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Chef John Johnson’s The Garden Restaurant at Four Seasons Hotel New York Re-opens

The Garden restaurant re-opens for dinner with a menu by new Executive Chef John Johnson on Thursday, September 13, 2012 at Four Seasons Hotel New York. Chef Johnson, a 10-year culinary veteran, recently joined the Hotel from the Water Club at the Borgata in Atlantic City, New Jersey. Keeping with the Garden theme, this local favourite known for its power breakfast and lunch, features a new dinner menu with eighty percent of its ingredients heralding from a 100-mile radius of New York City.

Chef Johnson is committed to sourcing ingredients from local farms including Crescent, Eberle and Primatello Farms, to name a few. Even as a young child, he spent his time shopping at the farmer’s market with his grandmother and fishing and lobstering with his family near the Jersey shore. Johnson has carefully curated a menu bringing out the intense flavours of the season. “A great dish is no greater than the sum of its parts: simple, quality ingredients prepared carefully by passionate people who know and respect where those ingredients come from,” says Chef Johnson.

The new menu features Blue Moon Acres salad of baby arugula and red kale with a cabernet and shallot dressing; Crescent Farms duck steak with a toasted quinoa pilaf; roasted and lightly smoked Montauk wild striped bass over supergreen spinach drizzled with a syrah onion glaze; and a rib dish featuring an Upstate Farms char-grilled rib steak, melted spiced short ribs and a bone marrow potato souffle. Desserts include heirloom apple tatin with salted peanut butter gelato; housemade ice creams and gelatos; as well a Laird’s Applejack Brandy semifreddo with a coconut coulis.

Dinner is served Monday- Friday from 5:30 to 9:30 pm. The Garden is open for breakfast daily from 6:30 to 11:30 am and lunch is served from noon until 2:30 pm. Breakfast and brunch are offered Saturday and Sunday from 7:00 am to 2:30 pm. On weekends, The Garden is available for private events. Reservations are suggested by calling 212 350 6658 and on

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