Mike Colameco's Real Food FOUR SEASONS

The Four Seasons:
Opened in 1959, and designed by architects Mies van der Rohe and Philip Johnson at a cost then of $4.5 million dollars (over $32 million in today's money).
In that era the NYC restaurant scene was dominated by French restaurants, here the opening Chef, Albert Stockkli, was Swiss, as were the next two Chefs, spanning nearly 50 years.
It was decades ahead of its time in changing the menu seasonally and in using many local American ingredients. The NYC Power Lunch was invented here in the Grill Room, while at night, The Pool Room was a magnet for "A" list celebrities, politicians, publishers, artists, bankers, movie stars, NYC movers and shakers, all seated around that gurgling white Carrara marble pool.

[@Life_and_Chef]

I worked here probably 10 years after you filmed this, most of those guys were still there. R.I.P Frank Lanza he was a good man

[@LosZetasUno]

Wow Four Seasons! Such an icon!

[@chilobronzo1163]

Amazing tour and info. Next best thing to being there, great, heartfelt details. Plus, a fabulous demo at the end, Mike. Your kitchen skills are stellar and could've easily had your own cooking show. Keep showing these oldies and truly goodies. Don't hold back on us viewers.

[@215Daniel]

This upload is ON TIME.🤙

[@wcguthrie]

Had the pleasure in 1986, literally a once in a lifetime experience!

[@Dzidekification]

so the film is from 2004 and I watch it in 2023. The stake tartar is missing diced pickle and more diced onion. It's the Polish way to prepare this dish on a sliced banquette.

[@fvrs3411]

That duck was way overcooked right?

[@davidjensen3474]

My Dad used my Mom as a slave. It made me and my bothers incompetent.

[@JohnVC]

Pics or it didn't happen