Luxury Travel Advisor - February 2008 - (Page 30) rooms feature sunken tubs in the bathrooms, while all suites have separate Jacuzzi tubs and large showers. For the best views, book the Gulf-facing suites in buildings 1 and 5 (specifically, the top-floor rooms are best; choose rooms 131-137 or 531-536). For families traveling together, we recommend the three-bedroom suites, as the third bedroom has two twin beds that are ideal for children. Tip: There are 93 onebedroom suites that can connect to a Standard King room with a shared foyer, ample space for corporate events or wedding pre-parties. Though the resort has just opened, insiders tell us that weddings are already a big hit at Beachside. The 6,000-squarefoot conference and events facility is the largest in Key West, and the Beachside ballroom can accommodate up to 700 guests (400 for a seated dinner). Just outside the ballroom on the second floor, a terrace provides a pleasant outdoor space, while CONDO-STYLE ACCOMMODATIONS feature open floor plans, with liv- ing, dining and kitchen areas flowing seamlessly together (above). OUTDOOR CABANAS and tables provide poolside R&R (below). the poolside bar and grill—with its sparkling blue mosaic—is the perfect alfresco spot for parties. Contact Tiffany Boeckman (tboeckman@spottswood. com; 305-296-8100, ext. 7115) the director of sales, to arrange wedding celebrations. Note: In a few years’ time, Beachside will open its highly anticipated, 20,000-square-foot Convention Center across the street. (The existing budget hotels are slated for demolition.) No request is too small for the lead concierge, Toni Tarracino (beachsideconcierge@spottswood .com; 305-296-8100, ext. 7102), and her team. A native of Key West, Tarracino began her career helping her father, the legendary “Captain Tony,” with his charter boat business and Duval Street Saloon. Armed with this insider knowledge, Tarracino has handled all manner of guest requests, from planning the perfect marriage proposal and customizing a private cabana dinner to organizing a sunset cruise, inroom massage and transportation to lively downtown Key West, just a short drive away. Lunch or dinner at Tavern & Town is an absolute must. South Florida celebrity chef Norman Van Aken, the founding father of New World Cuisine and the only Floridian to make the prestigious James Beard list of Who’s Who, has created two incredible restaurants at Beachside. Tavern, the more casual spot featuring tapas-style fare and à la carte items, opened in October 2007, while Town, the fine dining restaurant, will open later this year. At Town, Chef Van Aken’s five-course tasting menus will rotate daily, highlighting the freshest products available. Plus, there’s a dazzling theater kitchen where clients can sit on barstools and check out the action. Recommend the Pork Tenderloin “Havana,” Van Aken’s signature dish, a mouthwatering plate served with sherry jus, plantain crema, black bean-corn salsa and pickled red onions placed on a delicious pan arepa. High season is mid-January through mid-April, so it’s best to book in advance for those dates. In Key West, the week between Christmas and New Year’s is always sold out, along with the last week of October, when Fantasy Fest takes over the island. For VIP requests and concerns, contact General Manager George Galvin (ggalvin@spottswood. com; 305-296-8100, ext. 7107). —Anne-Sophie Guérin 30 LUXURY TRAVEL ADVISOR | February 2008
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