Recently I went to the opening of Gray Kunz’s latest venture, Grayz, and it illustrated the many ways in which fine dining is on the decline in New York. In the 1990s, Gray Kunz was executive chef of Lespinasse, one of New York City’s many fine-dining temples. Located in the St. Regis Hotel, it was known for its elegance, its formality, its creative yet super-elegant food—it was one of just a few restaurants to hold the maximum four stars from The New York Times—and, ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.