Disney World for Food Lovers
The PB&G (Pool Bar & Grill) is a restaurant near the pool with a robust barbecue program: They smoke pulled pork and brisket (shown), plus guinea hens from a local farm. They also serve 40 kinds of barbecue sauces!
The team from Michael Chiarello’s restaurant La Coqueta consulted on the gin and tonic menu at Capa, a Spanish steakhouse. The signature Capa G&T (shown) includes Scottish gin, edible flowers, raspberry, red apple, Key lime, fennel fronds and juniper berries.
Two full-time butchers run the hotel’s extensive charcuterie program. Using pork from a local heritage farm, they’re making mortadella and prosciutto for the hotel’s pizzeria, Ravello.
Ravello executive chef Fabrizio Schenardi, originally from Torino, Italy, makes 30 kinds of gelato. Some are for kids—one is loaded with gummies—but most are classics like stracciatella. He’s using his grandmother’s bomboloni recipe for doughnuts both sweet (lemon crema) and savory (mortadella).
Tim Dacey—former chef at New York City’s Reynard and NoMad, and Chicago’s Spiaggia—runs the hotel’s Spanish steak house, Capa. It will open in late September on the 17th floor, with amazing views of the Magic Kingdom’s fireworks display.
The Lickety-Split coffeehouse sells pour-over and cold-brew coffee made with single-origin beans from Seattle’s Caffè Umbria, which also made a custom blend for the resort.
Guajillo-lime popcorn is one of many snack options at the poolside PB&G restaurant.
Four Seasons Foyer
The chandelier in the main foyer weighs more than 1,000 pounds and was inspired by the Magic Kingdom’s famous fireworks display.
Four Seasons Resort
One of the hotel’s main selling points is Explorer Island: a five-acre amusement park with a lazy river, climbing wall, waterslides and a “ruined mansion” that offers free child care for kids ages four and up.