DI­VIDE AND CON­QUER

ONE OF NEW YORK CITY’S MOST ICONIC RESTAU­RANTS IS REIN­VENTED INTO A JAW­DROP­PING SPECTACLE FOR THE EYES AND PALATE.

Gotham - - Style - BY MATTHEW WEXLER PHO­TOG­RA­PHY BY EVAN SUNG

The for­mer Four Sea­sons Restau­rant has been lav­ishly re­booted to cap­ture its past lus­ter and rein­vig­o­rate Man­hat­tan’s luxury din­ing scene. Ma­jor Food Group— a New York-based restau­rant group founded by Mario Car­bone, Rich Torissi, and Jeff Zalaznick—has opened three unique venues in the space, with one more on the way (an as-of-yet-un­named Ja­panese restau­rant). “This is the great­est restau­rant space of all time,” says Zalaznick, “and we’re do­ing ev­ery­thing we can to honor that.” Here’s a rundown of what to eat, drink, and see.

THE GRILL

“The room is a to­tal his­tor­i­cal restora­tion,” says Zalaznick, who en­listed the ex­per­tise of ar­chi­tects and de­sign­ers to re­cap­ture the leg­endary vi­su­als. Chef/ part­ner Mario Car­bone over­sees a throw­back menu in­spired by steakhouse clas­sics while cap­tains in Tom Ford tuxe­dos serve up plenty of flour­ishes, in­clud­ing spit-roasted prime rib trol­ley ser­vice.

Two to taste: Car­bone’s bold menu in­cludes foie gras, grilled and ac­com­pa­nied by a Worces­ter­shire green onion sauce and sweet pick­led red pearl onions, and veni­son Cum­ber­land, dressed with a huck­le­berry and wal­nut puree and served with his take on the clas­sic port-in­spired sauce. Two to toast: Bev­er­age Di­rec­tor Thomas Waugh re­vis­its the clas­sics and of­fers his unique spin with vari­a­tions like the Alaska, a clas­sic gin mar­tini that swaps yel­low char­treuse for ver­mouth, and the Scar­lett O’hara, pre­pared with South­ern Com­fort and house­made cran­berry juice.

Ma­jor Food Group’s Rich Tor­risi, Jeff Zalaznick, and Mario Car­bone. ƥƞɵƭ ƟƫƨƦ ƭƨʃ The Grill’s new menu in­cludes grilled foie gras with pick­led red pearl onions; a mixol­o­gist pre­pares a Jalapeño cock­tail at The Pool Lounge.

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