A Taste of Yesterday

Classics from The Four Seasons pair up deliciously with modern wines
Issue: April 30, 2002

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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories