Our partner, Chef José Andrés has opened his second outpost in Miami in the heart of Downtown Miami at SLS Brickell. Bazaar Mar is where seafood takes center stage. Designed by Philippe Starck and featuring stunning decor inspired by famous sea ports around the globe the space is a sea of blue and white hues and most notably features whimsical tile work by artist Sergio Mora. Seafood is indeed the star of this menu with imaginative dishes like California “Funnel Cake”, Cobia “Classic” Ceviche, Bagel & Lox, Foie + Uni, and Key Lime Pie “Our Way”. We sat down with Chef José Andrés to understand the inspiration behind Bazaar Mar:
- What was your biggest influence in creating the menu for your newest iteration of The Bazaar?For the menu, my team and I wanted guests’ palates to taste the flavors of the sea. There are local shellfish, crabs and more, and we even have a live aquarium tank where you can see this seafood before your eyes. We have an amazing raw bar, “sea snacks” to start your meal and whole fish prepared in the Josper grills to finish. Not only was I inspired by local waters, but also those far away and close to my heart. On the menu we have the ‘mar y montaña’ which is a surf & turf that comes from the Catalonia region of Spain, and a Spanish ‘butifarra’ sausage made with seafood! The bounty of the ocean amazes me every day, so that is what inspired Bazaar Mar’s menu.
- What’s the most unexpected dish on the Bazaar Mar menu that we MUST try?You have to try the lionfish! It is spear-fished in local water, fried and served with tartar sauce. Not only is it one of my favorite dishes on the menu, but let me really tell you why you must try it. You see, lionfish are actually an invasive species in the waters of the Caribbean. They can outlive and outbreed many other species in these waters, hurting our ecosystems and economies. So, when you are eating the lionfish at Bazaar Mar not only are you enjoying something amazing that you probably have never tasted before, but you are helping to save our oceans one bite at a time.
- What would be your last meal and who would cook it?I have been lucky to experience so many meals in my lifetime. But for me, some of my favorite meals are enjoyed at home surrounded by my family and friends. I think that’s how I would do it for my last meal. I would do a big Asturian-style barbecue and if I could, I would do it back in Spain. We would have warm tortilla de patata, percebes, centollos – a local crab that is one of my favorites – and finish with local beef and Cabrales blue cheese. Pair this all with a young Albariño in a beautiful setting in Asturias and you have the perfect meal!
- When you’re not in the kitchen, where can we find you in Miami?There are so many good places to eat in Miami! Sometimes you can find me at any one of my friend Michael Schwartz’ restaurants – and now we are so lucky to be neighbors at SLS Brickell! If I am on the go I’ll get a ceviche from My Ceviche, and for drinks I love to stop by Broken Shaker. And of course, I always end my night with some friends and cigars at the Bar Centro at the Bazaar, South Beach!