johnb Posted November 26, 2007 Share Posted November 26, 2007 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. Link to comment Share on other sites More sharing options...
zoramargolis Posted November 26, 2007 Share Posted November 26, 2007 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. Link to comment Share on other sites More sharing options...
johnb Posted November 27, 2007 Author Share Posted November 27, 2007 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. Link to comment Share on other sites More sharing options...
dcs Posted August 15, 2018 Share Posted August 15, 2018 Inside NYC’s most dramatic restaurant wars, by Beth Landman, Steve Cuozzo and Lauren Steussy, August 14, 2018, on nypost.com. Link to comment Share on other sites More sharing options...
dcs Posted December 18, 2018 Share Posted December 18, 2018 Julian Niccolini, Face of the Four Seasons Restaurant, Is Forced to Resign, by Matt Stevens, Sarah Mervosh and Andrew R. Chow, Deccember 17, 2018, on nytimes.com. Link to comment Share on other sites More sharing options...
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