Yew Restaurant and Bar

After a $3.9 million renovation, the Four Seasons’s restaurant now has a visually arresting, skylit dining room with two open kitchens and surfaces in a palette of watery blues and greens. Chef Rafael Gonzalez puts Latin American and Spanish spins on local seafood, as in his scallops pan-fried in chorizo oil.

We loved: Black cod laced with aged sherry vinegar.

Insider tip: A sandwich bar offers snack boxes for airport-bound guests.