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.
Summer is now in full swing in Los Angeles, with diners enjoying the famous weather that has drawn so many outsiders to the city over the years. Even with the mild winters that make patio dining a possibility year round, there’s something special about eating al fresco this time of year. From sandwiches in Hollywood and pizza in Long Beach to upscale al dente shrimp over the roar of the Pacific in Malibu, here are twenty-five restaurants that feature their outdoor space as much as the cuisine of the chef inside. Presented in alphabetical order, these are GAYOT’s 25 best restaurants to eat at, right now.
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 ReserveToys 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.
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.
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).