Sixty suites over the cove, three kitchens built for long lunches, a spa that smells of citrus and salt air, and a casino floor that opens with the afternoon light.
Every suite faces the water. Past that, the differences are worth arguing about.
Three rooms, three moods — from a marina grill open all afternoon to a tasting counter that seats twelve.
A wood-fired dining room built around the bay, known for its whole fish and a raw bar that runs past midnight.
A single counter facing the kitchen — an eight-course menu that changes with the tide and the season.