Overall Impression We enjoyed our spring visit to the waterfront John and Mable Ringling Museum of Art in part because at times it felt almost like a stroll in the park. We anticipated that the 66 acre estate was too large to explore in a single day so we had narrowed our selection to fit into the morning. Once we were there we liked it so much we spent the day.

Although there was a line of people at the entrance there were few tourists on the paved walkway toward Ca’d’Azan, the Ringling’s historic home on Sarasota Bay, where we made our way through the ground floor before the guided tour began. We explored the 27,225 square foot Italian inspired Mable Ringling Rose Garden, enchanted by the colorful and fragrant roses. After a coffee break we headed to the Museum of Art, where we walked the long air conditioned galleries admiring the fine art collection.

In the early afternoon we headed to Muse at The Ringling for a light lunch on the waterside terrace. A cool breeze made the meal especially pleasant as we watched the water feature and the entrance to Tibbal’s Learning Center from our shady table. Tibbal’s and the Original Circus Museum, two adjacent buildings for circus fans, were next. It was almost the end of the day when we exited the museum, exhausted yet pleased.

The variety at the expansive John and Mable Ringling Museum was a salient aspect we appreciated. From its pretty Bayfront Gardens with native and exotic species, historic waterfront home, lovingly maintained rose garden, fine art museum, circus museum, circus models and foodie lunch venue we were never bored.

Average Duration of Visit The attraction website recommended four hours for the self-guided highlights itinerary.

Children The property welcomed children of all ages.

Established 1930

Handicapped Access There was uneven terrain across the estate. Access in historic buildings might have been hampered for individuals with limited mobility. According to the museum website, a limited number of wheelchairs was available on a first come first served basis, and caregivers were admitted free of charge.

Languages There were two-page flyers in seven languages on the attraction website.

Location One mile from the airport

Number of Employees 150 (and 500 volunteers)

Owned-Managed According to the museum website, since 2000 the estate had fallen under the stewardship of Florida State University.

Size The 66 acre estate housed some 14,600 artifacts (estimated) in nine buildings, and welcomed 400,000 visitors a year. According to a spokesperson, the collection was vast and most of the items were not on public display.

Transportation A car seemed the most convenient way to reach the museum. There was ample free parking. Within the estate there was a complimentary tram.

Restaurant Muse at The Ringling, in the Visitors Pavilion, offered indoor and outdoor seating.

Souvenir Shop There was a shop in the Visitors Pavilion.

Other An error by the staff resulted in our receiving the wrong admission pass, which caused a thirty minute delay in our admission to the strictly guarded Ca’d’Azan. Photography was permissible except within Ca’d’Azan. Flash photography, tripods, and selfie sticks were forbidden. There were two-page flyers in seven languages on the website.

Month of Visit April 2018

Reviewers

Article by Elena del Valle

Photos by Gary Cox

Would You Visit This Attraction Again Yes

Overall Impression We felt instantly welcome when we arrived at the Meranova Guest Inn, tired and hungry from a long drive. Within minutes we were settled in our rooms, one fronting a central garden and the other facing the town’s most popular street. While I declined the owner’s generous offer of a cocktail I immediately pounced on one of his homemade brownies. We found the owners Frank Baiamonte and David Roy to be efficient, punctual, knowledgeable about the area, and gracious hosts.

The name of the property meant Sea Star from the words mer (French for sea) and nova or bursting star. To honor it there was a starfish on the property logo. The location in the heart of Dunedin, steps away from Main Street, could not be beat. We appreciated the amount of labor and dedication the owners had poured into the property over the years. In David’s own words, “We have been able to do everything ourselves on the property except for income taxes and fix refrigerators.”

We liked the spotless and quiet rooms with comfortable furnishings and amenities, especially the covered porch with an outstanding view of Main Street and a comfortable rattan set to wile away the hours, as well as the lovingly manicured gardens and gazebo. Should we return to Dunedin the Meranova Guest Inn will be our first choice for accommodations.

Children The Inn welcomed children over 14 years of age.

Class of Accommodation Luxury bed and breakfast

Connectivity There was complimentary high speed wireless internet throughout the property for guests.

Handicapped Access The property had one room, The Cottage, that was handicapped accessible. It had a nearby parking space, a ramp, and a paved path to the swimming pool. The owners had welcomed blind, deaf, and wheelchair confined clients in the Cottage.

Length of Stay Two nights

Location On a short street off of Main Street in the town of Dunedin, Florida

Owned and Managed Frank A. Baiamonte and David P. Roy

Pets Allowed No

Size There were eight rooms, Suites and Apartments in the three quarter acre property with a staff of three. There were five distinct garden rooms, three buildings including the two story Main House, the stand alone Cottage and the two story Carriage House where the commercial kitchen was located (the owners lived on the top floor).

Year Opened-Renovated The well maintained property opened in 2000. The owners updated and renovated as necessary.

Lobby And Common Areas While there was no lobby as such the gardens and pool served as common areas. The best way to reach the owners was by phone (there were no phones in our rooms, making a mobile phone helpful). In addition, there was a bell by the pool for guests to ring during the day, if they needed to contact the owners. The single family home from which the Meranova was created was originally an Edwardian Saltbox dating to 1910. The original builders used Dade county southern yellow heart pine for the floors, walls and ceilings. Following the hurricane of 1929, the house was divided into four units and began to fall on hard times. In 1997, the new owners bought the property and refurbished it extensively.

The decorative style of the new owners was “eclectic contemporary, a blend of old and new with original art works purchased from all over the country.” Avid collectors of antiques sourced from thrift stores, estate sales, and church tag sales since the early 1980s David and Frank found a home for their treasures at the Meranova. Some of the furnishings included late 1800s varietal grape prints from Italian Swiss Colony, antique Korean Tansu (chests), Japanese wood block prints of sea life in the Sea Suite, mid century Eames chairs in the Contemporary Suite, and a 1930 Art Deco bedroom set and armoire in the Art Deco Room. The original walls in the Plantation Apartment were bead board made of the indigenous pine from the area that the owners stripped and “pickled” with platinum stain.

Bathroom In my room, across from the bed a door lead to an earth tone square shaped bathroom with corner sink, toilet and rimless shower with a curtain. It had stone colored tile. To the right there was a round frame-less vanity mirror above the sink. Across the bathroom from the mirror there was a rattan and wood cabinet with cotton swabs, tissues, body lotion, room deodorizer, and glasses on top. There were handicapped bars next to the toilet on the wall. My travel partner’s bathroom, in earth tones as well, was rectangular and had a sink, toilet and bathtub shower combination with a shower curtain.

Rooms Concrete circles along the garden led the way from the white fence at the front of the building where we parked to my 600 square foot stand alone room, the Cottage. It was handicapped friendly and furnished with California Mission style furniture. On the walls there were 250 year old English botanical prints. The owners built it in 1998 to accommodate several needs. It was barrier free from the handicapped parking through the pool. Also, the space could be used as a dining room for special events.

The entrance, via double wood and glass doors painted white, led into a single room with an adjoining bathroom. It had polished concrete flooring with four individual carpets. There were six large windows, three to the right and three to the left of the entrance. The windows and doors had blinds for privacy. The room had an earth tone color theme and high ceilings. The temperature was controlled via a single wall unit air conditioner, an upright fan and two ceiling fans.

To the right of the entrance, there was a kitchen with a sink, Rival microwave oven, Holiday mini refrigerator, coffee maker, and two burner stove. A metal glass topped dining room table with a pretty sand and seashell decorative feature and two armless cushioned chairs occupied the corner nearest the front window. There was a sound system in the kitchen cabinet with a DVD player, about half a dozen CDs, and speakers on the wall. Lighting came from the fans and wall lights, a night table lamp, a lamp hanging over the kitchen table and recessed lights in kitchen.

To the left of the entrance, there was living area with a cloth striped sofa, square glass topped coffee table and small matching stool facing a Visio flat screen television, which sat on a glass topped wood and metal cabinet. Fresh flowers were in a vase on the corner of the cabinet. The bedroom area was behind it. A queen bed with a wood headboard was set against the wall. A mosquito net hung above the bed from the ceiling and was tucked behind headboard. To the right of the bed there was a wood night table with a small clock, flashlight and lamp. A Scandinavian fabric (some stains marred the lower left side) hung on the back wall near the bed. An antique looking wood cabinet with a mirror on the door faced the entrance. Across from the bed, against the wall, there were two small glass topped wood tables beneath a wood framed mirror. There were many tourist brochures for local attractions in one of the drawers. Atop the table there was a lamp and a vase with decorative flowers. There were two luggage racks in the bedroom.

My travel partner’s 550 square foot Asian Suite was in the front of the main building to the right of the external steps. It had an “M” on the glass door and a covered private porch facing Main Street. It was the property’s most popular unit and one of four Suites available for short term stays.

The entrance led to a lounge area with two oversize armchairs and a coffee table between them. To the left side there was a small table with a flat screen television on it. A door-less opening led to a bedroom with an en suite bathroom. In the center there was a bed framed by two night tables. Toward the back of the room there was additional space. The room had a sink, mini refrigerator and microwave oven. A door-less wooden cabinet provided shelf space. There were wall air conditioners, fans, and cord covers over the cables in both rooms of his suite.

Inside our rooms, we did not hear the sounds from the nearby busy streets (there were two street events that weekend), special events or ambient noise thanks in part to the loud air conditioners. There were kitchen utensils, cutlery, dinnerware and some disposable plates in the rooms.

Food The owners served us full gourmet breakfasts at the time of our choice between 8 a.m. and 10 a.m. We selected the covered porch of my travel partner’s Asian Suite. We liked its comfortable rattan furniture and enviable view of Main Street and the classical auto show taking place that Saturday. There was orange juice (from a bottle), fresh coffee and tea, fat free yogurt with seasonal toppings, a large fresh fruit plate, seasonal egg entree, and bread basket with sweet and savory toasts. Frank cooked keeping in mind guest dietary needs and restrictions, and he did his best not to repeat the same breakfast during a guest stay unless requested, he explained. Since we only spent two nights there we never approached their record of 19 different breakfast dishes served to the same guest.

For our first breakfast the entree was an open sandwich made with thick seeded toasted bread topped with cheese, arugula, mushrooms and bacon, plus a poached egg. There was a pretty fruit platter with sliced papaya, cantaloupe, apples, watermelon, peeled tangerines, and red grapes. There was also yogurt with honey and fresh raspberries. On our second day, Frank prepared a Florentine omelet with asparagus and toasted almonds for my travel partner, and sauteed tofu, asparagus and toasted almonds for me. There was also yogurt with nuts, toasted bread and orange cranberry pound cake. There were two halves of a wine poached pear topped with crumbled cheese, walnuts and cranberries. Its mild flavors were perfect for breakfast.

Raised in a hotel and restaurant family in Key West, Florida Frank moved to New Orleans, Louisiana when its cuisine was becoming famous. While there he apprenticed for five years and helped open three restaurants. He relocated to San Francisco during the farm to table and California Nouvelle Cuisine movement. Eventually he opened his own restaurant in the city’s financial district, specializing in American regional comfort dishes.

Amenities On arrival we found in our rooms the day’s edition of The Tampa Times, the local daily newspaper, fresh flowers, a single serving of brandy in a snifter, two yummy homemade brownies, and two Dove bite size chocolates for each of us. There were self service hot beverage amenities as well as microwave popcorn, and filtered water in each room. There were individual size Garden Elements toiletries of conditioning shampoo and body lotion, a small bar of soap in the sink, and a different bar of soap in the shower. There were also umbrellas.

Facilities A gated swimming pool

Pool There was a 15 foot by 30 foot pool inside a gated area adjacent to The Carriage House. The depth ranged from three to five and a half feet. There were comfortable loungers, an umbrella and pool towels.

Other Parking for Meranova guests was off street. There were two parking spaces in the front of the building, steps away from my travel partner’s suite, and additional parking in the rear, steps away from my room. The owners recycled and used a minimum of pesticides and harmful chemicals. Occupancy was limited to two persons per unit. The accommodations, all with private entrances, had the following themes: Sea Suite, Asian Suite, Art Deco Room, Plantation Apartment. Traditional Suite, Southwest Suite, Contemporary Suite, and the Cottage. They varied from modified efficiencies to room with full kitchens, ranging in size from one to four rooms plus baths.

Cleanliness Very good.

Date of Review October 2015

Reviewers

Article by Elena del Valle

Photos by Gary Cox

Service David and Frank were welcoming, friendly and helpful. During our stay they went beyond the usual requirements. For example, after I asked about a bakery nearby to celebrate a special occasion a box with three pastries showed up on my doorstep.

Would You Stay There Again? Yes

Overall Impression While in Dunedin on Florida’s west coast we were unsure what to expect in terms of fine dining. We heard from several locals that The Black Pearl was the place to go. Named by the previous owner’s grandfather, who owned a jewelry store and loved black pearls, the small restaurant was conveniently located on Main Street, a short walk from our bed and breakfast.

After a six hour drive across the state and barely enough time to change for dinner we were tired and hungry. As soon as we entered the dim lit interior Trevor Gibbs, manager, introduced himself and ushered us to our corner booth table near the door. The comfortable seats and warm welcome went a long way toward helping us relax. Soon Ronald Maupin, maitre d’Hotel, arrived with a smile. His enthusiastic descriptions of the specials of the day and menu highlights added a personal touch to the experience and made us look forward to our dinner. We also had a chance to meet the restaurant’s new owner, Zachary Feinstein, who on request contributed his own recommendations.

We liked that the restaurant butchered all its own meat and sourced all produce, mostly organic, locally. From the soup amouse bouche to dessert our meal was delicious and the attentive and friendly service a perfect match. Should we return to Dunedin The Black Pearl will be at the top of our list of fine dining restaurants.

About the Executive Chef He had studied in Vancouver, Canada prior to working at The Black Pearl.

Executive Chef Christopher Artrip

Handicapped Access No

Location In Downtown Dunedin

Opened-Renovated The restaurant originally opened February of 1994. In June 2014, the current owner purchased the business.

Owned And Managed Zachary J. Feinstein

Restaurant Manager Trevor A. Gibbs and Ronald Maupin was maitre d’hotel

Size The 982 square foot restaurant employed 10 staff and could accommodate 36 guests

Sous Chef Robert Parks

Type of Restaurant French New American Fine Dining

Decor-Ambiance The window and the interior were decorated Art Deco style. We sat on cushioned built-in seats. There was air conditioning and a fan. Oldies music played in the background. Although the restaurant was on the town’s busy Main Street it had a quiet, dim lit, romantic atmosphere. Our table had a double tablecloth, gauze covered lamp, and a single red rose in a silver tone vase. There was Villeroy and Boch dinnerware. On the wall behind us there was an Art Deco themed haut relief

Cellars Wine And Alcoholic Beverage Selection Some of the restaurant’s hallways were lined with its boutique collection of 142 different wines. Most of the wine was available by the bottle only. There were four house wines (pinor noir, cabernet sauvignon, pinor grigio, and sauvignon blanc) and a handful of menu wines available by the glass.

Meal We began with a lovely amuse bouche of Wild Mushroom Bisque with port wine reduction. We nibbled on ciabatta bread served with garlic pesto and olive oil. The pesto had a sharp yet tasty kick to it.

For appetizers we had a Vermont Maple Glazed Pork Belly with White Cabot Cheddar Cheese Grits, and blueberry demi glace, a special of the day, for my dinner partner; and Wild Mushroom Tart with Roasted oyster and porcini mushrooms, Humboldt Fog, apricot jam, herbed arugula, and kataifi nest for me. The nest was light and delicate and the flavors of the dish were in harmony. Both appetizers were favorites. A Black Pearl Salad house salad accompanied our mains. They served it after the appetizers. It had mixed greens, Gorgonzola cheese, pine nuts, sherried currants, and warm poppy seed vinaigrette. We especially enjoyed the warm dressing, which they made fresh daily. The chef sent a palate cleanser of Thai Basil Mango Sorbet with mixed berry pearls, basil crystals. The combination of textures and flavors worked well, including the unexpected crunchy bits at the bottom.

The entrees were White Truffle Maine Lobster Risotto Topped with a butter poached Maine lobster tail, tomato confit, asparagus, pistachios, and roquette for my dinner partner (a favorite); and Twice Cooked, Long Island Duckling, slow braised, and grilled with cranberry demiglace for me. The dark leg meat was particularly flavorful.

For dessert we chose Bananas Foster Sauteed in butter, flambeed with dark rum, with homemade vanilla bean ice cream, grilled banana bread, topped with fresh whipped cream and prepared in the kitchen for my dinner partner (a favorite). He especially liked the banana bread made from the owner’s grandmother’s 100 year old recipe. My Falling Hot Chocolate Cake Rich chocolate cake with a warm molten center, topped with fresh whipped cream and a side of homemade vanilla bean ice cream kept me happy.

Other The only dish on the menu made from frozen was the New Zealand rack of lamb. The rest of the menu items were made to order from fresh ingredients.

The restaurant had been on the list of restaurants of the Tampa Bay Times since 2010. It had been on TripAdvisor’s Hall of Fame since 2011, and listed in the Tampa Bay Magazine‘s Best of the Bay since 2010.

Date of Review October 2015

Number of Visits One

Reviewers

Article by Elena del Valle

Photos by Gary Cox

Service Staff were friendly, well informed and willing to make recommendations. I ordered one of the desserts that required extra time to prepare. When they brought my chocolate dessert and set it in the middle with two spoons we thought they had neglected my dinner partner. When we asked about a dessert for him they assured us with a knowing smile that his Bananas Foster was on its way. Although he had not actually ordered it one of the staff had overheard him say that was what he planned to request and placed the order.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression Generally speaking, I prefer to see wild animals in their natural habitat where they belong. Increasingly, natural areas even near my home, are disappearing to make way for development, and leaving the wildlife that used to live there homeless and in harm’s way. That is why I was excited to discover the Zoological Wildlife Foundation, a five acre estate in suburban Miami where 100 endangered and rescued wildlife, mostly land animals, have a place to live.

Since part of the privately owned Foundation’s mission is to educate the public and serve as a zoo, it was possible to visit the facility, in small or private groups, by making an appointment in advance. We had the pleasure of seeing many of the residents during a General Encounter private tour, and a feline and primate interaction session. Many of the resident animals, such as tigers, cloud leopards, snow leopards, amur leopards and even caracal lynx are difficult or near impossible to see in the wild, and most of their original habitats are remote or faraway.

As part of the first portion of our tour, we saw and were able to touch or hold eagle and spectacled owls, kinkajou (a South American relative of the raccoon), red macaw (we had to stand three feet back from it, but it was not caged), baby alligator, baby red lemur and an albino Burmese python.

During the feline and primate encounter we were able to pet or hold caracal lynx, black jaguar, amur leopard, tiger, cinnamon capuchin monkey and gibbon (the primates wore diapers). Thanks to their small size (under 40 pounds or less) it was possible to hold some of them. Because they were young they were restless and hard to photograph. It was an extraordinary experience to be so close to those magnificent creatures.

The friendly and well informed tour staff enhanced our experience. We liked the thoughtful enclosures designed with the needs of each species in mind (such as an air conditioned section for the snow leopards, special soil for porcupines to dig holes, and water features for the tigers); the pristine and nearly smell free facility and animals; and how relaxed the beasts were during our visit. We would recommend the private tour, especially the primate and feline session, to our friends who enjoy close encounters and viewing wildlife in captivity.

Average Duration of Visit One to two hours

Description The Zoological Wildlife Foundation, a zoo and conservation facility, provided the public an opportunity to see at close range rescued and endangered animals. The facility offered small group and private tours by appointment only.

We saw, in caged enclosures, African white and tawny lions, tiliger (a hybrid from a mating of a tiger and liger which is turn is a hybrid from a lion and a tiger), American alligator, American crocodile, black and white ruffed lemurs, red ruffed lemurs, kune kune pigs, leopards, cloud leopards, snow leopards, black crested mangabey, colobus monkey, bearcats, porcupines, citron crested cockatoo, king vulture and toco toucans. We also saw standard, snow white, tabby and royal white Bengal tigers. We appreciated the opportunity to feed the two resident camels, as well as monkeys and two bearcats.

We were escorted by Briana Gregorio, team leader for tour guides, for the General Encounter portion of our tour. She shared information about the animals, including their pet names, age and origin. Her husband, Stephen Gregorio, zoo keeper and assistant in animal presentations, accompanied us during the feline and primate session. Both were at ease with us and the animals, helpful, and friendly.

Children The foundation welcomed children of all ages.

Established In 2001

Handicapped Access The facility welcomed handicapped visitors.

Location In a residential neighborhood in southwest Miami-Dade County, Florida.

Number of Employees There were 18 staff and two volunteers.

Open By appointment only

Owned-Managed Maria C. Tabraue and Mario Trabaue owned the for profit facility.

Size The five acre property housed more than 100 animals.

Transportation The best way to reach the facility was via private or rental car.

Tours Only small group or private escorted visits were available.

Other The last part of the road leading to the Foundation was unpaved, uneven and in parts had water filled holes from recent rains. Finding the facility was challenging. We were unable to follow the directions we had from an online source because there was construction blocking the road. We drove around the unpaved roads until eventually we arrived at the entrance, where two other vehicles were waiting to be admitted through the gate. A couple described having a similar experience finding the facility.

The parking area was next to an air conditioned check-in area. About 20 visitors arrived at around the same time we did. There were no instructions and the staff, while nice once we approached them, seemed overwhelmed. They required that each visitor complete a Waiver and Release from Liability form. They also photocopied our identification (we would have preferred that they check and not photocopy them given all the identification theft issues afflicting our country of late and the high fraud rates in South Florida). Although we arrived early and had completed the forms in advance it was 45 minutes before our private tour began.

Month And Date of Visit July 2015

Reviewers

Article by Elena del Valle

Photos by Gary Cox

Would You Visit This Attraction Again? Yes

Overall Impression One of the major reasons I decided to travel to Barcelona this spring was the possibility of flying directly and non stop from Miami to Barcelona in Iberia’s newly inaugurated luxury service with fully horizontal seats. Not sure of what to expected at the sometimes overcrowded airport in South Florida’s largest city I arrived at the Iberia counter three hours early. Check-in was speedy and I was pleased to discover I had been assigned an aisle seat as I had requested.

As a Business Plus passenger I was able to make use of the fast lane at the security entrance to the concourse. Once those unpleasantries were behind me I took the elevator to the airport lounge shared by Iberia with American Airlines and its alliance partners. The lounge was a comfortable and mostly quiet place to spend time while awaiting the departure of my flight. Just a few steps away from my chosen seat near the lounge reception there was a snack and beverage self service area which was refreshed several times while I was in the lounge.

Boarding was easy. Soon I was settled in an aisle seat in the center and middle of the Business Plus cabin chatting with my neighbor, an affable elderly lady from the suburbs of Barcelona who had been visiting with her family in Miami for a couple of months. I liked that the cabin seemed spacious (other business cabins I flew in around the same time had 10 to 20 percent more seats in a similar size space) and I never had to wait for the restroom facilities which were clean and odor free. After the meal service I could avail myself of the on board entertainment or try to sleep. With the press of a button (one of several buttons on my control panel) my seat stretched out flat, allowing me to lay down horizontally with the pillow and blanket provided for the remaining hours.

On my return home, I waited with my travel companions for our flight’s departure time at the spacious Iberia Miro international airport lounge, stepping out for something to eat (the lounge only served beverages and finger food). The flight was blessedly uneventful and the staff polite. I managed to catch a few winks of sleep before we landed. All in all my weeklong trip to Barcelona went well. The comfort of Iberia’s Business Plus service played a major role in that trip’s success and would entice me back. The next time I plan a trip to Barcelona I will seriously consider flying Iberia Business Plus again.

About The Airline Iberia is Spain’s largest air transportation group, and following its merger with British Airways in January 2011, it is, according to promotional materials, Europe’s third-largest and the world’s sixth largest in terms of sales. Iberia strives to be a market leader on routes between Europe and Latin America. IAG is the holding company of British Airways and Iberia. It is a Spanish registered company with shares traded on the London and Spanish stock exchanges. The corporate head office for IAG is in London, United Kingdom.

Iberia, its franchise partner Iberia Regional/Air Nostrum, and British Airways operate 1,750 flights to 204 destinations in 121 countries on a daily basis. Iberia operates 1,000 flights to 116 destinations in 45 countries with 161 airplanes. British Airways and Iberia are members of the Oneworld Alliance.

Class Of Service Business Plus, Iberia’s long haul premium class. As of this writing it was available on Iberia’s A340/300 and A340/600 aircraft used on long haul routes to 21 destinations in Latin America, five cities in the United States, Johannesburg, some flights to Tel Aviv and some domestic flights to the Canary Islands. The same aircraft was expected to operate the new route between Madrid and Luanda, Angola scheduled to begin service September 30, 2011.

Flights This flight was launched on March 29, 2011 and plans were in place for it to operate all year.There were three non-stop weekly flights between Miami and Barcelona on Tuesdays, Fridays and Saturdays. On other days passengers flying from Miami could also fly to Barcelona via Madrid once a day with Iberia.

Length Of Flight The transatlantic flight to Barcelona was nine hours long and the return slightly longer at approximately 10 hours.

Owned-Managed Since January 2011 Iberia, together with British Airways, had been integrated into the International Airlines Group (IAG), one of the world’s largest airline groups with 408 aircraft, flights to 200 destinations and more than 55 million passengers annually.

Seats Business Plus passengers, according to an airline spokesperson, had 87 inches of personal space and 12 extra inches between rows. The seat size was 190 by 66 centimeters and the seat width was 20 inches. The seats, which converted into a horizontal position, featured a folding armrest, an adjustable headrest and an extendible leg rest operated from a control panel located on the armrest. The passenger’s preferred position could be recorded in the seat (I only found out about this after the fights). The business cabin had been designed with an eye on privacy. The seat’s rigid exterior shell was designed to provide passengers additional private space and the seats included a privacy separator panel. Iberia executives had plans for a new design for the Business Plus cabins for 2012.

Services For Handicapped Iberia welcomed “passengers with reduced mobility (PRM), those passengers whose mobility is restricted by a physical disability (sensorial or locomotor), a deterioration of their intellectual faculties, age or any other type of handicap when using a means of transport, and whose situation requires special attention and the adaptation of the services placed at the disposal of all passengers to their needs.

Aware that due to their special personal conditions, passengers with reduced mobility require extra, specific, individualized attention and taking into account Spanish and international on board safety and rescue regulations requirements for the safe transport and comfort of such passengers and others on board Iberia offered those passengers: Accessibility to the aircraft, adaptation of the airline’s equipment and procedures, specific, ongoing staff training.”

Aircraft We flew on the new non-stop service between Miami and Barcelona on an Airbus A340/300 with 36 Business Plus seats and 218 Tourist Class seats. The airline had 19 Airbus aircraft in its fleet. The biggest plane in the Iberia fleet, the Airbus A340/600 with 42 Business Plus seats and 300 Economy seats could also be used on that route.

The average age of Iberia’s A340/300 fleet at the time of this writing was 12 years old. Iberia ordered eight Airbus A330 planes and signed options for an additional eight planes of this type to start updating its fleet. In late 2009, the Business Plus cabin of Iberia’s whole long haul fleet of 36 aircraft was completely remodeled and refurbished. A row of seats was removed to offer passengers more comfort: 2.20 meters of personal space and 1.88 meters of seat pitch. Between June 2010 and September 2010, Iberia changed the Business Plus linen, toiletry bag, pillows and covers.

Business Plus Cabin There were 36 seats in the Business Plus cabin (24 in our nose section) which had a medium red decorative theme and a configuration of two seats by each window and two seats in the middle for a total of six seats in each row. The 97 square meter large Business Plus cabin had 61 square meters of seating area and 36 square meters of service area including three toilets, (3 square meters), galleys (9 square meters), a self-service bar (1 square meter) and storage area (4 square meters). The distance between seats was 74 inches or 1.88 meters.

Bathrooms The Airbus 340 had three one square meter size (same size as economy) bathrooms for Business Plus passengers.

Meals For its most recent Business Plus class dining updates Iberia hired Paco Roncero, Dani García, Ramón Freixa and Toño Pérez, four gourmet Spanish chefs to design the Business Plus catering service. On offer during my flight were for Starters: Hot bread and extra-virgin olive oil, Potato and leek cold cream soup with crispy onion (from a box, a favorite), or Escarole salad with prawns and Romesco sauce; Mains: Roasted lamb shoulder and its juice with red wine and cinnamon sautéed peaches with parsley, Cod back with green sauce and vegetables sautéed and cuttle-fish noodles, or Spinach, meat and pine nuts lasagna with Bechamel sauce; Desserts: Spanish cheese plate with grapes, Mató cheese and honey pudding with berry sauce, or Cherry sherbert. The menu (in English and Spanish) also listed Bar Service, Expresso Coffee and Last Minute Breakfast (on flights of nine hours or longer) options.

The wines recommended by the Todovino Club sommelier for that month, and described in detail in a booklet with space for passenger tasting notes, were a dry and medium bodied 2009 Blau D.O. Montsant red and two whites, a light and dry 2010 Labores de Unzu D.O. Rueda and a dry full bodied 2009 Alejarién D.O. La Mancha. There were also two 2006 reds on offer as well as one cava sparkling wine, three appetizer wines, two dessert wines and selection of spirits including Absolut Vodka, two brandies, three whiskies (12 year blends), rum (Flor de Caña 12 year old and Bacardi Carta Blanca), and two gins (Bombay Sapphire and Fifty Pounds).

Only Spanish wines, chosen to complement the Business Plus menus based on Mediterranean cuisine, were on offer. The wine list, updated every three months, featured three red wines, two whites, three appetizers, two sweet wines, one sparkling wine cava and two Spanish brandy wines. Inside the wine list, there was a Wine of the Month recommendation, a selection made for Iberia Business Plus by TodoVino wine club and Custodio L. Zamarra, a National Gastronomy prize winner and Sommelier of Zalacaín restaurant. Each month a different wine was presented, representing the different styles, production methods and wine regions of Spain. Interested passengers were able to taste the wines (at the crew’s suggestion I sampled several of the wines) and take notes.

Airport Lounges Business Plus passengers had access to VIP lounges. Iberia, American Airlines and British Airways managed jointly a lounge at the airport in Miami, open on March 1, 2011 as part of a Joint Business Agreement on the routes over the North Atlantic. It had spacious seating capability, meeting and quiet rooms and a bar. A self service light snack section was refreshed regularly. At the Barcelona airport, Business Plus passengers had access to the Miro Lounge. The Miro lounge was new looking and spacious. It was divided into several adjoining areas: a game room with a billiard table, a quiet area for those wishing to lay down, a bar area with individual dining tables and chairs and a sitting area with a view of the airport. There were three computers with internet access for guest use, a self service bar and snack buffet with potato chips, olives and other finger food.

Amenities In addition to menus and informational magazines there was a blanket, a pillow, and a red and brown zippered toiletry bag on my seat. The toiletry bag contained brown socks, sleeping mask, lip balm, toothbrush and toothpaste, eau de cologne, earplugs, hair comb and brush in one, hair elastic band, shoehorn, brown shoe bag, moisturizing cream, face cleansing towel and an information leaflet about the products. There were some local and Spanish newspapers and magazines available on request from the cabin crew. There was a set of noise canceling headphones for use during the flight.

Also included on board were meals, snacks, alcoholic drinks including fine wines, sparkling wine and after dinner drinks. Ground amenities included access to the airport lounges which offered complimentary snacks, soft drinks and shower stalls.

Entertainment Each seat had a dedicated 10.4 inch popup touch screen to manage an on demand audio and video entertainment system with 26 video channels (12 current movies, seven TV series, seven documentaries, main screen channel, route map channel, channel with information about boarding gates during approach to the destination and another channel with ongoing information about the aircraft), 15 audio channels and eight video games.

From the touch screen, passengers could send and receive short SMS messages and e-mails (for a fee). Business Plus seats had an individual telephone (for a fee), a connection for PCs, ambient night light and assorted compartments. The seat also featured a massage function. An entertainment program magazine was available at iberia.com

Ground Service Iberia Business Plus class passengers could take advantage of dedicated check-in counters and priority boarding lines in those airports that offered that service.

Business Plus passengers holding a full fare ticket booked on intercontinental flights operated by Iberia could book a complimentary limousine service with a luxury car and chauffeur for transfers from their home or hotel to the airport or vice versa. The service was available in Madrid, Barcelona, Santiago de Chile, Buenos Aires, Mexico City and Sao Paulo.

Business Plus passengers holding a full fare return ticket from Madrid and Barcelona airports for a flight operated by Iberia could use the complimentary pick up, parking and delivery service for private vehicles at Madrid and Barcelona airports.

Luggage The check-in luggage allowance was three pieces of up to 23 kilograms each.

Other The Business Plus class service was recognized with the Wines on the Wing 2010 by Global Traveler. The aircraft we flew on was the Concha Espina, named for a Spanish writer who died in 1955. Most of the Airbus A340/300 had been named in honor of important Spanish individuals.

Route Miami to Barcelona and Barcelona to Miami non stop

Cleanliness Excellent

Date Of Review May 2011

On Board Service Of the eight flight attendants on long haul flights on the A340/300, three flight attendants were assigned to the Business Plus cabin on Miami to Barcelona and Barcelona to Miami routes. Iberia flight attendants were trained according to international regulations. They also received customer service and specialized service training for new and modified services. The most recent flight attendant training had been in relation to the new menus in Business Plus class service.

Reviewers Article and Photos by Elena del Valle

Would You Fly With Them Again? Yes

Overall Impression In the early part of the last century the Palm Beach Inn, a winter resort for America’s elite originally built by oil magnate Henry Morrison Flagler in 1896, was destroyed by fire, twice. Eventually it was renamed and rebuilt a third time. The Breakers, as it is known today, opened its doors December 29, 1926 and remains to this day one of the best known resort properties in the Sunshine State.

We spent three nights, midweek, at this iconic family oriented oceanfront resort in the heart of the ritzy island of Palm Beach and discovered it had much to offer. History aficionados may be interested to know the Grand Dame of Palm Beach and one of the top resorts in the country is listed on the National Register of Historic Places. Others may be surprised to know the owners invested $250 million over the past decade in ongoing revitalization and expansion and it shows.

Although our time there was insufficient to fully discover the 140-acre child and convention friendly property with 540 rooms and suites, beach club overlooking one-half mile of private beach, five swimming pools including 20 luxury beach bungalows, a 20,000 square foot spa, nine restaurants, several on-site boutiques, two 18-hole championship golf courses, and 10 tennis courts we were there long enough to appreciate the property’s salient features.

We especially enjoyed the beautiful interiors of the main building, our pretty second floor beach facing rooms with outstanding sea views, the Relaxation Pool, an Ocean View Beach Bungalow for a day, and excellent massages at the spa. Also noteworthy was the diversity of meal options and locations. Our favorites were L’Escalier, the resort’s gourmet restaurant led by Greg Vassos, an enthusiastic young chef and fan of molecular gastronomy, and The Flagler Steakhouse with its arresting golf course view and profile of West Palm Beach from the veranda.

The privately owned independent resort offered many worthy luxury facilities and services. The hard work, dedication and perseverance necessary to strive for excellence in the management of such a property well were in evidence. We look forward to further discovering the property on a return visit.

Children The child friendly property had programs for children and a 6,160 square foot onsite facility for children, the Family Entertainment Center housing an Arcade with 20 games; Toddler’s Playroom for children three and under; Arts and Crafts Area; Children’s Movie Theatre with a 65-inch, wide-screen TV with surround sound; theatre-style seating for children; Video Game Room with a collection of Xbox and Playstations with child-friendly games; and Coconut Crew Interactive Camp offering family programs and supervised children’s activities.

Class Of Accommodation Luxury resort

Concierge Bernard Nicole

Connectivity Our rooms had complimentary Internet access was via wireless or an Ethernet cable. There were instructions in the welcome folder in my room. After three unfruitful attempts to connect with the wireless and the cable I asked my travel partner for help and we were able to connect with the cable (the wireless worked too but was slower). There were instructions to call the service provider, Superclick, directly at a toll free number in case of questions or need of assistance.

Dress Codes While visiting the resort and its restaurants adults and children were asked to follow a dress code divided into three categories and described in detail in our in room binder as follows: Casualwear (shorts, pocket T-shirts, collared shirts, and beach cover-ups), sportswear (tennis and golf attire) and Resortwear (trousers, collared shirts, dress jeans and dress shorts). Shoes were required at all the restaurants. For breakfast casual and sportswear was appropriate; for brunch Resortwear was requested; men having dinner at L’Escalier were requested to wear jackets. At Echo, The Flagler Steakhouse, The Italian Restaurant and The Seafood Bar Resortwear was requested; at bars before 6 p.m. Casualwear and Sportswear and after 6 p.m. Guests walking through the Lobby and Loggia were asked to wear beach cover ups, bathing robes and shoes.

General Manager Tricia Taylor

Handicapped Access The resort had Americans with Disabilities Act (ADA) access for wheelchair bound guests in the form of Roll-in Shower, and Grab Bars. According to a property representative, there were also shower seats and commode seat raisers and other assistance devices were available upon request.

Length Of Stay Three nights

Location The resort property is on the island of Palm Beach, Florida seven miles from Palm Beach International Airport, 42 miles from Fort Lauderdale International Airport and 72 miles from Miami International Airport. Highway access is via Interstate 95 and the Florida Turnpike to South County Road (via Okeechobee Boulevard) and the entrance of The Breakers.

Owned And Managed When we visited the resort it was owned by Flagler System Inc. (FSI), a privately held company under single family ownership since 1896 now led by Paul N. Leone as president and chief operating officer. FSI also owned Breakers West Development Corporation, specializing in condominium and rental property management; and Flagler System Management Inc., an upscale retail operator that specialized in the resort, restaurant and retail industry.

Pets Allowed No

Size The 140-acre resort with 540 rooms had approximately 1,600 to 1,800 employees depending on the time of year and season.

Year Opened-Renovated The property was first established in 1896 and was most recent guest room renovation commenced the summer 2007 and was planned over a five-year period to ensure minimal inconvenience to guests. It is scheduled for completion in 2011. The fourth phase of The Breakers guest room redesign project was currently underway and a fifth phase was expected to be completed the following year with a full redesign of the 540 guest accommodations.

Lobby And Common Areas The building was designed in the Italian Renaissance-style, inspired by the Italian villas of the 1400s. The exterior twin Belvedere towers were patterned after the Villa Medici in Rome. A redesigned and landscaped 1,040-foot main drive leads to the Florentine Fountain which emulates the fountain at the Boboli Gardens in Florence. And the beautiful lobby with high painted ceilings was inspired by the Great Hall of the Palazzo Carega (circa 1560) in Genoa.

Bathroom Near the entrance to the room double doors with frosted glass led to the yellow color themed bathroom. The floor was of yellow marble with pastel yellow on the walls. The area was divided into two halves. The area nearest the entrance was the larger of the two housing a bathtub with side mirrors and handles and twin sinks with a large mirror on the wall above them. In the second area there was a shower with a glass door and across from it a toilet. There was a framed print in the bathroom as well as a phone hanging on the wall by the toilet, and a Samsung TV hanging from the wall in the sink area.

Room We stayed in new looking Oceanfront Rooms, Rooms 2142 and 2144, on the second floor of a five story building (since there is a mezzanine the second floor was like a third floor) facing the ocean. One of the characteristics of this type of 460-square foot room was a four-foot wide and 12 feet long balcony with wrought iron railing and a sliding glass door. When we opened the wonderful sound of the surf enveloped the room.

Attention to detail had been given to the room décor. Room 2142 (room 2144 was a mirror image of room 2142 with almost identical furnishings and a peach color theme) had a sea foam color theme. There was wallpaper and moldings on the walls, triple curtains, and a pleasant on bare feet khaki carpet with a diamond pattern. A closet with three mirrored doors and ample space was in the hallway near the entrance to the room and across from the entrance to the bathroom (to open the bathroom doors comfortably it was best to close the closet doors).

There was a comfortable neutral shade cloth love seat with sea foam cushions in front of the sliding glass doors leading to the balcony and a beige cloth chair with foot rest in the corner. In the middle of the room, set against the wall there was a king bed framed by matching wood night tables. Across the room from the bed there was an entertainment center housing a flat screen LG television and a Zenith DVD player and minibar. Next to it there was a glass covered wood desk with a glass lamp facing the wall where I set up my laptop computer. A gold framed mirror hung on the wall in front of the desk. There were three phones in the room: a hand held two-line phone on the desk, one on a night table, and a third in the bathroom.

Room temperature was controlled via a central unit with a digital wall display. Art consisted of two plant themed rust colored glass framed prints above the bed and two small black and white photos in the entrance hallway. There was a plant on a round marble and wood top table between the love seat and the armchair.

On our arrival we found a bottle of house sauvignon blanc from Gascogne, France in my room and a bottle of house red also from France in my travel partner’s room. There was also a beautifully prepared chocolate tray with a miniature hollow chocolate The Breakers filled with chocolate truffles, chocolate dipped strawberries (dark and white chocolate), and white chocolate dipped dried apricots in each room.

Food And Restaurants The resort offered a variety of dining venues and cuisine styles from casual pool side dining to an elegant evening gourmet restaurant and 24 hour room service. We dined at The Seafood Bar, The Flagler Steakhouse, Echo, The Ocean Grill and L’Escalier.

The day we arrived we had lunch at the oceanfront Seafood Bar. The ambiance was casual in the popular dining room which had a bar with an built-in aquarium and a striking ocean view. After settling down in a comfortable table with a lovely view we placed our order: Coconut shrimp, Lump Crab Cakes (the signature dish), Fried conch, Maine lobster club sandwich with truffled fries and Key Lime Pie with Chantilly cream. The food was satisfying and the service friendly (Christina looked after us).

When we left the Seafood Bar pleasantly plump and satisfied I couldn’t imagine having dinner that evening. Yet before we knew it the afternoon had passed and it was time to make our way across the property to the The Flagler Steakhouse. We hesitated between dining outdoors and soaking up the remaining strong rays of the dying sun in exchange for a lovely view of the golf course in the foreground and the city of West Palm Beach in the background. In the end, we chose the terrace and enjoyed it throughly. As the early evening arrived the terrace became ever more popular and by the time we left all the terrace tables were filled. Tim, our server, had been working at the restaurant for 15 years. He looked after us with just the right balance of warmth, patience and discretion. We started with Iceberg Wedge and an Heirloom Tomato Salad. For mains we sampled Flagler’s Colossal Rib Chop, one of the aged rib steaks, and the Surf and Turf combination of filet mignon and South African lobster tail. The steaks were well prepared and delicious. We wrapped up the meal with Big Chocolate Cake with Coconut Rum Frosty and Deep Dish Apple Pie served with caramel swirl ice cream and a cup of coffee. The combination of satisfying food, attentive and warm service, relaxed ambiance and a memorable setting made us fans of The Flagler Steakhouse.

Breakfast was at The Circle, a large circular dining room with intricate European motif hand-painted ceilings and an ocean view. It was possible to order from an al a carte menu or select the buffet breakfast. The buffet offerings included sliced fresh fruit, boxed cereals, yogurt, pastries, chafish dish items, made to order eggs and a carving station. We tried both options during our stay. Staff were friendly and helpful. Our orders were taken quickly and plates likewise were cleared with alacrity.

Dinner at L’Escalier, The Breakers signature restaurant open only November to May during the high season, was a fun gourmet treat. The name L’Escalier, French for staircase, refers to the restaurant’s location six steps above the main floor and, according to promotional materials “to the commitment of the culinary staff to elevate and exceed guests’ expectations.” At the most elegant of the hotel’s dining venues the dress code called for Resortwear attire and jackets were recommended for gentlemen. The restaurant was in a cozy section across from Tapestry Bar where we had aperitifs before dinner. We noticed the decorative items scattered throughout the restaurant (one of the staff explained during dinner that they were silk flowers made especially for L’Escalier by the artist). Also noticeable were the servers’ distinctive red jackets. From our table at the back of the dining room we could see the entire restaurant and part of the open kitchen. Our tasting menu was a surprise selected by the chef with wine pairings by the wine steward. The service was attentive and helpful. It was a most rewarding meal.

Other restaurants were The Beach Club and The Italian Restaurant on site and Top of the Point in West Palm Beach.

Amenities There were two 12 ounce plastic bottles of complimentary purified house brand water with the nightly turn down service. In our rooms there were two microfiber bathrobes, slippers, house brand made-in the United States 2 ounce plastic bottles of mouthwash, body lotion, shampoo, shower gel, and conditioner as well as cotton swaps and two 1.75 ounce Suny Petals Botanical Glycerin Sunflower Soap and two 3 ounce Botanical French Milled Sunflower Soap bars. There were plenty of white towels in three sizes. Chilled beverages in the minibar, an iron and ironing board, and electronic safe in the closet, make-up mirror and hair dryer in the bathroom. There were dual-line telephones with voicemail and data ports, all news cable networks, in-room movies, high-speed Internet access and CD/radio alarm clocks. There were also activities on offer for adults and children.

Additional services included concierge, laundry, valet parking and transportation, a Business Center, safe deposit boxes, babysitting, and complimentary shuttle service to The Breakers Rees Jones Course and Echo, a resort off-site restaurant.

Facilities There were two 18-hole championship golf courses, a spa with ocean view fitness center, a Mediterranean-style beach club overlooking one-half mile of private beach, five swimming pools, four whirlpool spas, 20 beach bungalows and 10 pool cabanas for daytime rental with a dedicated concierge, 10 tennis courts, eight restaurants, and a beauty salon (hair and nail services). There were also a dozen on-site boutiques: The Breakers News and Gourmet, Absolutely Suitable, Coconut Crew, Ralph Lauren, Steuben Glass, Guerlain, Mix, Kiehl’s, The Signature Shop, The Breakers Sports Pro Shop, The Beach Shop and Burberry. There were scuba, snorkeling, coral reef tours, deep sea fishing, kayak excursions, boogie board rentals and swimming lessons available.

Fitness Center The fitness center in the hotel building, available on a complimentary basis, was open 24 hours day and accessible with my room key. It had headphones for guest use, towels, free weights, weight machines, treadmills, elliptical and stationary bicycles. Of the six ellipticals three seemed to have problems. The lady that was working out next to me asked an attendant that stepped in briefly for a clean headset. She was unable, even with the attendant’s help, to get the television on her machine to work. She relocated to a second machine which had working television but moved to a third machine after a few minutes because of the loud sounds the machine made when she used it. The third machine suffered the same problem and she eventually relocated to a stationary bicycle. My elliptical machine worked fine (I did not try the television). The 1,400 square foot Oceanview Fitness Center which opened at 9 a.m. was available on a complimentary basis to spa guests and club members only. As hotel guests we had to pay an admission fee to use the facilities of the fitness center at the spa.

Pools We were looking forward to a little quiet time by the pool so we headed to the Relaxation Pool. By the time we arrived mid afternoon it was nearly full and the shady areas were taken. When we arrived a very attentive staff member found a spot with partial shade for us. He placed towels on each chair and left a spare. After a few minutes the burning sunlight in our faces, annoying cigaret smoke from a neighbor and a rather loud woman at the end of the pool drove us away.

We spent the better part of the next day in Bungalow 17, a day rental exclusive use beach cabana in the Relaxation Pool area. It had covered and open areas and came with three lounge chairs, two of them under the shade of an umbrella; a flatscreen LG television, stocked minibar, complimentary sunblock and lip balm, outdoor shower, water closet, copy of that day’s The New York Times and the services of a concierge shared with other bungalow guests.

Shopping There were 12 shops at the resort: The Breakers News and Gourmet sold souvenirs, small gifts, gourmet food products, and sundries; Absolutely Suitable sold designer swimwear and accessories; Coconut Crew, a children’s clothing, collectables and toys store; Ralph Lauren, sold men’s and women’s clothing; Steuben Glass, a fine crystal shop; Guerlain, a hotel owned satellite of the well known skincare, cosmetics and fragrances company; Kiehl’s, a skin, hair and body products store; The Signature Shop had Breakers branded merchandise; The Breakers Sports Pro Shop sold golf and tennis resort clothing and equipment; The Beach Shop, sold suntan products and sundry beach related products; Burberry, a clothing and accessories store; and my favorite Mix, a corner shop showcasing handpicked fashion jewelry, evening bags and hair accessories. I visited three of the shops and all the staff I encountered were very service oriented and pleasant.

Spa The spa had 20,000 square feet of space (15,000 square feet indoors) and was home to a lap pool, oceanfront whirlpool spa, 17 private treatment rooms for massages, body wraps, scrubs and skin care treatments, beauty salon, and ladies’ and men’s locker rooms with steam and sauna. I reached the spa, a two-minute walk from my room, after showing a staff member my room key. Indoors, serious young attendants stood behind a large desk and directed guests to the changing areas on either side of the reception depending on their gender.

Inside the ladies’ section there was a locker area to the right of the entrance and a relaxation area to the left. Past the lockers and to the rear there were showers, a women’s steam room, and a sauna. The spa was impeccably clean. After an attendant assigned me a locker and showed me around I changed into a bathrobe (there were two changing rooms) and sat in the relaxation area to await my appointment. There was a fruit bowl, two containers of iced water, one with cucumbers and another with pineapple, a hot water thermos and a variety of teas: jasmine, green, chamomile, and mint.

My masseur, Leo, had been with the spa 15 years and 27 years in the beauty business. My massage and my travel partner’s were excellent. After an hour long massage I spent some time in the steam room and sauna. Although there were guests in the locker area that day I had the steam room and sauna blissfully to myself. Spa treatments had to be cancelled 24 hours in advance in order to avoid a 50 percent service charge.

Conference Facilities The resort could accommodate group functions for 20 or 1,000 attendees in 65,000 square feet of indoor and outdoor meeting space supported by a Business Center offering photocopying, facsimile, shipping and courier services computers rental, modems and laser printers.

Other Check out was a 12 noon. The resort had received the AAA Five Diamond Award. Our room keys had each of our names, the dates of our stay and the type of package we had. We could use the key to charge purchases at the shops and meals at the restaurants.

One morning we went on a six mile bicycle ride with four other guests and a toddler through the the Lake Worth side of the Palm Beach island, circled back across the island to the ocean back to the hotel. Christy, our tour guide, was friendly and shared some local history. It was a lovely way to explore the island.

Cleanliness Excellent

Date Of Review May 2010

Reviewers Article by Elena del Valle

Photographs by Gary Cox

Service Our rooms were serviced twice daily. Restaurants and the spa automatically added a 20 percent service charge to services. Staff were polite. Some were very service oriented and some were friendly as well.

Would You Stay There Again? Yes

Overall Impression L’Escalier, the flagship restaurant of the Breakers Palm Beach resort, offered a well prepared, well served, molecular gastronomy meal in an elegant, intimate and contemporary setting. Our midweek end of season visit was rewarding. We especially enjoyed the luxury of dining in a quiet dining room with attentive and guest centered service. Dinner at L’Escalier was the culinary highlight of our three night stay at the Palm Beach resort.

We enjoyed Chef Greg Vassos playful and artfully presented Tasting Menu dishes. The staff remained at a discrete distance, allowing us privacy during the meal. They were attentive and friendly and always there before we were aware we needed anything.

The restaurant’s young and enthusiastic master sommelier was also in attendance, pairing wines to the chef’s menu. The next time we stay at the resort or find ourselves in Palm Beach with a special occasion to celebrate we look forward to a return visit to L’Escalier.

About The Chef De Cuisine A fan of molecular gastronomy, Greg Vassos had entered his second season at L’Escalier when we visited the retaurant. He strives to create “a modern, highly engaging French dining experience, one that enchants the eyes and captivates the palate, and transforms a great evening out into a truly special occasion”.

Chef Vassos joined The Breakers Palm Beach in 2008, after working at The Brasserie in Grand Cayman. Raised in Boston, he started cooking as a youth during summer jobs before attending Johnson & Wales University. Prior to joining L’Escalier he had an opportunity to learn from chefs Eric Ripert, Bruno Menard and Sergi Arola; and he worked at the French Laundry in Napa Valley, Arola in Barcelona, Spain, The Dining Room at the Ritz Carlton in Buckhead, Georgia, Willow Creek Bistro in Aspen, Navio at Half Moon Bay, California; as well as restaurants Blue, and The Brasserie in Grand Cayman.

Chef Vassos, who seeks to personalize his cuisine by utilizing the freshest local ingredients, developed his culinary style, according to promotional materials, when he worked for Arola, a former sous chef at the famous molecular cuisine bastion El Bulli.

About The Head Sommelier Since joining the Breakers Palm Beach in 1999, Gomez quickly advanced through its fine dining operations to become a master sommelier overseeing wine operations for L’Escalier. He is one of six sommeliers, including two master sommeliers, at The Breakers Palm Beach.

Gomez’ duties include helping to manage 18 employees and the oversight of the resort’s 28,000-bottle collection of fine wines. He is directly involved in procuring wines for the resort’s nine restaurants and banquet operations. Gomez began his wine career in 2001 after taking a mandatory Wine Class offered at The Breakers. In March 2007, he became master sommelier, and according to promotional materials, he is the first Mexican native in the history of the Court to attain the master sommelier recognition.

Chef De Cuisine Greg Vassos

Executive Chef Anthony Sicignano, the executive chef of Restaurants at The Breakers Palm Beach, was in charge of the resort’s dining collection including L’Escalier.

Handicapped Access There was an elevator

Head Sommelier Juan Gomez was the master sommelier for L’Escalier under the direction of Virginia Philip, master sommelier and wine director for The Breakers Palm Beach.

Location In the main building of The Breakers Palm Beach resort, next to the Tapestry Bar.

Opened-Renovated The restaurant was established in 1926. The most recent renovation was in 2009 when the room and table tops were updated.

Owned And Managed The Breakers Palm Beach

Pastry Chef Carlos Andujar

Restaurant Manager Steven Spooner

Size The 5,000 square foot restaurant employed 30 staff and was able to accommodate 120 guests.

Type Of Restaurant Contemporary French cuisine

DÉCor-Ambiance L’Escalier was decorated to evoke an intimate ambiance with grace and sophistication and meant to be reminiscent of the grand residential style of France’s most elegant chateaux. Decorative contemporary touches included curved banquettes, avant-garde light fixtures, tables draped in floor-length linen and adorned with Rosenthal Versace china, Christofle silver, and Riedel crystal as well as carved mahogany-accented, banquette-style sofas in rich cabbage rose fabric and anchored by end tables. The most noticeable accents were Aqua Flowers, large hand woven silk flowers made by a Tel Aviv artist.

The open kitchen and its staff were visible on one side of the dining room. We sat side by side on a banquette in the far corner of the dining room. From our table in the back of the room we could see the whole restaurant and the Tapestry Bar in the background. I would request that table in a future visit to the restaurant for its discreet and quiet location with an outstanding view of the room. A staircase of candles adorned our table.

Cellars Wine And Alcoholic Beverage Selection L’Escalier’s exceptional wine list is comprised of more than 1,600 wine selections. The sommeliers also sustain a 7,800-bottle display Wine Cellar, which showcases a fraction of The Breakers resort’s 28,000-bottle collection. L’Escalier has earned Wine Spectator magazine’s highest honor, the Grand Award, every year since the award’s inception in 1981. Philip was the tenth woman in the world to earn master sommelier certification.

Special Menus The restaurant offered two tasting menus, a four-course Petit Tasting Menu for $95 and $55 more with wine pairings, and a seven-course Grand Tasting Menu for $145 including a cheese course. The large tasting menu wine pairing cost $90.

Meal Although we arrived at L’Escalier directly from the Tapestry Bar across the hall where we admired the mahogany bar imported from London, visited the “cellar” and had a glass of champagne, our affable sommelier tempted us with a Midori Martini and an aromatic Elderflower and Gin Martini (my favorite). Pre-appetizers of cobia, cucumber and radish arrived shortly after we sat down. Bread choices included brioche, baguette, and chocolate cherry flavors served with Vermont butter. We liked how the flavors blended together in the first dish made up of olive oil crunches, basil gelee, mozzarella globule, balsamic vinegar beads and tomato bites. Then the Tasting Menu dishes arrived. We had Lobster “Causa.” Its distinct and spring light flavors were pleasant: Compressed Pineapple Carpaccio, Avocado Pudding, Espelette Potato, Red Pepper Ribbon, Quail Egg, Flavors of the Tropics. It was served with a 2006 Chateau du Montfort Vouvray from the Loire Valley, France.

The second dish was playful and surprisingly delicious Hudson Valley Foie Gras au Torchon “Brulee,” Carmelized Apple, Chevre (cheese), Salted Hazelnut Confit, and Anise Cherry Purée served with 2008 Reichsgraf von Kesselstatt “Piesporter Goldtropfchen” Riesling Kabinett from Mosel, Germany. Ratatouille Crusted Loup de Mer (satisfied our comfort food appetite) followed served with Eggplant Purée, Tomato Lavender Pudding, Picholine Olive and Polenta Alligot and accompanied by a 2008 Belle Glos Pinot Noir Blanc from Yorkville Highlands, California.

The chef let his molecular cuisine creativity run loose with Chef’s Garden Landscape Potato Risotto, Porcini “Soil,” Variation of Powders and Seasonal Baby Vegetables served with a 2008 Errazuriz “Don Maximiano Estate” Carmenére from the Acongagua Valley, Chile. Next was a sweet and savory Porkbelly with Honeycomb. A yuzu sorbet with passionfruit and a carrot ribbon helped cleanse our palates. Milk Fed Veal “Oscar” with Crab, Yukon Potato, Wild Asparagus, Deconstructed Bérnaise, and Sherry Veal Jus was served with 2006 Kurtz Family Vineyards “Boundary Row” from the Barossa Valley, Australia.

We also had a selection from the cheese cart of epoise with candided shallots and truffled pecorino served with baguette, lavash and chilled port. We concluded the meal with two lovely desserts Blood Orange Dessert and Chocolate and Peanuts with Ferrari Carano “Eldorado Noir” served with a 2008 Black Muscat from the Russian River Valley, California.

Other The restaurant was recognized with AAA Five Diamond Award every year from 2002 to 2010, the DiRoNA Award, and the Forbes Travel Guide / Mobil Travel Guide Four-Star Award both every year between 2000 and 2010.

Date Of Review May 2010

Number Of Visits One

Reviewers Article by Elena del Valle

Photographs by Gary Cox

Service Derin and Mac, our young servers distinctive in their red jackets, were attentive, well informed and friendly. My napkin was replaced with a fresh one while I went to the ladies room.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression Our visit to The Spa at The Breakers during a recent stay at the well known resort was a pleasure. Just before the middle of the day on a Tuesday we set out from our rooms in the main building of the hotel, reaching the spa courtyard in minutes. After showing our electronic room keys to the security personnel in the area just before the spa entrance we were allowed through. Double glass doors led to the spa reception where we saw several busy looking young ladies standing. After greeting us and finding our names in their schedule book one of them requested I follow her. She accompanied me to the ladies’ locker room located to the left of the reception. Another staff person accompanied my travel partner to the men’s lockers to the right of the reception.

An attendant with a musical island accent assigned me a locker and showed me around, explaining that at the time of my appointment my therapist would look for me in the waiting area, a lounge with cushy chairs, fruit, and self service hot and cold beverages adjacent to the locker room. I followed her instructions and after five minutes in the sauna sat down with a glass of cucumber flavored water to wait. After five minutes Leo, my therapist that day, arrived. The treatment room was two steps away from the waiting area. Within moments he had begun the massage.

My travel partner and I each had a 50-minute Personal Retreat Massage and were pleased with the treatments. After the massages we lingered in our separate sauna and steam rooms. Blessedly I had the entire steam room and sauna area to myself. After spending time in both I showered and returned to my room relaxed and ready for that evening’s gourmet dinner experience at L’Escalier, the hotel’s signature restaurant.

The following morning I scheduled a second massage for Thursday. Although there were more people at the spa Thursday when I returned it was still mostly quiet and relaxing. Two friendly ladies visiting from Texas entered the steam room while I was there and we chatted a bit. I had the sauna to myself. I look forward to a return visit to The Spa at The Breakers whenever we stay at the resort property again or if I’m in the area and in search of luxury pampering. Maybe next time I will try one of the signature treatments like the Orchidée Impériale Facial.

General Manager Amy Retay

Handicapped Access Yes. According to a spa representative there was “no need for special handicapped rooms as the spa is intrinsically accommodating in that context: everything is on ground level (no stairs), no braille signs as guests are escorted to treatment rooms, no need!”

Location At the The Breakers Palm Beach

Number Of Staff The spa had a staff of 80

Owned and m anaged The Breakers Palm Beach

Size There were 17 treatment rooms in the 15,000 square foot spa (20,000 square feet including outdoor facilities and the second floor Oceanfront Sanctuary)

Special Training Estheticians were trained in use of Guerlain’s skincare products. Consistent with the standards of the resort spa employees were assessed by the management for their dedication and passion for guest comfort to create a welcoming and calming ambiance, and evaluated for their technical expertise and skill in providing spa services. At the time of our visit, more than half of The Spa’s team members had been working there since it first opened in 1999. Representatives from Guerlain Paris visited the spa annually to retrain the team on technique and new product lines. The spa boasted a strong relationships with several massage modality trainers in Thai, reflexology, and cranial sacral techniques from around the country.

Year Opened-Renovated The spa was established in 1999.

Common Areas The spa had a Palm Beach residential design, mirroring the décor of the resort.

Amenities There was house brand shampoo, shower gel and conditioner in institutional dispensers in the showers. There were Cypress Creek robes and Zendals slippers in the lockers for guest use during their spa visit. There was a fruit bowl, two containers with iced water, one with cucumbers and another with pineapple; a variety of teas such as jasmine, green, chamomile, and mint.

Facilities There was an ocean view fitness center, beauty salon, lap pool, his and her sauna and steam rooms and an outdoor whirlpool. At the adjacent Beach Club, there are additional pools including a relaxation pool, active pool and main beach club pool, plus luxury rental Beach Bungalows and Grand Cabanas with dedicated concierge staff.

Pool There was an outdoor 25-meter three-lane lap pool with a four foot maximum depth.

Lockers And Bathrooms There were 96 lockers on the women’s side and 48 lockers on the men’s side.

Other Spa treatments had to be cancelled 24 hours in advance in order to avoid a 50 percent service charge. The spa received the Forbes Travel Guide/Mobil Travel Guide Four-Star Award every year between 2006 and 2010 (Mobil Travel Guide changed name to Forbes Travel Guide in 2009) and the 2009 Silver Sage Readers’ Choice Award from Spa Magazine.

Cleanliness Excellent

Date Of Review May 2010

Number Of Treatments Three

Reviewers Article by Elena del Valle

Photographs by Gary Cox

Treatments Experienced We had three 50-minute Personal Retreat Massage sessions, two on Tuesday and one on Thursday. Debby was assigned to my travel partner and Leo to me. A 27-year spa business veteran he had been with the spa 15 years. Although I was temped to try a facial I returned on Thursday for a second massage.

Would You Return? Yes

Overall Impression What do you do when a 450-pound animal that moves better, faster and far more gracefully than you do races directly at you at (seemingly) the speed of sound? If you’re participating in a Natural Dolphin Swim at Dolphins Plus like we were, count yourself lucky, make sure your hands stay tucked away and keep swimming as fast as you can. We felt lucky because sometimes the dolphins find visitors uninteresting or the sea mammals are not in the mood for company and ignore visitors swimming in their salt water pen. This means all the effort and excitement to see the dolphins is wasted when they just stay in a corner or swim away making it difficult to enjoy the unstructured swim. In our case, the three dolphins in the pool enjoyed playing with us, making our swim a success.

We made our hands invisible because, as staff members Stacy and Laura explained, hand movements are unsettling for dolphins and could cause our new found friends to shy away. Why, you may wonder, did we swim as fast as possible? Because, swimming is what dolphins do. Standing still in the lagoon is a sign of aggression like challenging a boxer for his title. Our hope was for a friendly exchange and the opportunity to see these magnificent creatures close up. We had no desire to challenge the dolphins. Dolphins are built for speed and stealth. In the unlikely event we challenged them we wouldn’t stand a chance.

During our half day visit at Dolphins Plus we also participated in Structured Dolphin and Sea Lion swims. Each of the activities had its own special charm and provided us with a glimpse of the daily life and abilities of these sea animals. Prior to entering the water, we learned about Atlantic Bottlenose dolphins and sea lions and how to best interact with them while at the center thanks to the informal presentations by staff members on the shaded deck adjacent to the two natural water lagoons where the dolphins live. Once in the water, we enjoyed the activities and the quality time we spent with the animals, trainers and other visitors. We were impressed with the family owned center home of 12 Atlantic Bottlenose Dolphins, including a three week old female and two sea lions. The facilities were clean, well organized and run by friendly and knowledgeable staff.

Our experience that day was thrilling and fun. We particularly appreciated the intimate experience we had during our low season visit. For example, there were only three of us during the Natural Swim (four is the maximum allowed) supervised from the outside by three staff members; four of us in the Structured Swim with one trainer; and we had a private swim with the sea lion. We particularly appreciated the facility’s emphasis on education, safety and the enjoyment of the activities by landlubber (human) and marine (dolphin and sea lion) mammals alike. We will recommend Dolphins Plus to friends. Physically fit, adventure oriented adults and children over seven eager for an in-water experience with dolphins and sea lions in a small facility focusing on education, the safety and care of visitors and animals and a quality experience for both seem ideal visitors for Dolphins Plus.

Average Duration Of Visit Our visit lasted half a day because we participated in three swims and took a break for lunch in between activities. Many visitors only participate in one activity so their visit is much shorter.

Established Dolphins Plus was established in 1980.

Handicapped Access The facilities are handicapped friendly. There were special ramps and platforms to accommodate wheelchair bound visitors.

Location The center sits on a canal on the Atlantic side of Key Largo, the first of the Florida Keys just south of Miami-Dade County in South Florida.

Managed Art Cooper, vice president, director of operations and curator

Open Year round with the exception of a handful of holidays.

Owned-Managed Lloyd and Rick Burguss

Size There were 27 staff members including 18 staff who worked directly with the animals in the 18,000 square feet facility. The marine mammals were housed in two natural sea pens measuring 9000 square feet each and ranging between 12 and 15 feet in depth. Visitors spent time in the water and in the deck area surrounding the pens.

Transportation The easiest way to reach Dolphins Plus is by car.

Description Shortly after our arrival and registration, Stacy introduced herself and escorted us from the reception to a shady outdoor area next to the Dolphin Plus building. Using a dolphin doll she patiently explained there are two types of dolphins, coastal and offshore. The two types are similar in many ways but differ in the habitat and the physical features best suited for life in shallow or deep waters in which each variety lives. Dolphins Plus only has coastal dolphins so our discussion was mostly about their anatomy, reproduction, habitat, social behavior, conservation and what we might expect from the swims. Later Laura shared a similar discussion about sea lions and dolphins prior to the Structured Dolphin and Sea Lion swims.

The marine mammals live in two natural seawater pens adjacent to a canal that leads directly to the Atlantic Ocean. Thanks to the daily tides the incoming and outgoing seawater cleanses the pens naturally. We visited three weeks after the birth of the center’s newest baby and watched enthralled as mom, dad and baby dolphins swam a scant few feet in front of where we stood.

The 30-minute Natural Dolphin Swims are entirely up to the dolphins’ moods. We were well received by the three female dolphins, including a newly arrived wild deaf dolphin, during this activity. The light morning drizzle had no visible effect on the dolphins’ enthusiasm since all the dolphins in the pen participated in that morning’s activity. Wearing fins, mask and a snorkel we entered the pen, slowly and carefully, making sure not to spook the dolphins. Our instructions were to swim from side to side and as fast as possible without bumping against the walls. Several staff members observed from above shouting encouragement, warnings and instructions. If at any time the dolphins were unhappy, they had explained at the beginning, we would have to get out. Luckily that was not an issue for us.

If a dolphin appeared we kept swimming and she would take care not to collide with us. Shortly after we entered the pen, Sarah, Castaway and Samantha showed up. They remained with us, playful and enthusiastic, during the entire 30 minutes. At times we three humans swam together holding a single floating toy; other times we swam independently. Either way it was amazing to meet these beautiful sea creatures in their own environment. It took getting used to the idea of no stopping in the water and it was startling to see one or more dolphins coming straight at me and not try to avoid them. They are such agile swimmers that although it looked like they would smack into me, they never did. On more than one occasion, they grazed me but their skin was smooth and I was never uncomfortable. I was thrilled with every encounter; I lost count after the fourth. Sometimes I had a quick glimpse of their faces while we shared a gaze.

During the Structured Dolphin Swims we touched and were touched by the dolphins during one-on-one encounters. Laura, the trainer, sat on a floating platform over one of the pens and we entered the water two at a time. Trained behaviors varied. Sometimes there were belly rubs, kisses, and dorsal tows. The mother and son dolphins seemed to enjoy the activities as much as we did.

Souvenir Shop The shop, adjacent to the reception, sold dolphin themed t-shirts, artwork, souvenirs and jewelry. Roger Druin made art from molds of photos of each dolphin’s fluke and reproduced it in silver and gold artworks. The dolphins and sea lions are also artists. The animal paintings were for sale in the gift shop when we visited the center.

Other When we visited, Dolphins Plus worked in close association with Island Dolphin Care, the Marine Mammal Conservancy, and the Southeast Marine Mammal Stranding Network. The Marine Mammal Conservancy is a volunteer based marine mammal stranding and rehabilitation non profit organization licensed by the National Marine Fisheries Service.

Date Of Most Recent Visit September 2007

ReviewersArticle by Elena del Valle

Photos by Gary Cox

Would You Visit This Attraction Again? Yes

Overall Impression We arrived at Tranquility Bay, a family friendly waterfront property in Marathon, late in the afternoon on a Friday in September tired from driving and a day of fun activities. The reception area was refreshingly cool, small and bright. A smiling attendant greeted us and in a jiffy we checked in. A cheerful staff member accompanied us to our suite on the far side of the property.

Once inside our suite we were pleasantly surprised. It was new looking, spacious and filled with sunlight. From the door, kitchen, dining and living room we could see the beach. Coming in from the humid and hot summer heat, the suite was refreshingly chilly inside, spotlessly clean and homey. Our two story three-bedroom unit was more like a self contained apartment home than a resort suite. As we made our way around exploring our accommodations for the weekend we found small touches that confirmed our initial impression.

Our suite was, in many respects, the best suite or room we had had the pleasure of calling home in the Keys. Although we had visited larger properties with more staff, more amenities and facilities, the suite itself was the most appealing, comfortable and overall attractive place to spend time indoors.

As it turns out Mother Nature made sure we spent plenty of time indoors that weekend. By the next morning, Friday’s afternoon sunshine turned into grey skies and rain, making us cancel our morning dive. We took advantage of the opportunity to sleep in, enjoy the view from our two beach facing porches, make a run to the grocery store and have a leisurely breakfast. In suite massages and a gourmet dinner at the Butterfly Café completed a most enjoyable day. We had planned to take a ride on the property’s wave runners Sunday morning before going home. Rain woke us at dawn and continued on and off until our departure at 11 am. We left relaxed and slightly more rested than when we arrived, wondering when we might return to Tranquility Bay.

We found many of Tranquility Bay’s features appealing including its waterfront location, seemingly insect free environment, property wide high speed WiFi Internet access, friendly staff, in suite massage services, fitness center, water sports options, powder white shallow beach with lots of comfortable lounge chairs, extra large free form pool, and gourmet restaurant with take out and room service. We particularly liked the option available to us: prepare our own meals in the well appointed kitchen or take advantage of the delicious preparations of the Butterfly Café, the resort’s in house restaurant, in our suite or at the restaurant. In spite of the property’s name, there were many playful children the weekend we visited. They migrated between the shallow beach and the pool from early morning until early evening, making quiet outdoor corners scarce.

We loved our spacious and cozy beachfront suite. It had oodles of space, a conveniently equipped kitchen, delightful water views, guest friendly porches, comfortable furniture, washer and dryer, a large plasma TV and DVD player (they had a few loaner DVDs at reception). We enjoyed the original artwork scattered through the resort and inside our suite. We would recommend this property highly, especially to friends with small children and adults wanting comfortable, spacious and luxury oriented self catering accommodations in the Florida Keys.

About The Executive Chef James Henahan, professionally known as Chef Shadow, was in charge of food service and the Butterfly Café. Over the past 25 years, he built a reputation as a culinarian. Touted as the man behind the success of restaurants and inns in California, the northeastern United States and Europe, he spent more than a decade in Quechee, prior to working in Florida.

Connectivity There was Wi-Fi high speed Internet access property-wide, allowing guests online access with laptops poolside, beach front or from their porch. The WiFi connection in our suite was very low.

General Manager Peter Policastro

Handicapped Access According to a property spokesperson, the resort’s handicapped friendly houses have ADA compliant bathrooms, private elevators, and kitchen appliances and electronics built to the right height to accommodate wheelchairs.

Length Of Stay Two nights

Location The property is 90 miles south of Miami and 45 miles north of Key West, at Mile Marker 48.5 on the bay side. The resort is less than a mile from Marathon Airport.

Owned And Managed Singh Resorts

Pets Allowed No

Size The 12-acre property occupied by 87 homes was nestled on 12 acres of waterfront property.

Year Opened-Renovated Tranquility Bay opened to the public January 2006.

Lobby And Common Areas Tranquility Bay was designed by the Peacock Design Group, interior designers, and architectural firm Grassi Design Group to emulate Key West architecture with a distinctive design motif to exemplify ship-building practices adapted from the Caribbean and New England. Beach homes and resort buildings featured millwork detail, shady porches, decorative railings, white picket fences and wood shutters. There was original artwork and sculpture throughout the resort. At the entrance to the reception building there was a sculpture by Indian artist K.S. Radhakrishnan entitled “Human Globe.” Four other large-scale works by the sculptor adorned the grounds. “Touch of Ivory,” a painting by Bill Brauer, a Boston-based artist known for his sensual figurative paintings could be seen in the reception building lobby. Metal wall sculptures of mermaids, tropical fish and fruit by native Haitian artists were scattered around in unexpected places. A graceful clay sculpture by Vermont artist Barbara Kaufman called Lisa Stratta found a home in the Butterfly Café courtyard garden.

Bathroom The master bathroom was beige. Notable features included a granite sink top and a shower with a see through glass door. The second bathroom upstairs was shared by two bedrooms. It had a shower and bathtub with a shower curtain. Downstairs there was convenient half bathroom.

Suite Our beachfront two story three bedroom two and one half bath suite, unit 77, occupied 1,320 square feet of space. An open design gourmet kitchen with Kenmore appliances was to the right of the entrance. It was fully equipped with a side by side stainless steel refrigerator with water and ice dispenser, granite countertops, Cuisineart double toaster and Black and Decker coffeemaker (with coffee and tea); remote controlled Sony mounted radio/CD player, dishwasher, microwave, and full size oven. In the cabinets and counters we found Crate & Barrel dinnerware, cutlery and glassware, a blender, Calphalon cookware, and Wusthof German knives.

To the left was a half bathroom and carpeted stairs leading to the bedrooms. In front on the kitchen, there was a combined dining and living area for six. A wood dining room table and armless chairs was first. The living area had cloth furniture; two beige armchairs and a striped loveseat with beige wood tables on each side faced a wood coffee table. On the opposite wall facing the dining room there was an oversize oil abstract painting. A 42 inch LG high definition flat screen plasma TV with remote control hung from the next wall. Below it there was a DVD player on a wood cabinet. In the corner there was a wicker armchair with matching footrest (a favorite). The floor was tiled and felt good on bare feet, cool but not hard. The walls were painted yellow giving the interior a warm feeling. This was enhanced by original colorful artwork on the walls by Vermont artist Sally Carpenter. French doors led to a wood porch facing one side of the beach. Four wood armchairs and small tables populated the porch. A powerful air conditioner kept the inside chilly and there were ceiling fans to spread the cooling air.

Upstairs there was a master bedroom facing the beach. A king bed with twin night tables, a firm mattress and warm duvet was the center of the room facing a remote controlled Toshiba television. The en suite master bathroom was in a corner. Across the hall from the master bedroom there were two bedrooms, one with a double bed and the other with two single beds. The one with the double bed had a Panasonic television. At the end of the hall, in the closet, there was an upright stacked Kenmore washer and dryer set. The hallway was carpeted and the bedrooms were tiled. The rooms had high ceilings enhancing the sense of space. White walls and white furniture created a crisp clean ambiance while color accents provided a touch of warmth..

The two-story house had a casual, open floor plan and charming seaside cottage decor. The first floor living space invited socializing with comfortable, overstuffed seating surrounding a 42-inch plasma TV and a cozy dining area nearby. Upstairs bedrooms featured painted furniture with deluxe bed linens.

Food And Restaurants The Butterfly Café offered fine dining, casual meals and room service (8 am to 10:30 am breakfast, 11:30 am to 2:30 pm lunch, and 5:30 pm to 10 pm, dinner). After a day of travel we felt like dinner and a movie so we ordered room service. A few minutes after we placed our order of Florida Lobster Bisque, Keys Crab Cakes, Grilled Portobello, and Stir Fry Coconut Curry Vegetables it was ready for pick up. For a 20 percent surcharge it was possible to have the meal delivered to our suite but we felt like picking up the order at our own pace. We liked the option of picking up our order or having it delivered to our room.

Our three appetizers and one entrée dinner hit the spot. The bisque was thick and rich with a hint of something special and a dash of pepper. The stir fry was savory and delicate with coconut rice, bok choy and a touch of heat. The expertly prepared crab cakes were my favorite dish; served with a salad and smoked tomato jalapeno relish, they were light and savory, juicy and without fishiness.

Amenities Australian Lanovera toiletries included 30 millimeter bottles of shampoo, conditioner, and body lotion as well as hand soap and shower caps. There was individual size laundry detergent. In the kitchen there was dishwashing liquid and paper towels. DVDs, including a large selection of children’s movies, were available on loan from the front desk.

Beach Our suite faced the child friendly Gulf facing shallow beach. Powdery white sand and about a foot of warm water greeted the bather at the water’s edge followed by a sea grass covered area beyond it. The tranquil waters of the bay and sandy shore made a fun area to relax in one of the many beach chairs and two beach hammocks. Four sought after canvas umbrellas provided shade from the scorching tropical heat.

Facilities There was a reception building, restaurant, lagoon swimming pool with beach-style entry, 1,100 feet of shoreline with 2.5 acres of private sandy beach, fitness center and beach front tiki bar.

Fitness Center And Spa Tranquility Bay had a fitness center with ample room for pre-workout stretching, yoga and free weight lifting. There was a 42-inch plasma TV with cable service, two 115v Cybex Treadmills, one Cybex Arc Trainer, one Cybex Cyclone Recumbent Bicycle, and Cybex weight lifting machines, including chess press, lat pull-down, seated leg curl and leg extensions.

Pool A free form pool occupied the center of the property and faced the beach. There were lounge chairs and pool umbrellas scattered around the gated pool area.

Butterfly CafÉ On our last night at Tranquility Bay we enjoyed a gourmet dinner at the Butterfly Café. First we had a light and fresh tasting Florida lobster tostada; followed by an Asian inspired surf ‘n’ turf served with Szechuan beef Carpaccio, tasty seared sea scallops, braised greens, and a soy yuzu vinaigrette. Next, we had a pan seared local hogfish on seafood risotto with passion fruit sauce. We finished with chocolate crusted key lime pie with white chocolate mousse, and the house specialty TDF (to die for) sticky toffee pudding which we loved. This little restaurant that could showed great promise. We look forward to sampling chef Shadow’s inventive cuisine with an emphasis on local ingredients again.

Other There was premium cable TV service and DVD/CD stereo systems. The company’s other luxury resorts in Marathon Key were a five minute drive away. Resort guests had access to the amenities offered at sister properties managed by Singh Hotels and Resorts in the Florida Keys. It was possible to charge dining and services to a guest account at Tranquility Bay Beach House Resort while visiting sister properties.

Cleanliness Excellent

Date Of Review September 2007

ReviewersArticle by Elena del Valle

Photos by Gary Cox

Would You Stay There Again? Yes