Startle

If you’re a self-declared foodie, you’ll love the lavish six-course tasting menu paired with a full flight of wines for $200 at Four Seasons Hotel Philadelphia’s Fountain Restaurant. Chef Raphael Gonzalez’s food is inspired by seasonal, well-sourced ingredients, and as a result the tasting menu changes often. But sommelier Scott Turnbull’s pairings consistently read like a greatest-hits list of old world wines, highlighting classic French technique. For instance, a sautéed fillet of bass with Thai coconut curry stew is paired with a dry Alsatian pinot gris, which anchors the dish’s sweet and eccentric flavors. You can expect straightforward, interesting pairings that enhance the food without overwhelming it.