A Taste of Yesterday

Classics from The Four Seasons pair up deliciously with modern wines
From the Apr 30, 2002, issue
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.

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