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At Wolfgang Puck’s gorgeous restaurant tucked into the posh lobby of the Four Seasons, dishes are flavorful but light—not burdened by heavy sauces. If the chef tried to remove the ahi sesame-miso cones from the menu, fans would probably riot. This appetizer is perfection: bright red spicy ahi spooned into a crunchy, sweet, and nutty cone and topped with flying fish roe. The Thai coconut soup with kaffir lime and Keahole lobster is a gourmet version of the traditional staple—and it excels on every level. The Chinois lamb chops are worth the steep price tag. During truffle season, fragrant shavings of black or white truffles can be added to your dish. Seating hangs over the elegant pool with Pacific views, and the bartenders pour handcrafted libations with clever names: Pavlov’s Dog, Tainted Love, and Rolling Fog Over Mount Fuji.