"Spend either day of the weekend brunching at the Caribbean-style, covered patio area of The Palm’s resident restaurant. The menu boasts a watermelon and feta salad, ceviche with tropical fruit and plantain chips, or a fruit plate as beginners. Select from the burrata Margherita flatbread, fish tacos with avocado mash and pico de gallo, challah French toast, or BLTA Benedict with bacon and avocado as the mains. Finish the meal with dessert featuring coconut panna cotta, a Florida mango tart, or a decadent flourless chocolate cake." - Stacy A. Moya