What could be called the original pop-up restaurant, Park Avenue Spring (formerly Summer/Autumn/Winter) has returned to celebrate the season of April showers and May flowers. So what’s in store for the next three months?
The menu is seasonally themed, with dishes like escargot and gnocchi with spring garlic and lamb chops with rhubarb panzanella, and the restaurant has continued its collaboration with Pascal Jolivet wines to produce a proprietary blend of Sancerre. But that’s not the only thing coming to Park Avenue Spring. Next week the restaurant will unveil its newest food and artist collaboration (following Marina Abramović’s Volcano Flambé last winter). Full details won’t be released until then, but the artist in question will be Paul Ramirez Jonas and we’re told his project “involves a wine glass.” Any guesses? Maybe something in the vein of Well?
Have a tip or restaurant-related news? Send it to firstname.lastname@example.org.
And follow us on Twitter: @ForkintheRoadVV.