"A tiered, 24-story hotel modeled after an art-deco ocean liner that leans into the city's yachting identity with a dedicated "Nautical Concierge" to connect guests to local boating life; dining emphasizes local seafood and produce at a flagship restaurant rooted in Prohibition-era rum-running lore, with menus overseen by executive chef Paula DaSilva who prioritizes sustainability and regional partnerships and offers cocktails featuring hard-to-find Florida rums alongside the day's Atlantic catch such as red snapper and mackerel." - Paul Rubio