If the weather yesterday didn't prove that spring was here, this did: in its fourth seasonal transformation last night Park Avenue Winter reopened as Park Avenue Spring. From the press release: "Over a forty-eight hour timeframe, the restaurant was completely transformed from Park Avenue Winter to a completely new décor for Spring, inspired by a classic English garden with wild, raw vegetation and materials. To convert the cuisine to the new season, Chef Craig Koketsu (Quality Meats) created the refined, spring-inspired menu with contemporary classic dishes. The menu's focus evolved from showcasing winter’s rustic flavors to highlighting the best of spring’s produce...Deep green and brass wall panels frame the room. The exposed niches are clad in brass and house antique pots filled with oversized, exotic purple floral." [EaterWire, menu (pdf)]