Fodor's Expert Review EsQuilina

Come sundown, the Four Seasons breakfast space morphs into a stylish trattoria offering a tapestry of tapas-style tastes—from a silken pear-hazelnut burrata with black truffle and local greens to a pumpkin ravioli that brilliantly counterpoints smoky bacon, crunchy sunflower seeds, and crisped sage with a sweet, satiny filling. Although the interior is a handsome symphony of gold and ecru art deco–inspired accents, the prime seating is on the patio.