The greatest strength of the Four Seasons chain is its elegantly indulgent outfitting, and Miami is no different. Expect to see their signature brand of Mediterranean decor and luxury, combined with sleek and modern furnishings. The Four Seasons Miami is chic and classy, from its Fernando Botero originals in the lobby to the DVD-CD players in every room. You may get the chance to prowl the premises with the likes of Britney Spears and Adrien Brody, who have been known to drop by the Four Seasons for a little R&R. The Four Seasons and its nearby competitor, the Mandarin Oriental, are frequently compared because of their proximity. Although both are undoubtedly elegant and ritzy, the Four Seasons comes out on top with its three pools and child-friendly amenities, including a day-care center. This 70-story tower is on the edge of the Financial District, rather than on the beach. However, the two-acre seventh floor pool deck is far better than the beach because of the bar and restaurant you’ll find there – no one will bring you a cosmopolitan on the beach, and no one is standing by to hand you towels and slippers. The three pools have a total of 24 drink stations (cleverly disguised as “islands”) to make sure you stay refreshed. If a distinct desire for seafood-infused Northern Italian cooking strikes, rest assured—the Four Seasons has you covered. Trade your swimming togs for tonier duds and visit Acqua. In keeping with the modern elegance of the Four Seasons name, Acqua’s warm gold and ocher tones, combined with the floor-to-ceiling windows, surround you with the visual equivalent of a warm, fuzzy feeling. The Galleria dining area is a bit more colorful, but it lacks the poolside view of the main dining room. Although it also serves breakfast and lunch, dinner is where Acqua shines. Handmade gnocchi, for example, bask in rich walnut sauce with red chicory and gorgonzola. The grilled beef sirloin is another favorite – the flavorful juices of the meat combine with bell peppers, asparagus, portobello mushrooms and salsa criolla for a Latin-infused tang. And Chef Marco Bax doesn’t leave vegetarians in the lurch; he offers an inventive platter filled with earth-grown delicacies such as wild mushroom stuffed cannelloni and green asparagus beignet.