Resorts Magazine

Loews Coral Gables Miami S et in the refined neighborhood of Coral Gables, just minutes from the iconic Miracle Mile, the Loews Coral Gables Hotel is more than a luxury property— it is rapidly establishing itself as one of Miami’s most compelling culinary destinations. While the hotel impresses with its sophisticated architecture and understated elegance, it is the food and beverage offering that truly elevates the guest experience. At Loews Coral Gables, gastronomy isn’t an afterthought—it’s a defining element of the hotel’s identity. At the center of its culinary vision is Americana Kitchen, a modern restaurant led by Executive Chef Ricardo Jarquin, with dining room operations overseen by manager Nikola Radovanovic. The concept blends contemporary American cuisine with global influences and fresh, seasonal ingredients from South Florida. The menu evolves throughout the year and features artisan flatbreads, locally sourced seafood, and plant-based dishes that reflect today’s tastes. Among the standout desserts is the Smoky S’mores—a spoonable chocolate creation with caramel and bourbon gelée, delicately infused with smoke. US COAST TO COAST 84 R ESORTS M AGAZINE