When many restaurants are experiencing a 20 percent decrease in revenues, a steak house tucked in a little unknown Orange County city is seeing increases of over 40 percent. How could this be possible in a repressed economy? Upon meeting the owner and chef, David Slay, the answer becomes clear. David has a unique approach that has taken Stanton by storm and put this city on the map.

David Slay is a renowned chef and restauranteur who first entered the Los Angeles dining scene with his acclaimed Beverly Hills restaurant, La Veranda. La Veranda was recognized as one of the “Best Gold Medal Restaurants” in the United States and was included in Los Angeles magazine as one of the “300 Reasons Not to Pack Up and Leave LA”. Through La Veranda, David was able to simultaneously launch a successful catering business to celebrities and the Hollywood elite. He is all about excellence and Park Avenue clientele are reaping the benefits. He exclaims, “The restaurant is my passion, and I maintain it meticulously paying attention to all of the details to keep the level that I built my reputation on.”

Besides five-star food being served at a price for the whole family, what makes Park Avenue different? Take a walk around the one acre grounds and the answer becomes clear. David has incorporated his passion for fresh, natural, seasonal food by teaming up with gardener, Kathyrn Agresto. In back of this pristine restaurant is bed after raised bed of beautiful organic vegetables—a sensory delight. Diners stroll down rows of lush green lettuces, autumn hued carrots, and juicy citrus trees lined with candles and flowers. David has revolutionized the restaurant business by giving it a new definition of “green”. “One hundred percent of the lettuce and herbs are from our garden as are forty-five percent of the plate specialties,” he exclaims. The menu changes to include seasonal vegetables allowing nature to nourish the soul and tantalize the palette.

In addition to a culinary fiesta of vegetables and fruit trees, olive trees lend their shade giving the perfect backdrop for a wedding or special occasion. The trees are not only scenic, but their fruits are used to supply the restaurant with fresh olive oil. If that seems extraordinary, the restaurant produces the honey used in the “home-made” ice cream along with all baked goods. When it comes to quality and freshness, not one detail has been over-looked.

Not only is David’s idea of “fresh” revolutionary, but so are the raised beds in the garden designed by Kathryn Agresto. Imagine a garden that is not plagued with weeds or pests, and you have imagined the garden that Kathryn has built. She explains, “The underground drip method waters the roots; therefore, the top soil is dry keeping out weeds and unwanted pests.“ The only time the beds are watered in the traditional over-head method is when seeds are planted. This system cuts down on time and produces healthy, pesticide-free produce that is not only of the highest quality, but is also eco-friendly.

David’s revolutionary ideas are causing a sensation with consumers and critics alike. The Orange County register listed Park Avenue as one of the top 10 restaurants in Orange County; however, the consumers are the real judges of his excellence as they are flocking to take part in restaurant history by voting with their form of "green."

For more information about the restaurant please visit http://www.parkavedining.com

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Leah Bergman's Blog
http://bamboowise.blogspot.com