Fodor's Expert Review Mio

Playful creativity is the hallmark of this upscale Italian restaurant in the Four Seasons. Tokyo-based Spin Design Studio has taken colored crystal and chrome to gaudy heights in an interior scheme that is a constrast to Head Chef Marco Calenzo’s earthy pasta dishes (try the pici, a hand-rolled noodle slightly fatter than spaghetti). A pair of brick ovens turns out gourmet pizzas—Calenzo’s "white pizza" is made of wood-fired focaccia dough topped with organic egg and shavings of imported white truffle. The desserts are divine, and the wine list is extensive.