José Andrés opens a stunning new Bazaar at an oceanfront Miami Beach resort

Food admin October 23, 2026 0 Comments

José Andrés opens a stunning new Bazaar at an oceanfront Miami Beach resort

The Bazaar is back in Miami Beach, and this time, it’s all about the meat. Or maybe mostly about the meat.

Located at the luxurious Andaz Miami Beach Resort & Spa, Bazaar Meat is the latest addition for the José Andrés Group, which operated The Bazaar restaurant at the SLS South Beach from 2012 until it closed in March 2023.

Now, the Andrés group is back with an equally glamorous restaurant, one that highlights aged steaks in an energetic and theatrical setting.

Andrés, the Spanish-born chef who is the founder of the nonprofit organization World Central Kitchen, which provides meals during humanitarian, climate or community crises, said that bringing back the Bazaar concept will include a few changes.

“Miami has always been one of the most exciting food cities in America, and for 11 incredible years we celebrated the spirit of Miami at The Bazaar in South Beach,” said Andrés, who has twice been named one of Time Magazine’s “100 Most Influential People” and was awarded Outstanding Chef and Humanitarian of the Year honors by the James Beard Foundation. “With Bazaar Meat at Andaz Miami Beach, we’re bringing back the joy of The Bazaar in a new way, with new surprises.”

Designed by Lazaro Rosa-Violan Studio from Spain, the restaurant has its own entrance at the resort, along Collins Avenue. Inside, the atmosphere reflects the aesthetics of Spanish artists Salvador Dali and Pablo Picasso with surrealist art and dramatic light fixtures.

The menu makes use of open-fire cooking, particularly the searing of dry-aged steaks. But don’t think Bazaar Meat is merely a steakhouse. The menu is full of the touches that have long made dining at a José Andrés restaurant memorable.

You can start the night with a series of small snacks, which range from oxtail croquetas to a Hokkaido sea urchin cone to a super-giant chicharron served with Greek yogurt, wasabi and furikake. Jamon iberico also makes an appearance, by itself or as part of José’s Tacos.

There are also little sandwiches like sea urchin toast or — in a tribute to Cuban restaurant Versailles — Cubano “air bread” with iberico secreto, a rare slice of iberico, served with Swiss cheese espuma and dijon. There are also raw bar offerings, salads and vegetable sides, along with cooked seafood like octopus and seared scallops.

The stars of the show, of course, are the meats from the grill, including a whole suckling pig that you must order 24 hours in advance. The meat ranges from Japanese wagyu to beef cheeks, bone-in New York strip and pork sausage.

And if you simply can’t decide, there are two tasting menus ($150 and $225) that offer a wide variety of menu items.

Bazaar Meat joins two other José Andrés Group concepts at the Andaz: Aguasal and Bar Centro, which opened in 2025. The group also operates Zaytina, a Mediterranean restaurant, in a partnership with The Ritz-Carlton, South Beach.

This is the fifth location of Bazaar Meat, which also has restaurants in Las Vegas, Washington D.C., New York City and Chicago. A Los Angeles location is expected to open in 2027.