With chef Ned Bell in charge, the Four Seasons’ always-popular restaurant has shifted its focus to seafood—and changed its name accordingly in 2014—and it couldn’t be a better fit. It’s been a gradual evolution after the huge changes wrought by a massive, multi-million-dollar makeover in 2008. Back then, what was a slightly fussy (yet strangely cavernous) room was transformed into a breathtaking space with high ceilings, warm wood accents, and a giant sandstone fireplace that separates the bar and restaurant. The lounge area has a huge, L-shaped bar where all sorts of interesting locals and visitors hang out. There’s also a sweet little nook off to one side, with booths and high-tops for enjoying some of the city’s best cocktails. As for the dining room, it’s a big space, with a variety of seating options, but the best, if you’re with a group, is at the big chef’s table that seats 12—it’s a slab cut right out of the center of a tree, with the rough bark still on. Or see if you can book the table in the glassed-in wine room that perches in the middle of the dining room. The food is gorgeous high-end seafood with a few other options—think pork belly with spot prawns, West Coast paella, lobster tacos, and the like. Wine pairings are exceptional, thanks to talented sommelier Emily Walker.