There's something to be said for the culinary perfection of a hot dog and a cheap beer. But while baseball food has its place in our hearts, our stomach can only take it on occasion. The rest of the time, our sophisticated palates will lead us to the Bristol Lounge (Four Seasons, 200 Boylston Street, Boston, 617.338.4400), where executive chef Brooke Vosika has whipped up a Bristol Ballpark Menu. Kicking off with the Red Sox home opener on April 8, Vosika's dishes put a "Four Seasons spin on ballpark classics" like buttery popcorn and Fenway franks. Snack on the Four Seasons Frank-ona ($19), a lobster roll topped with savory onions; the Yaz's Triple Crown ($18), three mini crabcake sandwiches served with house-made chips; or the decadent, truffle-scented Papelbon's All-Star Popcorn ($13). And since watery cups of beer are nowhere to be found at the luxe hotel, wash down these haute bites with cocktail "Closers" such as the Tickle-Ortiz-Me ($15) and the Sweet Caroline ($15).
