Culinary Experiences that Defy Expectations


South Florida is a treasure trove of fresh fish and ingredients that bring the coast right to the table, and at The Watermark at Coral Gables, our culinary team takes full advantage of the local bounty. Great meals are a hallmark of great living, after all, so we offer an array of gourmet dining experiences from light bistro fare to elaborate multi-course meals—all prepared by skilled chefs, and all available in-room, as well.

Delicate scallops with heirloom tomato and cucumber salad

Dining Venues that Impress

Great meals are a hallmark of great living, after all, and we offer an array of gourmet dining experiences from light bistro fare to elaborate multi-course meals—all prepared by skilled chefs. The Mark is a fine dining journey, a signature restaurant specializing in steaks, chops, fine wines, and decadent desserts. The casual, comfortable Taboon offers a stone-hearth oven and gathering spots for residents to enjoy Mediterranean-influenced fare. Innovation is always on the menu at The W Lounge, where mixologist-designed cocktails complement hearty burgers, soups, salads, and sandwiches. And the coffee, tea, and conversation all flow freely at The Gallery Café, a social hub that includes delectable house-made pastries as well.

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The Mark

The Mark

The Mark, our signature restaurant, is a fine-dining journey featuring steaks, chops, and decadent desserts along with fine wines.

The W Lounge

The W Lounge​

A hot spot for traditional favorites, the W Lounge serves up cocktails crafted by mixologists, as well as burgers, soups, salads, and sandwiches.


Featuring seasonal farm-fresh fare for breakfast, lunch, and dinner, Seasons is our restaurant for residents in Assisted Living.



With a stone-hearth oven, Taboon serves Italian-accented flatbreads, meats, fish, and Mediterranean-inspired dishes.

Gallery Cafe

Gallery Café

The coffee, tea, and conversation flow freely at the Gallery Café, a social hub that includes delectable house-made pastries, as well.


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Independent Living | Assisted Living | Memory Care

Chef Stephan Pyles

Pyles was first introduced to the restaurant industry at an early age, bussing tables and chopping vegetables at his family’s Truck Stop Café in Big Spring, Texas. After studying music at Texas A & M University, his music career was sidetracked by a life-changing trip to France where he experienced haute cuisine for the first time. A few years later, his big break came when he was invited to The Great Chefs of France Cooking School at the Mondavi Winery, where he served as Chef’s Assistant and worked with Michelin 3-star chefs of the day such as Michel Guerard, Jean and Pierre Troigros, Alain Chapel, Paul Bocuse and Gaston LeNotre. There he met and worked closely with Julia Child and continued a warm friendship with her until her death.

Pyles was the first person in the Southwest to win a James Beard Award for Best Chef and was the first Texan inducted into The Beard Foundation’s Who’s Who of Food and Wine in America. In addition to his wins, Chef Pyles has been nominated another 12 times by the Beard Foundation for Outstanding Chef in America and has had 6 restaurants that were finalists for Best New Restaurant in America. He has cooked for dignitaries and celebrities world-wide including 6 American presidents, 7 First Ladies, Mikhail Gorbachev, and Her Majesty, Queen Elizabeth ll. He has been named Chef of the Year by the Dallas Morning News, D Magazine, the Dallas Observer and the Dallas Voice.

Bon Appetite magazine has credited Pyles with “almost single-handedly changing the cooking scene in Texas” while the New York Times called him “an absolute genius in the kitchen”. Chef Pyles was named Esquire Magazine’s Chef of the Year, and Texas Monthly once named him one of the 20 most influential Texans of the year. He has authored four highly successful cookbooks and hosted two seasons of the Emmy-award winning PBS series New Tastes from Texas. In 2017, he was only the 10th chef be inducted into Nation’s Restaurant News’ Menu Masters Hall of Fame, joining the ranks of Wolfgang Puck, Paul Prudhomme, Jeremiah Tower, Daniel Boulud, and Jose Andres.

A tireless philanthropist, Pyles is a founding board member of Share Our Strength, America’s largest hunger relief organization and is a recipient of the organization’s Humanitarian of the Year Award for his work with their No Kid Hungry Campaign. He is a life board member of the North Texas Food Bank and has served on the board of Goodwill Industries and The Art Institute. He co-founded The Hunger Link, Dallas’ perishable food program that acts as a conduit between restaurants and hotels and ministries and soup kitchens. Through his Stephan Pyles Culinary Scholarship, he has awarded $250,000 to culinary students in Texas.