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  • pinitbutton Four Seasons Introduces First Fully Branded Private Jet Service   Travel News


The future of luxury hospitality is upon us, as Four Seasons introduces the industry’s first fully branded private jet experience.


Scheduled to take its maiden flight in 2015, the Four Seasons’ retrofitted Boeing 757 will take 52 lucky guests (each trip) on multi-city journeys. These personalized itineraries include air travel, ground transportation, planned excursions, all meals and accommodations at a Four Seasons in each city. There are currently three trips open for reservations: Around the World, February 2015; Backstage with the Arts, April 2015; and Around the World, August 2015.

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15

Oct

  • pinitbutton The Four Seasons Hotels Food Truck?


by Sophie Gayot


When the Four Seasons Hotels take it to the streets, they take it in the form of a food truck! The Four Seasons Hotels Food Truck is an idea developed during a corporate meeting that was two years in the making. The truck is currently touring cities in the western United States which are home to Four Seasons Hotels, starting in Palo Alto and ending in Santa Fe.

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A Pour not for the Poor

on August 14th, 2013
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14

Aug

  • pinitbutton A Pour not for the Poor

 

sophie gayot four seasons los angeles 391x500 A Pour not for the Poor

Sophie Gayot with bottle #141/738 of Louis XIII Rare Cask 42.6 at Windows Lounge at the Four Seasons Hotel Los Angeles at Beverly Hills

by Sophie Gayot

 

A few days ago I talked to you about the 738 decanters of Rémy Martin’s Louis XIII Rare Cask 42.6 Cognac priced at $22,000 (+ tax). Well, if you can’t get your hands on one of them — there is a waiting list to become an owner — but you still want to enjoy this precious beverage, I’ve found the solution for you: Get on your jet, into your Bentley and head to the Four Seasons Hotel Los Angeles at Beverly Hills. The famous bar, Windows Lounge, is the only public place in North America where you can get a pour.

 

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13

Mar

  • pinitbutton New Chef at Culina Modern Italian

by Sophie Gayot


The Vatican in Rome has a new Pope, while Culina Modern Italian, the restaurant at the Four Seasons at Beverly Hills, has a new chef: Mette Williams. I have been following her career as she worked her way through the kitchens of Wolfgang Puck‘s Spago Beverly Hills and CUT as well as Lexington Social House and One Pico.

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  • pinitbutton Toys for Tots at the Four Seasons Hotel Los Angeles at Beverly Hills
sophie gayot mehdi eftekari 300x206 Toys for Tots at the Four Seasons Hotel Los Angeles at Beverly Hills

Hotel general manager Mehdi Eftekari with Marines & Sophie Gayot

by Sophie Gayot


To celebrate the start of the holiday season, the Four Seasons Hotel at Beverly Hills invited some 300 guests last night. The reception was actually a very good excuse 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. The Marines left with more than 500 presents!


Hotel general manager Mehdi Eftekari is behind this good cause. He started getting involved with the Marines’ organization sixteen years ago, when he was at the Newport Beach Four Seasons, and then brought it with him when he moved to the Los Angeles location eight years ago.

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  • pinitbutton A Cheesy Time on Wilshire Boulevard in Beverly Hills
norbert wabnig 196x300 A Cheesy Time on Wilshire Boulevard in Beverly Hills
Partner/owner Norbert Wabnig of The Cheese Store of Beverly Hills preparing raclette

by: Sophie Gayot


If you walk into The Blvd, the other restaurant at the Beverly Wilshire hotel besides CUT (one of 2011 Top 10 Steakhouses in the US), on Thursday nights between 6 and 8 p.m., you will certainly wonder what is the unusual smell in the room.


At least until the end of February, Norbert Wabnig or Tony Princiotta, the partner/owners of The Cheese Store of Beverly Hills, invade the center of the room with their cheese and their “melting machine.” That means there is no need to go to the Alps to savor the Swiss delicacy raclette. The warm, melted cheese comes with the usual fingerling potatoes, charcuterie and cornichons, with a Californian addition of heirloom cauliflower, romesco and peppers. Each plate costs $15.


If you prefer your cheese cold, come on Tuesday or Wednesday, between the same hours of 6 to 8 p.m., for tasting plates priced at $20 or $35.

 

 

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