In Key Largo, a resort is ready to showcase a reinvigorated look and relaxing feel.
Following damage sustained due to Hurricane Irma, Baker’s Cay Key Largo, part of Curio Collection by Hilton, is planning to reopen Sunday, Jan. 27. Actual bookings will begin Feb. 14.
“We are very excited to welcome everyone back,” General Manager Joy Boyd told the Weekly in a recent interview. “The property has a lot of history. It’s definitely a homecoming for staff and a lot of our guests.”
Combining tropical adventure with relaxation, the resort sits on 13 acres and was once a pineapple plantation owned by Capt. Ben Baker. One of the big selling points at Baker’s Cayis the view each of the 200 room has to offer. Boyd said guests are surrounded by nature the moment they step onto the property.
“It’s definitely part of an enormous, lush, secluded region of Key Largo that really emphasizes natural beauty we have down here,” Boyd said. “We’ve got beaches and areas that are quiet and secluded to plop down.”
The amenities include two pools, a spa called Green House, a number of food and beverage outlets, and the signature dining outlet Calusa Dining, which is led by Executive Chef Andy Papson and features Cajun-Caribbean-inspired cuisine. There’s also live music and fire pits that complement the beach atmosphere found at Dry Rocks, the seaside hideaway for guests to enjoy a drink and revel in late-night fishing tales.
Along with outdoor activities, the resort has programming for all ages. It is partnering with organizations like Coral Restoration Foundation to discuss reef rehabilitation efforts and Dolphins Plus to discuss training and rehabbing animals.
With a commitment to the environment, Baker’s Cay Resort is carrying out eco-waste efforts through various reuse and recycle initiatives. As of March 2018, the property was the first resort in the Keys to commit to Reef Relief’s “Skip the Straw” campaign, eliminating the use of single plastic straws on-site.
More information is at bakerscay.com.