As the first and only AAA Five Diamond Hotel in Fort Lauderdale, Florida, I had decidedly high expectations for my vacation experience at the Ritz-Carlton Ft. Lauderdale. From the moment I arrived and was graciously greeted by the valet personnel who eagerly escorted me to the registration area to be checked in by equally affable front desk attendants. With this first interaction, coupled with the litany of stellar staff interactions that ensued, it became quite clear my expectations would likely not only be met, but also readily exceeded at this property where a mandate of guest service excellence clearly reigns supreme.
“We pride ourselves on creating unique, memorable, and personal experiences for all of our guests,” said Michael Chiusano, Director of Sales and Marketing at the Ritz-Carlton Ft. Lauderdale. This is a lofty goal the property achieves on a daily basis, as attested by the hotel’s consistent exceptional ratings. Among other accolades, the property has, in fact, been the recipient of the Mobil Travel Guide Four-Star rating and the “Top New Hotel” on Condé Nast Traveler’s “Hot List.”
Chiusano describes the award-winning hotel as “refined luxury” with a “contemporary” ambiance and further explains the staff is “here to assist our guests with making The Ritz-Carlton, Fort Lauderdale a home away from home. ”But, far beyond a homespun sensibility, this respite comes with an elevated array of creature comforts, such as a property-dedicated sommelier. It’s understandable why this is Chiusano’s personal favorite hotel feature given the sommelier offers private wine and food pairings in the on-site Wine Room, which impressively houses over 5,000 bottles of wine from around the world.
The hotel sits on a prime beachfront location that was once the site of the infamous Candy Store, a spring break fixture in the 1970s and 1980s. Also of note is the structure itself. The 24-story hotel boasts tiered and glass-walled architecture that is reminiscent of a luxury cruise liner, designed by Miami-based Arquitectonica, while the Hirsch-Bedner designed interior plays homage to the seascape with stunning murals. Seashells and other beach-themed decor as well as neutral sand, wood, and wave-inspired interiors throughout set just the right tone.
Offering an unforgettable escape, the Ritz-Carlton Ft. Lauderdale offers 192 1940s-inspired guest rooms and suites, full-service spa, championship golf at the nearby members-only Grande Oaks Golf Course, sweeping Atlantic Ocean and Intercoastal views, and a plethora of top-notch amenities.
All of the guest rooms and suites feature private balconies with a water view. There are seven Oceanfront Executive Suites and 15 Intracoastal Junior Suites as well as 26 Residential Suites, including one, two, and three bedroom options. No expense has been spared when it comes to the accommodations, including 400 thread-count Frette linens and goose down pillows, marble baths, and elegant, leather-wrapped and mahogany furnishings. All the latest technology is available with wireless high-speed Internet access, computer and fax hookups, multi-line telephones, data port connections, fully-integrated electronic guest control system, and a state-of-the-art DVD theater entertainment system with a 37″ LCD panel TV and LCD panel TVs in each bathroom. Guests also enjoy the fully stocked refreshment cabinet, complimentary morning newspaper, and twice-daily housekeeping service.
The property is rife with options to stay entertained and pampered. There’s the heated zero-entry pool located on a 29,000-square foot elevated tropical pool deck replete with full service bar. Lounge like a VIP by snagging one of the 10 Oceanfront Cabanas that feel as though they are suspended over the ocean. Each comes with its own “Cabana Captain” who remains at-the-ready to serve drinks, food, or advice as a personal concierge. There are many cabana packages to choose from that offer varying amounts of time and service, depending on what suits each guest’s fancy.
The spa, with its minimalist décor and soothing color palette, is a great place to unwind. With 8,500 square feet of refined relaxation, including 10 treatment suites and one couples’ suite, separate lounges for men and women, and a gift boutique, it behooves you to find time to partake in some of the spa’s signature 99 percent organic treatments. It’s the only spa in the area that offers natural, “chiral” anti-aging facials. This superlative spa has a wide range of European and contemporary spa treatments, including those utilizing organic botanicals. The fitness center is fully stocked with nautilus equipment, free weights, and cardio machines that allow you to work out while overlooking the Intercoastal Waterway and downtown skyline.
The on-site oceanfront restaurant, Via Luna, is an elegant Italian eatery that focuses on grilled meats from a local butcher, fresh seafood, and Italian favorites as well as scrumptious desserts. Visit the Via Luna Bar for signature libations and small bites, or eat on deck at the Poolside Café where specialty fruit drinks complement a fresh menu that highlights local staples, including ever-enticing conch fritters.
Perhaps my personal favorite feature of the property is the Club Lounge, the only one of its kind at any luxury hotel in the city, which is included in all Residential Suite and a limited number of oceanfront guestroom reservations. Located on the 8th floor and boasting both Intracoastal waterway and ocean vistas, this 2,200 square-foot sanctuary provides access to exclusive amenities, such as complimentary gourmet breakfast, lunch, afternoon snack and dinner buffets with libations and other beverages, a private TV and computer station, and a Club Concierge eager to tend to a guest’s individual needs. This enclave also has an expansive balcony to enjoy the breathtaking sunrise and sunset.
With its perfect location to the beach and popular area attractions, unsurpassable guest service, and impeccable accommodations, the Ritz-Carlton Ft. Lauderdale is oceanfront elegance at its best.
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***Some or all of the accommodations(s), experience(s), item(s) and/or service(s) detailed above were provided at no cost to accommodate this review, but all opinions expressed are entirely those of Merilee Kern and have not been influenced in any way.***
As a seasoned food, wine, and travel writer (pardon the pun) with scores of restaurant stories to my credit, suffice it to say I’ve experienced my fair share of elegant, award-winning eateries. However, none compare to the experience I had at 
The restaurant is named after Addison Mizner, an architectural legend who defined the aesthetic of the Palm Beach and Boca Raton, Florida resort communities with his iconic style rife with Italian, Spanish, and Mediterranean inspirations. Visiting Addison was a gratifying and nostalgic full circle for me, as I began my career working at the Mizner Park compound in Boca Raton. From the impressive marble bar and flooring, massive limestone fireplace, intricate iron and glass doorways trimmed with 22-karat gold accents, 20-foot high pyramid ceilings and arched windows that frame stunning views of the golf course and mountains beyond, just to name a few interior design notables, guests are well aware of their uber-sophisticated surroundings, duly setting their epicurean expectations high in kind.
And, Chef Bradley does not merely deliver on these expectations—he blazes well beyond with a holistic fine dining experience that will not be forgotten. Certainly, being distinct and memorable is what Chef Bradley well intends. When asked what sets Addison apart from other high end eateries in the area, he noted, “Our Tasting Menu choices allow guests to select from three different fine dining experiences.” Addison guests can, in fact, opt for the Four-Course Experience ($98 per person)—a menu that changes seasonally or based on last-minute availability of the best, freshest products. Also available is a Seven-Course Carte Blanche Menu ($175 per person) designed for those sophisticated, adventurous diners who prefer the Chef to create a luxurious meal that is a surprise to them. Addison also offers Le Menu Gourmand ($235 per person) for those who desire a truly unforgettable and very extravagant 10-course dinner.
The evening of my visit, I and my guest reveled in the Four-Course Experience where each artfully prepared and plated dish implausibly outdid that prior. Highlights from the Summer Menu included these first course selections: Kumamoto Oysters with preserved lemon, horseradish, and watercress; Kona Kampachi with uni, nori, and cucumber; and Langoustines “Croustillantes” with parmesan, baby romaine, and avocado mousseline. Stunning second course selections were the Porc Pressé with black kale, scallions, and dashi and Dover Sole “Amandine” with choufarci, crevettes, and sherry. Third course options included the Kobe Beef Short Rib with escargot gratin and potato croustillant and Salmon Au Beurre Salé with beets, apples, fennel, and sauce “trois gros.” And, a fourth course favorite was the Strawberries “Feuilles de Brick” with orange sherbet and candied orange.
Another distinct feature, according to Chef Bradley, is Addison’s eclectic, diverse extensive Wine Spectator Grand Award-winning wine list. He explained, “Our team of highly credentialed sommeliers is there to interact with guests according to the level of assistance and depth of knowledge that each guest requests or is comfortable with. In addition, our custom-produced, proprietary wines and champagnes are available only at Addison and The Grand Del Mar, making it possible for guests to be able to savor certain wines that are not available to them anywhere else.”
Also setting Addison well apart from the pack, Chef Bradley has established a rigorous training program for the entire front-of-the-house and in-the-kitchen staff, which he notes allows the restaurant to “execute a high level of service and a quality” and deliver a “memorable dining experience night after night.” When asked about his personal favorite aspect of the restaurant, he replied, “I love the culinary ‘ballet’ that takes place in our dining room and in my kitchen on a nightly basis. When everyone is doing his or her job brilliantly and our guests are obviously having a wonderful experience, I relish the synergy of the place.” And, synergistic it is, with the service team accurately described as moving “swiftly, yet discreetly, to ensure your experience is utterly seamless” and with the entire evening, course by course, “perfectly paced, like the tempo of any great symphony.”
Also appealing to the social set, the restaurant holds various fun and educational culinary events that involve hands-on experiences for guests, including recent events like “The Beauty of Baking” and “Wine Tasting Party Secrets” spearheaded by Addison’s resident Wine Director, Elizabeth Huettinger.
Today, under Chef Bradley’s close and calculated command, Addison has itself garnered impressive awards and accolades. Chef Bradley proudly asserts, “It’s San Diego’s first and only restaurant to win the coveted Five-Star Award from Forbes Travel Guide, 2009-2013.” Addison has also received Forbes Five-Star ratings and three stars from the Los Angeles Times—the highest review of a restaurant outside Los Angeles county. Addison was also named one of “America’s Best New Restaurants for 2007” by Esquire magazine and Gayot’s “Top 10 U.S. Hotel Restaurants.” Most impressively, Chef Bradley, himself, has been designated a Relais & Châteaux Grand Chef—one of only 162 chefs on five continents to hold this prestigious title, and the only member in San Diego county. The Couteaux Review, an epicurean organization that promotes sustainable agriculture, also selected Bradley as a recipient of the 2011 Couteaux Review Sustainability Award. Prior to Addison, serving as Executive Chef at Vu restaurant in Scottsdale, Arizona, Chef Bradley was a candidate for the coveted James Beard “Rising Star Chef” award for three consecutive years and named a “Rising Star Chef for 2006” by the Arizona Republic.
However, Chef Bradley is not one to rest on his laurels. He continues to be fueled by definitive goals to further enhance Addison’s culinary and service experience for patrons. “My long term goal is always to better what we are already doing so well by challenging ourselves to continue to create memorable menus highlighted by new and exciting ingredients, and by perfecting techniques of preparation and presentation,” he said. With a visceral understanding that an exceptional dining experience extends well beyond menu conception and execution, Chef Bradley emphasizes, “In addition, we are dedicated to providing the highest level of training, support, respect and mentorship for all of our team. We are also committed to offering resort guests and interested members of the community fun and interesting educational food and beverage experiences, including tastings, classes, and events.”
While San Diego is rife with great restaurants, with new and exciting dining venues opening their kitchens seemingly by the minute, 
In describing what sets their restaurant apart from other steakhouses, company spokesperson Alberto Mancero noted, “Donovan’s doesn’t just serve food; we provide memorable experiences. Also, what sets us apart is the quality of the ingredients, the dedication to crafting each dish that leaves our kitchen, and the exceptional service and attention to the smallest detail.” That may be why Donovan’s has been known for its share of celebrity sightings, also serving as a go-to venue for a plethora of Padres, Chargers, and PGA players as well as innumerable local and visiting business leaders. 
The pièce de résistance of this fine dining steakhouse, of course, is its exclusive 100% USDA Prime Steaks, fresh-catch seafood, and expansive wine selection.
Our entrée sights were set on both surf and turf. We indulged in the Prime 14-ounce Barrel Cut Filet—a buttery soft and flavorful cut; the Cherry Glazed Pork Chop—a 14-ounce juicy and center-cut topped with a sweet cherry glaze; and the Pan Seared Halibut served with a lemon and caper beurre blanc, arugula, sundried tomatoes and shitake mushrooms all topped with crispy shoestring potatoes. Each and every entrée comes complete with a choice of potato—au gratin, baked, garlic smashed (skin on) or skillet fried with sautéed onions & peppercorn gravy—and fresh seasonal vegetables.
In addition to the incredible food and drink, Donovan’s also offers the perfect excuse to drop in for Happy Hour with some delectable deals. Monday through Saturday, the restaurant features martinis and signature cocktails on special as well as complimentary prime steak sandwiches from 4pm to 6pm in addition to specially priced appetizers that are featured on a daily basis. 
Duly enhancing San Diego’s cool downtown scene is 
Chef Bryant is also quick to highlight the team environment he is painstakingly cultivating. “The kitchen operates as a whole,” he remarked. “I constantly seek the input of all my staff when creating menus and asking how we can do better and become more efficient. In the kitchen and as chefs, you often spend more time with your coworkers than you do your own family, so they become family. Our bond in this particular kitchen is one of the strongest I have ever had the opportunity to be a part of, and it is this bond that is evident in every plate of food that leaves the kitchen.”
During my visit, I was pleased to sample many of the other course-by-course menu items. From the “Munchies” section, I opted for the panko crusted Housemade Fried Pickles ($7) served with a remoulade side; the plump Shishito Peppers ($8) accompanied by a smoked paprika aioli; and a bold flavor-packed trio of Pork Belly Sliders ($11) comprised of brioche, arugula, tomato jam and avocado. From the “Flatbreads” selection, I tasted the Spicy Chicken ($13) with achiote, jalapeno, avocado and cilantro.
