Cuban born Executive Chef, Rafael Gonzalez has a new playground. The last time I stepped foot into the Four Seasons Hotel Restaurant, I remember a somewhat out dated atmosphere that was not indicative to the hotel’s high standards. The Four Season’s finally decided to do a renovation of epic proportions to the dining and bar area and the new space is now called YEW, after the rare indigenous Pacific Yew tree. With 20 foot high ceilings, hints of a nature-focused theme, a 2 faced stone fireplace that divides the lounge from the dining area and a glassed cellar room - This new face lift is definitely a “step up”.
If you get a chance to drop in, here are my recommendations: “Braised Veal Cheeks, Torchiette Pasta Moonstruck White Grace, Walnuts, Cipollinis” ($16), “Parsnip and Coconut Soup, Dungeness Crab, Coconut Crisps” ($14) and to share for two the “Spicy Paella, Lobster, Prawns and Clams, Chorizo, Honey Mussels and Chicken” ($61).