The Bazaar at the SLS Offers Saturday Brunch Fueled by Choice
Whoever said less is more hasn't visited the Bazaar by José Andrés for brunch. The eatery, located inside the SLS South Beach, offers foodies a brunch-inspired culinary adventure that blends everything from fruits and cheeses to Benedicts and olive oil pancakes. And don't forget, there's booze too.
Instead of limiting brunch to Sunday, the Bazaar recently launched a Saturday brunch. According to chef de cuisine Tito Vargas, it was about extending the same experience all weekend.
"We wanted to offer an environment that felt both upscale and relaxed," he says, "while also still speaking to the essence of the Bazaar, along with Miami and of course Chef Andrés."
At the Bazaar, Vargas says, the main focus is on freshly prepared food, from its buffet to a guest's entrée order. Brunchgoers are delighted by a smattering of tables spread with selections such as caviar, bagels and lox, and with a variety of jams and yogurts made in-house.
Olive oil minipancakes
Courtesy of the SLS
While guests explore each buffet table, their entrée order is quickly being prepared in the kitchen — a fusion of buffet and à la carte service. "The duel offering allows for the main dishes to be prepared fresh, while guests can enjoy some small plates to whet their appetites," Vargas says.
Among the entrée options is the restaurant's signature Benedict. Two poached eggs are placed on English muffin slices and neatly topped with hollandaise air. Choose from Canadian bacon, smoked salmon, or Serrano ham to place between the egg and muffin.
Or try one of the restaurant's bestselling plates — olive oil minipancakes. A stack of four or five cakes comes with fresh berries served alongside. Fused with a hint of oil, the flapjacks can be drizzled with fresh maple syrup.
Courtesy of the SLS
For a Latin twist, consider the torrijas — French toast with a Spanish connection. The sweet toast is fried and served with local honey, lime, and tamarind. There's an egg-white tortilla too, which blends sautéed mushrooms and salsa pebre — a Chilean condiment fused with flavors such as coriander, chopped onion, olive oil, garlic, and spicy ají peppers.
Vargas recommends ending brunch with a trip to the dessert table, which is always stocked with freshly made s'mores, a plate he says is "the best and sweetest way to end brunch."
Brunch, priced at $55 per adult and $25 per child 12 or younger, includes unlimited visits to the buffet and one entrée selection. Pair your meal with bottomless cava mimosas for an additional $10. Brunch runs from 11 a.m. to 3 p.m. Saturday. For more information, visit sbe.com.
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