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.