Using fresh ingredients and remaining profit-conscious are goals that Radwine combines in this formal dining room. A Culinary Institute of America grad, he's also served as a waiter and a maitre d', as well as owning and operating Crow's Mill School Restaurant and Caterers in Springfield. While there, Radwine elevated the restaurant from a college lunch spot to a fine dining establishment, and he seems sets on surpassing his own record.
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess 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’sFREE, easy and quick.