Over a forty-eight hour time-frame, the restaurant transforms from Park Avenue Winter to a completely new décor for Spring, inspired by a classic English garden with wild, raw vegetation and materials. To convert the cuisine to the new season, executive chef Kevin Lasko created the refined, spring-i
…nspired menu, offering dishes that highlight the best of spring’s produce. Richard Leach, James Beard award winner and executive pastry chef, developed a selection of stunning dessert presentations, highlighting spring fruits, like rhubarb and berries.
Continued