Continuing its revamp of the former Four Seasons restaurant, Major Food Group debuted the Pool in July. Formerly the Pool Room, the new concept features a seafood-centric menu from chef/partner Rich Torrisi that includes caviar service, whole fish based on market availability, and unusual surf and turf combinations such as rack of lamb with a Maine scallop. Decor also was inspired by the sea, with a palette of blues and pearlescent hues, and the custom tableware takes a more literal approach with appetizer plates from Japanese ceramics-maker Nikko that are hand-painted with sea creatures. The restaurant seats 180 or holds 350 for receptions. The Pool Lounge, formerly a private dining room, holds 125 for receptions. Combined, the spaces accommodate 265 seated or 400 standing. The concepts join the Grill, which opened in May with a meat-heavy menu from chef/partner Mario Carbone.
