A brand-new restaurant just opened in New York’s most famous dining room — here’s what it looks like inside

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The Pool has a seafood-centric menu.
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Sarah Jacobs

For more than 50 years, 99 E. 52nd St. in Manhattan was home to the famed Four Seasons restaurant. Its power lunches drew a clientele that included Henry Kissinger, Martha Stewart, and Michael Bloomberg, as well as plenty of boldface names in the art world and finance industry.

Since the Four Seasons closed in July 2016, new residents have moved into the landmarked space. Major Food Group, which also operates the restaurants Carbone, ZZ’s Clam Bar, Parm, Sadelle’s, and Santina, is behind three new restaurants there; the first, The Grill, opened in May, while the second, The Pool, opened earlier in July.

“It was an incredible opportunity and responsibility that we do not take lightly,” Jeff Zalaznick, who owns Major Food Group with Mario Carbone and Rich Torrisi, told Business Insider of the move into the iconic space.

The Pool is a nod to the Four Seasons’ Pool Room and its gurgling fountain, which remains in the center of The Pool’s dining room. The Pool has a seafood-centric menu, and the lounge and bar serve decidedly simple cocktails.

Take a look inside The Pool and see some of the dishes being served there:


The Pool’s dining room is still centered around the Four Seasons’ fountain, and the chain curtains have been kept and cleaned. New carpet was also laid. The hanging piece above the fountain is artist Alexander Calder’s 1973 work, “3 Segments,” whichresembles an abstract fish in a nod to the seafood-focused menu.

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Sarah Jacobs

“Everything we created for this menu is motivated by purity and simplicity,” chef and partner Torrisi said in a press release.

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The Spot Prawn dish is salted to perfection.
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Sarah Jacobs

Raw items like this chilled gazpacho salad appetizer are served in ice-filled, Georg Jensen bowls. This salad comes with lemon cucumbers, tristar strawberries, and seabeans.

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Sarah Jacobs

Whole fish can come broiled or slow-baked — here, the black bass.

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Sarah Jacobs

“Color, flavor, and lightness are key inspirations [for the menu],” Torrisi said. “I’ve learned as much as I can about every ingredient so I can understand how to serve it naked.”

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Sarah Jacobs

Other entree menu items include a Scottish salmon, Dover sole, and Portuguese turbot.

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Sarah Jacobs

The Pool Lounge sits slightly above the dining room.

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Sarah Jacobs

Its drink menu focuses on fruit-forward cocktails.

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Sarah Jacobs

The Lounge takes separate reservations than The Pool and The Grill.

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Sarah Jacobs

Here is the banana cocktail, which has reposado tequila and Amontillado sherry.

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Sarah Jacobs

The tomato cocktail is made of vodka, elderflower, and lemon.

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Sarah Jacobs

The cinnamon cocktail is made up of extra añejo tequila and grapefruit.

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Sarah Jacobs

Along with drinks, oysters and caviar can be enjoyed inside The Lounge. The Pool Lounge is currently open from 5 p.m. til midnight, and the dining room is open til 11 p.m.

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Sarah Jacobs