Fodor's Expert Review Four Seasons Dining Room

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Four Seasons Dining Room. The main restaurant at the Four Seasons is imposing yet romantic: a beamed cathedral ceiling, imported hardwood paneling, parquet floors, flagstone hearth, and china-filled cabinets softened by white linens, towering floral arrangements, and picture windows overlooking the sea. The kitchen, led by executive chef Sandy Teason, produces a Continental-inspired menu utilizing Caribbean ingredients (often working with local farmers to produce micro-vegetables). Presentation is simple yet exquisite: witness the lobster sashimi with caviar on sculpted ice, or diver scallops wrapped in Pata Negra prosciutto in lemongrass sauce; Sandy promises exciting new signature dishes for the November reopening. Desserts feature a variety of nightly soufflés, from chocolate to mango. The hotel can arrange a unique interactive dive-and-dine experience, plunging you into the deep to pluck lobster and other marine creatures that Sandy will cook for you later. The wine list is admirably comprehensive with surprisingly fair prices. The Friday-night beach barbecues are deliciously hedonistic.