#1616 Map of Miami Beach 2001ng antiques and reproductions.
rmation: (305) 672-2014.
rected by Edward Villella, the
per principal dancer of the New
t City Ballet, the Miami City
~t is to celebrate its 15th anniver-
with aperformance at the Jack-
leason Theater, 1700 Washington
iue, on Feb. 2, followed by two
at the new Ritz-Carlton, South
~h on Lincoln Road; ball tickets
1100 to $1,000 from (305) 929-7000.
dance program, also performed
3 and 4, includes the "Don Qui-
Pas de Deux," "Donizetti Varia-
>," "Tarantella," and "Slaughter
)th Avenue." A program March 2
will feature a premiere of "The
:z," part of Mr. Villella's own
ighborhood Ballroom Ballet."
ets, at (305) 929-7010 or www
micityballet.org, $19 to $49.50.
ith over 2,000 exhibitors, the Mi-
International Boat Show and
;tly Sail, Feb. 15 to 20, is one of
vorld's largest showcases of new
s and accessories. It's also one of
mi Beach's most packed annual
its; plan on using the city's free
tle buses between the Miami
:h Convention Center, 1901 Con-
ion Center Drive, and the show's
~rfront locations, on Biscayne
'sLA ROBIN BRANDY writes
food and travel.
ed by unofficial street performers. Hotel, 140 Ocean Drive, (888) 982-
E~f~;ra;r?e
Bay
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The New York Times
York hotelier Ian Schrager and the
French architect Philippe Starck
converted a decaying 1947 high rise
into a 208-room beachfront resort,
the Delano, at 1685 Collins Avenue,
(800) 555-5001, fax (305) 673-0888, it
has been the most sophisticated
place to stay in SoBe. Some find the
stark-white standard rooms a bit
sparse; virtually the only color ac-
cent is a green Granny Smith apple.
But the balconied suites, and, espe-
cially, the eight two-story bungalows
around the pool, are fabulous - as is
the lone cocktail table set artfully in
the pool. Rates, $405 to $2,800.
Where to Eat
Since opening in March, Mark's
South Beach, 1120 Collins Avenue in
the Hotel Nash, (305) 604-9050, has
been hailed as one of the best on the
beach. The menu, designed by Mark
Militello and executed by Tim An-
driola, changes daily but features
creations like anise-hazlenut-dusted
soft-shell crab with peach tomato
broth; millionaire organic green sal-
ad with Maine lobster, foie gras and
truffle vinaigrette; and an aptly
named sabotage of chocolates des-
sert. Dinner for two with wine, about
$135; six-course tasting menu with
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