Chef Clay Conley honed his culinary reputation at Todd English’s acclaimed Olives restaurant, where he served as executive chef and culinary director. Chef Conley brings his sophisticated cuisine of Mediterranean and Asian influences to the menu at Azul. His diverse cuisine features inventive, eclectic specialties such as Japanese Hamachi “Tiradito,” Moroccan Inspired Lamb or Black Olive Crusted Wild Salmon.

The moment you enter Azul, you will find yourself at the pulse of the restaurant. Beads of water drop peacefully to the right, just in front of the magnificent white marble-clad open kitchen, which encompasses a raw bar. To the left, there is a long wine table, surrounded by dramatic wine cabinets featuring Mandarin Oriental, Miami’s fine wine collection. Floor-to-ceiling windows on three sides envelop the senses, ensuring you are treated to dramatic bay and city views. Several tables are located on Azul’s outdoor terrace overlooking the bay. A private dining table for up to 10 guests is reached by crossing an interior footbridge. Here, the visual dynamics are enhanced by metal lace work.

Azul's brilliant wine program, designed by sommelier Cynthia Betancourt, features more than 700 world-class wines. The award-winning wine list encompasses a mix of current releases, to classic vintages from the finest producers, with the latest boutique wineries worldwide. Betancourt’s approach is to open to minds and palates to sample the many fruits and tastes of the globe in a friendly and genuine manner.

At Azul, the outstanding cuisine, service and views provide the ultimate dining experience to hotel guests and locals alike, making it the city’s top dining destination.