The iconic Four Seasons Hotel New York, officially reopened its doors in November , marking a highly anticipated return following several years of closure and ushering in a new era of luxury in Midtown Manhattan. With its return, the hotel has unveiled reimagined menu concepts for The Garden Restaurant and TY Bar which flank the property’s renowned Art Deco lobby. Both venues are now open for reservations under the leadership of an exceptional executive team, including Executive Chef Maria Tampakis, Executive Pastry Chef Jonathan Pereira and Director of Food and Beverage Iwona Luksza.
The Garden Restaurant returns with a new Northern Italian-inspired menu crafted by Executive Chef Maria Tampakis, complemented by desserts from Executive Pastry Chef Jonathan Pereira. Located under soaring potted Acacia trees, The Garden provides a veritable giardino oasis in the heart of Midtown, offering breakfasts and cozy lunches with views of the grand lobby and 57th Street.
“We’re bringing an Italian-inspired touch that feels both familiar and captivating,” says Executive Chef Maria Tampakis. “Drawing inspiration from Italian flavors and sourcing ingredients from New York’s finest local vendors, we’ve crafted a selection of dishes that are comforting yet nuanced and refined. From breakfast to lunch menus, every item reflects our dedication to quality and an unforgettable guest experience.”
The menus at The Garden features breakfast highlights like French Toast with Madagascan Vanilla Chantilly and espresso reduction, a Smoked and Cured Tower including salmon, sablefish, trout roe, and whitefish crème fraîche and served with fresh bagels and accoutrement, and guest-favorite Lemon Ricotta Pancakes topped with candied pistachios and whipped butter from upstate dairy farm, Ronnybrook. Lunch offerings include Fritto Misto, Braised Beef & Onion Agnolotti, Branzino with clams and cherry tomatoes, and an Italian-inspired Dry-Aged Burger with Taleggio cheese and basil aioli. Desserts by Executive Pastry Chef Jonathan Pereira include a classic Tiramisu and Baba Al Carrello. In early 2025, dinner service will debut with standout dishes.
Across the lobby, TY Bar invites guests to indulge in a selection of curated cocktails, premium spirits, fine wines, and luxurious bites. The revamped menu, developed in conjunction with renowned bartender and consultant, Toby Maloney, is a ‘liquid love letter’ to New York City. Drawing on the city’s rich cocktail history, the menu takes guests on a sip-by-sip journey through the last century of New York City – the Gilded Age’s cocktail inspirations, the swank supper clubs of the 40s, the cocktail renaissance of the 50s and 60s, and the unapologetic excess of the 80s. The new cocktails are an adaptation of timeless originals such as the Ty Manhattan featuring a blend of Widow Jane Rye, Highland Park 25 year Single Malt, Carpano Antica, Oloroso, and House Bitters; the Three Martini Lunch, a nod to the boozy midday breaks of Midtown’s advertising era featuring a flight of three miniature martinis: Dry, Dirty and Espresso; and the 5th Ave Cosmo, a spin on the once ubiquitous cocktail composed of Ketel 1 Citron, Dry Curacao, Housemade Limoncello, Cranberry and Orange Flower Water. Each cocktail is a modern, elevated twist on a classic, featuring premium ingredients and thoughtful details.
“We wanted to celebrate New York’s deep-rooted cocktail culture by creating a menu that’s both nostalgic and innovative,” says Maloney. “TY Bar is an iconic NYC institution, the space itself sets the stage for this journey through the city’s eras. We’ve taken these classic cocktails and elevated them so guests can experience the history and spirit of the city in every sip.”
The food menu at TY Bar, curated by Executive Chef Maria Tampakis, complements the New York-centric drink offerings with a selection of modernized Empire State classics. Guests can enjoy refined dishes such as Crab Louie served on lettuce cups with asparagus, cucumber, three jumbo pieces of lump crab meat and caviar; Steak Diane Tartare with wild mushrooms and cognac and served with thinly sliced potato; and Beef Wellington encased in aerated wild mushroom foam with shaved truffles and puff pastry; all thoughtfully curated to pair perfectly with TY Bar’s signature cocktails. A visual standout on the menu is Chef Maria’s ode to the Big Apple, the Foie Gras Parfait, which is molded in the shape of an apple with a center of quince and apple chutney and covered in a bright red glaze for a picture-perfect red apple presentation. Nestled across from The Garden Restaurant, TY Bar offers a refined atmosphere where distinguished New Yorkers once gathered and can now return to savor expertly crafted cocktails along with a sophisticated food menu.
For more information on Four Seasons Hotel New York’s reopening, please visit https://press.fourseasons.com/newyork/.
Reservations: Four Seasons Hotel New York reservations can be booked online or by calling +1 212 758 5700.
