"This March, Florie’s, the restaurant from chef Mauro Colagreco, will have a new chef de cuisine — Nino La Spina, who worked at Colagreco’s GrandCoeur in Paris and will debut a new menu. Favorites such as heirloom tomato and persimmon carpaccio will remain, along with tandoori and yakitori preparations and fish and vegetables from the stone hearth oven. A botanical cocktail menu uses herbs sourced from the property’s one garden. In addition to a wine list, Florie’s has an extensive water list, with bottles from Tennessee to Norway. Lunchtime, check out Seaway, which serves a section of bowls, including Little Havana, with roasted corn cotija, pico de gallo, avocado, gigantic beans, pickled Fresno chilies, and lime cream; and Namaste, with lemon-basil hemp seeds, cashews, dried blueberries, spinach, roasted tomato, sweet potato, soft boiled egg, and pomegranate vinaigrette." - Beth Landman
