The Four Seasons has reigned for more than three decades as America's premier restaurant. With insight, wit, anecdotes, photos, and a cache of signature recipes, The Four Seasons profiles this legendary restaurant where cultural and culinary history is made. 75 photos.
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Book Description
Editorial Reviews
From Publishers Weekly
Mariani, Esquire's restaurant critic, and von Bidder, the general manager of Four Seasons, are so extolling of the splendors and cuisine of this midtown Manhattan institution that their book reads like a press release. Not that their praise is pure hyperbole, only excessively self-promoting, for the longevity of this 30-year-old eatery (which was decreed a landmark historical site in 1989) wasn't achieved by serving curdled Bearnaise. The authors describe at length the environs: the Mies van der Rohe-designed Seagram building (and how it was built) housing Four Seasons; the 20-foot-square, white Carrara marble pool in the restaurant's Pool Room; the draperies of anodized aluminum chains on the windows of the Grill Room; the lunch bunch-lauded here as the "most productive members of society"-that includes publishing folk Mort Janklow, Michael Korda and Betty Prashker. A few years ago when New York magazine tested the noise in Manhattan restaurants, Four Seasons was found to have the lowest decibel level-the same, though, can't be said for its book. Photos.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
From Library Journal
The Four Seasons chronicles the landmark restaurant's 35 years as one of America's great symbols: of architecture (located in Mies van der Rohe's Seagram Building); interior design (featuring Philip Johnson's Pool Room and Picasso's art); fine dining (Seppi Renggli of Spa Cuisine); style (as the ultimate New York restaurant); and power (serving JFK and Princess Margaret). Mariani, restaurant critic for Esquire magazine and author of America Eats Out (Morrow, 1991), has teamed up with Von Bidder, the general manager of The Four Seasons, to bring readers anecdotes, recipes, and memorabilia. This book differs from its recent cousins, such as Irene Daria's Lutece: A Day in the Life of America's Greatest Restaurant (LJ 11/15/93) and Helen Studley's Life of a Restaurant (LJ 5/1/94), in its breadth of coverage (there are diagrams, seating charts, photos, and sketches). It is fun to read for foodies, restaurateurs, and New York City history buffs alike.
Wendy Miller, Lexington, Ky.
Copyright 1994 Reed Business Information, Inc.
Wendy Miller, Lexington, Ky.
Copyright 1994 Reed Business Information, Inc.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
5.0 out of 5 stars
Wonderful look at an American institution,
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Amazon Verified Purchase(What's this?)
This review is from: The Four Seasons: A History of America's Premier Restaurant (Hardcover)
The Four Seasons restaurant in New York is a unique American institution, home to celebrities and also commoners who wish to step in for an always-exquisite dining experience. Alex von Bidder--a co-owner along with Julian Niccolini--has teamed up with John Mariani to write this most enjoyable history of the 41-year-old restaurant. The book bubbles over with rich anecdotes, it captures the social drama of New York, it tells a delightful story of success with a touch of humor and humility. The book is, most of all, a great read.
4.0 out of 5 stars
The famous Four Seasons,
Amazon Verified Purchase(What's this?)
This review is from: The Four Seasons: A History of America's Premier Restaurant (Hardcover)
Primarily I bought this book for its historical value. I needed it for research and was not disappointed. I particularly appreciate the straightforward narrative as the authors account for the various ups and downs the restaurant weathered over the years. The book's openness regarding mistakes made and rectified was a welcomed and honest assessment of what it's like to keep a classic Manhattan restaurant popular and frequented in a city where restaurants open and close every day. This book answers the question, "How does a restaurant last since 1959 and stay so popular?" In simple and candid language it tells us how focusing on the visionaries who contributed to make The Four Seasons such a special place.
I would have appreciated more color photos of the Grill dining room, the staircase leading up to the restaurant and perhaps the famous artwork--photos to equal the fine cover photo, but that would be quibbling. Many years ago when I lived in Manhattan I visited The Four Seasons for special occasions or when I entertained out-of-towners. I was always charmed by its decor, food and excellent service. No other New York restaurant brings back such wonderful memories. This book does those memories justice.
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