The Don of a new Era

With an extensive renovation now complete, the grand Don Cesar brings a whole new attitude – and a few surprises – to the guest experience.

BY MARCIA BIGGS

While Paris has the Eiff el Tower and London has Big Ben, the Gulf Coast of Florida has its own iconic landmark – The Pink Palace® also known as The Don CeSar. Most locals can recount a visit of some kind – or possibly many visits. Over the decades, “The Don” as we like to call it, has been the scene of countless weddings, engagements, graduations, anniversary and birthday soirees, girlfriend getaways, romantic liaisons, and just about any special occasion one could muster up.

Marking its 93rd anniversary, The Don CeSar offi cially unveiled its highly anticipated, multi-million-dollar renovation in late January. Three years in the making, the makeover has touched nearly every aspect of the resort from the historic Lobby Bar to the guest rooms, restaurants, shops, and everywhere in between. The concept has resulted in a remarkably tasteful mix of coastal and modern, while maintaining elements of classic 1920s design in keeping with the hotel’s history and status on the National Register of Historic Places. The transformative redesign of the Pink Palace® began in 2018, when Florida-based design studio, Edge of Architecture, brought a fresh look to meeting spaces, guest corridors and The Don’s palatial exteriors, including a complete restoration of the iconic, palm tree lined front drive.

In 2019, The Don partnered with Boston-based Parker-Torres Design to transform the retail shops, The Lobby Bar and fi ne dining restaurant Maritana. More recently, the final phase showcases the clean, fresh redesign of the 277 rooms and suites. The newly appointed guestrooms incorporate a beach-inspired aesthetic using elements such as wicker, whitewashed headboards and airy, blush tones reflective of the hotel facade’s signature pink.

One of the biggest surprises, though, has to be the former Sea Oats casual poolside/beachfront restaurant which has had a complete makeover into Social Table. This light, airy dining room has gone chic, with the addition of several private dining rooms including a chef demonstration room where guests can enjoy cooking classes and specialty food and wine tastings.

The renovated Lobby Bar combines elements of classic 1920 ambiance with a chic coastal flair. Below, Rowe Bar’s outside patio offers exquisite sunset views.

The adjacent Rowe Bar takes advantage of beachfront views, with an indoor nautical-theme bistro/bar and outdoor patio beneath a sailtop shade. Kudos go to the addition of comfy couches and outdoor gas fi repits, making this hands-down one of the best sunset viewing spots on the beach.

Finally, the new Beacon Pool Bar & Lookout off ers poolside bites, an extensive selection of beach-inspired cocktails and a rooftop lounge boasting unmatched views of the Gulf of Mexico.

Now who needs a special event to visit the Don Cesar?

PHOTO/MARCIA BIGGS

A Quick History of the Pink Palace

Opened in the heyday of the Gatsby Era in 1928 by real estate tycoon Thomas Rowe, The Don attracted some of the most famous and notorious fi gures of the day. Upon Rowe’s sudden death in 1940 of a heart attack in the lobby (his ghost is still said to haunt the halls), the U.S. Army purchased the hotel in 1942 to be used as a war hospital, and later a convalescent center for airmen returning from World War II. It later became a VA Headquarters, gradually falling into disrepair until it was vacated in 1969.

In 1971, threatened by the wrecking ball, a group of concerned citizens formed the Save the Don Committee, vowing to help restore and preserve the once-grand hotel. A new owner, William Bowman, soon began a $3.5 million restoration project and the resort reopened in 1973.

It was added to the National Register of Historic Places and soon attracted Hollywood stars and fi lmmakers. Spa Oceana was added in 2008, along with more than 30,000 square feet of event space in 2009.

In 2015, the Don was awarded Best Historic Hotel by Historic Hotels of America. The resort is currently owned by Host Hotels & Resorts and managed by Davidson Resorts.

Updated Maritana at the Don CeSar Still a Magical Experience

BY MARCIA BIGGS

Like proud parents showing off a beautiful new babe, the legendary Don CeSar is touting tastefully refreshed dining experiences sure to make guests coo with delight. The new additions show off a completely renovated Maritana restaurant (dropping the Grille from its name), the conversion of the former Sea Porch into a more sophisticated Social Table, and a new nautical theme Rowe Bar, complete with seating poolside and covered deck dining with a view of the Gulf.

For decades, Maritana Grille has been listed in countless “Best of …” reviews, a noted AAA 4 Diamond Dining experience. Indeed, the restaurant maintains its prestigious reputation, not so much for its curated menu by Executive Chef Emily Ferrari, but for outstanding service, an extensive wine list, and an elegant ambiance one does not soon forget.

The Maritana facelift removed the aquariums lining one wall and the dark carpet to opt for a clean, white interior from tile fl oors and palatial round columns to furnishings. Accent colors of royal blue and gold with subdued lighting lend to an air of elegance, with spaced banquettes along the side walls perfect for intimate dining. (Tables are appropriately spaced, too.)

Our hospitable waiter was knowledgeable in all aspects of the menu, helping us select just the right wine and even allowing us tastings before we ordered single glasses. The menu is limited with four Small Plates and four Sharable Plates which are tapas-size appetizers including Beef Tartare, Foie Gras, Broiled Oysters with black truffl e butter sauce, and Grilled Octopus. We opted for a main entrée – the Forest Mushrooms and Polenta – which came in a bowl and was easily an appetizer for two. A bisque and three salads round out the sides.

Seafood comprises four of the eight main entrée selections – a Poached Main Lobster, Black Bass, Grilled Corvina and Turbot. Each comes with a hand-crafted sauce or seasonal accompaniment. I ordered the Corvina, a square of mild whitefish atop a light yellow curry sauce served with black rice. It was light and perfectly seasoned. The other four entrees include an oxtail ravioli, ordered by my guest, delicate hand-made pasta squares swimming in a tasty mushroom sauce. Rounding out the mains are Filet Mignon, artfully accompanied by quail egg, mushroom and a drizzle of port glaze, and Duck Breast with turnip, quince, chestnut and farro.

We arrived an hour early, to take advantage of the Rowe Bar’s outdoor deck for a craft cocktail and a view of the sunset, which always seems dreamy from the Don. Even though we were there on a weekday, dining at the Maritana remains, as always, a special evening.

Filet Mignon

Maritana at the Don CeSar

3400 Gulf Boulevard St. Pete Beach (844) 338-1501 or reservations@doncesar.com Open 5:30 to 10 pm Wednesday through Sunday