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Issue link: https://digital.miamilivingmagazine.com/i/619296
TRAVEL 154 MIAMI LIVING Inside my room, after a ride up in the semi- private elevator, I was impressed by the visual "wow" factor, especially in the bathroom. Not only was the 10-foot water-view, floor-to-ceiling glass pane panoramic, but a motorized scrim operates to block the curious eye. Despite the double white Carrara marble sinks and plasma TV built into the vanity mirror, the crowning jewel must be the stunning Rapsel "Mini La Vasca" freestanding tub in the shape of a semi- eggshell that resembles modern sculpture. A quick call to butler service will bring a series of scented sea salts as they prepare your ablution, unpack clothes, have a blouse or shirt pressed, shoes shined or make an appointment with in- house stylist, Elysze Held, at Bal Harbour Shops. In the suites the walls sport French beige limestone and the shower features colorful glass mosaics that complement the wood ceiling. There's even a preliminary "toe tester" from the oversized rainforest showerhead. Amenities include: African mahogany floors and leather walls; 52" and 42" flat screen TVs plus "3.2.1" Bose surround sound; WiFi; European cabinetry and granite countertops; a fully equipped kitchen with Wolf oven and Subzero fridge; an Illy iperEspresso machine; and bed linen by Frette on Stearns & Foster mattresses. Relaxing at The Ritz-Carlton Bal Harbour, Miami is a breeze. Their 10,000 sq. ft. waterside Exhale Barre Yoga Spa houses 10 private therapy rooms, men's and women's sauna and steam, a mind body studio on the terrace (Core Fusion, yoga, barre and cardio classes), massage therapy, facials, waxing, manicures and pedicures. I double picked a Swedish fusion massage with detox oils (fennel and grapefruit) and a true facial highlighted by cranberry enzyme exfoliation, careful extraction, and a soothing avocado hydrating mask. For a brief period my glowing skin reminded me of my youth. While the Ritz- Carlton pampers with the E xhale Spa, they devote special at tention to fine cuisine in Bistro Bal Harbour, their sleek all-dining space facing the Halouver Inlet -- where E xecutive Chef Felipe Arango-Salazar prepared a five-course tasting. Af ter my amuse bouche of t wo super fresh Wiaano baby oysters and but ternut squash purée, it was of f to the seafood races: grouper ceviche with yucca chips; a burrata of Florida heirloom tomatoes and kalamata tapenade; shrimp cocktail and compressed watermelon; "mar & montana" – roasted craw fish tail and dried age filet mignon with faro risot to and peewee potatoes; and a creamy blueberr y cheese cake. Af ter wards, I sipped their barrel-aged cocktails (comp class Fridays at 6 pm) with Dill's 30 -foot bronze as a nocturnal backdrop. Porte Coche Bistro Bal Harbour Premium Oceanfront 2-bedroom suite