Luxury Travel Advisor - November 2008 - (Page 18)

THE PENTHOUSE KITCHEN has all top-of-the-line products, while the bathroom is a study in luxury with Italian marble and glassenclosed shower. VIPs, contact Vice President and Managing Director Steve Shalit (sshalit@trumphotels.com; 702-476-7001). Beyond sprawling, The Spa at Trump features nine treat- ment rooms, including a couples’ room and wet room (think hydrotherapy tub and shower). Products are from Kate Sommerville, Homage and Shiffa. So far, the most popular treatment is the Las Vegas Recovery Massage booked with Abraham. Spa Attachés guide clients through the experience—and will customize iPod music selections, bestow bagfuls of organic gummy bears and tailor-made trail mixes and fetch lavender-infused relaxation blankets and neck pillows for in-between-treatment times. The fitness center is filled with the latest from TechnoGym, including cardio machines with built-in TVs and iPod stations. Definitely book ahead. For VIPs, contact Spa Director Colleen Stiritz (cstiritz@trumphotels. com; 702-476-8002). A 15th-floor outdoor pool is lushly landscaped and offers great views, air-conditioned cabanas and the services of Pool Attachés to clean and tighten sunglasses and serve up icy bottles of water, frosty potent potables and bowlfuls of fresh fruit. Already a hit with locals and guests from nearby properties, the modern American menu at DJT is the brainchild of Joe Isidori. A graduate of the prestigious Culinary Institute of America and a one-time chef to the Trump family, Isidori’s renowned stints include Mara-Lago. Dishes worth ordering are the chilled sweet pea soup and the miso yaki salmon. For those looking to channel their inner-Trump, we recommend the butter-whipped potato purée that happens to be a favorite dish of The Donald—or Ivanka Trump’s Caviar Breakfast, which is an egg-white omelet topped with Osetra caviar, chopped egg yolks, sweet red onions, chives and whipped crème fraîche and served with just-from-the-oven buckwheat blini-toast points. Definitely book ahead. H2(eau) serves up both Neo-Japanese and Mediterranean fare poolside. Along with sushi, paninis and the like, there are signature sakes and a huge selection of Boylan’s vintage soda pop, including their birch beer, which is loved for it’s 100-yearold recipe. Tip: In-room chefs are available to prepare and present feasts course by course. The hotel has event space to accommodate up to 108 people, a board room, a private dining room for 10 inside DJT—and enough room to entertain 100 guests at H2(eau). Along with two Escalades for tooling clients around town, a fleet of Mercedes 500 series and stretches are on call. For private jetsetters, we recommend the nearby Executive and Atlantic private airports. Better than butlers, Trump Attachés look after all guests any hour of the day or night. Head Concierge Rishi Shukla (lvconcierge@trumphotels.com; 702-476-8103) can score VIP seats for Bette Midler, Cher and Cirque du Soleil—even arrange for a private helicopter landing inside the Grand Canyon. —Lauren Price 18 LUXURY TRAVEL ADVISOR | November 2008

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Luxury Travel Advisor - November 2008 Contents Publisher's Letter Editor's Letter Las Vegas Australia Virginia's Northern Neck Posh Penthouses K Club Four Seasons Florence Entertaining Luxury Caribbean Spas The Pulse Jetset Report Luxury Lifestyles Just Back Luxury Travel Expo Sightings Source List Virtuoso Insert

Luxury Travel Advisor - November 2008

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