Bazaar Miami by Jose Andres - SLS South Beach Review

Bazaar Miami by Jose Andres – SLS South Beach Review

During an invited stay at the Miami luxury boutique hotel, SLS South Beach, I also had the opportunity to dine extravagantly at The Bazaar Miami by Jose Andres. The James Beard award-winning Master Chef put together an eclectic tapas menu that pulls from the traditional and contemporary Latin cuisines of Spain and Miami.

With my current obsession with Old Fashioneds, I am always drawn to every bars’ creative rendition of this prohibition-era cocktail. Bazaar Miami offered the intriguing El Guapo, (Spanish for the ‘Handsome One’), -made with Atlantico Reserva, a Craft Rum from the Dominican Republic, and sweeten by Spiced Coffee Syrup. The muddled combination resulted in an unexpected, but delicious chocolate-y flavor.

Chef Andres intends his dishes to be shared and, preferably, to be consumed in one bite to experience the combination of flavors all at once. As there is an abundance of tempting choices, making selections can be a little overwhelming. Thankfully, I had the expert guidance of my very attentive Bazaar Miami waiter, Lach.

Under his recommendation, I started with the petite rolled-up crispy Caviar Cone -filled with Ossetra Caviar, Capers, Eggs, Onion Jam, Crème Fraiche, then, beautifully garnished with edible Gold Leaf Shavings. A ton of flavor was contained in this savory little bite.

Excitedly, I ordered several tapas that seemed the most unique on the menu, such as a Conservas, or the Spanish technique of gourmet foods preserved in cans. My tin held marinated, cold chunks of sweet Alaskan King Crab and fresh whole Raspberries. The tangy and slightly spicy Berries inventively replaced traditional Seafood Cocktail Sauce.

The spectacularly presented Dragon Fruit Ceviche arrived next served in the bright pink, hallowed half of a Dragon Fruit. The tangy Tuna Poke Salad inside was artfully topped with spiky Hibiscus Foam to imitate the Cactus’ skin. Toasted Pecans tossed with the exotic Ceviche delivered a crunchy surprise.

Now, the dishes would be heavier, and, even more luscious, starting with the Fish en Papillote. To keep the locally-caught Black Grouper moist, it was tied in a paper parchment pouch, and steamed in Alcaparrado, or Caper Sauce.

At tableside, the pouch was cut, and a small bowl of uncooked Quinoa was sprinkled on top of the aromatic Fish. The residue steam heat caused the raw Grain Cereal to become crunchy as it encrusts the succulent Black Grouper.

Ready for grilled red meat, I devoured the medium-rare Cuban Coffee Rubbed Churrasco in a light zesty Passion Fruit Sauce with Grilled Onions. The sharp espresso dry marinade richly seasoned the tender Argentinean-style skirt steak.

The pièce de résistance, Black Rossejat, was savored for last. This traditional, but unusual Catalan Paella-style dish -made with Fideo, or broken Angel Hair Pasta, challenges the superiority of the better known Valencian Rice dish.

A warm Paella Pan arrives to the table with grilled Key West Shrimp and dollops of creamy Garlic Alioli on top a bed of Paella-style Pasta seasoned with smoked Spanish Paprika and slightly salty Squid Ink that colors the Fideo Pasta black. Then, the waiter enriches the meal’s flavor by mixing the Shrimp and Paella Pasta to coat the dish with the Alioli.

The meal was heavenly with a glass of 2003 López de Heredia Viña Tondonia Reserva, – a Ruby-Red Rioja with the aroma of Dried Plums and silky Tannins, as suggested by the knowledgeable Lach.

The Bazaar Miami by Jose Andres is located at 1701 Collins Ave, Miami Beach, FL 33139, in the open-spaced lobby of SLS South Beach, a SBE luxury boutique hotel. For reservations or more information, visit: sbe.com/restaurants/locations/thebazaar-southbeach