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Q8: What are some interesting rehearsal dinner themes? A8: Check out these ideas:
Q7:What can I do to make my wedding night extra special? A7: A stroll to Rittenhouse Square or the Philadelphia Art Museum steps
Q6: Not so sure I want to have a Hangover type bachelor party? Is there another bachelor party activity thats in style right now? A6: Phillies Games, Golf, Private Whiskey Tasting,Rent a Beach House, White Water Rafting, Fishing, Tasting for Cigar
Q3:What are men wearing these days for their wedding? A3: Also Color is the big trend for Spring/Summer Weddings
Q2: My groomsmen and I are having trouble deciding which boutonniere to wear, are their any trending alternatives? A2: Colorful pocketful square, Herb boutonniere
Q1: Im not sure if I want a traditional grooms cake. What other modern options can I try instead? A1: Be traditional by being untraditional use ur grooms fav hobby!
Happy International Sushi Day! "REPLY" With your favorite Sushi Roll!
Neither rain, nor snow, nor sleet, nor HEAT can keep our wonderful doormen and bellmen from greeting guests w/a smile!
Plans for lunch? Check out what we have incorporated into the Fountain Lunch Menu-Pattypan Squash from our rooftop
Sommelier Scott Turnbull goes shopping at Stewarding Dept’s “yard” sale to raise money for Cancer Center at CHOP.
Check out this cool kit of mini products our friends at @naturopathica created – perfect for the woman on the go!
For lunch today in the Fountain Restaurant: petit beef filet w/parmesan risotto & charred asparagus; natural jus.
Today in the Fountain Restaurant: pan seared jumbo sea scallop w/sweet corn flan & roasted red pepper coulis.
Dessert in the Fountain: Citrus Tasting Trio w/lemon souffle cake, blood orange sorbet & keylime meringue tart.
Your Chariot Awaits! We are continuing our complimentary Bike Cab service for guests each Saturday in August.
For dessert today in the Fountain Restaurant Jackie made orange ricotta crepes with a vanilla-peach compote. YUM!
Dessert today in Fountain Restaurant: old fashioned strawberry shortcake w/fresh mint ice cream & amaretto cream.
Jackie in pastry made a delicious coffee crunch baked Alaska w/hazelnut tuile & chocolate covered cherries!
Dessert on today's Fountain Restaurant tasting menu: raspberry chambord semifreddo w/ fudge cake & chocolate sauce
Fresh lettuce, tomatoes & zucchini from our rooftop garden. Wonder how Chef Ralph will use these on today's menu?
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