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The Four Seasons in New York


johnb
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I ran across this review of the Four Seasons, written by Craig Claiborne shortly after it opened in 1959. It's a wonderful read. How things do change!

http://www.fourseasonsrestaurant.com/index2.htm

(It will be necessary to click on ABOUT at the top, and then A PAGE FROM HISTORY at the bottom.)

The parts about iceberg lettuce, and the availability of fresh herbs and mushrooms, particularly struck me.

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I ran across this review of the Four Seasons, written by Craig Claiborne shortly after it opened in 1959. It's a wonderful read. How things do change!

http://www.fourseasonsrestaurant.com/index2.htm

(It will be necessary to click on ABOUT at the top, and then A PAGE FROM HISTORY at the bottom.)

The parts about iceberg lettuce, and the availability of fresh herbs and mushrooms, particularly struck me.

How about "The average cost for an excellent Burgundy or Bordeaux of recent vintage is about $7.00." A BOTTLE, that is.

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How about "The average cost for an excellent Burgundy or Bordeaux of recent vintage is about $7.00." A BOTTLE, that is.

That too. Even in current dollars, that would still be only about $50 per bottle, for stuff that would probably sell for $200+ in a liquor store, let alone how it might be priced in a restaurant.

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