The legendary Four Seasons Restaurant returns this week: new location, new chef, newfound potential for truffle-roasted chicken with foie sauce.Â
It’s open as of this very Wednesday in Midtown: for dates, and group dinners, and other dining situations with other people you like.
And it’s a real beauty of a spot: two stories of marble, custom swivel chairs and sofas, leather banquettes, hand-blown glass beaded curtains leading into Bar Rooms lined with gold leaf-flecked glass bars…Â
Come with a date or some friends you’re looking to make a good impression on, say, a Thursday evening not far from now. Walk through a sound-designed passageway enveloped in brass and emerge into the dining room, all quartz bronze and walnut and steel. Claim a stretch of leather banquette and proceed to order a couple classic cocktails, crafted by a Milk and Honey mixologist. The Blood Orange Collins is a good choice (reposado tequila shaken with Averna, grapefruit cordial, blood orange juice), as is the Side Bar (vodka, vanilla cordial, lemon, passionfruit), which is served with a side of champagne.
You’re here for dinner, something that may involve some signature Four Seasons dishes like steak tartare prepared tableside and Maryland crabcakes, but may also introduce some of their new, super seasonal dishes like grilled langostine with wakame butter and fluke crudo with watermelon rafish and seaweed vinaigrette. It’s all made by chef Diego Garcia, formerly of Le Bernardin and Gloria, so you’re in good hands.
Now, for some photo evidence of the above. We’ve placed that right here.
