Sit in the back patio, order a freshly squeezed juice or a mimosa and get any of the eggs benedict (though I highly recommend La Mer â the crab benedict).
The Moroccan restaurant Aziza is a favorite of designer Yves Béhar: “Chef Mourad Lahlou blows me away with his bold and vibrant dishes such as duck-confit bastilla.”
Rum fanatic Martin Cate opened the new-wave tiki bar to spotlight the 400-odd rums he’s sourced from around the globe.
