Spago

The sleek, modern dining room is a good match for the delicious fusion cooking designed by Wolfgang Puck and prepared by executive chef Roger Stettler. Traditional Hawaiian flavors mixed with California Pacific Rim cuisine inspired menu greats such as coconut soup with lobster and whole steamed fish with island spices. A master sommelier will suggest an international vintage to go with whatever you choose for dinner. As if to prove that the Four Seasons hasn’t forgotten families, Puck has even come up with a special children’s menu. The bar and lounge area of this restaurant are an alluring spot to take in the ocean views.