L'Atelier de Joël Robuchon

Paris, Tokyo, and Vegas legend comes to the Four Seasons. Perfectionist "Chef of the Century" Robuchon brings masterful French with modern accents. "Workshop" encourages sampling via small plates, amadai with yuzu broth, foie gras seared with gratinated grapefruit, sea urchin in a lobster gelée. Ossetra caviar over capellini for $125, if that's how you roll. Dramatic, high-ceilinged room draped in burgundy and black manages to stay intimate despite burgeoning popularity.