Bazaar Mar by José Andrés at SLS Brickell open for biz

Bazaar Mar at the SLS Brickell is a seafood lover's paradise.
Bazaar Mar at the SLS Brickell is a seafood lover's paradise.

After pulling out of the prez-elect’s hotel and campaigning for the winner of the popular vote, lauded chef  José Andrés is finally read to unveil his latest, Bazaar Mar by José Andrés at SLS Brickell, opening for dinner Tuesday, November 22.

“I couldn’t be more excited to open a new incarnation of Bazaar in Miami—a city that I love,” says Andrés, who as Culinary Director will also oversee food and beverage for the property’s in-room dining, SAAM lounge and Altitude pool bar. “Bazaar Mar will take guests on a culinary journey, an adventure story inspired by the sea.”

Menu highlights inlude Sea Little Snacks such as Croquetas de Bacalao (codfish croquettes), Sashimi Cone Starters, and an extensive Raw and Simple bar, featuring Spiny Lobster and stone crabs. Whole Fish in the Big Guys from the Sea section will be prepared in a number of ways— grilled, with a hint of smokiness from the Josper grill, a top-of-the-line hybrid grill/oven that forms the centerpiece of the restaurant. The menu also includes dishes inspired by Spain, including Gambas al Ajillo (sautéed shrimp) and Puntillitas Fritas (baby squid and piparra peppers).

And then there’s the head-to-toe-inspired Adventurous Eater section, focusing on dishes made from the parts of the fish that are often discarded or underutilized— the offal of seafood—such as Callos de Mar (codfish blood sausages) and Ankimo (seared monkfish liver).

Cured Seafood is a modern riff on cured meats, including Smoked Salmon from New York’s storied Russ & Daughters, served with ‘air bread.’

Surf & Turf offers novel takes on classics, including Pollastres and Gambetes (a play on the traditional mar y montaña, a chicken and shrimp stew) and an extensive Caviar Selection offers three tiers of, as they put it, “affordability. ” Uni (sea urchin), the chef’s favorite food, appears in the divinely decadent Foie + Uni section.

On the sweet side, there’s Key Lime Pie served in a sand castle made out of graham crackers.

The 210-seat restaurant will be open for lunch and dinner daily.