In an interview with Hotels, Curtis Duffy of Avenues recalls his early awe of the humble potato. “I was fascinated that the chef would boil potatoes still in their skins and have me peel them while they were hot,” he says. “I was fascinated that the skin almost fell off and left a soft, smooth potato. My goal was to see how many potatoes I could get completely smooth.” In addition to the menu, Duffy’s biggest changes to Avenues were in the kitchen. He replaced some equipment with work surfaces, but the space is still cramped: “Five guys in my kitchen is tight. Give us another 20 feet on both sides and we’d be set.”
Spotlight on: Curtis Duffy [Hotels]
