We were supposed to go there the week of 9/11 for my birthday.
Different story for a different day.
So there's The Four Seasons restaurant AND the hotel chain. They use the same logo, and their existence appears to be intertwined.
According to wikipedia, The Four Seasons is known for some milestones in service and hospitality. It coined the term "power lunch," among others:
The Four Seasons is associated with a number of milestone firsts in the hospitality industry. The Four Seasons is credited with introducing the idea of seasonally-changing menus to America. James Beard is considered the founding father of The Four Seasons restaurant and a principal contributor to the development of its seasonal-food concept. He paired appropriate wines for each season, including offering American wines for the first time. It was the first destination restaurant to print its menus in English. The Four Seasons was also the first restaurant in the US to cook using fresh, wild mushrooms. The restaurant pioneered what later came to be called “New American Cuisine.”
Cotton candy was a specialty.
The clientele was a who's who of New York power brokers and scene makers.
Art by Rothko, Miro, and Picasso.
So what happened?
The owner of the Seagram building didn't extend the restaurant's lease, the restaurant closed and moved to a 49th street location. The patrons didn't follow, and the restaurant closed in 2019.
Yet... this should be defined as evolved. The two existing locations are not at that address, yet both downtown and Manhattan feature decadent menus for a lovely repast.
It's easy to fall down an expensive rabbit hole while perusing The Four Seasons luxury hotel and resorts website. Not only is it open, but it's also open everywhere, one of the most luxurious hotel chains there is.
Kudos during the COVID crisis to the NYC location: it is offering free stays to first responders who, due to their service during this pandemic either can't or shouldn't go home. Great luxury for such a great sacrifice.
This one was a favorite, and I imagine part of that milestone seasonal menu.
The Four Seasons Strawberry Summer Cooler
- 1 1/2 oz. apricot brandy
- 1 cup strawberries
- 2 oz. grapefruit juice
- 2 oz. pineapple juice
- 2 oz. OJ
- 1 tsp superfine sugar
- 1 whole strawberry
Place all but the whole strawberry in a blender with 1/2 cup of ice. Blend until smooth. Pour into a large glass, and garnish with a strawberry.
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