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  • pinitbutton Four Seasons Hotel San Francisco   Review
hotel lobby 500x333 Four Seasons Hotel San Francisco   Review

The lobby of the Four Seasons Hotel San Francisco


No Nonsense Luxury Hotel in San Francisco


Enjoying a convenient SoMa location just blocks from Union Square, the Four Seasons San Francisco offers a retreat for both business and leisure travelers. Guests enter from Market Street or a quiet cul-de-sac, then check in with the personable staff at the fifth-floor lobby, granting them access to all the hotel’s impressive features, such as the luxurious accommodations, 15,000 square feet of meeting and event space located on the floor just below and 127,000 square feet dedicated to fitness and wellness on the second and third floors. The 277 guest rooms and suites provide guests with creature comforts such as down duvets and pillows, thick terry bathrobes, twice daily housekeeping, an iHome alarm clock, multi-line phone with voicemail, in-room safe, refrigerated private bar, Wi-Fi and floor-to-ceiling windows. On-site amenities include a 75-foot junior Olympic pool, a 24-hour business center, a private art collection of 90+ works and MKT Restaurant – Bar. The menu features a local, California-inspired cuisine of steaks and small plates, as well as artisanal cocktails, craft beers and California wines.

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  • pinitbutton 2012 Toys for Tots at the Four Seasons Hotel Los Angeles at Beverly Hills
mehdi eftekari sophie gayot 300x252 2012 Toys for Tots at the Four Seasons Hotel Los Angeles at Beverly Hills

Marines with general manager Mehdi Eftekari & Sophie Gayot

by Sophie Gayot


It is that time of the year when Mehdi Eftekari, the general manager of the Four Seasons Hotel Los Angeles at Beverly Hills, organizes an evening to collect toys for the U.S. Marine Corps Reserve Toys for Tots Program. The foundation then distributes them as Christmas gifts to needy children. Last week, I joined hundreds of other guests bearing unwrapped toys to enter the worthwhile event.


“This fund-raiser and charity are very personal to me, and I am committed to putting smiles on children’s faces as long as I can. I appreciate all of the support that friends and clients have given to me in order to achieve my goal,” said Eftekari.

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22

Mar

  • pinitbutton 50 Years of Four Seasons
ashley james sophie gayot mehdi eftekari 300x226 50 Years of Four Seasons

Executive chef Ashley James, Sophie Gayot, Hotel General Manager Mehdi Eftekari

by Sophie Gayot


Even though my plane from Paris arrived late, I was not going to miss celebrating the 50th Anniversary of Four Seasons Hotels and Resorts that was held at the Four Seasons Hotel Los Angeles at Beverly Hills last night.


The story started in Toronto way back in 1961 with a modest motor hotel run by Isadore Sharp, who is still the chairman of the company. Now with 84 hotels and resorts in 34 countries, Four Seasons Hotels and Resorts is synonymous with luxurious service, elegant spas, and fine restaurants. Key decisions that led to their success include a focus on managing only medium-sized hotels of exceptional quality; to manage, rather than own, those hotels; and to make service the brand’s distinguishing edge.

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18

May

  • pinitbutton Making Pasta at Culina

 by Sophie Gayot

 

 

I just published my review of Culina Modern Italian restaurant, which recently opened at the Four Seasons at Beverly Hills with an impressive décor. Now listen carefully to what Chef Victor Casanova says during my exclusive interview, and you will learn the secret of his tasty spaghetti that I just enjoyed.

 

The noise you hear in the background of the video is not a faulty microphone, but what the chef has to endure when he makes pasta twice a day for Culina’s satisfied diners. I also tried many more items on his menu, and particularly appreciated his wheat crust margherita pizza (see photos below).

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12

Jan

  • pinitbutton The Best French Fries in Los Angeles
img 8750 225x300 The Best French Fries in Los Angeles

Chef Ashley James with Sophie Gayot


 

Look no further! We have found them for you, at Windows Lounge, the bar at the Four Seasons Hotel at Beverly Hills. The chef, Ashley James, insists on calling them “Real Fries,” because they are made the way they should be made: from fresh quality potatoes (opposed to frozen), fried twice in vegetable oil that is thrown away every day. They only come with the grilled cheese sandwich and the beef sliders, but they were so good that I ordered more of them. The bar, which has always drawn crowds, has been redecorated. The huge marble chimney in the central room brings a touch of modernity.