Grand and glorious, dining at the Four Seasons is a moment of arrival. The Grill Room (at lunch!) is where the captains of industry pull up a chair to seal the deal, and the Pool Room? Well, it’s as Classic New York as you’re going to get, says New York’s Tribeca ambassador, Drew Nieporent and incredi-chef, Daniel Boulud. “Dinner in the Pool Room of the Four Seasons has become a right of passage for many New Yorkers,” says chef Michael Lomonaco, “but there is nothing quite like the exemplary service, the wonderful wine list, and the substantial Classic American cooking – and with the Alex von Bidder and Julian Niccolini at the helm you’re sure to get the job, create the illusion of power (especially to yourself), and tell someone how special they really are.”
Wine writer and author Jay McInerney doesn’t think it gets enough credit for the great food, and Marc Sarrazin of DeBragga? He says the Four Seasons has the best service in town.