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Fountain Restaurant Restaurant Review: While adept at classic and contemporary French cuisine, executive chef Rafael Gonzalez, a Miami native with Cuban-American roots, also infuses his menus with ingredients from the global table. Seasonal offerings might include chilled Maya shrimp "cocktail" paired with a tender creamer potato, heirloom cauliflower, green onion and bell pepper salad; grilled ahi in a roasted grape and red wine sauce, with whipped parsnip purée and smoked pork belly; or center-cut beef tenderloin in a Merlot sauce with mushroom and Arborio rice croquette and a sweet-and-sour cippolini onion and celery salad. Order à la carte or go for the chef's tasting menu paired with wines from the Four Seasons' impressive cellars. For dessert, the pastry kitchen excels at everything from traditional soufflés to trendier creations such as a salted caramel chocolate tart with dulce de leche ice cream and caramel corn. Service is professional. From a design standpoint, the restaurant is serene with a muted soundscape and color scheme of grays, silvers, lavenders, blues and browns. A changing display of artwork adds splashes of color and eye appeal, but then again, a diner just has to look outside for one of the best views in town. Ask for a seat by the window to overlook the lovely Swann Fountain and the statues that grace Logan Square.