The newest iteration of star chef José Andrés' popular Bazaar concept is best described as an upscale seafood shrine serving responsibly sourced, top-quality fare ranging from sea snacks and oysters to whole fish. Located inside the new SLS Brickell, the 210-seat Bazaar Mar features a raw bar and three open kitchens. One of the reasons Andres has become such a successful chef is because he takes familiar ingredients and flavors and reinvents them in a combination that makes diners gasp in awe. A good example is the California "funnel cake." It’s essentially a deconstructed California roll that begins with a layer of crisp seaweed, is followed by a layer of chopped cucumber, and is topped with Maryland blue crab mixed with Japanese mayo and flying fish roe. The "cake" sits on a white sheet of paper held by a silver stand in the shape of an octopus. It looks like art and tastes so luxurious it puts the California roll to shame. An evening here is time well spent. Service is smooth, the crowd is fancy but unpretentious, and the cookery is imaginative without getting carried away. It isn't cheap, though, so come prepared to spend $75 to $100 per person on food alone to feel full.
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In a 2010 segment of 60 Minutes, chef José Andrés told Anderson Cooper "meat is slightly boring" while "vegetables and fruits are sexy." The pioneer of molecular gastronomy didn't share his thoughts on fish during the interview, but...