The Four Seasons restaurant reopens on 49th Street between Madison and Park Avenues in Manhattan, featuring interiors by Isay Weinfeld. Pictured, The Bar Room. Photography: Fernando Guerra

A little over two years since the celebrated midcentury modern classic The Four Seasons restaurant closed its doors at the Seagram Building, the legend has reawakened at its new premises just a few blocks away. Situated on 49th Street between Madison and Park Avenues, the reincarnated Four Seasons not only showcases a new menu and beverage programme, but high powered interiors from São Paolo-based Isay Weinfeld – marking the architect’s first restaurant project on US soil.

自本世纪中叶著名的现代经典“四季餐厅”在西格拉姆大厦(Seagram Building)关门以来，已有两年多一点的时间，这个传说在几个街区之外的新址重新苏醒过来。位于麦迪逊和公园大道之间的第49街，“四季转世”不仅展示了一个新的菜单和饮料节目，而且还展示了来自圣保罗伊赛·温菲尔德(Isay Weinfeld)的高性能内饰-这是这位建筑师在美国本土的首个餐厅项目。

Spread over two floors and occupying over 19,000 square feet, the restaurant combines both classic and contemporary touches that pay subtle homage to the legendary original. Guests arrive in a marble-clad foyer before entering The Bar Room, which is anchored by a 20-seat sunken, gold-flecked bar surrounded by midcentury modern seating designed by Edward Wormly. Glass beaded curtains, blown by hand in the Czech Republic, envelope the space in a nod to a similar treatment in the Mies van der Rohe and Philip Johnson original.

该餐厅占地两层，占地19，000平方英尺，融合了经典和现代两种风格，微妙地向这位传奇的原作致敬。客人们在进入酒吧房间之前，都是在大理石的门厅里到达的，酒吧由一个由爱德华·沃利设计的20座沉陷的金质酒吧围绕着。玻璃珠窗帘，手工吹在捷克共和国，信封的空间，以一种类似的待遇在米斯范德洛和菲利普约翰逊原创。

From the bar, a brass and limestone corridor leads towards the dining room, which is composed of Italian terrazzo floors, stainless steel columns in a quartz bronze mirror finish, a curved teak wall as well as steel fabric curtains that preserve a feeling of privacy, while still allowing views out and natural light in. Walnut dining tables are complemented by chairs designed by Jorge Zalszupin and custom-designed sofas by Weinfeld, which both add relaxed refinement to the space. Above it all, a dramatic light installation by Michael Anastassiades, crafted from brass and acrylic elements, is delicately suspended overhead.

从酒吧里，一条黄铜和石灰石走廊通向餐厅，餐厅由意大利水磨石地板、石英铜镜装饰的不锈钢柱子、弯曲的柚木墙以及保持隐私感的钢制窗帘组成，同时还可以看到窗外的景色和自然光线。胡桃餐桌由Jorge Zalszupin设计的椅子和Weinfeld设计的定制沙发补充，这都为空间增添了轻松的精致。最重要的是，由迈克尔·阿纳斯塔西亚兹(MichaelAnastassiades)设计的一个由铜和丙烯酸元素制作的引人注目的灯光装置，在头顶

On the second floor, a 120-seat private dining room comes equipped with an open kitchen and is available for events.

二楼有一个120座私人餐厅，配有开放式厨房，可用于各种活动。

In such swish environs, guests will be able to enjoy fresh spins of Four Seasons favourites by chef Diego Garcia at both lunch and dinner. From signature dishes like the famed steak tartare (prepared tableside) and Dover Sole meunière to new additions such as a truffle-roasted organic chicken and grilled langoustines in wakame butter, the exquisite menu brings a renewed decadence to dining.

在这种喧闹的环境中，客人们可以在午餐和晚餐中享受到厨师迭戈·加西亚(Diego Garcia)最喜欢的四季美食。从著名的牛排馅饼(准备好的桌边)和多佛(Dover)唯一的梅尼埃(Dover)等标志性菜肴，到新添加的松露烤有机鸡肉和加了唤醒黄油的烤龙舌兰(Langoustines)，精致的菜单给餐厅带来了新的颓废感。

Capped off by a similar approach to dessert – pastry chef Bill Yosses has created new items and recreated old favourites like the Four Seasons Cotton Candy – and cocktails (the wine list alone is made up over 1,000 selections). The reawakening of this cherished New York icon is not just true to the original, it’s more.§

糕点大厨比尔·约西斯(BillYosses)对甜点也采取了类似的做法。他创造了新产品，并重新打造了四季棉花糖果(Four Seasons)、棉花糖(Four Seasons)和鸡尾酒(仅葡萄酒清单就有1000多种选择)。这位被珍爱的纽约偶像的重新觉醒不仅符合原著，而且更多。

在两层楼，占地超过1.9万平方英尺，重新开业的四季餐厅结合了古典和现代的触摸，微妙的敬意传奇原作。摄影：费尔南多·格拉铺在两层楼，占地超过1.9万平方英尺，重新开业的四季餐厅结合了古典和现代的风格，微妙地表达了对这位传奇原作的敬意。摄影：费尔南多·格拉

意大利水磨石地板，不锈钢柱在石英青铜完成，弯曲柚木墙和钢织物窗帘在餐厅预感的隐私，同时仍然允许视野和自然光线进入。摄影：费尔南多·格拉意大利水磨石地板、石英青铜装饰的不锈钢柱子、餐厅里弯曲的柚木墙和钢布窗帘，让人感觉到了一种隐私感，同时也让人们可以看到外面的风景和自然的光线。摄影：费尔南多·格拉

核桃饭桌是由乔治扎扎鲁普设计的椅子和由Weinfeld定制设计的沙发来补充的，这两者都给空间增添了轻松的改进。摄影：FernandoGuera胡桃餐桌是由Welfeld和定制设计的沙发设计的椅子来补充的，这两者都给空间增添了轻松的改进。摄影：FernandoGuera