Tucked downstairs at the Four Seasons, with a view of the patio and lawn, this proper but not intimidating dining room should be on your radar. Expense accounts are easily indulged here, and you will always see local and visiting power brokers sizing up the impressive wine list. But even we hoi polloi can find both the menu and prices accessible. The seafood platter—with a bright jalapeño-loaded ceviche, East Coast oysters, and walloping steamed shrimp—was refreshing and simply plated. Striped bass, on a verdant pistachio pesto, played nicely with an orange-hued ring of seasonal kabocha squash. Biting into the seared duck breast rewards you with a blast of lush rendered duck fat right under the crispy skin. The service is well paced and tries very hard to please, which means another perfect Parmesan-crusted popover if you ask.
Hours: B, L & D 7 days.
Last updated: December 8, 2015