A masterclass in mid-century glamour, The Surf Club brings Thomas Keller’s legendary precision to the Four Seasons Surf Club. This isn’t just a meal; it’s an event—one where the cocktails are stiff, the napkins are crisply pressed and the service glides through the dining room like a well-choreographed ballet.
Start with a martini—because of course you should—and let the tableside theatrics begin. The menu leans into nostalgia, elevating dishes your grandparents might have ordered at a grand hotel in the ‘50s. The beef Wellington is the undisputed star, baked and carved with a golden crust giving way to tender, rosy beef. But don’t sleep on the Dover sole, filleted tableside or the towering coconut cake that somehow feels both indulgent and impossibly light.
Yes, it’s expensive. No, you won’t regret it. This is the kind of restaurant where you dress up, settle in and let yourself be transported to a time when dining out felt like an occasion. Because at The Surf Club, it still is.