The Four Seasons

    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).

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