Founded in Toronto in 1960, Four Seasons Hotels and Resorts presides over an incomparable collection of 91 properties worldwide. But the hotel chain has always fallen a bit short in its hometown. This past October, Four Seasons finally opened a Toronto hotel deserving of the flagship moniker, a sparkling new property that serves as the standard-bearer for the brand.
The new tower, the tallest in the city’s upscale Yorkville neighborhood, marks Four Seasons’ fifth location in Toronto since 1961. (The prior hotel down the street closed in March 2012.) From the residential-scale entry, the intimate public spaces build one by one, from grand to grander, like a set of Russian nesting dolls. Guests pass striking Canadiana-themed contemporary artworks en route to the lobby, where huge dandelion-like spheres hang from 30-foot-high ceilings.
The dandelion theme plays out subtly throughout the neutral yet dramatic interiors by Toronto’s own Yabu Pushelberg design firm. All of the 259 guest rooms are spacious and airy, with comfortable sitting areas and views that often include the historic Yorkville Fire Hall. The Manhattan-based chef Daniel Boulud, who oversees both of the hotel’s restaurants, consulted with resident firefighters to create one of the Four Seasons’ signature dishes: The Firehouse at Dbar tops a beef patty with barbecue pulled pork, jalapeño mayonnaise, and Boston lettuce on a cheddar bun. Four Seasons Hotel Toronto, 416.964.0411, www.fourseasons.com