BAZAAR MAR BY JOSE ANDRES
- mommythefoodie
- Oct 13, 2017
- 2 min read
Food: 4.5/5
Service: 4/5
Ambiance: 4.5/5
Iiiiit's date night! 🙌🏼🙌🏼🙌🏼 There are some chefs that just make me happy. Chef Jose Andres is, undoubtedly, one of those chefs. I loved his first Miami restaurant, The Bazaar by Jose Andres, so I couldn't wait to try Bazaar Mar with my better half.
We started with the liquid olives. You just can't miss out on the opportunity to try this dish. The crazy, chemical procedure was thoroughly explained to us, but all I can tell you is they grab green olives and (essentially) turn them into Gushers. Very weird, but very delicious. And straight up trippy.
Up next, croquetas de bacalao. Holy moly. These were just decadent. Perfectly fried croquettes filled with velvety codfish with a sweet and creamy quince paste aioli dipping sauce *sigh*
When it comes to textures, Chef Jose Andrés knocks it out of the park. Neptune's pillows are a prime example. Crispy air bread (a.k.a., a pillow shaped cracker) filled with smooth spicy tuna, topped with a tuna sashimi. Yummmmm. The tuna sashimi on its own would have made me happy.
Our server was adamant that we have the Cobia "Rosa" ceviche. The minute it arrived I could see why. Radishes displayed in the shape of rose petals surrounding the most delicious cobia ceviche. Inside a leche de tigre sorbet (for the love of all that's holy) atop sweet potato and sprinkled with corn nuts (for a delicious crunch). If you're having one plate, this is it.
The anchoas (anchovies) were a delicious (albeit simpler) treat. Bread topped with tomato paired with salt cured anchovies. Very tasty.
For the main dish, our server recommended the Lion Fish. The presentation was stunning. And although the fish was fried to perfection and the tartar sauce was good, the taste didn't quite blow me away the way the rest of the menu did. But it was beautiful to look at 😍
The hubby insisted on vegetables so we could pretend this was a healthy dinner. We had the roasted cauliflower which had pine nuts and pomegranate as well as a cauliflower purée. Yummy, but if I HAD to pick one veggie it would be the mushrooms.
Maitake mushrooms with pickled beech mushrooms and an anchovy aioli, also paired with a purée version of the mushrooms. Very very tasty. Although by the time they arrived, I was stuffed.
But not stuffed enough to pass up on dessert :) For dessert we had chocolate soufflé with caramelized banana ice cream. The soufflé was just luxurious. And the ice cream was a perfect cold pairing to this steaming dish. Oddly, the presentation was very simple. But the taste was all there 🙌🏼 Address: 1300 South Miami Avenue, Miami, FL
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