Chef Jose Andres Bazaar breaks the mold for ho-hum hotel restaurants, and now is the perfect time to visit this brilliant newcomer before season kicks in. Request a table with cushy leather loveseats beneath the cascading shell chandelier, followed by the ultimate Hendricks gin and Fever-Tree tonic garnished with juniper berries and a magenta orchidits delightful, terrarium-like presentation is a mini work of art. The menu combining traditional Spanish and molecular gastronomy tapas can be a bit overwhelming, so a couple sure things are melt-in-your-mouth chicken croquetas oozing bchamel and sea urchin nigiri that is neither lost nor overpowering through complementary liquid mango and shiso.
- 1701 Collins Avenue,tel:305.674.1701
- slshotels.com
Chef Jose Andres Bazaar breaks the mold for ho-hum hotel restaurants, and now is the perfect time to visit this brilliant newcomer before season kicks in. Request a table with cushy leather loveseats beneath the cascading shell chandelier, followed by the ultimate Hendricks gin and Fever-Tree tonic garnished with juniper berries and a magenta orchidits delightful, terrarium-like presentation is a mini work of art. The menu combining traditional Spanish and molecular gastronomy tapas can be a bit overwhelming, so a couple sure things are melt-in-your-mouth chicken croquetas oozing bchamel and sea urchin nigiri that is neither lost nor overpowering through complementary liquid mango and shiso.
1701 Collins Avenue,305.674.1701,slshotels.comChef Jose Andres Bazaar breaks the mold for ho-hum hotel restaurants, and now is the perfect time to visit this brilliant newcomer before season kicks in. Request a table with cushy leather loveseats beneath the cascading shell chandelier, followed by the ultimate Hendricks gin and Fever-Tree tonic garnished with juniper berries and a magenta orchidits delightful, terrarium-like presentation is a mini work of art. The menu combining traditional Spanish and molecular gastronomy tapas can be a bit overwhelming, so a couple sure things are melt-in-your-mouth chicken croquetas oozing bchamel and sea urchin nigiri that is neither lost nor overpowering through complementary liquid mango and shiso.
1701 Collins Avenue,305.674.1701,slshotels.comChef Jose Andres Bazaar breaks the mold for ho-hum hotel restaurants, and now is the perfect time to visit this brilliant newcomer before season kicks in. Request a table with cushy leather loveseats beneath the cascading shell chandelier, followed by the ultimate Hendricks gin and Fever-Tree tonic garnished with juniper berries and a magenta orchidits delightful, terrarium-like presentation is a mini work of art. The menu combining traditional Spanish and molecular gastronomy tapas can be a bit overwhelming, so a couple sure things are melt-in-your-mouth chicken croquetas oozing bchamel and sea urchin nigiri that is neither lost nor overpowering through complementary liquid mango and shiso.
1701 Collins Avenue,305.674.1701,slshotels.com
Socials