sbe, a leading global hospitality, lifestyle and development company, is proud to announce that SLS Culinary Director, Chef José Andrés, and Chef Michael Schwartz will be unveiling two new culinary concepts for SLS Brickell Hotel & Residences, a brand new property in partnership with Related Group. Alongside the property’s unveiling in October 2016, James Beard Award-winning Chef Michael Schwartz will launch his first Italian concept with Fi’lia. Shortly after, James Beard award-winning Chef José Andrés will present Bazaar Mar, his latest creative culinary concept, and second restaurant in Miami in partnership with sbe. Andrés will also oversee food and beverage for the property’s in-room dining, mezzanine and pool bar. Both restaurants will be managed and operated under the Disruptive Restaurant Group umbrella.
“sbe is thrilled to announce a partnership with these two acclaimed culinary artists for SLS Brickell,” said Sam Nazarian, Chairman and CEO of sbe. “Both José and Michael bring creativity, passion and world-renowned cuisine to our new property in Miami’s ever-growing business district. We are looking forward to making SLS Brickell a true culinary destination.”
Michael Schwartz’s Fi’lia will be open for breakfast, lunch and dinner and feature honest Italian food highlighting fresh ingredients from the hearth and the simplicity of handmade artisanal breads and pasta. A meal begins with a crusty loaf, presented with olive oil and oregano snipped at the table. Rustic pizzas from the wood oven showcase beautiful produce in season in special combinations. Caesar salad is tossed tableside in a shower of shaved parmigiano from a roaming cart, with the smell of toasted garlic croutons reminding you of how satisfying and memorable the classics can be. Cocktails are refreshingly uncomplicated – less about complex recipes and technique, and more about how unpretentiously perfect a spritz is on a July or December afternoon. The cocktails will balance a focused wine list that appeals to the knowledgeable diner of Brickell, celebrating Italian regional varietals and American wines with an old world sensibility.
Bazaar Mar will mark the expansion of the culinary partnership between Chef José Andrés and sbe, and will also serve as Andrés’ second culinary concept in Miami and sixth project with sbe, which includes The Bazaar by José Andrés in Beverly Hills, given four stars by The LA Times, Bazaar South Beach, a AAA Four Diamond restaurant, and Bazaar Meat at the SLS Las Vegas Hotel & Casino, named one of the 101 Best Restaurants in America by The Daily Meal. Poised to dazzle – like the mind of José, and the sea itself – the menu will celebrate the bounty of the oceans, with a seasonal emphasis on Miami and the Caribbean. Highlights will include everything from “sea snacks” like ceviches, seaweeds, and tiraditos to an extensive raw bar to spiny lobster and Florida’s own stone crabs. Whole fish will be prepared in a number of ways— including grilled with a whisper of smokiness from the premium Josper grill, a centerpiece of the restaurant. True to José’s native country, the menu includes dishes inspired by Spain, as well as Bazaar classics. Along with hand-crafted cocktails, the restaurant’s beverage list will include carefully curated Spanish and international wines to complement the seafood and other dining options.
“SLS Brickell will feature concepts helmed by two James Beard Award Winning chefs,” said John Kolaski, President of Disruptive Restaurant Group. “We’re excited to continue our partnerships with both Chef José and Chef Michael and we know that SLS Brickell will be a truly special culinary destination.”