When José Andrés opened his latest Miami restaurant, Bazaar Mar, late last year it quickly became one of the most buzzed about restaurants in Miami. The opulent white and blue setting with nautical touches, unique seafood combos and quirky touches made its dinner service a special experience – and when we were invited to try out the brunch we knew it would be the same.
Helmed by chef de cuisine Manny Echeverri, the brunch starts with two lavish buffets, one dedicated to raw seafood with items like King Crab, Smoked Salmon Tartare, Crudos, Caviar and Steam Buns that come complete with tubes of crème fraîche. The second table features items like east and west coasts Oysters with a variety of mignonettes, Fried Fish, Fideuà, freshly cut Jamón and Egg Tortilla made on the spot in Andrés’ signature gastronomic way.
After filling up on the buffet tables, guests can enjoy one main course off the a-la-carte menu like Nutella Olive Oil Pancakes topped with Nutella and hazelnut crumble; Jidori Chicken butterfly roasted and coffee rubbed; Ora King Salmon topped with New Zealand salmon roe, lemon, sorrel and the Dungeness Crab Benedict with crab hollandaise with a 63 degree eggs and spinach.
And finally there is a dessert bar, filled with classic pastries like Chocolate Chip Cookies and Milk, S’mores Bars, Fruit Tarts and more. This brunch ticket at $95 per person also comes with free flowing Moët & Chandon champagne. For those looking to enhance their bubbly game, at $195 guests will enjoy free flowing Ruinart Blanc de Blancs Champagne and upgraded caviar service, and those looking to really up the ante can enjoy free flowing Dom Perignon Champagne, premium caviar and steam buns for the table for $295 a person. Champagne and seafood? We’ll drink to that!
If champagne isn’t your thing, Bazaar Mar also features a short but tasty menu of cocktails including the brunch classic Bloody Mary, plus a few new additions like the Sangria Roja, made with spiced wine, gin, brandy and citrus; the El Guapo with rum, spiced coffee syrup and bitters, and the Pink Punk Lemonade with gin, raspberry and lemon.
