This was a good find for me because I am not familiar with Borek (the dish he points out on the video where he says is “Yugoslavian style). The owner came from Serbia and prepares the dishes from his homeland. When I ask who his most frequent clients are he responded Eastern European as they are familiar with the food.

He was lively, friendly and eager to show me all of this specialties. I tried a yogurt that is a lot less condensed, I would say a mixture of milk and what we know here in the US as yogurt, it was delicious! It reminded me of the yogurt my grandma used to do at the farm with fresh milk.

So if you are looking for authentic borek, I recommend you give Euro Grill a try

Euro Grill

It is rare to find a a great dessert but more difficult it is to find people who are seriously passionate about making desserts, when the art of making things sweet meets great quality ingredients and family traditions, then is when Cuatro Leches deserves a mention because they are a family run local business that put out rich, creamy and oh so very unique desserts. So The whole story about how I got to taste these desserts was completely accidental. I was actually looking for this bakery in the neighborhood of Coral Gables when at one point I was getting tired of searching for it because google map did not have it right and my patience is always running low. As I decided to turn back home I asked a man standing right outside of a cafeteria (Miami Cuban style coffee house) if he knew where Cuatro Leches bakery was located, and (I swear) he told me with a big smile “I am the owner”

Not only I got lucky to find the owner of Cuatro Leches, which by the way, he invited me a cafesito at the cafeteria, we had a cafesito standing outside the window and we talked for about 10 minutes, I mentioned to him I was searching for the best desserts in Miami, and that I have heard about this famous Tres Leches. We finished the cafesito and he invited me to come to the place where they handcraft all of these delicious desserts – and I accepted right away.

On my way out he hands me a bag full of desserts (yep, this ended up being my lucky day) and when I got home I pretty much finished them all in about 15 minutes (ok, yes, with the help of my husband prior to the madness he is going through at the moment of wanting to stay slim and going to the gym daily)

I shot this video so that you can get a sense of the texture of each flan/custard. The spongy one is the famous Tres Leches. My favorite? By far all of them.

Cuatro Leches®

The Bakery, located near the Bird Road warehouse district, sells to the general public and offers wholesale accounts to restaurants and hotels. All desserts are made-to-order, so be sure to reserve your desserts in advance.  Retail customers can also purchase the bakery’s sweets at any of the bakery’s restaurant partners throughout Miami-Dade. Visit www.CuatroLeches.com for a full menu of their delectable offerings and locations.

This place is beautiful, with a perfect glow of pastel yellow. Not too girly, just right for every occasion. I noticed a father with a small child, maybe his daughter, chatting excitedly while waiting for their order and another group, about eight, also were engaged in conversation. I thought to myself as I enjoyed fresh homemade bread, “how revitalizing this place can be.” I remember half way into my dinner, I looked up and noticed the father and daughter – and the group still engaged with each other. No wonder locals like coming here! Some well-known restaurant may “accidently” serve bitter coffee for fast moving services, but Village Café is not about fast services, it’s about enjoying great Italian food, in the treasured company of loved ones.

Their lentil soup had a perfect creamy and chunky texture, and was filled with seasonal vegetables. The lentils were cooked on a controlled time. As lentils cook in liquid, they break apart (losing shape), making it a thicker and creamier texture. But this soup was a mesh of thoroughly-cooked whole legumes with dissolved ones. Lentils soup is an excellent source of fiber as well as vitamin A, vitamin C, and iron.

Village Wings ($7.95) comes with celery, carrots, and chile ancho ranch dressing. An Ancho chile pepper is a dried, ground fruit of the Capsicum annum. The product is made from poblano chile peppers grown in Mexico. The chile has a mild paprika flavor, with sweet to moderate heat. Their mild wings and dressing offers a unique taste and a small twist to Italian cuisine.

Chicken marsala ($16.95) was cooked in Marsala with porcini mushrooms, broccoli florets and roasted garlic mashed potatoes. The key ingredient which gives chicken marsala its characteristic sweet flavor and aroma is the marsala wine. Chicken breasts, without skin or bones, are pounded flat to an even thickness. The chicken is then lightly coated and quickly browned in a mixture of butter and/or olive oil, then removed from the pan. The oil and juices are used to sauté the mushrooms and the shallots. Marsala sauce is chicken stock, marsala wine, and spices which are reduced over heat with the mushrooms and shallots. The chicken is cooked in the sauce. I am not sure if the chef uses the same course of action but I do know if I were around the area I will without a doubt have some Chicken Marsala. And those mash potatoes were excellent!

Pork tenderloin ($19.95) is served in a ginger caramel sauce with apples and roasted garlic. This dish is excellent; I believe the highlight was the blissful taste of the ginger caramel sauce. I am not 100% sure how they created this sauce but I believe they simmered heavy cream with grated ginger, also caramelizing sugar and lemon, then straining the cream, whisking in the caramel.

Their Tiramisu was “Eccellente y Squisito”, I recommend it! This is a restaurant that I recommend when looking for an enjoyable meal in Miami Shores.

I had a small tête-à-tête with Executive Sous Chef Micheal Garcia. Mr. Garcia started as a dishwasher at Village Café. Looking over his shoulder, observing the Chef for some time, he asked if he can have a little cross-training. Like a sail boat in high wind, he worked side by side for 3 years as a cook. Then about seven months ago he was promoted to Executive Sous Chef. He says, “if you get burnt once, get burnt twice, three times, get it right. Execute. Execute every single time. Don’t lose your spirit.” After feeling Mr. Garcia’s passion for food and how hard he has worked, I left with a warm tummy and I was ready to utilize my education and chopping skills.

Village Cafe

9540 NE 2nd Avenue Miami Shores, Florida 33138 305-759-2211 – www.evillagecafe.com

By Raquel Ortega

* Sorry I did not take pictures of the place and food but I will be back to Ceviche 105 for sure so I will post them later

So here I am, in fact, I made myself come here today because 2-3 posts prior to this one on the comment section, someone insisted that Ceviche 105 has the best Peruvian cuisine in Miami, or maybe he didn’t say “best” but he highly recommended it, and because I read every comment our blog gets, his sounded with a tone of “you have to go to Ceviche 105 in downtown”
I arrived to, well, it’s downtown Miami, you locals know that downtown Miami is not exactly the most interesting neighborhood in Miami, in fact, sometimes I feel is so inconvenient to come down here, no parking anywhere, at lunch is a nightmare but now it is 6:00 pm – and hey, I got a spot right in front.
I thought Ceviche 105 was a hole in the wall (and that’s a great thing), and although I look everything on google street view, when I opened the door, I almost dropped to the floor, this place is an oasis in downtown, the decor set me up in the right mood almost instantly, all I could think to myself was “I bet their white wine is great and it is chilled to perfection…” and yes it is. I did not think ever that I was going to encounter such a chic, stylish, beautiful (air condition at a perfect temperature) place, but I am in heaven, literally I would move my bed in here (right in front of the ceviche bar).
I am already loving this place, and at the same time I feel sorry for myself, I know a new obsession just started, and I have flashes is my head, like dollars flushing out of my wallet, take everything I have! because I would give up anything for that perfect food/dining experience (well, maybe I am exaggerating, clearly is the wine kicking in).  I am in love with Peruvian cuisine. And I have been obsessed now for years with the clothing that the “cholitas” wear in Peru (indigenous women).

I got lucky, as I dine mostly alone (yep, I told you my husband is not as passionate for food as I am), and my friends are usually more into fashion than food, I usually go to places by myself, but today I got lucky, because I got a waiter that is eager to tell me all about his native land Peru – and his is downloading all he ever knew about ingredients, fruits, vegetables, cooking techniques on me. Okay dude back off, let me eat (that’s me being bitchy). I have to add though, he was the most gracious, well informed, attentive, assertive waiter I had in a long, long time. Service at this place – excellent.

This is what I had:

Tiradito huancaina sauce

The description goes like this “Wrapped in a traditional cream, based on huancaina chilles cream and fresh cheese. Served with corn, sweet potatoes and topped with Parmesan cheese.”
Can I have an opinion about this? I never knew what ceviche tasted like until I tried this tiradito (and I have tried many). How sad, been living in Miami for 7 years and just now I discovered Ceviche 105? I am slow.

Cream rocoto sliced fish tiradito

The description goes like this “our extraordinary tiradito is always smothered in a delicious rocoto cream to give happiness to the soul and joy to the palate.”

Chaufa style seafood rice

Nice, but after trying the tiraditos this came second place to me.

Maracutini, passion fruit and pisco sour (drink)

Suspiro de limena (dessert)

This is the most amazing Dulce de leche inspired dessert/cream I have ever had (period).

CVI.CHE 105

105 N.E. 3rd Ave. Miami, FL 33132
305.577.3454
ceviche105.com

The design district is a weird animal for me. When I walk on the streets there is not a soul, but as soon as I enter one of the (so stylish) restaurants in the area it is packed, I don’t get it. How do these people get into these places, I do not see anyone walking ever.  So I decided to visit Fratelli Lyon, which by the way, I used to pronounce it wrong until I heard someone else saying it the correct way (embarrassing). I think that if you do not know the area and are driving by, you will never spot this place, it looks like another gallery from outside, but I knew this place because two of my friends work close by and they mentioned it to me.

I usually go straight up to the bar. The decor and ambiance here are nice but I find the tables a bit cold (don’t ask me to explain why), so my choice of preference at Fratelli Lyon is at the bar. I had to take this picture above, I just love how all the glass looks .

Their focaccia is quite good (not superb), but good enough. I like that they serve it with olive oil (and it is the good quality one).

I came several times to eat here, and their “tapas” style serving are a fun way to explore the menu as you can choose from their antipasti menu 1 for $10 or 3 for $16. Starting from the right hand side, I had calamari, shrimp with potatoes and mint and mushrooms with lemon and herbs. The three choices were good, my favorite were the mushrooms.

Below on the video I tried their tuna confit with borlotti beans, scallops with preserved lemons and hot and sour buquerones that are like sardines, not as fishy though.

Fratelli Lyon Restaurant – Video

They brought me this dish as a petit gift, I liked the gesture (I think it was tilapia, not sure)

I like that picture composition, but I like the food more than how the photos came out, actually a lot more. Red Light was recommended to me by the first group of girls that took the Cuba Bonita Food Tour. I remember they were very nice and one of them said “have you ever been at Red Light?” – I responded no, and the months went by…

Well, a great restaurant recommendation by another foodie never leaves my head and although this place is very hard to spot (I have probably passed down Red Light a million times), one time I made the effort to find it – and I did obviously –  that is why I am writing this (gosh it is almost 2:00 AM and I am loosing the sparks).

Little red smoker, fish dip & flat bread

What an unexpected dip this was, the consistency nothing I would have expected (you’ll be able to get a better idea by watching the video below). I was not sure how a more liquid dip would go with me, but I liked it. I was a bit disappointed with the “flat bread” because I think they do not make it homemade as I thought when I read the description of the dish, I think they are the ones you buy at Whole Foods (a turn off). Nonetheless for $6 it was an intelligent choice and a new experience  -so it was worth it.

BBQ shrimp & dip bread

If you only knew how this taste, you would be going to Red light tomorrow. It is such a different type of cuisine to me, I was told this is “New Orleans” style. The sauce would win a 10 stars on my scale, it was bold, sweet and perfectly salted, mysterious, comforting, like if I would have been held by Madre Teresa type of comfort feeling (wow, now I am delusional, is late), but this is how it tasted, I am just making it short for you.

Chocolate cake and vanilla ice cream. I am sure there was no need for a title, I mean, even a monkey can guess this one.

Nothing special, I should have spent my calories on another entree, but wanted to end on a sweet note, this was not the right choice though, just up a tiny notch than the cake you get at publix.

Want to see the texture of the dishes? Important if you ask me – watch the video

Red Light

7700 Biscayne Boulevard

Miami, FL 33138-5132

(305) 757-7773

redlightmiami.com

Yep, it might sound a bit dramatic the statement above, but it is exactly what I feel about Michelle Bernstein’s cuisine nowadays, plus this is a free country and I can say whatever I want, and lately that is how I feel about her food. Located in my beloved neigborhood of Miami’s Upper East Side (69th & Biscayne Boulevard), Michy’s is a restaurant that is both chic & homey to me. I love the ambiance here, when I walk in, I go straight to the bar because it is not that easy to find attentive people working at the bar, but Michy’s has them. I think 30% of a restaurant experience lies on waitresses/waiters and hostess hands… The girls that took care of me when I went by myself (never made me feel like “it is Saturday night girl, whacha doing here alone?” and the times I went with my husband, I felt I was in first class British Airways (yep, that is the only airline I travel first class and it was because they were sending me on a media trip).

If it weren’t because every time I come here we spend close to $100 per capita, I probable will frequent every single weekend, and, until I get fed up with the food and move on, but I think at Michy’s that would be in 3-4 years, I do not think I could ever get tired of ordering the Fettuccine Carbonara (yep, capital letters).

Sauteed Prawns & Handkerchief Pasta

Fava Beans, Kale, Seafood Nage

Long after I had this dish I kept thinking how come someone can get the pasta to taste like ribbons of the most exquisite meat, elastic, yet not hard, just perfect. Every element you see on the pictures tasted as good as it looks, the tomatoes were juicy, not too watery, not to overpowering, just pure perfection. The fava beans added some nuttiness to the spectacular composition, and the kale was cooked tender but had enough consistency that you were able to guess it was kale right away. The prawn was not the main character of the dish, and hold on, that’s a good thing actually (at least for me), because you have to know how to cook and dress such an exquisite creature like a prawn and still leave people choosing what their favorite element in the dish was. I hope you get what I was trying to say – but hope you get it – in short, although a prawn is way more precious than a piece of kale (in my scale of luxury items), to me every element played the main character and all of them together made me think about the person genius doing the cooking. With people like Michelle Bernstein in the Miami, I give up cooking for the rest of my life. (like here is my towel, done).

Tuna Tartar
Soy, Ginger, Scallions, Chili Oil, House Chips

The last time we went to Michy’s my husband had the tuna tartar and I was not jealous because I’ve had it many times, although he is watching what he eats lately (and it always seems I am watching what I do not eat), I picked on the chips and when he looked at me, I put a face like “you know, they are fattening for you”

My husband looks like an Armani model lately, and I just pray in the morning my skinny jeans fit me one more day. I kept thinking for the last 3 weeks “this is the day I will sign up at the gym,” not really because I want to be super skinny, I want to keep eating the way I did when I was 20, and now on my mid 30s, I think you’ll agree I should start running like a hamster just like everyone else here in Miami does.

Sorry by then I think their Riesling wine have gotten into my head, I do not remember the name of this dish, needless to say, it tasted exceptionally, creatively good.

Baked Alaska
Pistachio Cake, Dulce de Leche Ice Cream, Italian Meringue Passion Fruit Salsa

The first time I had this dessert (yes, I had it several times, I know, shame on me and I should probably buy a Hamster wheel by now), but this dessert I had a blackout. I couldn’t believe it the first time I tried it, and look, I know my dulce de leche ice cream, but the one inside that meringue was the best one I have ever had.

I tried not to write this on the last paragraph but I try to be as honest as possible, and although I do not want to end this post on a negative note, but last Saturday I had this dessert to go and when I got home there was no dulce de leche inside, I think something happened in the kitchen that night because I swear, there was no dulce de leche ice cream inside. This was quite disappointing because my Armani model husband tried it and I wanted him to say “wow, we have to go back to Michy’s for this dessert” and he just eat it and kept watching the movie and when no emotions came out, I knew something was wrong, and yes, I confirm because I had the other half, the dulce de leche was nowhere to be found. What happened to the dulce de leche Michy’s?

Michy’s

6927 Biscayne Blvd

Miami, Florida 33138

305.759.2001

MichysMiami.com

By Grace Della

That’s it! I will call myself  ”your personal Miami food concierge” – because you can ask me anything you want.

Warning: I do not hold a degree in culinary arts, I cannot even boil corn, you should not have me guess the name of ingredients on a dish, but what I can do is eat, dining out makes me happy. What I think I developed through the years is a good sense of what good food taste like, partly because I was raised by a woman who can seriously cook (my mom), partly because I worked in the publishing industry and spend 4 years going to eat at the best restaurants in Miami, partly because half of my corporate job salaries have always gone into food (I know, it’s sad).

And how do I know that I have a good sense of what good food is? Because when I recommend a place to people, I hear often “oh wow, that place and that dish you recommended was to give up your life for” – and so comments like that year after year help you build-up some thick skin (yeah, like the one pigs get when roasted the Cuban way). I know what good food taste like, it could be a $60 entree or a $5 one (well, maybe $10). In fact, the idea of starting with Miami Culinary Tours was partly because when friends and family come to visit us, they always ask me to take them to the “best Cuban restaurant” “best seafood” “best of whatever you know…” And so I craft food tours that showcase the best of the best (ok, that was a little bit of advertisement, I know, unnecessary)

So Tracy wanted to attend one of my food tours but I was not able to accommodate her and so she asked me what to do, where to go – and I send her a very detail email. Tracy was special to me because I asked her if she would want to share her food experiences with me after she returned home, and she did! and she was so nice to write the details.

Here it goes… (please note I have asked Tracy if I can publish her email which she said it was okay – you legal weirdos)

“Miami was great, besides the hot and humid weather. I very much prefer the dry heat we have here in Las Vegas.

However, Miami did not disappoint. Unfortunately we weren’t able to go to all the places we wanted to go…eating wise. For some reason the plates we were ordering were huge, so we only found ourselves eating once, maybe twice a day.We were that full!

Being that we got there late, we went to La Moon in Miami and decided to try their La Moon Perro. Or at least I think that is what it was called. Have you been there yet? You should try it if you haven’t. Hot dog was different, sweet yet savory…big too!

We did go to the Palacio de Los Jugos. Boy is that market busy!!!! We could barely get by. Being that I wasn’t familiar with the cuisine, it was hard to order. One of the girls there did help me which was great. We got the lechon (which was delish), and some type of beef with potatoes, arroz con pollo, the other rice with black beans, yucca, and some other dish that was made with bananas and meat? Anyhow, it was all delicious. We got so much food for $20, that we ate off of what we took back to the hotel for 3 days. Definitely got our moneys worth.

We ate a ton of empanadas, jugos, you name it. How I wish we would have been hungrier to try more the places you suggested. We did end up going to Michael’s Genuine. That was very nice! Don’t know if you have been, but the roasted egg yolk with Gruyere cheese was to die for!! Also had some ceviche, roasted bone marrow, and some type of pasta. I really wanted to try their desserts. I had seen 3 different Food Network Chefs say their favorite desserts (out of all the places in the world) where from Michaels.

I unfortunately didn’t have any more space to try any of them.

We didn’t end up going to the steak house for dinner Saturday night. Instead of spending a few hundred dollars on dinner, we decided to go to Key West for 2 days. If you ever go, try Colombian Grace. I had their Trio Eggs Benedict, which included a crab cake, lobster, and sweet Key West shrimp. To die for!!! So is their Sangria.

We also tried Jimmyz Kitchen, somewhere off Alton and 15th I think. Their fajita salad is huge and so good! I got it with steak, Peter with Chicken, sodas, and a slice of their pina colada cheesecake all for $30!!! The salad had cilantro ranch dressing, grilled veggies, cheese, corn, black beans, etc. I also tried their Mofongo there. I had heard a lot about Mofongo, and honestly it’s something I probably wont order again. Not that it wasn’t good, I just know there’s better food out there.

How I wish I had gone to D. Rodriguez Cuba, and Sabor De Peru. We simply had just ran out of $ at the end of our stay. I really wanted to try the tiradito and green sauce you suggested. Peter wanted to go to D. Rodriguez Cuba as much as I did, but knew it would be costly to go. So perhaps next time around we will make it a point to go. I will definitely keep your email for future reference, and if we do ever go again I will STILL book both tours with you Once again, thank you for everything.”

Sincerely,

Tracy Zamudio

Event: Slow food Miami and The Coral Gables museum cordially invites you to the Thursday, August 26th Screening of INGREDIENTS, a documentary film at the Coral Gables Museum

Where: 285 Aragin Avenue, Coral Gables, Fl 33134

Time: 8:15 pm

Ticket Price: $15

Special Menu offerings for Slow Food Film Attendees available at:

• Chef Allen’s café at Books & Books Coral Gables
• Norman’s 180
• Ortanique on the Mile

*applicable for 6 to 6:30 seating only. The film and dinner must be reserved and paid separately.

Chef Allen’s Café at Books & Books Coral Gables
Chef Allen Susser

$24

Appetizers

• Grilled Jamon Serra and Manchego Bocadillos
  Or
• Local Wtermelon, Heirloom Tomato and Redland Goal Cheese

Main

• Garucky Guava Launching Bird Shrimp – roast egglplant, spinach and pine nut timbale
• Summer Reading list – tropical Fruits, Avocado, Hummus, Honey and Cheese Board
• Tuna Melt on Rye – aged Cheddar, Cucumber and Organic Urban Sprouts

Dessert

• Home Baked Chocolate Chip Cookies and Cortadito
  OR
• Simply Key Lime Pie

Norman’s 180
Chef Norman Van Aken

$35

Appetizers

• Key West Pink Shrimp Gazpacho wih Florida Avocado Ice Cream
  Or
• Calabaza Salad with Malabar Spinach and Tempura of Local Calabaza Blossoms

Main

• Pan Cooked Black Grouper with Okra, Andouille, Roce and Spiny Lobster Gumbo
  Or
• Palmetto Creek Pork Two Ways, Spoonbread and Braised Collards

Dessert

• Peaches and Cream – Georgia Peaches, Sweet Cream Ice Cream, and Bites-Sized Oatmeal-Raising Cookies
  Or
• Bittersweet Chocolate Brownie with Espresso Gelato and Homestead Honeycomb

Ortanique on the Mile 
Chef Cindy Hutson

$35

Appetizer

• Florida Organic Avocado Salad with Cucumber Ribbons, Vine Ripe Tomato, Paradise Famrs Arugula & Feta Cheese in a Local Hones Garlic Dijon Vinagrette

Main

• Pan Sauteed Florida Red Snapper with Aromatic Redlands Cilantro Green Rice Topped with Teenas Pride Micro Mix Salad in a Key Lime Butter Sauce

Dessert

• Local Cherwin Mando Sabayon with Fresh Seasonal Fruit

“The addition of Mr. Kemmache is essential to The Palms’ goal of providing an unforgettable culinary experience to our guests,” said Katja Janzon, Vice President at The Palms Hotel & Spa. “His experience and success in the industry will assist us in continuing to develop our team, enabling us to provide exceptional service and unique food & beverage experiences in a sophisticated yet natural environment.”

Kemmache oversees dining and bar operations, culinary and purchasing functions, staffing, quality control, and profitability of the property’s food & beverage venues including the signature “natural gourmet” restaurant, Essensia, and all other dining outlets, as well as corporate meetings execution and social catering/banquets. He is responsible for maintaining the highest possible standards of products and service, embracing the hotel’s philosophy of proving tasteful and wholesome fare with a focus on utilizing local, organic, healthful, seasonal and sustainable ingredients, while operating in The Palms “green” environment and adhering to Florida Green Lodging Association’s guidelines for excellence.

With more than 17 years of experience in the hospitality industry, Kemmache most recently served as the Director of Food & Beverage for The Delano Hotel/Morgans Hotels and Resorts, operated by China Grill Management. Prior to this position, he served as Director of Food & Beverage of The Umstead Hotel & Spa in North Carolina, the only 5-Star/5-Diamond property in the Raleigh-Durham area.

Kemmache has achieved many prestigious accolades such as 5-Star and 5-Diamond ratings, induction into the James Beard Foundation, and numerous Food & Beverage “Executive of the Year” awards. He holds a Culinary Degree from Le Cordon Bleu Culinary School in Paris and a Bachelor of Science in Hospitality Management from the University of Paris

About Essensia Restaurant & Lounge

Essensia awakens the senses with natural gourmet cuisine and indulgent cocktails in a sensuous and relaxing ambiance. The menu offers patrons a tasteful and wholesome variety of fresh and light worldly fare with a genuine focus on utilizing local, organic, and seasonal ingredients, and a wide selection of low calorie Spa selections. Essensia’s exclusive wine list is committed to being highly sustainable, organic or biodynamic and has been selected for sharing Essensia’s mission to be good for you and the environment. Essensia is open 7 days per week for breakfast, lunch, dinner and Sunday brunch. The Palms offers complimentary valet parking with dinner, up to 3 hours. For restaurant reservations, please call 305.908.5458

About The Palms Hotel & Spa

Just minutes from the heart of South Beach, The Palms Hotel & Spa combines genuine service, laid-back sophistication and oceanfront serenity into a destination where complete wellness and environmental awareness are at the center of each experience. Privately owned and managed by The Krause family, who also own the boutique-style Circa 39 in Miami Beach, The Palms sits on its own stretch of beach just 12 miles from Miami International Airport. The Palms Hotel & Spa is a member of Preferred Hotels & Resorts as well as Epoque Hotels. For reservations or further information, please call 800.550.0505 or visit www.thepalmshotel.com.