No Reservations

Kendyl Kearly | September 24, 2018 | Feature Features National

The Four Seasons Restaurant reopens in a stunning new space.
Former White House executive pastry chef Bill Yosses designed an updated riff on the Four Seasons' chocolate velvet cake.

Two years after the original landmark location closed, and now three blocks away, the Four Seasons restaurant is once again the hottest table in town. For the 2.0 version, owners Alex von Bidder and Julian Niccolini sank $30 million into the two-story space and brought in an A-list team: executive chef Diego Garcia of Le Bernadin, former White House executive pastry chef Bill Yosses and Brazilian architect Isay Weinfeld. The Joseph Abboud-attired waitstaff delivers seasonal classics: côte de boeuf bearnaise, fillet of bison rossini and the roast farmhouse duck remain on the menu. Yosses’ pastry program updates the restaurant’s iconic classics while branching out into panna cotta with caramelized figs and orange sauvignon blanc granita, and a pistachio puff with strawberries and apricot sorbet. In his respective realm, Weinfeld designed a midcentury aesthetic complete with Radica marble, handblown glass, Italian terrazzo flooring and leather banquettes. As there are around 50 seats fewer than in the old space, ring for reservations well in advance. 42 E. 49th St.


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