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Issue link: https://digital.miamilivingmagazine.com/i/1011164
Custom art, lantern-style light fixtures, and Japanese-inspired touches are peppered throughout the hotel and hallways leading to the guest rooms. I am staying in an Umi Suite, which boasts a wraparound balcony, floor-to- ceiling windows with views of the ocean and Intracoastal Waterway, and a soothing cool color scheme of greys and blues, enhanced by the teak wood and Italian Marble flooring. The luxe suite is outfitted with a king-sized bed dressed in soft Filli D'Oro Italian bed linens and the softest pillows. There are also two 65" Smart TVs, a generous-sized dining table, one and a half bath, a walk-in closet, in-room bar, high-speed Wi-Fi, and in-room dining options by Nobu Restaurant. The spacious master bath is stocked with Natura Bissé bath products, a soaking tub, separate rainfall shower, and dual sinks. The hotel provides a few nice extras such as a toothbrush and toothpaste, hair ties, hairdryer, bath salts, an adjustable lighted mirror, and steamer. And little treats have been set out, including Senbei rice crackers with a personal note from Chef Nobu, and a small box of chocolates, bottled waters, and house slippers –a part of their nightly turndown service. It's these unique details that make guests feel well taken care of during their stay. For a first-class experience, butler service is offered. Once you step onto the wraparound balcony, furnished with a daybed and chairs, you can't help but be mesmerized by the beautiful cerulean waters, and pool below, which bestows an even more magical sight in the evening when it's all lit up. The view is just as nice from Malibu Farm. Touted as "Fresh. Organic. Local.", the farm- to-table eatery founded by Chef Helene Henderson offers local, healthy, sustainable fare for breakfast, lunch, and dinner in a coastal-chic, open-air milieu. We dined here on a sunny Saturday afternoon –after the bustling breakfast crowd cleared out— beneath a retractable roof. After reviewing the menu with main dishes like Soy Ginger Skirt Steak, Chicken Ricotta Burger, Slow Roast Lamb, and Vegan Coconut Tofu, we decided on the half lobster to start. It was served chilled in a half shell on a bed of charred corn and potatoes —sadly, minus the claw. It was fresh and tasty, and left my guest and I wanting more. Next, we ordered the Tomato Pizza with burrata and basil and Cauliflower Crust Pizza with mozzarella, pesto, and roasted cauliflower. The latter was not your typical cauliflower crust, but nonetheless was quite appetizing. And for dessert, we tried the Grilled Chocolate Cake with salted caramel and whipped cream and Ice Cream Sandwich with salted caramel cookies and vanilla ice cream. The sweet crunchy cookie was our favorite.