A little over two years since the celebrated midcentury modern classic The Four Seasons restaurant closed its doors at the Seagram Building, the legend has reawakened at its new premises just a few blocks away. Situated on 49th Street between Madison and Park Avenues, the reincarnated Four Seasons not only showcases a new menu and beverage programme, but high powered interiors from São Paolo-based Isay Weinfeld – marking the architect’s first restaurant project on US soil.
Spread over two floors and occupying over 19,000 square feet, the restaurant combines both classic and contemporary touches that pay subtle homage to the legendary original. Guests arrive in a marble-clad foyer before entering The Bar Room, which is anchored by a 20-seat sunken, gold-flecked bar surrounded by midcentury modern seating designed by Edward Wormly. Glass beaded curtains, blown by hand in the Czech Republic, envelope the space in a nod to a similar treatment in the Mies van der Rohe and Philip Johnson original.
From the bar, a brass and limestone corridor leads towards the dining room, which is composed of Italian terrazzo floors, stainless steel columns in a quartz bronze mirror finish, a curved teak wall as well as steel fabric curtains that preserve a feeling of privacy, while still allowing views out and natural light in. Walnut dining tables are complemented by chairs designed by Jorge Zalszupin and custom-designed sofas by Weinfeld, which both add relaxed refinement to the space. Above it all, a dramatic light installation by Michael Anastassiades, crafted from brass and acrylic elements, is delicately suspended overhead.
On the second floor, a 120-seat private dining room comes equipped with an open kitchen and is available for events.
In such swish environs, guests will be able to enjoy fresh spins of Four Seasons favourites by chef Diego Garcia at both lunch and dinner. From signature dishes like the famed steak tartare (prepared tableside) and Dover Sole meunière to new additions such as a truffle-roasted organic chicken and grilled langoustines in wakame butter, the exquisite menu brings a renewed decadence to dining.
Capped off by a similar approach to dessert – pastry chef Bill Yosses has created new items and recreated old favourites like the Four Seasons Cotton Candy – and cocktails (the wine list alone is made up over 1,000 selections). The reawakening of this cherished New York icon is not just true to the original, it’s more.§
