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.
Last year, we tongue-in-cheekily dubbed the restaurant that preceded the Red Pot as "The Best Restaurant That Will Close Soon." Despite our attempt at a reverse-jinx, Four Seasons Hot Pot still shuttered. But as we mourn its loss, we celebrate the birth of its successor. The Red Pot serves essentially the same food in exactly the same spacious, window-bordered room, but it couldn't be more different. Instead of the nearly deaf owner, there are attentive, youthful faces who are as fluent in... More »