Today marks the grand opening of Toronto’s fourth installment of its flagship Four Seasons hotel. After shutting its doors in March, Four Seasons Hotel Toronto packed its bags and checked in to a sleek 55-story tower in the swanky Yorkville neighborhood — just 400 yards from its previous location.
The 259-room hotel indicates the beginning of a new generation of Four Seasons Hotels and Resorts worldwide with state-of-the-art technology — think tablets that allow you to order late-night room service or call a cab without picking up the phone — and the city’s first Four Seasons Spa, which incidentally happens to be the largest urban spa in Toronto. Guest rooms don the Four Seasons-signature residential décor in a warm and relaxing palette.
The hotel’s Café Boulud, debuting today from star chef Daniel Boulud, will churn out a menu that’s the perfect marriage of contemporary and classic French cuisine with dishes inspired by the top-notch chef’s culinary muses: la tradition, la saison, le potager and le voyage. The casual restaurant is set to be the flagship of Boulud’s international portfolio. Back in mid-August, Boulud announced the appointment of Tyler Shedden as chef de cuisine after working alongside him in his Forbes Travel Guide Five-Star New York restaurant, Daniel.
