The Four Seasons Hotel New York’s restaurant, The Garden, has just celebrated its re-opening, complete with new Executive Chef John Johnson and a new focus on farm-to-fork dining. Johnson sources much of the restaurant's produce from farms located within a 100-mile radius of the Big Apple.
And the fall menu includes some cool local specialties: Think Crescent Farms duck steak with toasted quinoa pilaf; roasted and lightly smoked Montauk wild striped bass over spinach drizzled with a syrah onion glaze; and Blue Moon Acres salad of baby arugula and red kale with a cabernet and shallot dressing.
Guests can pair their Northeastern meals with a Wolffer Estate Chardonnay from Long Island or a Dr. Konstantin Frank Cabernet Franc from New York’s Finger Lakes region. Even better, the restaurant’s spirits are all local too, from gin to bourbon.
And for dessert, try the heirloom apple tatin with salted peanut butter gelato. We're hungry already.
The Four Seasons New York is located at 57 East 57th Street. For more information, visit www.fourseasons.com/newyork.