A stylish couple sits on the long banquet, whispering between mouthfuls of butter-smooth fois gras cleverly disguised as pot de crème. A plate of Royal Miyagi oysters with house-made Tabasco and guava horseradish inspires coy smiles. But when the roasted rack of venison for two arrives, coddled in gin sauce, the lovers go silent.
- uhm yeah. anyway, it’s getting close to happy hour and I’m banned from most of the hotel bars that surround my apartment. so the Four Seasons it is.