Remember the fateful day
we introduced you to Michael Schwartz’s ode to Italian home cooking at the SLS Brickell?
Great. But now it’s time to meet José Andrés’s newest experiment in the same hotel.
It’s called Bazaar Mar, and it’s where you’ll learn to expect the unexpected when it comes to things that come from the sea. It’s open right now, and here’s the slideshow.
A few things you should come into this place knowing...
—Philippe Starck designed it. Which means marble tables, copper crustaceans crawling up the walls and white-and-blue tiles hand-printed with sexy mermaids and unicorns. It’s a good look.
—Maine lobster croquetas. Liquid olives. A bagel-and-lox dish that uses Russ & Daughters smoked salmon and something called “air bread.” Sorcery.
—The cocktail menu’s got the JA classics: salt air margaritas, liquid nitro caipirinhas and such. Plus a gin-and-amontillado-sherry-wine concoction just to keep you on your toes.
—There’s a key lime pie served in a sand castle made of graham crackers.
Don’t know. Just seemed like the right thing to end on.
Great. But now it’s time to meet José Andrés’s newest experiment in the same hotel.
It’s called Bazaar Mar, and it’s where you’ll learn to expect the unexpected when it comes to things that come from the sea. It’s open right now, and here’s the slideshow.
A few things you should come into this place knowing...
—Philippe Starck designed it. Which means marble tables, copper crustaceans crawling up the walls and white-and-blue tiles hand-printed with sexy mermaids and unicorns. It’s a good look.
—Maine lobster croquetas. Liquid olives. A bagel-and-lox dish that uses Russ & Daughters smoked salmon and something called “air bread.” Sorcery.
—The cocktail menu’s got the JA classics: salt air margaritas, liquid nitro caipirinhas and such. Plus a gin-and-amontillado-sherry-wine concoction just to keep you on your toes.
—There’s a key lime pie served in a sand castle made of graham crackers.
Don’t know. Just seemed like the right thing to end on.
