The Four Seasons

  • Photo by Jennifer Calais Smith
    Summer Pool Room toward 53 St. Photo by Jennifer Calais Smith
  • Photo by Jennifer Calais Smith
    Pool Room. Photo by Jennifer Calais Smith
  • Grilled Black Cod, Celery Cumin Broth.
  • Honeydew Melon Soup, Lobster.
  • Lamb Roulade.
  • Seared Red Snapper.
  • Soft Shell Crabs.
  • Photo by Jennifer Calais Smith
  • Photo by Jennifer Calais Smith

    A study in timeless elegance, this Mid-Century Modern institution was designed in 1958 by Mies van der Rohe and Philip Johnson, who are also responsible for the Seagram’s building in which the restaurant resides. Whether you’re in the clublike Grill Room for lunch or its more dramatic neighbor the Pool Room (also open for dinner), you’ll be well taken care of, especially if you stick to the menu’s Continental classics.

    Specialties: Crisp shrimp with mustard fruits; farmhouse duck for two (ask for the orange sauce).

    Wolfgang Puck, Francis Mallmann, and Adam Perry Lang will bring their distinctive flavors to the...
    Providence’s Michael Cimarusti collaborates with Michelin-starred mentors on three dining events…
    An Italian chef gives home-style cooking a contemporary flair…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    Master chef Michael White has nominated John Becker for 2016’s Culinary Masters Competition…
    A glamping resort at the "Caribbean of the Rockies" opens a rustic new restaurant...
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Norman Van Aken has nominated Phillip Bryant for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…
    Master chef Barbara Lynch has nominated Patrick Campbell for 2016’s Culinary Masters Competition…