Our Guide to the Best of Lower Manhattan

While incredible landmarks like the Empire State Building and Central Park reside above 14th street, downtown New York City is it. From the stunning architecture of the Oculus, to the world-class galleries in Chelsea, to the unmatched views of Lady Liberty, Lower Manhattan is a bustling revelation of sights, fine dining, cosy cafés, art and nightlife. When you step out of Four Seasons Hotel New York Downtown, these are just a few of the city’s coolest spots waiting for you, some just a short stroll away.

Four Seasons Hotel New York Downtown


The Oculus

The Oculus

“It is necessary that public space prevail,” world-famous architect Santiago Calatrava told The New York Times as his Oculus, the luminous transportation hub at the World Trade Center, was set to open. Today, it is filled with singular shopping experiences, and yet Calatrava’s vision for returning the blighted site of tragedy to the people of New York has not been sullied. The space isn’t bad for your Instagram, either.

Statue of Liberty

The best way to see the colossal statue is by sea, and downtowners have no shortage of options for doing so. We recommend the complimentary classic: the Staten Island Ferry. Or pay a $7 fare and take the Liberty Landing Ferry from the World Financial Center on the west side – it gets you closer to the copper giant, but you can’t imbibe on board.

Le District

The brand-new Brookfield Place – known for its array of upscale shops, like Louis Vuitton and Hermès – isn’t just a shopping destination; there’s great food here too. At lunchtime, you’ll find editors from magazines like Vanity Fair, Vogue and Bon Appétit (they work across the street in the Freedom Tower) prowling les halles of Le District, a distinctly French market experience. There are fluffy, flaky croissants at the patisserie, heart- and belly-warming boeuf bourguignon at the lunch counter, crêpes and salads, and the best mustard selection this side of the Seine.


Two Bridges, Lower Manhattan

Dimes

While this trendy little spot offers healthy edibles, like a black bean power bowl with pumpkin seeds and grilled salmon with turmeric yogurt, it’s just as much about the view. The restaurant – Dimes also has a deli and a grocery market just across the street – is a touchstone for the beyond-cool crowd that works, lives and plays here. All the fashion inspiration you’ll ever need is sitting at the next table or skateboarding by.

2 Bridges Music and Arts

Part gallery, part music shop, part bookstore, this singularly funky collection can be found upstairs in a nondescript, predominantly Chinese mall on East Broadway. Don’t be afraid to ask questions: The owners have filled the shop with art books and records that appeal to them personally. Last time we visited, they were displaying a book of secretly taken photographs in North Korea and playing the latest LP from Playboi Carti. No matter where you’re coming from, this shop is a must.


Wall Street sign

CUT

What surprises many diners about Wolfgang Puck’s CUT, the star chef’s sophisticated steakhouse that joined Four Seasons Hotel New York Downtown earlier this year, is how many patrons stop in besides Hotel guests. It’s become a local hotspot. For Puck, part of the attraction was being able to source his food locally, whether beets from nearby farms or scallops from Nantucket.

When it comes to steak, Puck goes with the 8-ounce New York American Wagyu Striploin. “You have the best of both worlds,” he says, “the richness of the Wagyu beef and the flavour of the American Black Angus.” Diners can do more than look into the open kitchen, where their steaks and fish are grilled over open fire; they’re welcome to venture in and witness the food preparation. “It’s really exciting, and the chefs love it,” he says.

The Mailroom

Don’t let the name fool you – there’s nothing quotidian happening at this subterranean lounge. Instead, you can party like The Wolf of Wall Street (within reason), with mixologist-made cocktails, vintage pinball, plenty of room to dance and even a bocce-ball court. Since it opened in the fall of 2017, the room has played host to countless New York Fashion Week events, as well as performances by Patti Smith and James Murphy of LCD Soundsystem. Consider it the perfect place to continue the fun after dinner.


Via Carota

Chefs and partners Jody Williams (Buvette) and Rita Sodi (I Sodi) joined forces to produce Via Carota, a loving testament to rustic Italian cooking and market-fresh fare. While reservations are not an option, the temptations that emerge into the woodsy, hopping dining room are worth every minute of the wait. A fall menu might see grilled lemony artichokes, whole bean soup and a bone-in pork chop, while the summer could cast a spotlight on pan-fried peaches and a heavenly Dover sole. Every meal here is an event, even if it’s just a bite and a glass of Super Tuscan while window-shopping.

Walk This Way

When it comes to footwear, the West Village refuses to disappoint. Ladies should seek out Pierre Hardy; the venerable and always chic French designer has a small shop on Jane Street filled with playful pumps and killer boots. Meanwhile, men can meander over to Leffot, a posh, airy space on Christopher Street where classics from Alden and Saint Crispin’s are displayed like museum exhibits, but with touching encouraged.

Not Quite Coffeehouses

A well-kept local secret, Té Company is where some of the city’s most prominent foodies flock. With nods to traditional Hong Kong tea services, it’s a go-to for matcha lovers, as well as fans of immaculately well-made and -presented small bites. Around the corner on Greenwich Avenue you’ll find Mah Ze Dahr Bakery, a minimalist retreat whose pastries are spoken of in nearly religious terms.


The High Line

Cheim and Read

Up there with the biggest names in the Chelsea Gallery scene, like Gagosian and David Zwirner, Cheim and Read boasts a roster of American and international artists – and a single location – that all but guarantees an impressive viewing experience. Take in contemporary art stars like Jenny Holzer and Jack Pierson, as well as modern masters like Diane Arbus, Robert Mapplethorpe and Alice Neel.

Barneys Downtown

Some called it overdue, others a homecoming, but in 2016, Barneys, New York’s ultimate fashion destination, reopened a location on Seventh Avenue near 17th Street where the legendary department store first opened in 1923. More important than when was how, as Barneys revealed a rejuvenated, optimistic, dare we say “cool” edit at the new/old location, with choices from the likes of Vetements.


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Weekend Escape: A Local’s Guide to Boston

Jordan Thomas recently relocated to Boston to join Four Seasons Hotel Boston as bar manager at The Bristol, the Hotel’s buzzy restaurant overlooking the 24-acre Public Garden. When he’s not whipping up innovative cocktails for guests – his favourite, the Midnight Marauder, is a spin on a manhattan that’s named for the Tribe Called Quest album – he’s exploring the city’s burgeoning food and drink scene. Here, Thomas shares his ideal Boston weekend, from secret spots for just-caught seafood to the best artisanal doughnuts in the city.


Boston Seaport

Row 34 at the Boston Seaport

Friday afternoon: Late lunch at the Seaport

“When I’m not behind the bar at The Bristol, I’ll take advantage of the afternoon with a trip to the Seaport for a late lunch at Row 34,” Thomas says. “They have a great selection of oysters, crudo and ceviche – not to mention the best french fries in Boston.” The restaurant also maintains an excellent Old World wine list.

Friday Night: Local brews are just the beginning

Next up: Trillium Brewing Company, where Thomas often picks up growlers or a few cans of the IPA. “Before a night out, I like to host a few friends for drinks,” he says. “We’ll taste some of the Trillium beers in addition to whatever new cocktail recipes I’m working on. Then, the group heads to Yvonne’s for dinner, “a consistently fun and eclectic restaurant with a cosy, upbeat vibe” – a restaurant so beloved, reservations are a must. “It’s difficult to go wrong with anything from their cocktail list, and when you’re dining with friends the Social Plates section of the menu presents an opportunity for everyone to share. I would recommend the Bavette Steak Mirabeau or the Grilled Spanish Octopus.”

Saturday morning: What’s for breakfast?

Thomas kick-starts the day with pour-over coffee at Pavement Coffeehouse on Boylston Street, near legendary Fenway Park. “I’ll pick up a breakfast sandwich there, like the Tequila Sunrise with bacon, egg, diablo cream cheese and pico de gallo,” he says. But if you’re craving a sugar rush, Thomas says, Blackbird Doughnuts is a must. “Fun fact: Blackbird Doughnuts is the only artisanal doughnut shop in Boston that bakes on site, and they’re unreal,” he says. With flavours like sea salted toffee and pumpkin Boston cream on offer, you’ll face some tough choices.

Saturday afternoon: Going old-school

“My barbershop, Bostonian Barber Shop, happens to be right around the corner, so it’s easy to pop in on a weekend if I need a trim,” Thomas says of the barber rated one of Boston’s best. “They’re an old-school type of shop – walk-ins only. The owner is a great guy who was inspired to go into the business by his grandfather.”

His next stop is the 1903 Isabella Stewart Gardner Museum, where the permanent collection includes more than 15,000 pieces of art and such bold-faced names as Michelangelo, Botticelli, Manet and Degas. “I could easily spend half the day exploring the mesmerizing collections, marvelling at the mystery of the largest art theft in the world, or just sitting in the courtyard and walking through the gardens,” Thomas says. Afterwards, nab a late lunch at the newly opened Eventide. Thomas’ order: a brown butter lobster roll and a New England craft beer.

Saturday night: Tiki time at a Japanese tavern

As dusk falls over the city, Thomas heads to dinner with friends at Hojoko. “It’s a Japanese tavern offering solid food and well-crafted tiki cocktails, including a life-changing frozen piña colada,” he says. Thomas’ picks from the dinner menu: seared big-eye tuna burgers and bacon-wrapped hot dogs with bonito flakes.

Sunday morning: Fresh food, fresh air

Thomas starts his day in the South End for a quick breakfast at either the South End Buttery (“great breakfast sandwiches!”) or Joanne Chang’s Flour Bakery & Cafe – or, occasionally, both. Then it’s off to peruse the wares at Sault New England. “I love the selection of men’s clothing, but they also have great vintage goods and bar accessories,” Thomas says. “Everything they carry really embodies that iconic New England feel.”

Sunday afternoon: Picnic in the arboretum

For an afternoon well spent, he picks up a sandwich to go from Formaggio Kitchen on Shawmut Avenue, and then heads straight to the 281-acre Arnold Arboretum of Harvard University. “The old paperbark maple trees as well as all the Asian flora make me feel like I’m walking through a scene of the movie Dreams, directed by Akira Kurosawa,” Thomas says. “After that I’ll walk up to the top of Peters Hill, which is a great place to sit down, unpack my lunch and take in the Boston skyline.”

Sunday night: With a side of vinyl

For Thomas, there’s no better way to wrap up the ideal weekend than with cocktails, or dinner, at Tres Gatos. “They have a great selection of mescal and a constantly changing small plates menu; you can’t go wrong with whatever preparation of chicken liver mousse they’re offering,” he says. “Insider tip: There’s a record shop in the back of the restaurant where you can flip through the classics on offer and consider adding to your collection.”

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A Michelin-Starred Chef Stirs Up Soupe à l’Oignon

I’m at Four Seasons Hotel George V in Paris, following my guide through the sumptuous gallery lined with regal Flemish tapestries. As I watch guests leisurely enjoy a late breakfast, suddenly he taps a hidden button on the floor, and we slip behind the wall into the labyrinthine kitchens of Le Cinq. The Hotel’s fine dining restaurant has just been awarded three Michelin stars for the second consecutive year, while the Mediterranean menu at Le George and the Hotel’s newest dining addition, L’Orangerie, each recieved their first Michelin star this year.

For me, to succeed in making a humble local product luxurious is the role of haute cuisine today. – Chef Christian Le Squer

We navigate around hot plates, sizzling pans and trays of freshly baked croissants to find Le Cinq’s Executive Chef Christian Le Squer in his whites, supervising the meticulous preparation of one of his signature dishes, a soupe à l’oignon. The classic French soup he serves, like many of the Hotel’s deft details, is quintessentially French, yet unique.

Originally from Brittany, Le Squer maintains a strong connection to slow-life values – he still cycles to work most mornings – and sustainability is important to him. To ensure the quality of the dishes, Le Squer and his team constantly seek out the best produce.

“We usually order from the best farmers, usually from people who specialize in one product,” he says. “For instance, for the onion soup, the onions come from one place in summer, and at this time of year they come from another, from the Cévennes [in south-central France], because they have a certain sweetness to them that I like.”

Four Seasons Hotel George V, Paris

Earning Michelin stardom

For more than 10 years, Le Squer was at Pavillon Ledoyen, another Parisian institution, where his cuisine earned him three Michelin stars. When he arrived at Four Seasons Hotel George V, Paris, in 2014, the chef’s challenge was to retrieve a third Michelin star for Le Cinq. By February 2017, he’d succeeded in doing so twice. And it’s easy to see why.

I’m just like a perfumer. Inside my head it’s like a library of scents, but for flavours. I remember flavours and I know which ones I’d like to put together. – Chef Christian Le Squer

The extravagant, colonnaded Louis XV and Louis XVI surroundings certainly help, as does the stellar service, but the jewel in the crown is Le Squer’s cuisine, which plays on refined simplicity and a dedication to marrying unusual flavours.

“What drives me is my insatiable passion for movement, for evolution, for finding surprising new combinations,” he says. He vividly recalls one such surprise, a match made between oysters and foie gras that he tasted in Japan: “The iodic taste of the oyster cut through the bold fatty taste of the foie gras. It was wonderful.”

A modern twist on a classic


Chef Le Squer's onion soup

This French onion soup, a classic reinvented by Chef Le Squer, is served on a plate opposed to in a bowl. It’s one of the signature items at the three-Michelin-star Le Cinq restaurant.

While Le Squer’s creative cuisine can be adventurous and doused in plenty of Breton spirit – he particularly likes seafood and fish – his signature dish remains the modest onion soup. “I wanted to reintroduce this old traditional bistro dish,” says the chef of soupe à l’oignon. “However, we’ve completely redesigned it, like Yves Saint Laurent, who redefined how women dressed with his trouser suit. For instance, we serve it on a plate as opposed to in a bowl.”

When the dish is placed before me, I hesitate to spoil the presentation – small, bulbous sweet onions arranged like flower petals on a fine Parmesan galette, dotted with confit onion beads and finished with a dash of truffle and thyme coulis. But I do, and every mouthful is a burst of flavour with all the gourmand comfort of a home-cooked soup.

“It’s precisely that emotion that flavours create that I love. To share that emotion with people is incredible,” Le Squer beams. “You know, it’s important to remember that eating doesn’t belong just to the luxury world. Wherever you cook, the most important thing is always to bring flavour – and therefore emotion.”

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7 Secret Off-Menu Dishes to Order Now

From a flavourful soup in Bahrain to an expertly aged rum cocktail in Koh Samui, chefs at Four Seasons hotels and resorts around the world are known for creating secret menu items with their own personal flair. For a truly exclusive dining experience, guests in the know should order one of these by-request-only dishes or drinks during their next evening out.

Elevated comfort food in St. Louis


Dia's cheese bread

Warm and comforting Dia’s Cheese Bread is inspired by Four Seasons Hotel St. Louis Chef Gerard Craft’s beloved childhood nanny.

Much of the inspiration for the menu at Cinder House at Four Seasons Hotel St. Louis comes from Chef Gerard Craft’s love of South American cuisine – his beloved childhood nanny, Dia, introduced him to its flavours. Today, many of the wood-fired dishes at the restaurant are an ode to Dia. “As an adult, I now recognize how much care she put into everything that she made,” Craft says. “Dia had the ability to evoke a sense of comfort from simple, fresh ingredients, and that’s something I hope always translates on the Cinder House menu.”

One of Dia’s most comforting dishes is only available by request: Dia’s Cheese Bread, or Pao De Queijo, was on Cinder House’s opening menu but now is a secret favourite among Cinder House regulars. The warm, pillowy pieces of fresh bread are best served with prosciutto and lardo or as the perfect accompaniment to a warm meal after a long day.

Four Seasons Hotel St. Louis

Seafood Ramen in Bahrain


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For a twist on the traditional Asian dish, this Seafood Ramen combines local Bahraini prawns, black sea bass and clams alongside more traditional garnishes like a shoyu egg, fresh scallions and sesame.

It took 18 months for up-and-coming Bahraini Chef Lulwa Sowaileh at Four Seasons Hotel Bahrain Bay to perfect her ramen noodles, experimenting with different textures and techniques until she was satisfied with the result. A change from the traditional dim sum and authentic robata-style grilled items she normally creates at re Asian Cuisine, a Wolfgang Puck restaurant, the dish is served with dashi broth – made by slow-cooking fish bones, shitake mushrooms, bonito flakes and kombu and seasoned with tamari and sea salt – fresh prawns, black sea bass and clams, and garnished with a shoyu egg, crispy shallots, lime, cilantro, fresh scallions and sesame.

Four Seasons Hotel Bahrain Bay

Vegan choices in Scottsdale


A green dish in Scottsdale

Chef Mel Mecinas’ vegan dishes, such as this asparagus risotto, add playful and healthy alternatives to the menu at Four Seasons Resort Scottsdale at Troon North.

Chef Mel Mecinas’ off-menu, six-course vegan tasting at Four Seasons Resort Scottsdale at Troon North was originally prepared to accommodate a vegan guest, but it has become so popular that it’s no longer just vegans asking for it. Driven by which fruits, vegetables and grains are in season, Mecinas is constantly creating new dishes that are healthful, deeply satisfying and playful, too.

His pappardelle, for example, is topped with a silky sauce made of tofu instead of cream or cheese, while his tartare swaps out beef with toothsome, hearty tomatoes, which give a similar meaty effect. If you’d like to try one of his creations, like asparagus risotto, or are wondering what new vegan dish he’s concocted, all you have to do is ask.

Four Seasons Resort Scottsdale at Troon North

Traditional delights in Egypt


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Chef Emad Ebeid of Four Seasons Hotel Cairo at Nile Plaza enjoys preparing labour-intensive folk dishes for guests, such as koshari.

Zitouni at Four Seasons Hotel Cairo at Nile Plaza specializes in Egyptian cuisine, but there are two traditional dishes that aren’t on the menu because they’re so labour-intensive. For guests who prefer more rural recipes, however, Chef Emad Ebeid doesn’t mind crafting his koshari, a hearty blend of lentils, rice and macaroni topped with a spicy tomato sauce and fried onions, or his rich oxtail stew.

“These are very ethnic folk dishes, mostly served in areas that are difficult to commute to by our guests, and also require special culinary preparations,” Ebeid says. “The challenge is producing a folk dish without compromising Four Seasons culinary perfection.”

Four Seasons Hotel Cairo at Nile Plaza

Exclusive caviar in Beverly Hills


Caviar tin

The mother-of-pearl dish bearing delicious and decadent Kaluga and Osetra caviar is made exclusively for Beverly Wilshire, A Four Seasons Hotel.

To cater to the sophisticated palates of locals and visiting guests alike, Chef Samir Roonwal of Beverly Wilshire, A Four Seasons Hotel makes sure certain ingredients are always on hand, available to those who know to ask. Kaluga and Osetra caviar, for example, arrives in a dazzling mother-of-pearl set made exclusively for the Beverly Wilshire, A Four Seasons Hotel. In addition, there are fresh truffles (white or black, depending on the season), which diners can request be added as an indulgent finish to anything from pasta to popcorn.

Beverly Wilshire, A Four Seasons Hotel

Aged rum in Koh Samui


Tropical cocktails with mini umbrellas

The Aged Zombie at CocoRum includes a potent mix of three rums that have been aged for 60 days.

Tiki drinks are already enjoying a comeback, but at Four Seasons Resort Koh Samui the trend is being pushed even further with barrel aging, which lends cocktails unusual depth and complexity. Available only by request, the Aged Zombie at CoCoRum bar is a potent mix of three rums that have been aged for 60 days in an American oak barrel.

“It sounds a bit complicated,” says head bartender Samart Khethong, “but the result is this wonderfully smooth cocktail.” If you’re a vodka fan and want to continue imbibing under the radar, order an avocado martini and watch what happens.

Four Seasons Resort Koh Samui

Upside-down pancakes in Lanai


Pastry on a white plate

Made with brown sugar and fresh local pineapple, the upside-down pineapple pancake is a favourite of regular guests at Four Seasons Resort Lanai.

Though it was a breakfast staple at ONE FORTY years ago, the upside-down pineapple pancake has since been removed from the menu at Four Seasons Resort Lanai. But guests with a taste for its sweet flavour and fresh pineapple can ask for a special order. To make each cake, a ring of the local fruit is mixed with pancake batter, brown sugar and clarified butter, then baked for 10 minutes before the whole thing is inverted onto a plate. The result is fluffy, not too sweet and distinctively Hawaiian.

Four Seasons Resort Lanai

Hideaway in Abu Dhabi


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With a design that’s inspired by Al Capone’s prison cell and his infamous 1928 Cadillac, the Hideaway private dinning room at Four Seasons Hotel Abu Dhabi at Al Maryah Island is only accessible by an unmarked passageway.

An off-menu item is one thing, but Four Seasons Hotel Abu Dhabi at Al Maryah Island is taking dining secrecy to a whole new level with a hidden speakeasy that you have to find before you can even get the menu.

The newly launched Hideaway, a secret extension of Butcher & Still, can be reached only by knowing an insider at the property and locating the unmarked passageway. When you do secure access, you and 17 of your closest friends will be rewarded with your own private venue, with plenty of decadent eats, spirited cocktails and cigars on hand. The room’s retro design is inspired by Al Capone’s prison cell and his infamous 1928 bulletproof Cadillac.

Four Seasons Hotel Abu Dhabi at Al Maryah Island

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