Seasons   

After an exhausting day of shopping on the Magnificent Mile or hitting the daily grind at the office, head over to this tucked-away eatery on the seventh floor in the Four Seasons Hotel. Seasons, which heralds its latest executive chef Sulatycky for his revolutionary France-meets-North-American cuisine, is opulent, with mahogany furnishings, a gaily flowered carpet, brocade armchairs and fresh-cut flowers. Through the foyer, with its grand marble fountain, is a comfortable lounge that is popular for afternoon tea or evening cocktails accompanied by the relaxing sounds of the piano. Specialty menus include tasting menus, seasonal lamb, beef and seafood menus and a vegetarian menu. Entrees include clove-scented Pekin duck (with stewed baby beet terrine, gingerpeach 'salad' and sherry essence), Angus beef tenderloin (with potato-leek gratin, balsamic infused onion sauce and arrow spinach) and Diver harvested scallops and roasted asparagus, with carrot ravioli and tarragon remoulade. Sunday brunch is especially popular with the well-heeled crowd.