AVA Social, the chic new restaurant and lounge by Charlie Palmer Collective, has opened in the heart of New York’s fashion district. Friday night’s opening party gathered 300 influencers, members of the media and special guests to ArcherÒ Hotel New York for a first look.
Master chef, hospitality entrepreneur and hotelier Charlie Palmer has received critical acclaim for his signature Progressive American cooking, a style built on exuberant flavors and gutsy combinations with a deep and lasting infusion of classical French technique. Aureole, his award-winning fine dining restaurant now in its 32nd year, sits at the head of the Charlie Palmer Collective of more than a dozen restaurants and two rooftop bars. The James Beard Foundation named Palmer “Best Chef in America” in 1997 and welcomed him as a member of their illustrious “Who’s Who of Food & Beverage in America” in 1998.
Opening night guests had a chance to sample the highlights from AVA Social’s eclectic, no-fuss menu, which showcases Charlie Palmer’s new take on Progressive American cooking in a warm, stylish setting that invites conversation and sharing. Among the tempting bites: scallops on a stick, skewers of jalapeño poppers and lamb kefta, fried chicken sliders, elote Mexican street corn and house-made soft-serve ice cream. Few signature cocktails, wines from AVA Social’s extensive and refreshingly uncomplicated wine list, and Stella Artois draught offered a preview of the smartly crafted beverage program. Charlie Palmer himself was behind the bar on Friday night serving the crowd.
AVA Social is open for lunch, dinner, happy hour and late-night cocktails. Hours are 11 a.m. to 11 p.m. Sunday through Thursday and 11 a.m. to 12 midnight Friday and Saturday. Happy hour features half-priced wines as well as select cocktails and beer, $1 oysters and shrimp, and a selection of half-priced plates from 4 to 6 pm. daily in AVA Social and the Lobby Bar. A late-night menu is offered from 10 p.m. until closing and private cocktail parties can accommodate intimate groups of eight to 30 guests as well as buyouts accommodating groups of 150.
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