Answers from Our Experts (1)
When you head to Seasons, Four Seasons Hotel San Francisco’s fifth-floor restaurant, you really cannot go wrong with what you order. Each dish is locally raised or grown, and the chef uses San Francisco as inspiration for each meal he creates. Our Seasons recommendations include the California cuts, fresh seafood and local wine.
For an appetizer, go for the San Francisco seafood chowder for a taste of the local bay’s treasures — it’s filled with clams, crab and bay shrimp. Then peruse the “California cuts” portion of the menu, which features delicious steaks from local farms and ranches. We love the 28-day dry-aged rib-eye from Brandt Farms and the grass-fed filet from Hearst Ranch. If you’ve still got a hankering for fresh seafood, try the California halibut encrusted with Marcona almonds and accompanied by cucumber, heirloom tomato, avocado and a gazpacho consommé.
Top off your meal with a great California red or white from the restaurant’s extensive wine list. Like the food menu, the wine list changes seasonally. We suggest going with the sommelier’s pick of the month, or trying one of the bottles from Sonoma County or Napa Valley. There’s also a selection of international wines and others from California and along the West Coast — with so many great options, you might have to ask your server to help you decide.