The Pool & The Grill (former Four Seasons)
Repurpose the kitchen and BOH spaces to support the renovation of the iconic landmarked Four Seasons Restaurant, known as much for its clientele as its food, originally opened in 1959 in the Seagram Building and designed by Mies van der Rohe, Philip Johnson and Joseph Baum.
Working with the existing footprint of space distributed over four floors:
- Create separate Grill Room and Pool Room kitchens in what was a common kitchen serving both dining areas.
- Create a central commissary/ prep kitchen and potwash area on the mezzanine level for improved efficiency.
- Design replacement kitchens in the spirit of work completed by the original designers with all respect to their vision and creativity while resetting the clock on the facility life cycle.
- Prepare a Due Diligence report documenting the existing conditions and confirm infrastructure limitations.
- Work closely with the new Operator to achieve entirely new menu objectives.
- Design replacement kitchens with customized state of the art equipment to satisfy discerning staff.
- Coordinate closely with the Architect & Consulting Engineer to achieve clear and accurate construction documentation.
The restaurant opened with great acclaim from the local food critics. The main kitchen was divided in two to meet the needs of classic chophouse and seafood restaurants. Improved efficiencies were achieved in BOH functions including pastry production, prep kitchen and warewashing that were of benefit to all three restaurants
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