José Andrés Brings the Fire Back to Miami Beach

Bazaar Meat arrives at the Andaz with dry-aged steaks over an open flame, a jamón experience, and a Cubano that starts out as airbread.

By Eric Barton
6:53 a.m. ET, Oct. 23, 2026

AUTHOR BIO: Eric Barton is editor of The Adventurist and a freelance journalist who has reviewed restaurants for more than two decades. Email him here.

José Andrés is back in Miami Beach with Bazaar Meat, the chef’s theatrical steakhouse. It opened last night at the Andaz Miami Beach, taking the ground floor of the Mid-Beach resort with an entrance of its own on Collins Avenue and a kitchen built around an open flame.

It’s a homecoming, with a plot twist. Andrés first came to the beach with The Bazaar, which ran for 11 years at the SLS South Beach before closing in 2023. This time he isn’t reviving it so much as recasting it, pointing the original’s playfulness at a steakhouse. “We’re bringing back the joy of The Bazaar in a new way, with new surprises,” Andrés said.

The design comes from Spain’s Lázaro Rosa-Violán Studio, and it’s maximalist in the Bazaar way: surrealist artwork nodding to Dalí and Picasso, dramatic light fixtures, and a mosaic tile floor around the bar patterned with creatures of earth and sea. The fire sits in full view, so the cooking is part of the show.

Bazaar Meat by José Andrés Opens at Andaz Miami Beach Resort & Spa Olives

The menu celebrates responsibly sourced meats from producers around the world, dry aged and finished over live fire, but the signatures are pure Andrés. There’s The Jamón Experience (which I’d be totally cool with if that became my new nickname), built on Cinco Jotas jamón ibérico. There’s a liquid olives dish he created as an homage to his mentor, Ferran Adrià. And the caviar cones began as an opening bite at minibar in Washington. A section called Meats from the Sea covers lobster, paella, and pulpo, and the Miami-only move is his famous airbread remade as a Cubano.

Beyond the steaks, the menu runs to large-format cuts meant for the table, vegetables cooked in the same fire, and cocktails with a theatrical streak of their own, including a tableside martini cart making the rounds. None of it is quiet, and none of it is meant to be. That has always been the Bazaar bargain: dinner staged like a show, with the food good enough that the staging never feels like a substitute.

Running the restaurant day to day is Manuel “Manny” Echeverri, the brand’s Miami-based culinary director, who has spent more than a decade with José Andrés Group. Bazaar Meat also fills out the resort’s culinary lineup, joining Andrés’ Mediterranean restaurant Aguasal and the cocktail spot Bar Centro, both of which opened at the Andaz last year.

Andrés has spent the past few years as America's most famous humanitarian who also cooks. Bazaar Meat is a reminder that before the disaster relief and the medals, there was a showman with a pair of tongs — and Miami Beach was never going to let him stay serious for long.