restaurants Archives - Four Seasons Magazine

Canvases & Cuisines: Seven L.A. Restaurants Where Art Is on the Menu

Posted on September 8, 2026September 8, 2026 by P. Kelly Yeo

In Los Angeles, a great meal is as essential to understanding the city’s cultural fabric as a trip to a museum. After a full day of exhibits and sightseeing, unwind and relax at these standout culinary destinations, where fine dining meets fine art.

CUT, Beverly Hills

Enjoy your steak with a side of world-class artwork at Wolfgang Puck’s flagship steakhouse inside Beverly Wilshire, Beverly Hills, A Four Seasons Hotel. Several lively mixed-media pieces from conceptual artist John Baldessari grace the walls of the bright, airy dining room. “The modernist design by Richard Meier, which is pretty indicative of an art gallery in and of itself, beautifully juxtaposes with the splashes of colour,” says Byron Lazaroff-Puck, president of Wolfgang Puck Fine Dining.

Funke, Beverly Hills

This glittering Italian ristorante isn’t just the star-studded crown jewel of local pasta maestro Evan Funke’s culinary empire—it’s also a worthy destination for modern-art lovers. The restaurant’s permanent installations include works by Basquiat, Ed Ruscha, and Richard Prince, all of which are from co-owner Kurt Rappaport’s personal collection.

Kato, Downtown L.A.

Splashed-ink paintings by Yao Zuozhi at Kato — Splashed-ink paintings by Yao Zuozhi.

Chef Jon Yao’s Taiwanese American identity informs every aspect of this phenomenal Michelin-starred tasting experience in the Arts District, including the art. A triad of traditional Chinese splashed-ink paintings by the chef’s grandfather Yao Zuozhi hang near the bar, while the semiprivate dining room features two mixed-media pieces by Taiwanese American artist James Jean.

Lulu, Westwood

Lanterns and tilework by Jorge Pardo at Lulu.

Few museum eateries offer the level of dining found at Lulu. The seasonal restaurant at the Hammer Museum—conceived by Alice Waters, the culinary visionary behind Chez Panisse—is overseen by Waters’s longtime collaborator David Tanis. Savour selections from the ever-changing dinner menu on the courtyard’s patio, which features bright orange hanging lanterns and tilework by local artist Jorge Pardo.

Manuela, Downtown L.A.

A Henry Taylor painting at Manuela. Photo by Elli Lauren.

This stylish indoor-outdoor restaurant is nestled in the courtyard of the internationally acclaimed Swiss gallery Hauser & Wirth’s L.A. outpost. Inside the industrial brick-lined dining room, find a rotating installation of original works and special commissions from artists like Paul McCarthy, Mark Bradford, and Raymond Pettibon, plus Southern-inspired cuisine from executive chef Kris Tominaga.

Michael’s, Santa Monica

A haven for the art world since 1979, this farm-to-table pioneer maintains an impressive permanent art collection that includes pieces from David Hockney and Robert Graham (both former regulars), plus Ed Ruscha, Cy Twombly, and Mona Kuhn. After dining, head upstairs to peruse the art gallery, which features exhibitions by up-and-coming local artists. “We want to support the community—Santa Monica has very few art venues,” co-owner Kim McCarty says.

La Ola, Beverly Grove

The soul of this open-air coastal Mexican restaurant at Four Seasons Hotel Los Angeles at Beverly Hills is a colourful mural by celebrated local Mexican American artist Abel Macias, who drew inspiration from the rich patterns of Indigenous Otomi tilework and marine life.

A Scholar-Chef’s Guide to Suzhou, China

Posted on September 4, 2026August 31, 2026 by Elaine Wong

Charles Zhang is continuing a culinary legacy that stretches back generations. Born in Shanghai’s Sanlin neighbourhood, he apprenticed under master Li Mingfu, inheriting the traditions of Li Borong, a legend of Shanghai cuisine. After 12 years refining Jiangnan cuisine (known for its delicate flavours) at Four Seasons Hotel Hangzhou at West Lake, he now leads Jin Jing Ge, a Michelin-recognized restaurant at Four Seasons Hotel Suzhou, set on a private island in Jinji Lake. To understand his cooking, you have to understand where he finds his foundations. He studies classical texts like those of the Qing dynasty gastronome and poet Mei Yuan, reviving centuries-old recipes. One such revival is his steamed duck with fish maw, dried scallops, and shepherd’s purse, inspired by the Duck Hutu recipe from Yuan’s Suiyuan Shidan cookbook. He also regularly walks the narrow lanes of local markets and visits village farmers. Here, the scholar-chef shares the places that nourish his cooking and his soul in the historic city famed for its enchanting canals.

Zhang putting finishing touches on steamed duck with fish maw, bamboo shoots, and chestnut broth

First-Broth Noodles

“Suzhou’s food culture is not found in glossy guidebooks. It lives in the early morning rituals of tou tang mian, the ‘first broth’ noodles made with the day’s freshest broth, and in the markets where grandmothers still haggle over seasonal greens. Tongdexing on Shiquan Street is my summer choice for tou tang mian. Their white broth carries a hint of fermented rice, light and faintly sweet, and the pork belly melts. Gu Su Qiao on Guanqian Street serves a darker, richer broth perfect for winter.”

Local Markets

“Suzhou’s food culture lives in its markets. Shuangta Market is where grandmothers select vegetables, and the soft Suzhou dialect floats through the air. Nearby, Rishengxing makes [glutinous rice] cakes that have been a local staple for decades. Fengmen Hengjie [Street] is rawer, more unfiltered—the place where the city comes to eat.”

Lake Farms

“To understand Suzhou’s cuisine and unique ingredients, you must visit the farms. In Xishan, I go for fox nuts. Around Xiaoxia Bay, the water is good, and the fox nuts have a texture you find nowhere else. No brand, no packaging. Just farmers sitting by the lake, shelling nuts by hand. Stop and talk with them; that is the real taste.”

Historic Towns of Luzhi and Lili

a historic canal in Luzhi — A historic canal in Luzhi. Photo by Adobe Stock

“I am drawn to places where you can see the craft of preservation. In Luzhi, it is the pickles and sauces; in Lili, the cured meats. Watching how time and patience transform ingredients, that is where profound flavour is born. Luzhi’s pickles are sharp, crisp, a legacy of centuries. Lili’s cured duck and pork, dried under sun and stars, carry a depth no shortcut can replicate.”

Xin Ju Feng

“This restaurant has been serving Suzhou since 1904. Their braised eel with hot oil arrives at the table with a dramatic sizzle, the oil poured just before serving, the eel tender, the sauce savoury with a subtle sweetness, infused with wok hei [breath of a wok].”

Pipa Yu Teahouse

“This teahouse [offering traditional Pingtan musical performances] is where I send anyone who wants to hear Suzhou’s soul. Sit by the canal with a pot of Biluochun tea; let the storytelling wash over you.”

Jin Jing Ge at Four Seasons Hotel Suzhou

Braised river shrimps with bean curd and pumpkin flowers at Jin Jing Ge

“I recommend Jin Jing Ge not because it is mine, but because the room itself teaches you something about Suzhou. The celadon screens, the way light filters through like rain mist—dining here feels like walking through a garden. From the windows, Jinji Lake stretches to the modern skyline beyond.”

Kunqu and Tea

“Among the hotel’s experiences, I really enjoy the Kunqu opera performances [on public holidays and Saturdays] paired with a tea tasting. Kunqu is the mother of Chinese operas, born here in Suzhou. Its elegance, poetic language, and deliberate movements are pure Suzhou.”

Suzhou Museum of Contemporary Art

“The new museum, designed by BIG, is a bold international statement, yet it sits respectfully by the water, engaging with Suzhou’s classical identity.”

San Francisco, Like a Local

Posted on August 31, 2026September 2, 2026 by Julie Pham

“There’s an incredible vibe and uplift in the city,” says Gina Thomas of the City by the Bay, where she is director of residences for Four Seasons Private Residences at 706 Mission, San Francisco. Thomas brings her hospitality expertise and instinctive warmth to her role, nurturing connection among the owners at the stand-alone property in the SoMa neighbourhood. (The city is also home to Four Seasons Hotel San Francisco and Four Seasons Hotel San Francisco at Embarcadero.) Opened in 2021, 706 Mission marries historic detail and contemporary convenience in two adjacent buildings, the 1903 Aronson Building and a sleek, modern 510-foot tower, designed by Handel Architects. “Our focus is on creating a sense of belonging that elevates everyday living, from the simple to the elaborate,” explains Thomas. Her curated programming for residents spans everything from intimate winemaker dinners to mah-jong to tea ceremonies. A recent highlight brought acclaimed chef Michael Mina, co-founder of Pabu Izakaya, to the premises for a special dining experience. Naturally, we asked Thomas to show us around the area.

Gina Thomas, director of residences, Four Seasons Private Residences at 706 Mission — Photograph by Ericka McConnell, hair and makeup by Shawn Burke, styling by Leonardo Perez Cruz

San Francisco Museum of Modern Art

“It’s a lively, active place, with people constantly coming and going. They have a new restaurant at the [ground floor], called Jane on Third, with an open and casual concept. The food is superb.”

Fang

“Peter Fang, a famous chef in the area, and his daughter, Kathy—who star on the show Chef Dynasty: House of Fang—run the restaurant together, with a modern, inventive take on Chinese cuisine. Some memorable dishes are the short ribs and the pork-belly bao.”

MKT Restaurant & Bar at Four Seasons Hotel San Francisco

Oysters at MKT, Four Seasons Hotel San Francisco

“The place for people watching. Their seasonal, ingredient-driven cocktails, including the Tycoon Spritz, are not to be missed, and the elevated bar-bites menu is incredible.”

John’s Grill

“This is where Dashiell Hammett is said to have written parts of The Maltese Falcon, and walking in feels like stepping into your own detective story. The walls are covered in photos of famous diners, and the traditional cocktails—a proper Manhattan and martini—are excellent. The Chicken Jerusalem is outstanding. Ask them for a Maltese Falcon key chain.”

Louie’s Bar

“A low-key, elevated bar that’s really friendly. They have their own tortilla press. Their Saturday Suppers have a following, and recently it was corned beef and cabbage. I tell residents, ‘Yes, it’s a bar, but the food is exceptional.’ ”

Ferry Building

Humphry Slocombe ice cream, at the Ferry Building

“It’s an incredible place with all the restaurants and a farmer’s market.”

XOX Truffles

“This chocolate shop in North Beach has the best chocolate I’ve ever had. The owner makes chocolate truffles crafted in small batches, rotating around 25 different flavours. There are vegan options, and he has a spectacular spicy cayenne-tequila truffle.”

Emily Joubert Home & Garden

“We’ve partnered with this beautiful home and design store, and it’s incredible. It’s a go-to for us now when people ask, ‘Where can we get some design inspiration?’”

Dawn Club

“A great traditional jazz club.”

Local Edition

“You go downstairs and it opens up to this live-music venue. They have country, jazz, DJs, all different styles of music, and we’ve seen line and square dancing there.”

Lands End Loop

“It’s a gorgeous and approachable walk, and you have incredible views of the Golden Gate Bridge and the Pacific Ocean.”

The Best of the Bahamas, According to an Artist

Posted on August 6, 2026August 20, 2026 by Degen Pener

Some of the most resonant elements of Tavares Strachan’s childhood in the Bahamas were “fruit trees, bike riding, swimming, and fishing,” recalls the artist, who grew up in the capital city of Nassau. “The only rule was: Be home before it [gets] dark.” It was there—through the year-end Junkanoo street festival—that he was first exposed to art. He has since become an acclaimed conceptual artist, creating work that examines themes of cultural memory and invisibility, scientific inquiry, and global exploration. (In 2013, he became the first Bahamian to travel to the North Pole.) This year, Strachan had his first major museum exhibition in the United States, which is now on view (through January 3, 2027) at Ohio’s Columbus Museum of Art. He splits his time between New York City and the Bahamas (home to The Ocean Club, A Four Seasons Resort), where he supports several nonprofits, including the local Boys & Girls Club, via sales of his clothing and accessories line, B.A.S.E.C.

Strachan with his work Encyclopedia of Invisibility at the Los Angeles County Museum of Art. Photograph by Alex Welsh.

Peas and Rice

“In the Caribbean, African cooking made its way to the west and was modified in each location. So, there are many versions of [West African] jollof rice. And we call ours peas and rice. In Jamaica, they call it rice and peas. In Barbados, they call it cook-up rice. Traditionally, it’s cooked over a wood fire with a tomato base, a bunch of spice, peas, onions. Cook it up slowly. It’s smoky, smoky, smoky.”

The Ocean Club, A Four Seasons Resort, Bahamas

“I’ve been many, many times. I have a good artist friend, and we always end up there for a drink for his birthday—usually at the end of the year, and we’re reflecting with the water [view] as a backdrop.”

Bahamas National Trust

“I’m working with the trust, which is a conservation enterprise, on a fundraiser. It’s a new series of B.A.S.E.C. [items] featuring the white-crowned pigeon. It’s a rare species of pigeon in the Bahamas.” [The nonprofit Bahamas National Trust manages the country’s 33 national parks, including four on New Providence Island, home to the capital city of Nassau.]

Bon Vivants

“It’s a great café slash bar. It’s very bohemian.”

The Poop Deck East Bay Street

“You walk in and you see the seafood and you can pick your fish. You’ll eat very good Bahamian food there.”

The Pepper Pot Grill

“It’s Caribbean driven, so a lot of curries, a lot of stews. It’s very casual.”

Bahama Hand Prints

“Go for silk-screen textiles. They make small-run [clothing and accessories].” [The Ocean Club, A Four Seasons Resort, Bahamas, gifts guests in-room with a Bahama Hand Prints beach bag in a custom pattern made for the resort.]

Junkanoo

“It’s like a street festival of West African origin that takes place at the end of December. People build these elaborate costumes out of cardboard and recycled material and newspaper and glue. The story my mom tells me is that eight days after I was born, she took me to Junkanoo at midnight. So, my first encounter with art was through Junkanoo. My uncles were in the [Junkanoo] community, and I fell in love with it also.”

Exuma Island Excursion with Four Seasons

The Ocean Club offers an Exuma Island Hopping and Swimming with the Pigs Tour.

“I would encourage people to spend a day in Exuma. The Bahamas are 700 islands—people don’t know that they can take a boat and go to another island. And there are a lot of little cays that are uninhabited. You go, hang out, have a picnic, and you’re alone on a cay.”

The Ocean Club, A Four Seasons Resort, Bahamas

A legendary Caribbean hideaway

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New & Noteworthy: Dining Debuts

Posted on July 21, 2026July 21, 2026 by Nicola Chilton

Have food, will travel? If you’re the type who plans vacations around must-visit restaurants, you may want to bookmark this page. Here are the newest, most exciting culinary arrivals at Four Seasons properties around the world.

Four Seasons Hotel and Residences Cartagena

At the recently opened Four Seasons Hotel and Residences Cartagena, there are ample spaces wherein guests can unwind and indulge, from two rooftop pools to the Umari spa to eight restaurants and lounges. At Bar LeLarge, the cocktail menu spotlights Cuban-influenced concoctions made with local and seasonal fruit. The Grand Grill, a twist on a traditional steakhouse, is located on the grounds of the former high-society watering hole Club Cartagena, a Beaux Arts institution founded in the 1920s. And Pizzera Della Chiesa, a prime spot for authentic Neapolitan pizza, inhabits a space that was once the Teatro Cartagena movie house. —Margo Gonzalez

Four Seasons Hotel Nashville: Bacco

Taking inspiration from Bacchus, the Roman god of wine and revelry, Bacco brings Italian conviviality to Nashville. Ingredients like spicy ‘nduja sausage, squash blossoms, and Sicilian fennel butter meet in dishes centred around bold flavours and seasonal ingredients, including mortadella bruschetta, dry-aged steaks, fresh seafood, and house-made pastas. “If there is one dish that captures our approach at Bacco, it would be the lamb belly,” says executive chef Derek Simcik. “It draws inspiration from both Tuscany and Southern Italy while showcasing locally sourced Kentucky lamb, prepared with a focus on balance and depth of flavour.” The restaurant is a lively hot spot and a celebration of Italian culinary culture, with a year-round outdoor terrace, a central bar and lounge, and an open kitchen that offers a glimpse of the magic behind the menus.

Four Seasons Resort and Residences at the Pearl-Qatar: Nicolas Rouzaud Maison De Haute Pâtisserie

Acclaimed pastry chef Nicolas Rouzaud has brought his jeweller-level precision to Doha, opening a patisserie that’s a master class in French technique. From seasonal tartlets to the indulgent pistachio Paris-Brest cake, creations celebrate fresh fruit and refined simplicity.

Naples Beach Club, A Four Seasons Resort: The Merchant Room

The elegance of Old Florida meets the dynamism of a New American brasserie at The Merchant Room by the two-time James Beard Award–winning chef Gavin Kaysen. With a sparkling poolside setting, the new restaurant—featuring a striking mural of flamingos in misty mangroves—blends French culinary techniques with seasonal ingredients and seafood sourced from the Gulf. Signature dishes include the seared red snapper with baby bok choy, crispy basmati rice, and coconut-curry broth.

Four Seasons Hotel One Dalton Street, Boston: LPM

This summer, the joie de vivre of the French Riviera lands in Boston with the opening of LPM Restaurant & Bar, the latest iteration of the globally loved brand—founded in London in 2007—with locations in Dubai, Miami, Mykonos, and Hong Kong. The Boston establishment will feature a French Mediterranean menu centred on grilled fish and meat and homemade pasta, as well as the Tomatini—the essence of LPM in a martini glass. The savoury cocktail is crafted with muddled Campari tomatoes, Ketel One vodka, and white balsamic vinegar.

Four Seasons Hotel London at Tower Bridge: Cooper’s Cut

Grass-fed British côtes de bœuf, Hokkaido A4 Wagyu fillets, and bone-in Basque Txuleton rib steaks highlight the menu at just-opened Cooper’s Cut. Named after Sir Edwin Cooper—the architect behind the neoclassical building that houses the hotel—the restaurant champions exceptional meats from top global producers, as well as a selection of British seafood like Dover sole and Scottish langoustines. In the kitchen, the talented team of chefs brings precision and restraint to a menu that focuses on dry-aging and a respect for seasonality. The centrepiece offering is the côte de bœuf—from a breed native to the country’s Lake District—which is fire-roasted, rested, and carved tableside. In a nod to London’s trading past, it is seasoned with the restaurant’s signature pepper blend of Espelette, Kampot, and Sel de Guérande, before being finished simply with herbs and roasted garlic.

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