Is this the end of power lunching? For the space formerly known as the Four Seasons Restaurant in the Seagram Building (now known as the Grill and the Pool restaurants), it sure seems like it.
According to the New York Times, the Grill, which will open on May 2nd, will not be accepting lunch reservations for at least the first two months. Jeff Zalaznick, a partner in Major Foods Group which is now running the restaurant space, told the Times this is because they want “the restaurant to make its mark as a destination for dinner.”
What you eat at that dinner will be different as well. The group has totally changed the menu, adding dishes like steak tartare, scallops in snail butter, mock turtle soup, avocado crab Louis and lobster Newburg, honey-mustard duckling, filet mignon served three ways, Dover sole and a crabcake with “all crab meat, no filler.”
The space is a landmark and so the decorations have only been refurbished, not replaced. But diners can look forward to a few key changes like a “thick oxblood carpet, leather Knoll chairs and new banquettes.”
We just wonder if it will still be possible to order a ridiculously enormous serving of cotton candy. [NYT]