The renowned Garden restaurant at the Four Seasons Hotel has reopened after a four-year closure, maintaining its classic charm while introducing modern updates. The iconic 20-foot-tall acacia trees still grace the dining space, and the 86 seats remain as they were, preserving the ambiance that made it a beloved spot for locals and tourists.

Executive Chef Maria Tampakis, the first woman to hold the position in decades, brings her expertise—honed under culinary legends like Heston Blumenthal and Gordon Ramsay—to reimagine classic dishes. “People want the nostalgia, but with a twist,” Tampakis shared. Signature items include a “Steak Diane” tartare infused with cognac and wild mushroom emulsion, foie gras parfait shaped like an apple as a nod to the Big Apple, and lobster thermidor. The menu also boasts a smoked fish platter with mini bagels and caviar, an elevated Beef Wellington with truffle cream, and northern Italian-inspired dishes like panettone French toast and short rib agnolotti with pecorino fondue. The ever-popular lemon ricotta pancakes remain untouched.

Beyond the menu, the hotel itself has undergone a refresh under the ownership of Ty Warner, the Beanie Babies billionaire. The Ty Bar, formerly the Ty Lounge, retains its grand Art Deco design with a 33-foot glass ceiling and marble columns. Cozy seating complements a new cocktail menu that revisits New York City’s cocktail eras, from Gilded Age “Ty Manhattans” to a “Don Draper” three-martini lunch flight. Even classic drinks feature unique twists, like a gin and tonic with pear, sage, or rosemary notes. Luxe bar bites round out the elevated lounge experience.

The hotel, located at 57 E. 57th St., now offers 219 rooms from floors 20 to 52, with long-term rentals occupying the lower levels. Room rates start at $2,450 per night, with the extravagant Ty Warner suite commanding $80,000 per night. Tampakis aims to balance old and new with a mix of seasoned staff and fresh talent. “It’s about creating a new experience while honoring the past,” she explained.

For Chef Tampakis, reopening such an iconic property is an opportunity to blend nostalgia with innovation. “We want guests to return, feel connected to their memories, and leave excited about what’s new,” she said. With its refreshed offerings and timeless appeal, the Four Seasons is set to reclaim its position as one of New York City’s most luxurious destinations.