"It’s already luxurious enough to staycation at the Four Seasons in Center City, but to also dine in the sky at the marvelous Jean-Georges is just an additional cherry on top. New chef de cuisine Colin Henderson has transformed their once ultra-stuffy menu into a smörgåsbord of creative à la carte options that includes sautéed Hudson Valley foie gras with heirloom greens, mozzarella ravioli with black truffle fondue, and peekytoe crab dumplings with Meyer lemon." - Ernest Owens
