Brazilian Court Hotel

    Six years ago, Leslie Schlesinger, the high-energy perfectionist from Tiburon, California, embarked on a room-by-room renovation of Palm Beach's Brazilian Court Hotel, a 1920s-era property, after learning that the future of the hotel was in jeopardy because the owner had filed for bankruptcy. Schlesinger, her husband, Richard, and the couple’s three sons acquired the Brazilian Court. Although the family had developed real estate up and down the eastern seaboard, they had never owned or operated a hotel. The charming, intimate hotel with 80 renovated studios and one-, two-, and three-bedroom suites is conveniently located in Palm Beach central and its two blocks from the beach. It features discreet courtyards, a newly renovated pool and gardens and an expansive piazza. Chef Daniel Boulud’s Café Boulud features interiors and al fresco Dining options and Frédéric Fekkai's Salon & Spa is a destination for local residents and visitors. Rooms start at about $300 per night.

    Stay two nights at the Four Seasons in Beverly Hills and get a chauffeur to and from the concert…
    These three epic itineraries offer incredible experiences at some of the best destinations in Italy…
    Guests can experience the royal treatment at the newly renovated castle hotel…
    When the blistering sun makes the thought of outdoor play unbearable, escape to these cool-weather...
    Photo by Eboni Robyn
    The 30-room hotel has particular focuses on art, culture, and fitness…
    Photo by Don Riddle
    FREE PREVIEW: The Rosewood San Miguel de Allende is among the Top 100 Hotels featured in the May...
    MGM Resorts International Design Group spared no expense wowing its guests with extravagant...
    Travel on the exclusive rail line includes en suite cabins and destinations in the Balkans and Iran…
    The new suite features numerous automotive touches and affords incredible views of Turley’s largest...
    Photo by Christopher Cypert
    FREE PREVIEW: The Ritz-Carlton, Kyoto is among the Top 100 Hotels featured in the May issue of Robb...