Finance: A brand-new restaurant just opened in New York's most famous dining room — here's what it looks like inside
The Pool boasts a gorgeous new space, seafood-centric menu, and fruit-based cocktails.
For more than 50 years, 99 E. 52nd St. in Manhattan was home to the famed Four Seasons restaurant. Its power lunches drew a clientele that included Henry Kissinger, Martha Stewart, and Michael Bloomberg, as well as plenty of boldface names in the art world and finance industry.
Since the Four Seasons closed in July 2016, new residents have moved into the landmarked space. Major Food Group, which also operates the restaurants Carbone, ZZ’s Clam Bar, Parm, Sadelle’s, and Santina, is behind three new restaurants there; the first, The Grill, opened in May, while the second, The Pool, opened earlier in July.
“It was an incredible opportunity and responsibility that we do not take lightly,” Jeff Zalaznick, who owns Major Food Group with Mario Carbone and Rich Torrisi, told Business Insider of the move into the iconic space.
The Pool is a nod to the Four Seasons’ Pool Room and its gurgling fountain, which remains in the center of The Pool’s dining room. The Pool has a seafood-centric menu, and the lounge and bar serve decidedly simple cocktails.
Take a look inside The Pool and see some of the dishes being served there:
The Pool’s dining room is still centered on the Four Seasons’ fountain, and the chain curtains have been kept and cleaned. New carpet was also laid. The hanging piece above the fountain is the artist Alexander Calder’s 1973 work “Three Segments,” which resembles an abstract fish in a nod to the seafood-focused menu.
“Everything we created for this menu is motivated by purity and simplicity,” Rich Torrisi, a chef and partner of Major Food Group, said in a press release.
Raw items like this chilled gazpacho salad appetizer are served in ice-filled Georg Jensen bowls. This salad comes with lemon cucumbers, Tristar strawberries, and sea beans.
Whole fish can come broiled or slow-baked — here’s the black bass.
“Color, flavor, and lightness are key inspirations” for the menu, Torrisi said. “I’ve learned as much as I can about every ingredient so I can understand how to serve it naked.”
Other entrée items include a Scottish salmon, Dover sole, and Portuguese turbot.
The Pool Lounge sits slightly above the dining room.
Its drink menu focuses on fruit-based cocktails.
The Lounge takes reservations separately from The Pool and The Grill.
Here is the banana cocktail, which has reposado tequila and amontillado sherry.
The tomato cocktail is made with vodka, elderflower, and lemon.
The cinnamon cocktail is made up of extra añejo tequila and grapefruit.
Along with drinks, oysters and caviar can be enjoyed at The Lounge. The Pool Lounge is open from 5 p.m. until midnight, and the dining room is open until 11 p.m.
Source: Pulse nigeria