FOUR SEASONS DOWNTOWN
One of the newest luxury properties in Manhattan, the Four Seasons Downtown opened its doors in December 2016. This urban sanctuary, designed by architect Robe
rt A. M. Stern, is steps from the Oculus and the World Trade Center. In addition to being centrally located, it’s also a fine place to unwind courtesy of its large lap pool (one of the biggest in the city). Rooms are filled with natural light, high-tech amenities, and bathrooms outfitted with freestanding soaking tubs and in-mirror TVs. The 28 suites offer a home-away-from-home feeling with expansive living spaces, dining areas, and walk-in closets. Thanks to your room’s iPad, you can effortlessly order breakfast (such as the scrumptious avocado toast with arugula, cherry tomatoes, and truffle salt) at the touch of a button. Choose from an array of freshly squeezed juices or design your own freshly pressed juice for a clean start to the day. — fourseasons.com
The Four Seasons Downtown is now graced with Wolfgang Puck’s first New York restaurant, CUT. Designed by Jacques Garcia, the gorgeous space offers a sophisticated bar dressed in hues of red and full of velvet that fills up early each evening. The adjoining darkly lit dining room, cozy and adorned with art handpicked by Chef Puck and his wife Gelila Assefa, makes a power dinner or a date a special occasion. While you’ll recognize some dishes from CUT Beverly Hills, there are others unique to this location. Top picks include the wagyu beef sashimi appetizer with Japanese cucumber, spicy radish, and yuzu aioli, a main course grass fed filet with house made steak sauce, and a hearty side of Cavatappi mac-and-cheese with aged cheddar.
Although Dan Kluger wowed the world when he took the helm of ABC Kitchen and ABC Cocina, he’s officially having his moment at a restaurant he can call his own. The menu at Loring Place focuses on the bounty of the local farmers’ market. Results include hummus flanked with picture-perfect radishes for dipping, crispy chicken with celery root and sizzling maple-chili glaze, and beets with fennel and orange – both refreshing and colorful. Pastas and whole-wheat pizzas, which work as shared plates, are generously topped with options such as spicy meatballs or an array of veggies. The Peking duck satisfies carnivores and the Arctic Char is lighter but equally flavorful. Ask for the off-menu vegan, gluten-free blizzard for dessert.