It was business as usual on Saturday evening in the grand old guts of the Seagram Building in Midtown Manhattan, where Pecko Zantilaveevan, the executive chef of the Four Seasons restaurant, was overseeing the roasting of 102 ducks for dinner service.

But Mr. Zantilaveevan, who has worked at the restaurant for the last 20 years, had nearly emptied his deep walk-in refrigerator, with not a raw bird in sight, and he would not be ordering more.

After 57 years, it was the restaurant’s last night of dinner service in the building, more than a year after it became public that its lease would not be renewed.

“It’s like attending a wake,” George Nettles, a first-time visitor to the restaurant, said as he finished a whiskey sour by the host stand.