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Welcome to Miami, Jose Andres: Dining at SLS South Beach

Go To The Hotel's Web Site Where: 1701 Collins Avenue [map], Miami Beach, FL, United States, 33139
June 13, 2012 at 10:38 AM | by | Comments (0)

Now we've slept and told, it's time to move onto one of the most exciting parts of the SLS South Beach: the food.

The hotel comes with its own tried-and-true brands, which puts it ahead of the game already. So if you love Katsuya or The Bazaar by Jose Andres from their Beverly Hills outposts, you'll love SLS South Beach.

We haven't been to Katsuya yet, but we sampled some of the Jose Andres fare at Bar Centro and The Bazaar during our stay and can tell you that our high expectations were met and even exceeded.

Let's face it: Andres is a star chef. His menu for The Bazaar is split into regional sections--Singapore (Andres sees a connection to Miami via Art Deco architecture), Miami, and Spain Then and Now.

Click through our gallery to see what some of these dishes look like--and the Rojas and Blanca dining rooms they're served in.

We can tell you that our favorite items on the extensive tapas menu included the Conch Fritters and Foie Gras toasts that fall under the 'Some Little Sandwiches' section.

Bar Centro, the breezy backyard patio, serves a smaller variation on The Bazaar menu, including the Embutidos Platter, a yummy grazing plate of Serrano ham, chorizo, lomo Iberico, Manchego, Garrotxa and Catalan-style toasted bread with tomatoes. A great dish to share with a friend over drinks.

Speaking of which, we fell in love with the Passion Fruit Up (rum, passion fruit, ginger-laurel syrup topped with passion fruit foam)--although at $16, we're not sure we'd sling back too many in one night.

Bar Centro also does punch bowls of Mojito, Margarita and Agave con Leche for $70 apiece. Good old-fashioned beer drinkers will be pleased to know that the humble Miller Lite is reasonably priced at $6.

Jose Andres is intent on making the gin and tonic the new must-have drink in South Beach. (On the menu, it's called the Ultimate Gin & Tonic.) We're not yet convinced this will work, but one's thing for sure: we're damn happy to have Andres--or his master menu-planning at the very least--in town.

Next on our agenda: returning to SLS to sample his breakfast menu.

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