In a series of interconnected dining vignettes with alternating inspirations of Palm Beach inspired décor and Buenos Aries red and leather, the South Beach installment of Bazaar is an innovative dining experience as much for the eyes as for the palette. Guests ideally find their way to one of the numerous couches, sectionals and sofas that offer a more deconstructed formality amongst walls of heavy drapery and intricate coral chandeliers strewn from the ceiling of the nearby main dining room. Before and after the meal, lively Bar Centro offers a more refined bar scene that Hyde Beach located to the rear of the hotel property.
The Food
James Beard award-winning Chef Jose Andres blends Spanish and local Latin flavors for a menu created from scratch for the SLS South Beach. Referencing the town's 30s deco influences, the menu yields Asian-influenced beef sui mai with kefir lime, bagels and lox in a cone and a liquid mango sashimi that's more of a ceviche. Conch fritters are a must as well as Yuca churros and South Beach Chips made with plantains and yogurt. Larger plates mix more Spanish influences for slow-cooked chicken leg, frozen blue cheese flauta and chicken bechamel croquettes that are sublime.
Last Word
Chef Jose Andres does South Beach installment of The Bazaar that’s like a foodie Alice in Wonderland.
