{"id":152681,"date":"2020-12-22T12:19:00","date_gmt":"2020-12-22T17:19:00","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=152681"},"modified":"2022-01-21T13:53:35","modified_gmt":"2022-01-21T18:53:35","slug":"eat-like-a-local-new-orleans","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/","title":{"rendered":"Eat Like a Local: New Orleans"},"content":{"rendered":"
\n
\n

Po\u2019 boys, beignets, gumbo, \u00e9touff\u00e9e: New Orleans is famous for its unique culture and cuisine. \u00a0Locals like to say that food is part of every aspect of life in the Big Easy, with dishes that reflect the city\u2019s rich heritage, influenced by French, Cajun, West African and Spanish influences.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n

Explore the flavours of New Orleans<\/h3>\n<\/p><\/div>\n
\n Discover More<\/a>\n <\/div>\n<\/p><\/div>\n<\/div>\n
\n
\n

Get a taste of the city at the new Four Seasons Hotel New Orleans<\/a>, where two acclaimed local chefs have created signature restaurants that celebrate Louisiana\u2019s diverse flavours. Explore the region\u2019s finest ingredients \u2013 like crawfish and oysters \u2013 paired with knowledgeable service and eat like a local in impeccable Four Seasons style.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n \"Nln <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

LOCAL FAVOURITES AT MISS RIVER<\/h2>\n<\/header>\n
\n

Chef Alon Shaya\u2019s new restaurant, Miss River<\/a>, is \u201ca love letter to Louisiana,\u201d he says, offering elevated takes on local favourites. It\u2019s a departure from the James Beard Award\u2013winning chef\u2019s usual fare; his acclaimed Saba restaurant highlights his Israeli heritage. But at Miss River, every aspect \u2013 from the menu to the d\u00e9cor \u2013 celebrates New Orleans: a colour palette reflecting the hues of the Garden District, ironwork accents that bring to mind the French Quarter, art by local artists lining the walls.<\/p>\n

The ingredient-driven menu draws on Shaya\u2019s extensive network of fishermen, farmers and other local purveyors, showcasing his unique perspective on beloved local dishes. Try the Clay Pot Dirty Rice, served with seared duck breast, duck egg yolk and scallions, or the Salt-Crusted Gulf Red Snapper, with rosemary, lemon and extra-virgin olive oil. Other can\u2019t-miss menu items: Duck and Andouille Gumbo \u2013 a dark roux, fil\u00e9, Louisiana rice and potato salad \u2013 and the Carved Buttermilk Fried Chicken \u2013 light but crackly crisp, carved tableside. \u201cFood is the world to me,\u201d Shaya says. \u201cI\u2019m paying respect to and celebrating the incredible flavours and traditions of this magical place.\u201d<\/p>\n

 <\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n \"Nln <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

The bar seats 30 and offers an inventive cocktail menu, as well as an expansive wine list that includes sparkling wines from around the world. At the intimate Sommelier Table, up to five guests can enjoy curated tastings guided by the restaurant\u2019s wine expert. The real showstopper: the Food Stage, where guests can watch the extravagant plating of the restaurant\u2019s dishes. \u201cMiss River is a place for celebration,\u201d says General Manager Mali Carow, \u201cwhere incredible food, drink and ambiance combine for unforgettable dining experiences.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n \"Nln <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

A SENSE OF PLACE AT CHEMIN \u00c0 LA MER<\/h2>\n<\/header>\n
\n

Discover a \u201cpathway to the sea\u201d at new restaurant Chemin \u00e0 La Mer<\/a>, where Chef Donald Link prepares Louisiana flavours with classic French technique, set to rare panoramic views of the Mississippi River. The celebrated chef hails from Cajun country \u2013 or South Louisiana \u2013 where his great-grandparents were rice farmers. His grandparents taught him to prepare mainstays like rich gumbo, boudin and smothered pork. \u201cThe region is in my DNA,\u201d he says.<\/p>\n

The eclectic menu is inspired by Link\u2019s Cajun roots, as well as his travels around the world. For a sampling of his range, try the impressive Le Grand Plate de Mer, influenced by his time in the French Antilles: oysters on the half shell, steamed Louisiana shrimp, West Indies crab salad, snapper ceviche. Trips to Paris and the Burgundy regions influenced dishes like Ora King Salmon with French Lentils and Pan-Seared Jumbo Shrimp With White Beans and Pistou. For a dramatic dinner for two, opt for the bone-in c\u00f4te de boeuf, <\/em>expertly carved at your table. And, of course, the menu captures the character of New Orleans: seafood gumbo with okra and Louisiana rice, a raw bar serving oysters from nearby Bayou La Batre and Dauphin Island.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n \"Nln <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

\u201cChef Link\u2019s concept here is a personal re\ufb02ection of who he is, not only from what you \ufb01nd on your plate but in every detail,\u201d says Carow.<\/p>\n

The space itself is inspired by its unrivalled riverside location and the natural landscape of Louisiana. The oak walls and oak walnut floor are reminiscent of a ship\u2019s deck \u2013 and a reminder of the river\u2019s importance in the history of New Orleans \u2013 offset by the luxe Scala marble tabletops and bar. Expansive floor-to-ceiling windows offer stunning views of the river and city, stretching out into the distance.<\/p>\n

\u201cIt was very important to me to honour the sense of place,\u201d Link says. \u201cThis space reflects its name, \u2018pathway to the sea,\u2019 as the Mississippi River plays such a vital role in the fabric of New Orleans, from its commerce at the port to fishing and hunting along its basin to irrigation for crop production to serving as the greatest backdrop for a celebration of food.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Po\u2019 boys, beignets, gumbo, \u00e9touff\u00e9e: New Orleans is famous for its unique culture and cuisine. \u00a0Locals like to say that food is part of every aspect of life in the Big Easy, with dishes that reflect the city\u2019s rich heritage, influenced by French, Cajun, West African and Spanish influences. Explore the flavours of New Orleans […]<\/p>\n","protected":false},"author":202,"featured_media":152696,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[233,234,1],"tags":[443,464,531,539,1051],"class_list":["post-152681","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-discover","category-taste","category-uncategorized","tag-culinary-tradition","tag-dining","tag-food-and-beverages","tag-four-seasons-chefs","tag-gourmet","destination-four-seasons-hotel-new-orleans"],"acf":[],"yoast_head":"\nEat Like a Local: New Orleans - Four Seasons Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eat Like a Local: New Orleans - Four Seasons Magazine\" \/>\n<meta property=\"og:description\" content=\"Po\u2019 boys, beignets, gumbo, \u00e9touff\u00e9e: New Orleans is famous for its unique culture and cuisine. \u00a0Locals like to say that food is part of every aspect of life in the Big Easy, with dishes that reflect the city\u2019s rich heritage, influenced by French, Cajun, West African and Spanish influences. Explore the flavours of New Orleans […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/\" \/>\n<meta property=\"og:site_name\" content=\"Four Seasons Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2020-12-22T17:19:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-21T18:53:35+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1097\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Janet O'Grady\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Janet O'Grady\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/\"},\"author\":{\"name\":\"Janet O'Grady\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/person\/06711c5c7fb5fd231736175312573625\"},\"headline\":\"Eat Like a Local: New Orleans\",\"datePublished\":\"2020-12-22T17:19:00+00:00\",\"dateModified\":\"2022-01-21T18:53:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/\"},\"wordCount\":774,\"publisher\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg\",\"keywords\":[\"culinary tradition\",\"dining\",\"food and beverages\",\"Four Seasons chefs\",\"gourmet\"],\"articleSection\":[\"Discover\",\"Taste\",\"Uncategorized\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/\",\"url\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/\",\"name\":\"Eat Like a Local: New Orleans - Four Seasons Magazine\",\"isPartOf\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg\",\"datePublished\":\"2020-12-22T17:19:00+00:00\",\"dateModified\":\"2022-01-21T18:53:35+00:00\",\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#primaryimage\",\"url\":\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg\",\"contentUrl\":\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg\",\"width\":2560,\"height\":1097,\"caption\":\"Nln 110 1400x600\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#website\",\"url\":\"https:\/\/www.fourseasons.com\/magazine\/\",\"name\":\"Four Seasons Magazine\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fourseasons.com\/magazine\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#organization\",\"name\":\"Four Seasons Magazine\",\"url\":\"https:\/\/www.fourseasons.com\/magazine\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2025\/06\/FS-mag-logo-v2.svg\",\"contentUrl\":\"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2025\/06\/FS-mag-logo-v2.svg\",\"caption\":\"Four Seasons Magazine\"},\"image\":{\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/person\/06711c5c7fb5fd231736175312573625\",\"name\":\"Janet O'Grady\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/07bd65724e0ceb78ebdba55c4be0d0720e5fe76e292e99bf9d56f61627e24f69?s=96&d=retro&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/07bd65724e0ceb78ebdba55c4be0d0720e5fe76e292e99bf9d56f61627e24f69?s=96&d=retro&r=g\",\"caption\":\"Janet O'Grady\"},\"url\":\"https:\/\/www.fourseasons.com\/magazine\/author\/jogrady\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Eat Like a Local: New Orleans - Four Seasons Magazine","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/","og_locale":"en_GB","og_type":"article","og_title":"Eat Like a Local: New Orleans - Four Seasons Magazine","og_description":"Po\u2019 boys, beignets, gumbo, \u00e9touff\u00e9e: New Orleans is famous for its unique culture and cuisine. \u00a0Locals like to say that food is part of every aspect of life in the Big Easy, with dishes that reflect the city\u2019s rich heritage, influenced by French, Cajun, West African and Spanish influences. Explore the flavours of New Orleans […]","og_url":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/","og_site_name":"Four Seasons Magazine","article_published_time":"2020-12-22T17:19:00+00:00","article_modified_time":"2022-01-21T18:53:35+00:00","og_image":[{"width":2560,"height":1097,"url":"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg","type":"image\/jpeg"}],"author":"Janet O'Grady","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Janet O'Grady","Estimated reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#article","isPartOf":{"@id":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/"},"author":{"name":"Janet O'Grady","@id":"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/person\/06711c5c7fb5fd231736175312573625"},"headline":"Eat Like a Local: New Orleans","datePublished":"2020-12-22T17:19:00+00:00","dateModified":"2022-01-21T18:53:35+00:00","mainEntityOfPage":{"@id":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/"},"wordCount":774,"publisher":{"@id":"https:\/\/www.fourseasons.com\/magazine\/#organization"},"image":{"@id":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#primaryimage"},"thumbnailUrl":"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg","keywords":["culinary tradition","dining","food and beverages","Four Seasons chefs","gourmet"],"articleSection":["Discover","Taste","Uncategorized"],"inLanguage":"en-GB"},{"@type":"WebPage","@id":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/","url":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/","name":"Eat Like a Local: New Orleans - Four Seasons Magazine","isPartOf":{"@id":"https:\/\/www.fourseasons.com\/magazine\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#primaryimage"},"image":{"@id":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#primaryimage"},"thumbnailUrl":"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg","datePublished":"2020-12-22T17:19:00+00:00","dateModified":"2022-01-21T18:53:35+00:00","inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.fourseasons.com\/magazine\/taste\/eat-like-a-local-new-orleans\/#primaryimage","url":"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg","contentUrl":"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2021\/12\/NLN_110_1400x600-scaled.jpg","width":2560,"height":1097,"caption":"Nln 110 1400x600"},{"@type":"WebSite","@id":"https:\/\/www.fourseasons.com\/magazine\/#website","url":"https:\/\/www.fourseasons.com\/magazine\/","name":"Four Seasons Magazine","description":"","publisher":{"@id":"https:\/\/www.fourseasons.com\/magazine\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.fourseasons.com\/magazine\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/www.fourseasons.com\/magazine\/#organization","name":"Four Seasons Magazine","url":"https:\/\/www.fourseasons.com\/magazine\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/logo\/image\/","url":"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2025\/06\/FS-mag-logo-v2.svg","contentUrl":"https:\/\/www.fourseasons.com\/magazine\/wp-content\/uploads\/2025\/06\/FS-mag-logo-v2.svg","caption":"Four Seasons Magazine"},"image":{"@id":"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/person\/06711c5c7fb5fd231736175312573625","name":"Janet O'Grady","image":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.fourseasons.com\/magazine\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/07bd65724e0ceb78ebdba55c4be0d0720e5fe76e292e99bf9d56f61627e24f69?s=96&d=retro&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/07bd65724e0ceb78ebdba55c4be0d0720e5fe76e292e99bf9d56f61627e24f69?s=96&d=retro&r=g","caption":"Janet O'Grady"},"url":"https:\/\/www.fourseasons.com\/magazine\/author\/jogrady\/"}]}},"_links":{"self":[{"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/posts\/152681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/users\/202"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/comments?post=152681"}],"version-history":[{"count":23,"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/posts\/152681\/revisions"}],"predecessor-version":[{"id":152715,"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/posts\/152681\/revisions\/152715"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/media\/152696"}],"wp:attachment":[{"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/media?parent=152681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/categories?post=152681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fourseasons.com\/magazine\/wp-json\/wp\/v2\/tags?post=152681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}