Finance 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 boasts a gorgeous new space, seafood-centric menu, and fruit-based cocktails.

The Pool has a seafood-centric menu. play

The Pool has a seafood-centric menu.

(Sarah Jacobs)
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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 on 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 the artist Alexander Calder's 1973 work "Three Segments," which resembles an abstract fish in a nod to the seafood-focused menu.

The Pool's dining room is still centered on 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 the artist Alexander Calder's 1973 work "Three Segments," which resembles an abstract fish in a nod to the seafood-focused menu. play

The Pool's dining room is still centered on 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 the artist Alexander Calder's 1973 work "Three Segments," which resembles an abstract fish in a nod to the seafood-focused menu.

(Sarah Jacobs)


"Everything we created for this menu is motivated by purity and simplicity," Rich Torrisi, a chef and partner of Major Food Group, said in a press release.

The spot prawn dish is salted to perfection. play

The spot prawn dish is salted to perfection.

(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 sea beans.

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 sea beans. play

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 sea beans.

(Sarah Jacobs)


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

Whole fish can come broiled or slow-baked — here's the black bass. play

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

(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."

"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." play

"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."

(Sarah Jacobs)


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

play

(Sarah Jacobs)


The Pool Lounge sits slightly above the dining room.

The Pool Lounge sits slightly above the dining room. play

The Pool Lounge sits slightly above the dining room.

(Sarah Jacobs)


Its drink menu focuses on fruit-based cocktails.

Its drink menu focuses on fruit-based cocktails. play

Its drink menu focuses on fruit-based cocktails.

(Sarah Jacobs)


The Lounge takes reservations separately from The Pool and The Grill.

The Lounge takes reservations separately from The Pool and The Grill. play

The Lounge takes reservations separately from The Pool and The Grill.

(Sarah Jacobs)


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

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

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

(Sarah Jacobs)


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

The tomato cocktail is made with vodka, elderflower, and lemon. play

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

(Sarah Jacobs)


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

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

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

(Sarah Jacobs)


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

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

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

(Sarah Jacobs)