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from the Lavassa espresso machine next to the Wolf induction cook top, Houzer sink, microwave and fridge. The SLS trademark gray-and-white bedroom wallpaper depicts a classic villa with balustrade framing a dock and of fshore island. The suite plays of f this beach-chic ambiance with wicker hanging lamps, a wooden bar on wheels, and a kaleidoscopic green-to-violet glass stall with Grohe rain shower head and silk y smooth Ciel Reserve toiletries. From the balcony, I could see Baha Mar's brand spanking new 72-par Royal Blue Golf Club, Jack Nicklaus Design's first Bahamian course. A quick shut tle away, the 7,189-yd 18 holes are really two separate nine- hole layouts. The front nine has classical features like long fair ways punctuated with sand traps, water hazards, and somewhat forgiving greens; the back nine uses the steep and jagged Bahamian landscape of limestone, coral and "bush" highlighted by the challenging, downhill 16th par-3 peninsula hole with egrets and osprey on Lake Cunningham in the background. Tee locations change daily and demo clubs include PXG, Itobori, Callaway and TaylorMade. The course is in outstanding condition and will undoubtedly be a venue soon for major pro-am and future PGA- TOUR events. Taking a cue from Las Vegas, Baha Mar combines fine dining with state-of-the-art gambling. SLS dominates the food scene with its triad of superstar sbe restaurants: Cleo, Katsuya and Fi'lia. (Make sure you reserve, especially for dinner, as all three are open to other Baha Mar guests!) At the end of the SLS lobby, Cleo shoulders the three-meal load with an especially yummy breakfast with omelet station, lox and bagels, maple challah French toast, and juicing favorites like kale and ginger. Lunch and dinner maintain a high-quality Mediterranean/Middle Eastern mix of harissa tuna tartare, halloumi cheese saganaki, spanakopita, miza dips (delicious hummus), small plates or "orektika" like green falafel with beet-pickled fennel, Tandoori chicken kababs, and Moroccan lamb tagines. A few steps away, enter the Baha Mar Casino (open daily, 10 am-4 am), with glamorous chandeliers, floor to ceiling windows and deep red carpets, comfy sports book + bar, 119 table games, 1,140 slots (1 cent to $100), a Vegas fire pit show, free drinks while gambling, and a very courteous staff. Alongside the casino, Katsuya, sbe's very successful Japanese restaurant brand, combines chef Katsuya Uechi's imaginative take on classic sushi, sashimi and robata (charcoal) dishes with Philippe Starck's bold design elements. Katsuya's centerpiece is the white calligraphic canopy where chefs prepare miso-marinated black cod, shrimp tobanyaki, gyoza (dumplings), and conch- oyaki in tempura. White and tan leather seats and the Dragon Room with custom wallpaper act as sleek décor for other dishes like my chef-selected or omakase sashimi of ohtoro (tuna), hamachi (yellowtail jack) and hirame (flounder); the hot-stone, top- quality wagyu A-5 ($45 per oz.) arrived with pickled mushrooms, tomato jam, 7 spice, and chopped nori.