The Four Seasons Hotel's famous Garden Restaurant finally reopened on Friday after four years of closure, but it looks like it's stuck in a time warp.
The exact same 6-foot-tall acacia tree still towers majestically between the same 86 seats, and in its heyday, the garden was a popular destination for locals and tourists alike.
But an exclusive tour of the hotel and a meeting with the Garden's new executive chef earlier this week revealed that the hotel, owned by Beanie Babies billionaire Ty Warner, has more changes than just the menu. has become clear.
Maria Tampakis, who previously worked for Heston Blumenthal and Gordon Ramsay in London and most recently helmed the kitchen at the Four Seasons in downtown Manhattan, has added as many twists as the meandering trees in the garden. However, we plan to create a nostalgic atmosphere.
“People are nostalgic for the classics they remember, but I'll do it differently, so they'll remember the taste, but it'll be new dishes,” he said of the restaurant. said Tampakis, the first female executive chef in decades. Side dishes.
She cited the signature Steak Diane tartare as an example. The flavors of cognac and wild mushrooms form an emulsion that melts into the steak tartare.
The revamped menu includes decadent flavors such as the apple-shaped foie gras parfait, which “welcomes you back to the Big Apple,” says Tampakis with a big smile, and the lobster thermidor. There is also.
The new dishes will also include tiered smoked fish, a classic part of New York cuisine for more than 100 years, served with mini bagel and caviar options. There are also authentic classics with a twist, like Beef Wellington, served with shaved truffles and truffle cream.
The Bay Ridge, Brooklyn, native, who now lives in Staten Island with her family, said her cuisine will be influenced by Northern Italy. These include panettone French toast, agnolotti stuffed with short ribs and caramelized onions, and pecorino fondue.
However, they plan to keep the ever-popular lemon ricotta pancakes.
Besides the garden, another popular spot at the IM Pei-designed 52-story Art Deco hotel that has remained largely unchanged is the Ty Bar, formerly known as the Ty Lounge.
Named after the hotel's reclusive owner, the building remains with a grand lobby featuring a 33-foot glass ceiling and marble columns. Ty Bar will have cozy lounge tables and chairs for small parties, giving the open space an intimate feel, but diner favorites like Korean beef tacos will no longer be on the menu.
“When I came back here, the vision was very clear,” Tampakis said. “We didn't want to soil the bones. That was very important to everyone who came here. We didn't want to disturb the bones because it evoked core memories of the last time they were here.” The idea was, “We're not going to change our footprint, but let's change our food and raise the bar.'' ”
Thai Bar offers indulgent light bites with craft drinks that take you “sip by sip” through the city's cocktail era, starting with Gilded Age-inspired “Thai Manhattans” and ending with a “Don Draper”-style three-martini lunch flight. I will. “Fifth Avenue Cosmo”.
The cocktails are classics, but all with a twist. For example, a gin and tonic might have a delicate pear flavor, or an unexpected kick of sage or rosemary.
“We want great bar food, not just good food, because we go everywhere. We want to take you to the next level, so you'll want to come back to try the rest,” she said. Said.
During Wednesday's pre-opening visit, Tampakis took a break from work to sample new pasta dishes, instruct the cooks to tone down the flavors a little, and talk about the hotel's history.
She noted that most of the front desk staff are “the same faces you remember,” many of whom have worked here for 30 years, while about 55 percent of the kitchen staff are the same. New energy too.
“I know the challenges we're going to face with a team that hasn't been here for four years,” Tampakis said. “But this is such an iconic property and this is a great opportunity to bring new life, new renovations and new experiences here.”
The swanky tower at 57 E. 57th St. has 219 hotel rooms on floors 20 through 52, with floors 5 through 19 available for long-term rentals.
The trend these days is to downsize, “to put more emphasis on the guest.” There are so many possibilities,” said Tampakis, who also handles room service.
As The Post reported, the Four Seasons is poised to reclaim its position as New York City's most expensive hotel, with rooms starting at $2,450 and the Ty Warner Suite priced at a staggering $80,000 a night. The price is.
