This dual-concept—chophouse and seafood—renovation of the iconic Four Seasons restaurant is a decadent ode to midcentury Manhattan dining. Deep-pocketed diners will appreciate a wine list that feels like it was decades in the making (with maybe the country’s largest selection of Château d’Yquem).
From the Sommelier: “I think some restaurants in the last decade went into exploration mode for the wine list and came back with an overcomplicated, esoteric skew that can often confound rather than entice. I love peppering wines into a list to add intrigue for those looking for something unique, but to me the fundamental skeleton of a wine list must be a construct of the major building blocks of the wine world.” —Luke Boland, The Grill / The Pool
Dish We Loved: Guinea Hen Claiborne with Madeira, black truffle, endive