The Four Seasons---Lunch in the Pool Room
Elegant, expensive, a sublime holiday treat--- My companion and I sat in an extremely comfortable banquette facing the room, perfect for celebrity-gawking ( Philip Johnson in passing, Rick Lazio). The shimmer of metallic beaded(?) curtains on the windows echo the gentle undulations of the waves in the pool, lulling and soothing the diner. Glasses of chardonnay and pinot noir livened the senses. A pewter bowl was proffered offering freshly baked mini-crossants and rolls. A shared starter of Sauteed Bay Scallops and Provencal Vegetables was succulent and earthy with just a touch of heat. For first courses, we both enjoyed salads: Caesar for myself, perfectly seasoned, and a Wilted Spinach with Apple-Wood Bacon, warm and amoky, for my partner. Perfect Crab Cakes, molded into atypical quasi-quenelle shapes, and accompanied by a salad of arugula and shaved fennel, were light, seemingly devoid of filler, and rife with crab flavor. The Steak Tartare, raw ground beef combined with pulverized anchovies, capers, onions, parsley, chives, egg, mustard, oils and spices, was prepared at table, and went down like the smoothest of flavorful butters. We "force" ourselves to enjoy our respective desserts, Buche de Noel in a White and Dark Chocolate Sauce, contained in a white snowflake-stencilled chocolate shell, served with the most delectable of crystallized fruit slices, and Chocolate Tart with Pistachio Ice Cream, a dark, rich texture complimented by the nut-flavored creaminess. All in all, a marvelous occasion!!