"But with a completely refreshed menu by executive chef Jacques Swart and a polished redesign by HBA San Francisco, it won't be anymore. Now a softer, more elegant version of its former self, the glass-encased dining room, cozy lounge, and extensive outdoor patio are deliciously versatile options that go from happy hour drinks to intimate dinners to sun-soaked weekend brunches with easeand I'm the lucky duck who gets to try all three."
"I shouldn't be surprised by the exceptional warmth with which everyone from the host to the mixologist welcomes meby namefor a drink at the bar before heading into the greenhouse-like space for our dinner reservation. It's not just that they're trying to impress a media visitor, either. Bespoke hospitality is the Four Seasons' entire philosophical foundation. Tucked into a high-backed leather stool, we peruse the signature cocktail menu, a mix of drinks that are elevated minus the intimidation."
Quattro at the Four Seasons Silicon Valley features a refreshed menu by executive chef Jacques Swart and a polished redesign by HBA San Francisco. The glass-encased dining room, cozy lounge, and outdoor patio create softer, versatile settings for happy hour, intimate dinners, and weekend brunches. Staff provide warm, personalized service with guests often greeted by name, reflecting Four Seasons' bespoke hospitality philosophy. The signature cocktail list uses recognizable ingredients; standout drinks include the Fifth Season with vodka, ginger liqueur, lime, basil, and jalapeño. Menu offerings range from shareable charcuterie and cheese to handhelds and composed salads like the strawberry bellini with burrata and heirloom beets.
Read at www.7x7.com
Unable to calculate read time
Collection
[
|
...
]