By Carina Ost
By Laine Doss
By Zachary Fagenson
By Bill Citara
By Laine Doss
By Laine Doss
By Carina Ost
By Valeria Nekhim
Just as the preparation cart for my liquid nitrogen caipirinha pulled up to the table at the 3-month-old Bazaar by José Andrés on Collins Avenue, I spotted three tacos nestled in compartments of a chrome serving platter. They were folded in what seemed like some sort of rice paper. A cool smoke then captivated the room as the server stirred the liquid nitrogen, cachaça, and lime. Amid the fog's mystique, I took a bite.
Perfectly grilled eel, shiso, and wasabi were enveloped in slivered cucumber topped with crisp pork chicharrón flakes. But then it hit me. I had been so entranced by the look that I had ingested the inedible wrapping.
Our amicable waiter quickly apologized, remarking that it happens all the time. It's the result of the flirtatious genius of Asturias-born powerhouse restaurateur, cookbook author, and Made in Spain television star José Andrés.
1701 Collins Ave.
Miami Beach, FL 33139
Region: South Beach
Who else could cast such a theatrical spell encouraging this ephemeral lapse in reason? The dining experience at the Bazaar is influenced by adventurous takes on the cuisines of the world: Spain, Singapore, and Japan, as well as Latin America's influence on Miami.
From the start, roasted cherry tomatoes and liquid spheres of mozzarella elevate the traditional flavors of an insalata caprese. With one bite, the cheese bursts, infusing one's mouth with the essential flavors of the classic salad. The Peruvian dish of papas a la huancaína enthralls with petite purple potatoes and an unexpectedly addictive addition of luscious sea urchin swimming in a bowl of rich sauce. It's fun and utterly exciting.
Raised near Barcelona, Andrés worked with some of the region's very best, including influential chef — and personal friend — Ferran Adrià at El Bulli. He then went on to front the empire known as ThinkFoodGroup, based primarily in Washington, D.C. The nation's capital has been the home of his many award-winning restaurants, including Minibar and Jaleo.
The chef first teamed up with the SBE Hotel Group and renowned designer Philippe Starck to open the SLS Hotel in Beverly Hills, which debuted in fall 2008. This summer, he brought the fete to Miami. The Bazaar's launch in South Beach was one of the most highly anticipated openings of the year, and the hype was well-merited.
The new, chic SLS occupies the space on Collins Avenue where the historic Ritz Plaza Hotel previously reigned. The Bazaar fills almost the entire lobby, and guests are greeted near the entrance with the first of two dining areas. Anchored by the view of an open kitchen and bar, this brightly lit, casual space exudes drama with tall white walls, sleek black tables, and theatrical floor-to-ceiling red curtains. It boasts three kitchens with a staff of more than 40, all led by chef de cuisine David Thomas — previously of Thomas Keller's Ad Hoc and Beverly Hills' the Bazaar. The 50-seat room, appropriately called Rojo, is overseen by a Spanish bull's head covered in a Mexican wrestler's mask — it was created by Andrés's friend and artist, Mikel Urmeneta. A hallway leads to the more formal 60-seat Blanca dining area, where the soft light of a colossal seashell chandelier kisses the mismatched picture frames and artifacts spread across the lustrous cream-colored room.
The menu lists more than 60 tapas, priced from $5 to $50, and diners are encouraged to order about four plates per person. Divided into two sections, the pages offer dishes under thematic titles such as "Miami Meets the World" and "Spain Yesterday and Today." The Magic City's two pages begin with text associating Miami and Singapore through their shared art deco architecture. The invented affiliation is unwarranted, but much is forgiven after a sample of the bao con lechón — a soft fried Chinese bun stuffed with rich pork belly and refreshing pickled cucumber. Less seductive is the ultra-feminine bowl of jejune dragon fruit ceviche — a bewildering combination of tuna, lime, out-of-place pecans, and vibrant hibiscus foam served in a hollowed-out fuchsia dragon fruit.
A halved coconut proves much more delectable. Creamy coconut rice delights with an exotic fusion of sepia and delicate bursts of tamarind and ginger. Baby Japanese peaches — alongside burrata, hazelnuts, and arugula — produce an effect comparable to the caprese. A bite of each of the components is a celebration of balance and Andrés's signature ingenuity.
The Bazaar also pays tribute to Miami's affinity for Cuban fare. The sandwich cubano — advertised as a nod to Calle Ocho staple Versailles — explodes with cheese foam as the stuffed bread yields a surprisingly fluid interior. But the Cuban-coffee-rubbed churrasco isn't nearly as effective. With an excessive dose of bitterness and sourness, passionfruit pulp and coffee foam overwhelm the meat.
Homage is likewise paid to Spain's practice of canning goods, with three distinct menu offerings: Mediterranean mussels, king crab, and stuffed olives. Although the dishes are prepared fresh daily, the tin-can presentation is a playful honor to the age-old practice.
Another import from Spain is the selection of hams, including the prized jamón ibérico de bellota, as well as cheeses — mostly under Spain's regulatory classification, Denominación de Origen — La Serena, Valdeón, Manchego, Garrotxa, and Idiazábal.
@gabo_el El pata la rompe. En DC sus restaurantes tienen el mismo efecto que los de Gastón. Paran llenos.