Once an office tower housing New Orleans’ World Trade Center and several embassies, the Four Seasons Hotel New Orleans is perched at the edge of the river in the heart of the city. Having undergone a massive renovation that includes the addition of a residential tower, the space still harkens back to its past, especially in the striking lobby where the Chandelier Bar greets guests when they arrive. Punctuated by a 15,000-piece crystal showstopper that was made in the Czech Republic, the bar is a lively, entertaining space at nearly all times of the day—befitting the Crescent City. The rooms are bathed in understated luxury with views of the city or the river and a fifth-floor spa provides a sanctuary of calm where bubbles and a quick lagniappe await. The hotel went after ace talent when designing its restaurants: Chefs Alon Shaya, whose restaurant Miss River sits on the first floor, and Donald Link, who crafted his dream restaurant Chemin à la Mer on the fifth floor.
Aside from exceptional food and drink, the hotel brand is known for its bespoke experiences, and this location is no different. Their Oysters Take Flight excursion whisks guests off on a sea plane to the mouth of the Mississippi where they embark on a personal tour of Little Moon Oysters, led by oyster farmer Ryan Anderson (complete with a Champagne toast on arrival and plenty of oysters along the way). After a morning on the water, guests return to the hotel to experience a tasting menu at Chemin à la Mer—allowing for an up-close view of the waterways and seafood world that surround the Big Easy.
The Neighborhood:
Set at the base of Canal Street, this hotel puts you in walking distance of the French Quarter with its beignets, jazz music, and Bourbon Street, but you’re also walking distance from the Warehouse District where some of the city’s best restaurants as well as the award-winning National WWII Museum can be found.
The Food Scene:
The hotel provides a restaurant for just about every occasion. Miss River is Alon Shaya’s homage to New Orleans’ iconic restaurants and dining experiences—it’s festive and fun, and his wife Emily has put her own touches throughout, including a collection of celebratory headpieces. His duck and andouille gumbo is sweetened with caramelized onions while the blue crab au gratin and muffuletta are tributes to regional classics. He also created the menu for the Chandelier Bar where the signature martini is not to be missed, nor are the pickled crab claws and to-die-for cracklins—they arrive in style perched on a standing platter. Chef Donald Link has opened many styles of restaurants around New Orleans but Chemin à la Mer, a steak and seafood spot, is the one where he goes to celebrate. The fifth-story spot overlooks the river and features an oyster bar, an outdoor patio, and a dining room that feels like an occasion. Go for his confit rabbit croquettes or the grit cake topped with roasted mushrooms and broccolini.
The Digs:
Airy and light, with creamy whites, natural and oak accents, and hints of garden motif, the rooms envelope you in unpretentious luxury. Most have full-sized tubs, chaise lounges, and light-canceling curtains; deluxe rooms and suites include a small kitchenette and seating area.
