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If you like options, you’re in luck, Fountain Restaurant at the Four Seasons Hotel Philadelphia offers a wide range of menus throughout the day. One thing they all have in common is chef Rafael Gonzalez’s classically executed, seasonally inspired cuisine. The Five-Star restaurant offers two ways to experience their world-class dinner service.

The first is a prix fixe three-course menu. Guests choose one appetizer, such as a duo of grilled lamb or a stuffed Cape May scallop. One entrée, perhaps the deconstructed paella or the rare roasted venison loin, and one dessert, such as the chocolate soufflé or a selection of cheeses.

The other dinner option is a six-course tasting menu, which can be paired with a full flight of wines. The side dishes and accompaniments change based on the season. One night the Muscovy duck breast might be served with melted apple, the next it could be covered in wild mushrooms.

Lunch service at Fountain Restaurant is à la carte, and offers far more casual fare than dinner. Expect a mix of gussied-up bar food like the Four Seasons burger, and crowd-pleasing standbys such as the jumbo lump crabcake (trust us, it’s worth every penny).

Fountain Restaurant takes breakfast seriously. After all, it’s a destination for local businessmen and hotel guests who want to have the best meal of their day. Stuffed brioche French toast, and a smoked salmon toad in the hole are two favorites on the à la carte menu. Set breakfasts are also an option, like the Taste of Philadelphia, which includes spicy “peppers and eggs,” a locally packed pork roll, scrapple (a mush of pork scraps, and a Philly staple) and cream chipped beef.

Fountain’s bar menu keeps it simple with an eclectic selection of small bites, which offer a gourmet take on classic American pub fare. Grab a beer and a half dozen oysters, or the Philly cheesesteak spring roll, a haute interpretation of the city’s most famous sandwich.