“Everything we created for this menu is motivated by purity and simplicity,” said chef/partner Torrisi. “Color, flavor and lightness are key inspirations. I’ve learned as much as I can about every ingredient so I can understand how to serve it naked. What grounds it all is the unifying principle of the best seafood you can experience.”

Near The Pool’s doorway, a restored glass-walled wine room holds what the company calls the world’s largest collection of Chateau d’Yquem, with bottles dating back to 1811.

Desserts are created by pastry chef Stephanie Prida, whose previous experience includes the Michelin-starred restaurant Manresa in California.

Over the main dining room is Alexander Calder’s 1973 piece called 3 Segments, which resembles an abstract fish.  At the center of the room is, of course, a small pool.

Brno chairs by Knoll, created by Philip Johnson, have been reproduced in the same iconic shapes as the original, but refreshed with mohair and Spinneybeck leather.

Marie Nichols’ original chain curtains, made of looped aluminum in gold, brass and bronze, have been cleaned and restored.

In The Pool Lounge, cocktail tables are made with onyx and nickel, and the  mother-of-pearl bar was designed by William Georgis with abstract painter Nancy Lorenz. The blue tones and lighting are meant to evoke a “luxurious underwater cocoon,” said Jeff Zalaznick, a founder of Major Food Group.

The bar menu, designed by the group’s beverage director Thomas Waugh, is described as “wildly inventive, subtly tropical and fruit forward.” Along with drinks the lounge menu will include seafood dishes like toasts, raw items, oysters and caviar.