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Home > Restaurants > The Pool

The Pool

Seagram Building
375 Park Ave., New York, NY 10152 40.760456 -73.975904
at 53rd St.  See Map | Subway Directions Hopstop Popup
212-375-9001 Send to Phone

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  • Cuisine: American Nouveau, Seafood
  • Price Range: $$$$

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Official Website

thepoolnewyork.com

Hours

Mon-Sat, 5pm-midnight; Sun, closed

Nearby Subway Stops

6 at 51st St.

Prices

$41–$74

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Bar Scene
  • Dine at the Bar
  • Hot Spot
  • Notable Chef
  • Notable Wine List
  • Design Standout
  • Special Occasion
  • Reservations Not Required
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Profile

The second act in the Major Food Group’s revamp of the old Four Seasons space occupies the former Pool Room. Whereas the Grill is all about throwback opulence, the Pool is a sleekly modern restaurant that takes a more creative approach to its seafood-centric menu. Not much about the landmarked, historic space has fundamentally changed, though, give or take nautical touches here and there. The biggest difference is the conversion of what was a mezzanine for private parties into the Pool Lounge, a cocktail bar. The physical bar practically simmers, and like at ZZ’s Clam Bar, Thomas Waugh has created a menu of tiki-esque cocktails like watermelon with white rum, shiso, and lime. Partner Rich Torrisi is the chef here, and his pricey menu features caviar service, fancy toasts topped with sardines and bone marrow, and appetizers like tuna carpaccio with artichoke relish. One of Torrisi’s signature dishes is his savory mushroom mille-feuille at Dirty French, and he’s created a kind of follow-up here, made with red beet, yogurt, cherry, and Sicilian pistachios. The entrées keep the focus on seafood, with options like “lobster Floridian” with coconut-and-orange vinaigrette, turbot with herb vinaigrette, and a couple of surf-and-turf options for two. One pairs Maine scallops with a rack of lamb; the other, anchovy butter with côte de bœuf. You might as well go all in, no?

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