Yew Seafood
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.
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.
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