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In the summer, Four Seasons Hot Pot is as deserted as Santa's Village. Despite the optimistic title, the 4-year-old restaurant is decidedly a winter-season refuge. Go anyway-at any time of year. Since this is a Mongolian hot-pot restaurant, your chosen cooking liquid to swish around thinly sliced meat will be more than just water. These are full-fledged soups, teeming with whole cloves of garlic, sliced ginger, dried lychees, berries and fistfuls of Chinese medicinal herbs that pervade the brew in a potpourri of cinnamon, cumin and anise flavors and smells.