Off the main lobby on the 7th floor of the new Four Seasons Hotel, Acqua is, as expected from any Four Seasons property, elegant to a fault. Overlooking the pool terrace, the restaurant is divided in three distinct areas. The terrace, a more casual space, is sheltered by oversize umbrellas. The Galleria, at the entrance, is perfect for a drink or a snack, and the main restaurant area is designated for serious dining. The food is Asian with a Latin flare, delicate, refined, and with an occasional touch of tropical ingredients. The wine list is impressive, the stone crabs are fresh and dishes such as coriander-crusted and seared ahi tuna, and seared Hudson Valley foie gras with coconut blinis are spectacular. For something very different and delicious, try the "study of duck," a roasted breast with nectarines and enoki mushrooms and a foie-gras croquette.
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