Alex von Bidder, managing partner of The Four Seasons, is sitting under the 20-foot-high ceiling in the Pool Room perusing the restaurant's spring menu for 1964. It's a flamboyant document, rife with now-cryptic entries such as julep of crabmeat in sweet pepperoni, crepes Finlandia and poussin Viennoise.
For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 2002.
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