FAST TRACK: Craig Koketsu was chef de cuisine at Lespinasse in NYC before becoming executive chef at Quality Meats and Park Avenue Winter It’s highly unlikely customers are going to get tired of dining at New York City’s Park Avenue Winter, which was Park Avenue Summer when it opened last June and morphed into Park Avenue Autumn last September. In addition to changing its name and menu every three months, this restaurant reinvents its entire look and feel—the furniture, the walls, the ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.