9 Postcards
Nestled in a sleek I.M. Pei tower, this Midtown haven boasts plush rooms, a chic bar, and a refined restaurant, all just steps from Central Park.
"Completed in 1993, the I.M. Pei-designed Four Seasons building was one of the most iconic additions to the New York skyline in the '90s; at 54 stories, it's also one of the tallest hotels in the city. Despite its location just steps from Madison Avenue in the most bustling part of Midtown, it feels like a quiet reprieve. If you're feeling baller, inquire about the Ty Warner penthouse on the top floor. "
"Completed in 1993, the I.M. Pei-designed Four Seasons building was one of the most iconic additions to the New York skyline in the '90s; at 54 stories, it's also one of the tallest hotels in the city. Despite its location just steps from Madison Avenue in the most bustling part of Midtown, it feels like a quiet reprieve. If you're feeling baller, inquire about the Ty Warner penthouse on the top floor. "
"The Four Seasons is a must for the Ty Warner Penthouse, one of the most expensive hotel suites in North America. Occupying the entire 52nd floor, 700 feet above street level with impressive views, amenities include four balconies, a fully outfitted library, unlimited massages, an infinity soak tub in the onyx and rock crystal–clad master bathroom, and a chauffeured Rolls-Royce to top it all off."
"One of the classiest hotels in New York, and a refuge of elegant tranquillity in a sea of activity. The I. M. Pei–designed postmodern limestone tower is a few blocks from Barneys, Chanel, and YSL. Inside, the 52-story building has a soaring, geometrical lobby. Rooms are done in cream-colored English sycamore wood and fabrics in neutral tones, and have marble bathrooms and soaking tubs. The Garden, with its African acacia trees, is a popular business lunch spot, serving dishes like Montauk wild striped bass. TY Bar is for serious power brokers. For an extra-special experience, request a room on a high floor with a Central Park view."
"The Four Seasons also hopes to phase out breakfast buffets with a slew of experiential concepts, including one most associated with sushi: the conveyor belt. 'We are exploring many concepts, with a big focus on individualization,' says John Johnson, executive chef at the Four Seasons Hotel New York. 'That includes individual miniature dishes, instead of traditional buffets, and movable feasts in small personal vessels that move along a touchless conveyor belt.'" - Nadja Sayej