The new waterfront Dorado Beach, a Ritz-Carlton Reserve in Puerto Rico.
A guest room in the Mandarin Oriental Guangzhou.
The Mandarin Oriental, atop TaiKoo Hui, a shopping and office development.
Elena, a new restaurant inside the Four Seasons Hotel Buenos Aires.
The Cherry Blossom Surprise at Elisir.
Ris's grilled quail with kale and bourbon cherry sauce.
Carmine's cherry blossom punch.
Bryan Voltaggio, who just opened Range in Chevy Chase.
The 14,000-square-foot dining room in the newly opened Range.
Cordial Fine Wine.

Openings Near and Far

The good life in travel and food

Openings Near and Far A LEGACY LIVES ON
The new Dorado Beach, a Ritz-Carlton Reserve in Puerto Rico has revived the waterfront property where conservationist Laurence Rockefeller once hosted the likes of Joe DiMaggio, Elizabeth Taylor and President Kennedy. Now an exclusive 150-room resort, Dorado Beach boasts Ocean Reserve suites with private infinity pools (pictured); golf and tennis; and Mi Casa by José Andrés, a heavenly spot for dining. Nightly rates from $1,499.

The new Mandarin Oriental Guangzhou, the company’s first hotel in a mainland Chinese city, is perched atop TaiKoo Hui (left), an upscale shopping and office development. New York designer Tony Chi created its sleek, modern guest rooms (above, left); a spa and five restaurants round out the offerings. One- and two-night introductory packages start at about $337 through April 13.

Fresh from a $40 million makeover, Four Seasons Hotel Buenos Aires now sports a new lobby, guest rooms and restaurants—including Elena (left), a double-height venue designed by EDG. It features marble-tiled floors, locally sourced antiques and a two-story wine presentation handcrafted by local artisans using ironwork and antique gears. Rates from $525;

The 2013 National Cherry Blossom Festival takes place March 20 to April 14. To celebrate, a number of DC restaurants are serving up cherry-laced dishes. Top picks (on left): Carmine’s cherry blossom punch; Ris’s grilled quail with kale and bourbon cherry sauce; and Elisir’s Cherry Blossom Surprise.

“Top Chef” veteran Bryan Voltaggio (below, left) of Volt fame has spread his wings with the opening of Range in Chevy Chase. This sleek, 14,000-square-foot dining room was designed by DC’s Collective Architecture. It boasts an open kitchen where guests can watch as charcuterie, rotisserie, raw bar and wood-fired dishes are prepared. 5335 Wisconsin Avenue, NW; 202-803-8020. 

Now open in DC’s new Union Market, Cordial Fine Wine (below, left) offers 216 small-production artisanal wines and 35 craft beers from around the world. Owner and Cordon Bleu-trained chef Eric Rohleder aims to demystify the wine-buying process with free tastings on Thursdays from 5 to 7. 1309 5th Street, NE; 202-548-2450.