HAIL, SEA­SONS!

Forbes - - Investing -

THE BIRTH­PLACE OF THE POWER LUNCH RE­TURNS TO NEW YORK.

Since June 2016, when the le­gendary Four Sea­sons Restau­rant was ousted from its home of 57 years—a land­marked, Philip Johnson- de­signed space in the Sea­gram Build­ing—new York’s billionaires, politi­cians and so­cial elite have been in a din­ing di­as­pora. Now the place where the power lunch was born has re­turned—to a beau­ti­ful new lo­ca­tion that cost $30 mil­lion to build. The new Four Sea­sons, which opened in Au­gust, is just three blocks from its orig­i­nal home, and the de­sign by Brazil­ian ar­chi­tect Isay We­in­feld re­calls Johnson’s iconic din­ing rooms. (The sunken square bar in the Bar Room evokes the old Pool Room, while the cham­pagne- col­ored win­dow treat­ments in the din­ing room are rem­i­nis­cent of Johnson’s ut­ter­ing metal cur­tains.) There’s also an ac­claimed new team in the kitchen: 30-yearold Diego Gar­cia (who came from Glo­ria in New York) is the ex­ec­u­tive chef, 26-year- old Bran­don La­jes is chef de cui­sine and Bill Yosses, the former ex­ec­u­tive pas­try chef at the White House, is in charge of desserts. And of course the restau­rant’s long­time ring­mas­ters, co- own­ers Ju­lian Nic­col­ini and Alex von Bid­der, are there to wel­come back the reg­u­lars and greet a new gen­er­a­tion of din­ers. So if Man­hat­tan seems a lit­tle brighter this fall, per­haps it’s be­cause the power is back on at the Four Sea­sons.

The gold stan­dard: The new Four Sea­sons din­ing room has 33 ta­bles and seats about 110, while the Bar Room can serve 50. Below, the restau­rant’s new culinary team: chef de cui­sine Bran­don La­jes, pas­try chef Bill Yosses and ex­ec­u­tivechef Diego Gar­cia.

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