FOUR SEASONINGS

Four Seasonings


Right in West Hollywood’s backyard is a very chic new backyard; the patio behind the Four Seasons’ Garden Restaurant is most definitely the place to hang out with old friends, and friends you’ve just met. Elegant, yet casual environment, the food is magnificent as well!

The after-work bar scene has always been high octane, so last July the Four Seasons Hotel set their eye on improving their dining room and tossed out the old by bringing in the handsome and talented Chef Ashley James. This affable and accomplished chef has turned the menu into a myriad of delectable choices. The comfortable and warm dining rooms are being updated as we write this; the tropical plant laden patio is now graced with plantation chairs and comfortable cushions, as well as flowing white curtains which give the feeling of intimate privacy and yet still let you mingle with the crowd. The dining duo couldn’t decide where we wanted to sit, so after taking in the Abercrombie and Fitch-good looks of maitre D’ Andrew Adams, we chose to start our dinner indoors at a table next to Larry Flynt (always a regular) and then desserted under the twinkle lights and the stars.

Chef James—awarded the coveted “Chef of the Year” in France in 1992, then traversed the globe by leading the kitchens at many superlative international hotels, collecting with him a mastery of spices and foreign accents that he translates to his dishes. “Food has to be simple and uncomplicated” he exclaimed when we insisted on meeting the man behind the taste sensations. This became apparent when we delighted on his signature dish as an appetizer, the Banana, Lemongrass and Coconut Soup, which was accompanied by a lemongrass and shrimp skewer for $14. Visions of Balinese sunsets escort each scrumptious slurp and brought memories back of our trip to the Four Seasons Sayan. The dining duo loved so many choices, but suggest you start with the Caprese ($13), which is roasted tomatoes, creamy mouth-watering burrata (the ultimate) cheese and a basil salad. The Arancini antipasto consists of two nicely rounded balls (and who wouldn’t like nicely rounded balls for only $15?) of crunchy basil and mascarpone risotto cakes laced with a tomato fondue, and it is to die for!

As the well-trained waiter addressed us by name and placed our dishes around a centerpiece comprised of a simple cymbidium, Scott feasted on Moroccan Spice Roasted Maine Lobster, which was garnished with a crispy bell pepper brick and preserved lemon aioli. It turns out, this is Chef’s favorite Entrée on the menu, and we agree, well worth the $44 price tag. Michael languished on the superb Licorice Roasted John Dory fillet, served up at $38 with wild mushroom couscous and a cabernet wine candied Shallot sauce. We paired both entrees with Grand Archer Cabernet that was worth every drop at a reasonable price of $40.

Moving to the patio, we felt like we were on a summer vacation in the tropics. Dessert was just as scrumptious, with several “must haves” from which to choose. Scott’s favorite is always chocolate, and the Four Seasons staple is a moist, rich chocolate cake that should never be missed; the frosting alone will make you drool like a baby. The crispy Spanish Churros served with Vanilla Ice Cream and Warm Chocolate should be a requirement. All the desserts are priced at $12. And just when you think it’s all over, a complimentary tray of petit fours are brought to the table along with a giant swirl of cotton candy that would make any Drag Queen rethink her hair-do.

When you’re finished with an absolutely delightful meal, and the night is still young, there’s always a beautiful room upstairs that’s just perfect for the after-party and more.