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NOTICE TO GUESTS
Intermittent disturbances may be encountered due to refurbishment of neighboring property.

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Sun Sentinel – March 2012

After debuting an entirely new menu after the arrival of chef Julie Frans, who owned a catering company and chef agency in San Diego for six years, Frans oversees the hotel’s culinary operations and has enhanced the use of local, organic, sustainable and seasonal ingredients with a focus on light global cuisine at Essensia. Read the Sun Sentinel review of Essensia restaurant here.