One of New York City’s most iconic restau­rants is rein­vented into a jaw-drop­ping spectacle for the eyes and palate.

Gotham - - Contents -

See and be seen: Re­quest a bal­cony table to catch a glimpse of the A-list crowd as well as the full im­pact of Marie Ni­chols’s sig­na­ture rip­pling sheer cur­tains and Richard Lip­pold’s ceil­ing sculp­ture.


Din­ers en­ter The Pool through a hall­way fea­tur­ing a lush plant sculp­ture by Paula Hayes and re­stored wine room, which now glows golden with the world’s largest col­lec­tion of Chateau d’yquem, Bordeaux’s fa­mous Sauternes. De­sign touches in­clude cus­tom-made, ocean-in­spired ap­pe­tizer plates by Ja­panese ceramics man­u­fac­turer Nikko, Riva flat­ware from Brazil, and Ge­org Jensen bowls.

It was a very good year:

Art that harkens from 1958 (the year the Sea­gram Build­ing was erected) sur­rounds the en­try­way, in­clud­ing works by Miró and Twombly, while Alexander Calder’s 1973 mo­bile 3 Seg­ments glo­ri­ously hovers over the bustling room below. Two to taste: Chef/part­ner Rich Tor­risi’s glob­ally in­spired seafood menu of­fers pris­tine prepa­ra­tions like thick-sliced, cured Alaskan king salmon, topped with crushed black pep­per­corns and ac­com­pa­nied by boiled La Ratte pota­toes with aioli, as well as the show-stop­ping black bass for two, broiled in a bath of white wine and minced shal­lots, served ta­ble­side and fin­ished with oregano oil. Be­hind the scenes: Re­quest a kitchen tour where her­ring­bone-planked floors di­vide en­tirely in­de­pen­dent work spa­ces and sal­vaged equip­ment from ocean ves­sels is now used as heat­ing lamps.


The Pool’s for­mer pri­vate din­ing room has been con­verted into a 70-seat lounge, com­plete with mother-of-pearl bar. “When we were de­sign­ing The Pool Lounge, we wanted a one-of-a-kind space for New York and for the world,” says Zalaznick. The Wil­liam Ge­or­gis-de­signed space fea­tures onyx and nickel cock­tail ta­bles, floor lamps pro­duced by Ital­ian glass­maker Se­guso, and a pal­ette that Zalaznick de­scribes as a “lux­u­ri­ous un­der­wa­ter co­coon.”

Two to toast: Waugh crafts fruit-for­ward cocktails based on sin­gle in­gre­di­ents. In­spired by a mojito, the Wa­ter­melon com­bines white rum, fresh wa­ter­melon juice, and a touch of vanilla with Ja­panese shiso leaves in lieu of mint. The Jalapeño riffs on a mar­tin­istyle cock­tail, fea­tur­ing tequila, crushed cu­cum­ber, sea salt wa­ter, and dry fino sherry. 99 E. 52nd St., 212-375-9001; the­grill­newyork.com

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