Fontainebleau(R) Miami Beach Reinvigorates Florida Dining Scene With Unparalleled...

Fontainebleau(R) Miami Beach Reinvigorates Florida Dining Scene With
Unparalleled Collection of Culinary Experiences

Acclaimed Chefs and Restaurateurs Alan Yau, Alfred Portale, Scott Conant and
Sean O'Connell To Open in Iconic Miami Beach Resort

MIAMI, Aug. 5 /PRNewswire/ -- Fontainebleau(R) Miami Beach will revitalize the
already exciting South Florida culinary scene when it reopens this fall,
following a $1 billion renovation and expansion. Featuring an unprecedented
collection of dining experiences, some of the most celebrated and exciting
chefs in the world today such as Alfred Portale, Scott Conantand Sean
O'Connell as well as restaurateur Alan Yauwill soon open within Fontainebleau
Miami Beach.

The 22-acre ocean-front property will offer 11 dining destinations of varying
style and cuisine, each showcasing fresh, innovative flavors in warm, engaging
environments created by renowned designers including Jeffrey Beers, David
Collins and French firm Gilles & Boissier. Fontainebleau Miami Beach will
provide an ideal setting for all guests and visitors whether seeking
sophisticated five-star cuisine or light on-the-go fare.

"Fontainebleau Miami Beach will create an unparalleled dining destination with
its reopening. No other resort in the area provides the level and variety of
culinary diversity that we will offer our guests and the greater South Florida
community," said Howard Karawan, Chief Operating Officer of Fontainebleau
Resorts. "We are delighted to have Fontainebleau Executive Chef Sean O'Connell
overseeing the resort's culinary program and working closely with Alfred, Alan
and Scott, who will soon call Fontainebleau home."

Alan Yau, Hakkasan
Alan Yau, praised for single-handedly changing the face of Chinese cuisine
within the United Kingdom, is the owner of Britain's Michelin-rated Chinese
restaurant, Hakkasan. This award-winning restaurant will make its U.S. debut
at Fontainebleau. Hakkasan will offer its diners a diverse menu of modern
Cantonese cuisine with a wide array of wines, sake and cocktails.

Designed by French design firm Gilles & Boissier, this sleek and contemporary
restaurant will be located atop the fourth floor and affords guests stunning
views of the beach. The name "Hakkasan" pays homage to Yau's ethnicity -
'Hakka' refers to the people from the New Territories of Hong Kong while 'san'
is the respectful Japanese form of address.

Alfred Portale, Gotham Steak
Alfred Portale, chef and owner of perennial New York City favorite Gotham Bar
and Grill, is among the culinary leaders set to open within Fontainebleau.
Portale's new restaurant Gotham Steak, which was designed by Jeffery Beers
International, is a two-level, 16,000-square-foot restaurant with indoor and
al fresco dining. Portale's menu expands beyond modern American steakhouse
fare to include fresh seafood, specialty cuts of meat and 500+ wines from
around the world. Design highlights include a brilliant chandelier of
hand-blown glass, an open exposition kitchen and a two-level, glass-enclosed
wine tower.

Gotham Steak's haute but accessible cuisine will appeal to both youthful
diners looking for adventurous food as well as distinguished guests who
appreciate time-honored cooking. Drawing inspiration from his Italian
heritage, extensive background in French technique and admiration for Asian
simplicity, Chef Portale's dishes each have their own architectural design,
bringing attention to the colors and textures of the carefully crafted recipe
and adding to the dining experience.

Scott Conant, Scarpetta
Scott Conant, formerly of L'Impero and Alto, is at the helm of Scarpetta,
Fontainebleau's Italian restaurant. Its sister restaurant, located in New
York City, recently received a glowing three star review from The New York
Times. An Italian expression that means "little shoe" - or the shape bread
takes when used to soak up a dish - Scarpetta represents the pure pleasure of
savoring a meal down to its very last taste.

Overlooking the resort's poolscape, the David Collins-designed restaurant
features ocean and poolside views, a wraparound veranda as well as casual
dining areas and a cocktail lounge. A light, airy and sophisticated interior
displays a refined nautical palette, with elements that reference mid-century
Italian design. Floor to ceiling columns, reminiscent of coral or weather-worn
driftwood, line the windows adding an organic, sculptural element.

The restaurant's bold architectural features highlight Conant's
seasonally-inspired Italian fare comprised of farm-fresh ingredients and
clean, earthy flavors that pay homage to his heritage and time spent in Italy.
Known for coaxing the most sublime flavors out of the simplest ingredients,
Conant has created a satisfying and soulful meal that encourages guests to
pick up a piece of bread and clear their plates.

Sean O'Connell, Executive Chef, Fontainebleau Miami Beach
Overseeing the resort's culinary program is Executive Chef Sean O'Connell, a
Mandarin Oriental Hong Kong alum who held top kitchen positions at revered
properties including the Bellagio (Las Vegas), Legian Resort (Bali), Raffles
Hotel (Singapore) and Banyan Tree Resort (Phuket, Thailand).

"Fontainebleau has long been regarded as been a celebrated destination with
world-class dining and entertainment, and it is very exciting to oversee such
an innovative and diverse culinary program as part of this legendary resort's
rebirth," said Sean O'Connell, Executive Chef.

Fontainebleau will allow guests to create their own culinary excursion
throughout the property with an array of innovative dining options. Among
these destinations are La Cote, an open-air restaurant and lounge infused with
the flavor of the French Rivera, and Blade sushi bar, serving traditional,
purist Japanese cuisine. Overlooking the chic poolscape is Bleau Bar, the
property's lobby bar. With views of the famed Staircase to Nowhere and its
proximity to the bustling pool, Bleau Bar is the place to see and be seen.

La Cote
Inspired by the Cote d'Azur, Fontainebleau opens La Cote, a chic, two-level
restaurant situated beach and poolside. The open-air restaurant on La Cote's
upper level will offer guests the flavorful cuisine of the South of France, as
well as a lively bar with fashionable cocktails and tapas-style snacks.

The poolside restaurant's relaxed environment will serve simple, accessible
fare to those looking to dine casually and in style. Menu highlights will
include Fruits de la Mer, salads, crudites as well as char-grilled seafood and
meats, all complemented by refreshing desserts.

Vida
Capturing the essence of the resort's glamorous history, Vida will offer
guests an energetic yet composed atmosphere. The restaurant will cater to
guests whether seeking a casual quick meal or a social dining experience.
Serving breakfast, lunch and dinner, Vida will offer Pan-American cuisine
influenced by Florida, California, Mexico, Peru, Argentina, Brazil and the
Caribbean.

Boasting an exhibition kitchen complete with rotisserie and hearth ovens as
well as a sumptuous pastry station with mouthwatering desserts including
signature souffles, Vida will inspire a multi-sensorial dining experience.

Fresh
Located at the entrance to the pool, Fresh will offer guests a selection of
snacks and simple cuisine, ideal for the guest on-the-go. Snack menu
highlights include hot and cold coffee beverages, juices and freshly prepared
gelato. For more substantial appetites, Fresh will serve a selection of
salads, hot and cold sandwiches, burgers, hot dogs and pizza by the slice.
Creative and unique packaging will make it possible for guests to easily take
food to the pool or back to their room.

Solo
Solo, the resort's coffee and pastry shop will be located adjacent to the
lobby. The cafe will offer a selection of exceptional quality coffees,
cappuccinos, espresso, teas and juices available throughout the day. Solo will
also serve breakfast pastries in the morning and evolve into a more
substantial offering of sandwiches, salads and desserts as the day progresses.

In addition, Solo will sell Fontainebleau's iconic cakes revived under the
direction of award-winning pastry chefs Jean-Marie Auboine (Executive Pastry
Chef) and Sylvain Bortolini (Assistant Pastry Chef). The cakes, which have
been synonymous with Fontainebleau since its opening 1954, have attracted
customers from across the country. A selection of cakes will be available
daily for purchase or made to order for any occasion.

Blade Sushi Bar
Opening on to a stylish and sophisticated pool area sprinkled with private
cabanas, Blade Sushi Bar will offer a selection of Japanese fare featuring
fresh sushi that is caught daily. Inspiring an atmosphere of fun, Blade takes
unique and interactive approach to dining and encourages guests to share its
range of dishes.

Mouthwatering sauces, relishes and innovative techniques please the palette.
Complementing the cuisine will be a selection of purist sake and a variety of
sake cocktails. This intimate and relaxed sushi bar will be the quintessential
spot to begin or end an evening with old friends, as well as the perfect
environment to make new ones.

Fontainebleau Miami Beach will reopen in fall 2008. For more information,
please call (305) 538-2000 or visit www.fontainebleau.com.

About Fontainebleau Resorts LLC(R)
Fontainebleau Resorts, LLC (R), a privately-held Las Vegas based resort and
casino developer, was established in 2005 to create the "next generation" of
hotels and resorts around the world. In addition to renovating the legendary
Fontainebleau Miami Beach, the company is setting a new standard of resort in
Las Vegas with the creation of Fontainebleau Las Vegas (Fall 2009).

Forward-Looking Statements:

This press release contains statements that may constitute forward-looking
statements. These statements include, among other things, discussions of our
business strategy and expectations concerning investments, construction plans
and future operations. In some cases, you can identify forward-looking
statements by terminology such as "may," "will," "should," "would," "could,"
"believe," "expect," "anticipate," "estimate," "intend," "plan," "continue" or
the negative of these terms or other comparable terminology. Forward-looking
statements involve risks, uncertainties and other factors that may cause
actual results, levels of activity, timing, performance or achievements to be
materially different from any future results, levels of activity, timing,
performance or achievements expressed or implied by these forward-looking
statements. The risks and uncertainties include, but are not limited to, our
ability to complete our construction projects on budget and on schedule and
our access to capital, competition in the resorts and casino/hotel industries,
dependence on our existing management, levels of travel, leisure and casino
spending in the markets in which we will operate, general domestic or
international economic conditions, and our ability to comply with gaming
regulations. Therefore, we caution you not to place undue reliance on our
forward-looking statements. We do not plan to, and disclaim any obligation
to, update any forward-looking statements as a result of new information,
future events or otherwise.

SOURCE Fontainebleau Miami Beach

John Weiss, +1-212-672-0350