"Dinner at the Four Seasons’s stately modern restaurant is a choose-your-own-adventure-type affair. For more delicate palates, there’s a selection of sushi and sashimi; beautiful salads like the “beet rose” with pear butter, pretzel, almond, and raspberry dust in buttermilk-horseradish dressing; and a petite 6-ounce filet. For more robust tastes, there’s a 32-ounce Colorado cowboy steak, a half-lobster to top it off, and truffle mac-and-cheese to round it out. (Of course, sticky toffee pudding with whiskey brickle ice cream and pecan crumble suits everyone just fine.)" - Ruth Tobias, Josie Sexton, Gigi Sukin, Paul Albani-Burgio
Michelle Ewart
