Four Seasons Hotel Miami completes renovation, opens new restaurant

Four Seasons Hotel Miami has announced that it has completed a renovation of all its 221 guestrooms and suites as part of a larger, multi-million improvement project that also included the opening of a new restaurant, Edge Steak and Bar.

Four Seasons Hotel Miami, which opened in 2003, was said to have emerged from the renovation with “a fresh modern look that embraces the local aesthetic.”

Edge, Steak and Bar offers a non-traditional menu of various cuts of meat, indigenous seafood and locally-sourced produce. Designed by NY restaurant design powerhouse Avroko, the restaurant features natural materials such as linen-covered walls and leather booths. A central marble bar lit up by brass glass lamps dominates the space. An outdoor oasis will be added to Edge in March, and will feature a patio overlooking the hotel's two-acre pool area and of downtown Miami.

This landscaped terrace - protected by a trellised canopy - will serve as an outdoor living room complete with fire pits and greenery. It will also serve as an extension of the bar.

 

The rooms and suites were designed in a palette of slate and blue with brown and red accents. Headboards in light sycamore and mother-of-pearl textured lacquer were added. Each room's views were enhanced with built-in, deep-cushioned window seats. Additional highlights include bolsters, and desks outfitted with anatomic chairs and work lighting.

Completing with the views are original works by Miami-based artists Bruce Tolman, Annie Wharton and Vickie Pierre, all part of the hotel's art collection.

Three 2,190 square foot apartment style premier suites were designed with individual furnishings and colors for a unique look. Walls of windows in the living room and separate bedroom offer views that stretch south and east over the bay towards Key Biscayne. Each suite includes a dining room for six, a service pantry, and a powder room.

The presidential suite features Murano crystal chandeliers, while a dining room to accommodate eight people is serviced butler style from a separate service area. In the bedroom, a four-poster bed and sitting area leads to a dressing space where a cedar-lined closet was designed to fit 100 ensembles.

On the pool terrace, new day beds and improvements to signature services and amenities, including Evian spritzes, cool towels and butler-passed frozen treats, enhance the hotel.

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