Startle

Fountain Restaurant at the Four Seasons Hotel Philadelphia is headed by chef Rafael Gonzalez, who believes in using his classically-trained French techniques to cook seasonally inspired, regionally inspired and ingredient-driven food. The result is elaborate cooking that doesn’t get caught up in the conventions of fine dining. Menus change constantly, based on the best ingredients of the season.

An example of chef Gonzalez’s commitment to sourcing local ingredients is the Fountain Restaurant’s very own rooftop garden. He incorporates as much fresh house-grown produce as possible into each dish. Under Rafael Gonzalez’s direction, Fountain Restaurant now also chooses one seasonally inspired ingredient to highlight every month. October’s featured ingredient is apple, which means that apple rhubarb jam is an accompaniment to the cheese course, apple-infused cocktails are on the drink list and a roasted Muscovy duck breast with melted granny smith apple is on the dinner menu.