WHO TO TAKE: THE PERSON YOU WANT TO DO BUSINESS WITH OR A DATE TO THE BAR TO IMPRESS
Of course, everyone’s been curious about the NEW Four Seasons restaurant—will it live up to the original? I had to see for myself. And since I had tickets to see Herb Alpert at The Carlyle, I thought it might make a nice segue to head out from there: from one famous New York spot to another. Expectations were high.
What’s new? The chef, Diego Garcia, once the sous-chef at Le Bernardin, then head of Gloria, both known for seafood, is in charge here, so we were eager to check out the many seafood offerings. It was a mixed bag of results, with sky-high pricing on some of their classic dishes… though that was to be expected.
As far as the style, this new rendition has got two distinct personalities. You enter the restaurant through the bar, whose design is fresh, sexy, lively, along with a certain level of excitement. It was in love at first sight. Then, to get to the dining room, you had to walk through an extended hall, which was clad in wood. The scale of the restaurant is quite large, and extends from one block to the next. My reaction once we got to the dining room? It felt a little dated, and a bit soul-less, perhaps it was the perpetuity of beige. A little too serious for my tastes, though I did admire the grid-like abstract light fixture on the ceiling.
(seen in the photo at the top of this post) Some things have remained the same. So happy to see they kept the original restaurant’s iconic four tree logo on top of the menu. Right, Scallop Slivers with apple, caviar, and a citrus vinaigrette. This was heavenly, perfectly rich and refreshing at the same time.
The space had a sedate ambiance. Right, pretty and light, the Heirloom Beets salad came paired with goat cheese, spinach, and the thinnest slices of radish. Wonderful starter.
Waiters were quite attentive, friendly, and on duty. Lots of businessmen were seen in the early reservation time slot.
The portable lights on every table had a deco feel, and gave off a nice glow. Wonderful for reading the menu and highlighting the food instead of a candle.
A creamy soup was the first bite to arrive on the scene.
The holiday decorations featured enormous pumpkins and beautiful branches with colorful berries. Right, the famous Crabcake made with blue crab meat was a whopping $62, and a little skimpy. Didn’t love this, especially for the price.
Bob ordered the Halibut which had a gorgeous butternut squash sauce poured at the table. (I’m always a fan of the pour.) We did not order dessert, but these cookies were placed gratis, and were a perfect, mini, sweet bite.
The hall from the bar to the dining room really separates the spaces, from the noise level to the change in ambiance.
The crystal window treatment looked even cooler with the rain drops on the windows. Right, the sunken bar is lit in gold, and provides 16 seats for sipping in luxury. Lots of tables surround the bar, as well as a ledge along the window. I loved the bar and will have to go back to try the cocktail menu soon.
The Four Seasons, 42 E 49st St (betw Park/Madison Ave)
