The Restaurants: Four Seasons lured two of the city’s more renowned chefs, Donald Link and Alon Shaya, to open restaurants in the hotel. Although I did not sample much, I did enjoy a terrific gumbo, blackened redfish and beignets at Shaya’s Miss River. And at Link’s Chemin à la Mer, I loved the Cajun shrimp with grits tots (exactly what it sounds like: tater tots made not with potatoes but with grits). And at the Chandelier Bar in the lobby, I rekindled my love for pimento cheese sandwiches (my first one in 20 years, I think) and devoured a couple dozen pickled crab claws. Good stuff all around.
The Room: I stayed in a one-bedroom, river-view suite on a high floor. Overnight rains cleared the air, so the views were fantastic. The room was truly wonderful: the usual decadent Four Seasons bedding and every conceivable amenity. The mini bar was almost like a kitchen. The bathroom had a gigantic tub with views of the river. And the walk-in closet easily accommodated all my camera bags, which was a major bonus because I don’t travel light.
The Service: It was simply outstanding, from start to finish.
Here’s a quick look around:
The Verdict: A truly fantastic experience all around.
Rooms from about $480; one-bedroom river-view suite from about $1,200. Four Seasons Hotel New Orleans, 2 Canal Street, New Orleans, fourseasons.com/neworleans.
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