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Edited by: TJVNews.com
After a four-year hiatus, the iconic Four Seasons Hotel in New York City has reopened its doors, unveiling a refreshed yet familiar version of its famed Garden restaurant. The property, owned by Ty Warner, the billionaire behind Beanie Babies, welcomed guests back to a setting that appears untouched by time—while hiding a host of innovative changes beneath its nostalgic veneer.
As reported by The New York Post, the Garden retains its hallmark features, including the soaring 20-foot-tall acacia trees and the 86-seat arrangement that made it a beloved destination for locals and tourists alike. However, during an exclusive tour of the property, the restaurant’s new executive chef, Maria Tampakis, shared that the changes go well beyond the surface, blending old-world charm with fresh culinary creativity.
Chef Tampakis, a trailblazer as the first female executive chef at the Garden in decades, brings a pedigree of experience, having worked with renowned chefs such as Heston Blumenthal and Gordon Ramsay. Most recently, she led the kitchen at the Four Seasons in downtown Manhattan. Speaking to The New York Post, Tampakis explained her approach: “People are nostalgic for the classics they remember, but I’m going to do them differently, so they’ll remember the flavor, but it will be in a new dish.”
An example of her inventive touch is the Steak Diane tartare, which transforms the traditional dish by incorporating cognac and wild mushroom flavors into an emulsion folded into the tartare, according to the information provided in The New York Post report. Other highlights include a foie gras parfait shaped like an apple, symbolizing a warm welcome back to the Big Apple, and a revamped lobster thermidor.
Tampakis’ menu reimagines New York’s culinary classics with a nod to northern Italian influences. Among the standout offerings are a tiered smoked fish platter—complete with mini bagels and an optional caviar upgrade—that pays homage to New York’s century-old smoked fish tradition, The New York Post report said. Decadent entrees include a twist on Beef Wellington, served with shaved truffles and truffle cream, as well as agnolotti stuffed with short ribs, caramelized onion, and pecorino fondue.
For those seeking a taste of nostalgia, the ever-popular lemon ricotta pancakes remain on the menu. Meanwhile, brunch-goers will find new delights such as panettone French toast.
As The New York Post report indicated, the Garden’s culinary revival combines familiarity with innovation, offering a dining experience that caters to both tradition and modernity.
While the Garden is the centerpiece of the reopening, other iconic spaces at the 52-story Art Deco hotel, designed by renowned architect I.M. Pei, remain largely unchanged. Among these is the Ty Bar—formerly the Ty Lounge—which continues to offer an elegant setting for cocktails and conversation.
The reopening marks a significant moment for the Four Seasons Hotel, which has long been a symbol of luxury and refinement in New York City. The report in The New York Post emphasized that the property’s blend of architectural grandeur and cutting-edge cuisine positions it to reclaim its status as a cultural and culinary landmark.
Chef Tampakis, a native of Bay Ridge, Brooklyn, who now resides on Staten Island, brings a personal connection to her role at the Garden. Her menu reflects her roots while drawing on her global culinary experience, creating dishes that are as thoughtful as they are flavorful. “The dishes will be northern Italian influenced,” she told The New York Post, noting that her creations aim to celebrate both her heritage and the diverse flavors of New York.
With its blend of nostalgia, artistry, and innovation, the reopening of the Garden at the Four Seasons promises to delight both longtime patrons and new visitors. Under Tampakis’ visionary leadership, the restaurant is poised to honor its storied past while embracing a bold, flavorful future.
As The New York Post reported, the Ty Bar remains in its original grand location within the hotel’s lobby, which features 33-foot-high glass ceilings and marble columns. The bar retains its intimate charm, with cozy tables and lounge chairs creating a welcoming atmosphere. However, the menu has been completely overhauled, forgoing old favorites like Korean beef tacos in favor of elevated bar fare and an innovative cocktail program.
“When we came back in here, the vision was very clear,” Tampakis told The New York Post. “We didn’t want to mess with the bones. It was so important for everyone who came through here. It triggered a core memory of the last time they were here and so the direction was, ‘We aren’t going to change the footprint, but we will change the food and elevate it.’”
The Ty Bar’s cocktail menu takes guests on a journey through New York’s cocktail history, offering Gilded Age-inspired Ty Manhattans, a Don Draper-esque three martini lunch flight, and a modern twist on the 5th Ave. Cosmo. While these drinks pay homage to the classics, they incorporate innovative twists—such as a gin and tonic featuring delicate pear notes or a touch of sage and rosemary.
Tampakis emphasized that the goal is not just to serve good bar food but to elevate it to greatness. “You can go anywhere, so we want not just good, but great bar food. We want to take you to the next level so you want to come back to try the rest,” she said.
The New York Post report highlighted how the revamped Ty Bar seeks to deliver an experience as luxurious as its surroundings. From craft cocktails to upscale bar bites, the bar offers an inviting yet refined atmosphere, blending the familiar with the innovative.
During a preopening visit, Tampakis shared her hands-on approach, tasting new dishes and fine-tuning flavors to perfection. She also noted how the reopening presents a unique challenge: reuniting a team that hasn’t worked together for four years. Approximately 55% of the kitchen staff are returning, alongside front-of-house employees who have been part of the hotel for 30 years.
“This is such an iconic property, and it’s such an incredible opportunity to bring new life here, a new facelift, a new experience,” she told The New York Post.
The reopened Four Seasons has reimagined its spaces to cater to a more exclusive clientele. The hotel now features 219 rooms on floors 20 to 52, while the lower floors have been converted into long-term rentals. “Sizing down is the trend these days to better focus on the guests we have. There is so much potential,” Tampakis explained when speaking with The New York Post.
The Four Seasons is poised to reclaim its title as the most expensive hotel in New York City, with rooms starting at $2,450 per night and the opulent Ty Warner suite priced at a staggering $80,000 per night.
The reopening of the Four Seasons marks the return of a New York City institution, where culinary innovation meets architectural grandeur. Both the Ty Bar and the Garden reflect a commitment to preserving the hotel’s legacy while appealing to a new generation of guests. As The New York Post pointed out, this balance of nostalgia and reinvention positions the Four Seasons to once again dominate the city’s luxury hospitality scene.
With executive chef Maria Tampakis leading the charge, the Four Seasons is more than a hotel—it’s an experience steeped in history, artistry, and unmatched sophistication. From the reimagined bar bites at Ty Bar to the elevated classics at the Garden, the Four Seasons promises a return to its place as a cultural and culinary landmark in the heart of Manhattan.
