Cover story: Local color
Ingredients that are a hop, skip, and jump from a restaurant's back door inspire out-of-this-world dishes. Chefs, farmers, and customers all reap the rewards.
On the road with Jane and Michael Stern
We’ve asked America’s evangelists of “Roadfood,” the authors of the indispensable guide of the same name, to design four custom-made, mouth-watering vacations just for Restaurant Business readers. So clear your calendar and top off the tank. It’s time to take a road trip.
In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats.