Conrad-Miami, a Hilton luxury brand, debuts

MIAMI -- One week after Hurricane Frances glanced off Miamis shores, I checked into the first new-build Hilton luxury brand in the U.S., the Conrad-Miami.

Frances had left no visible damage, and the still-threatening Jeanne would bypass Miami for points north. My cursory inspection showed that not one of the 36-story hotels thousands of reflective glass panels was out of place.

The hotel, which had its grand opening Sept. 29, is located in the citys thriving downtown financial district known as the Brickell Corridor and is part of the $180 million mixed-use complex at Espirito Santo Plaza.

Its dramatic in appearance.  The shimmering glass-and-steel tower with the concave front is already a recognizable presence in a city known for buildings of uncommon design.

Check-in was a new experience for me. A personal escort, known as the front-of-the-house ambassador, meets each guest at the ground floor elevator with a handheld Atego (about the size of a Palm Pilot) containing all the information for on-the-go check-in.

From there, guests take the elevator to the 25th-floor sky lobby, which is set within a handsome, airy atrium, for credit card imprint and a room key card. In addition to the lobby, the atrium hosts the Atrio Restaurant and the Noir Lounge and Bar and serves to separate the 203 hotel guest rooms from the buildings 103 luxury condo apartments. Available to the hotel for rental, each condo is completely furnished, right down to silverware and china.

My room had a telescope for taking in the Miami views and all the usual amenities afforded by an upscale hotel. One exception was a large umbrella and a flashlight, a nod to Frances and Jeanne and the fact that it was still hurricane season.

Each room varies in size because of the buildings concave design, creating a cozy, nonhotel feel. Natural color palettes offer a minimalist modern style with polished touches, such as leather headboards, brushed metal light fixtures, the Hilton Sweet Dreams pillowtop king-size bed with an overstuffed, triple-sheeted Anichini duvet and 300-thread-count linen sheets, mounds of pillows plus a choice of six sleeping pillows from the Conrad pillow menu.

A large desk offers plenty of spread room plus ample outlets. Theres a 27-inch flat-screen TV with satellite channels and a DVD player. Executive floor suites offer butler service. The bathrooms feature a separate shower and tub and Italian marble throughout. An optional bath service menu in conjunction with Spa Conrad is available.

Pashima throws are found in every room along with a fuzzy little Florida manatee plush toy resting comfortably on the bed. Guests can buy the little guy for $8.A portion of the proceeds goes to the Conrad Save the Manatee Club, a nonprofit organization established in 1981.

Dining in at Atrio

Guests of Conrad would be missing out on one of the finest dining experiences in Miami were they not to have at least one lunch or dinner at Atrio, the Miami-Conrads 80-seat restaurant headed by executive chef Roger Ruch. Ruchs progressive American cuisine combines classic American dishes with Asian and Spanish influences.

South Beach Diet followers should check out Ruchs recipe for cherry snapper ceviche. To the South Beach Diet recipe, he added a nonsalty, green caviar topping called tobiko, flavored with wasabi, balsamic vinegar, honey and sherry vinaigrette, $12.

Also, theres a not-to-be-missed light luncheon item: tomato-watermelon gazpacho topped with Spanish goat cheese and roasted corn salsa, served in an unusual, wave-like bowl, $8.

Table settings feature assorted color place settings for breakfast and lunch, crisp linen for dinner and the Oliver Hemming line of nio table accessories from the U.K. at all seatings.

Dinner is an event, a casual one, but an event nonetheless. Wine connoisseurs may enjoy a fine selection from the Conrads cellar, served in Riedel stemware.

Ruch divided the appetizer menu into bold and warm and cool and crisp categories. The following is an example of each: bold and warm -- shrimp and saffron risotto with Italian manchego cheese and fresh herbs, $14; cool and crisp -- tuna and salmon tartare with a crispy seaweed salad, shottsuru vinaigrette and sesame tuiles, $18. 

His seafood entrees have banners, as well. Piquant  and sensuous includes big, roasted prawns with purple mochi rice and golden pepper miso broth, $38; and a pan-seared wild salmon with a creamy sweet pea veloute and black beluga lentils, $24.

Under robust and savory, theres pancetta-wrapped pork tenderloin, complemented by roasted fingerling potatoes, dried figs and a fine sherry demiglaze, $32. For dessert, consider a daily selection of housemade ice creams and sorbets such as strawberry/mango, passion fruit, papaya, chocolate chip, $7, or perhaps a chocolate decor-wrapped fondant, centered with mint panacotta, fresh raspberries, chocolate bark ice cream, finished with chocolate glass, $11.

Working out, calming down

The 7,000-square-foot health club and spa is located on the 24th floor. The health club features Live Fitness cardiovascular equipment with individual viewing screens and a resistance training circuit. Along with free weights, the circuit provides a complete body workout; an optional, certified personal trainer can be scheduled to assist.

The spa has a relaxation lounge; a mens and womens sauna; three massage rooms offering exfoliating and nourishing body treatments; customized massages; and nail care and waxing services. All treatments are suitable for both men and women.

In addition, Spa Conrad has aligned with Sonya Dakar, a skin-care favorite of many celebrities. Many of Dakars products are available in the spa shop and are used in several signature treatments.

When business matters

The conference and meetings facilities and the Conrad Ballroom are located on the third floor. The 4,054-square-foot ballroom features 18 feet of floor-to-ceiling windows overlooking a reflective pool.

The 15,000-square-foot conference and meetings space also includes three formal boardrooms with video, power and phone cables in all conference tables as well as eight breakout rooms and a business center.

The business center is staffed with a meetings concierge who handles technology and business center requests.

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