Two Great Reasons to Go Back to the Mandarin Oriental in Miami

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The Mandarin Oriental on Brickell Key in the heart of Downtown Miami is hotter than ever, having just opened two new destinations for hotel guests and trendy locals to drink and dine in style.

MO Bar + Lounge, located in the hotel’s prestigious lobby, may be the most gorgeous new spot for that first date or a happy hour experience. With a panoramic skyline, this lounge also is a hub for live music and a destination for special cocktails. According to my taste tester Didier Theard “I am only going to try one sip of each of these four,” lets just say, he was a very pleased customer and nearly drank all of the Bar Specialist Eric Vasquez’ creations. MO Bar + Lounge offered Didier the Millionaire (a rum based drink), the Moscow Mule (a vodka based drink), 20th Century (a gin based drink) and a Mint Julep (a bourbon based drink). The happy customer could barely walk downstairs to enjoy dinner at La Mar by Gaston Acurio.


eric bar bar

La Mar is located at the former Café Sambal and its extensive menu offered one of the best ceviche’s I have ever tasted in my life (the salmon). Gaston is considered to be ‘the ambassador of Peruvian cuisine,’ Acurio continues to gain culinary acclaim with his unique restaurants which rank among the best in the world.  The opening of La Mar by Gastón Acurio in Miami marks the third Acurio restaurant in the U.S., following sister concepts La Mar Cebicheria in San Francisco and Tanta in Chicago.

la mar salm

In celebration of La Mar’s opening, Mandarin Oriental, Miami has partnered with LAN Airlines to provide two round trip tickets from Miami to Lima in Premium Business class; dinner for two, with two pisco sours, at La Mar by Gastón Acurio at Mandarin Oriental, Miami; and lunch for two, with two pisco sours, at La Mar Cebicheria in Lima, Peru.  More details can be found by visiting

Other exciting options at La Mar….

This Octopus Dish Was Perfectly Tender, Just Amazing and Gorgeous.
The Original Peruvian Tiradito, Prepared like a Ceviche.
Chocolate Mousse was WOW and the Presentation: Heavenly! Who Thought Quinoa Could Be Used in Desert?

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