The Spanish-inflected steakhouse spilling out onto the second story patio of the Four Seasons in far north Scottsdale is impressive, as is the food within. Crudos cascade across plates in arcs of fish, fruit, and flowers. Salads often unite unlikely flavors, like coffee-roasted beets, vanilla, and bleu cheese. Even the peppered basketweave of iberico pork shoulder gains levity from citrus, celery leaves, pickled squash, and mostarda. Each season brings thrilling new changes to the menu, and there are so many directions you can go. Sherry or sidra. Spanish-style gin and tonic or Txakoli. Prawns with mole verde or lamb meatballs with raita. Fideo in smoked tomato broth or a beautiful seafood-and-pork-belly paella, punctuated with a scarlet lobster carapace — a squiggly exclamation point on so much more than just a pan of rice.