Four
Four | Photo by Benny Migs
Four | Photo by Benny Migs

Four

Oyster Bay

Featured In

The second concept from chef Jesse Schenker (formerly of NYC’s Recette and The Gander) and partner Claudia Taglich, Four—house in a restored, nearly century-old cottage—is Schenker’s newest engagement, which manifests as an intimate, 10-seat tasting counter from behind which the chef will plate a seasonal 12-course tasting menu ($245). With a spate of shiny new toys, like a binchotan grill and a custom-designed, cobalt blue Bonnet cooking suite, Schenker’s menu flows from a yuzu-spiked oyster tartlet to a foie gras and duck fat croissant to a ravioli with squash and brown butter. Meanwhile, the 500-bottle wine list celebrates wines from Champagne and Burgundy, in addition to bottles from Italy, Australia, and the U.S.

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