Cuisine:

• Others
• Californian

Bella Vista Description:
Bella Vista is an amalgamation of the Biltmore's erstwhile fine dining establishment, La Marina---which was closed as part of an extensive remodel---and the hotel's decidedly more casual eatery, The Patio, now also defunct. While some table-hopping habitués were chagrined at the change, executive chef Martin Frost didn't skip a beat. Each new season ushers in a fresh selection of his culinary creations, and few locations can rival this seaside Shangri-La as a setting for a first-rate dining experience. The Kobe beef tenderloin will please even the most captious epicure, and the service---as expected at a Four Seasons resort---is topnotch. Appetizer highlights include warm Humboldt Fog goat cheese on grilled rosemary bread and sautéed jumbo scallops served with cauliflower and hazelnut purée, porcini foam and a contrasting bite of pomegranate reduction. Weekly buffet dinners offer a distinct style of food, such as Italian or seafood. On crisp evenings, Bella Vista's outdoor terrace---aglow in the amber hue of a wood-burning fireplace and heat lamps---embodies the prototypical California good life.


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