Property Location With a stay at Marigot Beach Suites in Ocean City, you'll be close to Northside Park and Fenwick Island Lighthouse. This beach hotel is within the vicinity of DiscoverSea Shipwreck Museum and Ocean City Convention Center.
Rooms Make yourself at home in one of the 79 air-conditioned rooms featuring kitchens with refrigerators and stovetops. Rooms have private balconies where you can take in ocean views. 37-inch LCD televisions with cable programming provide entertainment, while complimentary wireless Internet access keeps you connected. Conveniences include safes and separate sitting areas, as well as multi-line phones with free local calls and voice mail.
Rec, Spa, Premium Amenities Head down to the water and enjoy a day at the private beach, or take advantage of other recreational amenities including a nightclub and an indoor pool. Additional amenities include complimentary wireless Internet access, concierge services, and an arcade/game room.
Dining Take advantage of the hotel's room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities Featured amenities include a 24-hour business center, audiovisual equipment, and dry cleaning/laundry services. Event facilities at this hotel consist of a conference center, conference/meeting rooms, and small meeting rooms.
Bright lights emblazon the adjoining boardwalk of The Palace of Sweets, beckoning passersby inside for fun-filled challenges and the sugary outflow of towering candy dispensers. Devised by world-renowned maze designer Adrian Fisher, the fun center's one-of-a-kind maze envelops guests into its candy-decor depths with a disorienting array of mirrors and surprise reunions with your long-lost twin. After regaining bearings, guests can test their agility in the center's laser challenge, which sends lasers zooming through the room as they try to make their way to the other side unscathed. Known for sporting the largest selection of self-serve candy on the boardwalk, The Palace of Sweets serves as a well-stocked host for birthday parties or a press conference announcing the end of dieting.
When it comes to listening to their elders, kids could take a page out of Matthew Benigno’s book. Spearheading the second generation of Potitos’ ownership with his wife Cristina, Matthew takes care to follow the recipes of his in-laws, Carmen and Maria Potito—the original owners—as well as the work ethic he gleaned from his own mother and grandfather. "We basically stick to our roots of being Old World Italian. Everything is made from scratch at the bakery, fresh every day," he explained to a reporter from the South Philly Review, “We are keeping the tradition alive." Those traditions have paid off. Potitos won the South Philly Review's Readers’ Choice award in four categories including best zeppoli, best specialty cakes, and best cannoli, which Matthew and his team craft by filing homemade pastry shells with a choice of chocolate-chip-flecked ricotta, vanilla or chocolate italian cream, or lasagna. Other tasty, traditional specialties include an airy italian crème cake soaked in rum and covered in peanuts, and sfogliatelle—a flaky, seashell-shaped pastry filled with sweet-ricotta cheese and candied fruit.
The founders of Primo Hoagies chose the name “Primo” because it means “first” in Italian, and they felt it represented their allegiance to high-quality ingredients and tasty hoagies. They did an exemplary job of corroborating this choice, and customers took notice; so much so, in fact, that in the years since opening their flagship Philadelphia location, they’ve been able to franchise more than 20 stores. At each one, sandwich makers stay in line with the company’s original mission, piling rolls and wraps high with slices of prosciutto, hot soppressata, fresh mozzarella, chicken cutlets, meatballs, and pepper ham. They also construct low-sodium and low-fat sandwiches, as well as vegetarian creations for anyone who wants to save the meat trees.
Husband–and-wife team Andy and Allison Yoa have built their own tropical paradise at Island Grill, but that doesn't mean they get to spend all day sipping mai tais. In the kitchen, you'll find Andy busy frying hand-breaded flounder, sautéing housemade crab cakes, and preparing cedar-plank salmon in a spicy orange sauce. The island theme continues in Allison's territory: the front of the house. Wooden carved fish adorn the walls and dangle from the ceiling, and the tables are covered in a tropical pineapple print.
For those who want to take a piece of the island paradise home with them, the restaurant offers full-service catering that can include servers, bartenders, and dudes who do pretty good Jacques Cousteau impressions.
Salty breezes conjured from the North Atlantic can be a golfer’s worst enemy when traversing Avalon Golf Club. But for players who factor it into their swings, the breeze can help as much as it hinders as the course follows a path of narrow rye-grass fairways designed by Bob Hendricks in 1971. Hendricks incorporated eight natural lakes into the course’s layout, summoning the strategically timed squawks of gulls, hawks, and occasional bald eagles that soar overhead. Players looking to smooth out their swings can enlist the professional guidance of the club's resident PGA professionals, Ted Wenner and Dennis Jones, during lessons and clinics.
After rounds, golfers can lounge on Avalon Links Restaurant’s patio, which overlooks the 18th green. After refueling on sandwiches or fresh seafood, club-goers can discreetly drive their carts into the sprawling pro shop for apparel and gear from Ashworth, Life Is Good, and Titleist.
Course at a Glance: