The Pool Is Trying to Win Michelin Stars With Fancy Toasts

The Pool has announced an opening date of July 19 in the space that harbors memories of pantless chefs frolicking in the marble centerpiece pool during the Four Seasons final days. But the newest debut from Major Food Group will be decidedly more buttoned-up than its predecessor and likely the most ambitious of the three restaurants in the space, as it’s the one gunning for Michelin. Reservations open up July 10 via reservations@thepoolnewyork.com.

On the heels of Mario Carbone’s lunch service at The Grill — the most anticipated power lunch in the city — The Pool will launch with partner Rich Torrisi as executive chef, serving a seafood menu that “takes inspiration from many places around the globe,” partner Jeff Zalaznick told Eater.

Look for a section of toasts on the a la carte menu that will include yellowfin tuna, sea urchin, and sardines with bone marrow. Raw seafood is also an emphasis, with a raw bar that showcases king crab and oysters, reports Flo Fab. First courses include calamari a la plancha, angel hair pasta with razor clams, and main courses like whole fish of the day. Stephanie Prida, former pastry chef of California’s Manresa, is in charge of desserts. There will not be an emphasis on tableside service like at the theatrical Grill, though servers will be wearing Tom Ford threads.

The new place to drink called the Pool Lounge will debut in the mezzanine, in an area once reserved for private parties that’s now “spacious” and “elegant.” “The Grill has a bar, and we felt the Pool deserved one, too,” Zalaznick told her. White wine is an emphasis, along with Champagnes and Burgundies selected by John Slover.

Per usual, we will keep you updated on opening of The Pool, followed by the third and final restaurant in the building, The Lobster Club slated for the fall in the former brasserie space, with Tasuku Murakami as head chef.

• The Pool, a Seafood Restaurant in the Former Four Seasons, to Open July 19 [NYT]