AvroKo designed the space.
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"It made the skin on my nose blossom open like petals on a flower."
Can you smell what the awesome and elegant food magazine is cooking?
Complete with chopped steak, wedge salads, and a bona fide soda jerk.
The 13,000-square-foot space opens in the former Porcao space tonight at 5:30 p.m.
Chef Craig Koketsu prepares the popular Park Avenue Autumn side dish.