Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.
Take a dive into José Andrés’ oceanic wonderland at Bazaar Mar.

Cuisine
Open
Dinner nightly
Features

* Click here for rating key

Bazaar Mar, Miami, FL

Bazaar Mar Restaurant Review

: José Andrés is no stranger to Miami, or the ocean. With his The Bazaar by José Andrés perched at SLS Hotel South Beach, the chef gave the 305 a taste of his molecular gastronomy. He then introduced an entirely new concept, Bazaar Mar, which focuses on creatures found in the deep (and shallow) trenches of the sea. Mosaics of mermaids (and mermen) line the white tiled walls. Clouds are sketched onto the ceiling. A black onyx bar is a complete departure and dark respite from the nautical, crisp and whimsical dining room --- ideal for a seductive pre- or post-dinner Salt Air Margarita, Key Lime Pie Daiquiri or LN2 (liquid nitrogen) Caipirinha. As for the menu, blue crab appears in the white garlic and vanilla oil gazpacho, and there’s bacalhao or Maine lobster croquetas, and squid or oyster po' boys. And that's just the beginning, as the offerings continue with geoduck and live scallops. During the season, score some stone crabs with an aerated Florida-style Dijonnaise sauce that'll have you double dipping the crustaceans. Of course, paella is available, except it's made with toasted noodles and Hokkaido sea urchin. Lion fish has been spear-fished in the Caribbean and fried whole, and it has become the signature dish at Bazaar Mar so be sure to try it. For dessert, go with the Key Lime Pie "Our Way" (basically a deconstructed version of Florida's quintessential sweet with Key lime ice cream and lime air) or the aptly named Who Lives in a Pineapple Under the Sea? (pineapple raspado doused in Green Chartreuse with condensed milk and fennel fronds served in a crystal pineapple vessel).



2017 RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.