeller Center views
"With leather sofas, fireplaces, and a wood-paneled ceiling, the decor in the hidden cocktail bar at Saks Fifth Avenue whisks visitors to a cozy cabin in the French Alps. The menu draws inspiration from the same source, featuring chocolate fondue, croque monsieur, and cocktails like the Vow of Silence, crafted with chartreuse, root beer, and absinthe. Le Chalet at L'Avenue at Saks will offer special holiday desserts from Dec. 4 to Jan. 7, which will include a s’mores-inspired chocolate mousse and a brown butter cake with eggnog ice cream." - Julekha Dash
"For lunch, I enjoy quieter restaurants—nothing too noisy—and L'Avenue at Saks is my place of choice for classic cuisine in a comfortable, serene atmosphere." - Nancy DePalma
"The chic Philippe Starck–designed restaurant that sits atop New York City's iconic Saks Fifth Avenue is home to the Classique cheeseburger, which is presented as one of the city's finest burgers. The burger begins at least one day before it is served and is made entirely from scratch — including the bun and condiments: cuts of premium Angus steak are trimmed, ground, and formed into patties, then tucked away in the walk-in cooler to chill overnight; resting the patties allows them to dry out a bit, which, according to executive chef Cedric Domenech, makes the burgers easier to cook during a busy lunch service. The following day, pastry chef Victoria Mustacchio makes the bun: “We’re using Idaho potatoes, and we find that this potato with the starch content makes the best potato bun,” she says. “[A] potato bun just feels classic.” The potatoes are cubed and boiled, then mashed with butter before being kneaded with flour until the dough is smooth and ready to rise. While the dough rises, the Classique’s “special sauce” is made by combining house-made mayonnaise with white miso, creamy avocado, and sambal for a bit of kick, then tossing the whole thing with chopped gem lettuce for a burst of crunch. “The combination of every topping is going to give us a beautiful burger with freshness, moisture, texture,” Domenech says. Once the buns are baked and the double-fried fries are prepped, the patties are seasoned with fleur de sel on both sides, seared on a flat-top grill alongside applewood-smoked bacon, topped with Gruyère, and placed under the broiler until the cheese is bubbly and melty. Watch the latest episode of Icons: Burgers for more details on how this painstakingly perfect burger is made every single day." - Amy McCarthy
"Francophiles can rejoice in the menu at this Philippe Starck-designed room within Saks Fifth Avenue, that replicates the one offered at the famed Paris hotspot. Customers dine on shrimp dim sum; steamed Chilean sea bass with coconut, turmeric tom yam sauce; morel rigatoni; and vegan passionfruit panna cotta, while gazing at a stained glass mural at the entrance, or larger ones across the street at St. Patrick’s cathedral. Tables seat up to 20, there is an outdoor terrace that holds 40, and a private room for 50." - Eater Staff
"For lunch, I enjoy quieter restaurants, nothing too noisy, and L'Avenue at Saks is my place of choice. It has classic cuisine and a comfortable and serene atmosphere." - Nancy DePalma
