José Andrés Group Opens Bazaar Meat in Miami Beach
The restaurant brings open-fire cooking and a signature menu to the new Andaz Miami Beach Resort and Spa.
Updated on Oct. 23, 2026 in Dining Out
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The José Andrés Group has officially opened its latest Bazaar Meat location at the Andaz Miami Beach Resort and Spa. This new culinary venue features open-fire cooking and a variety of specialty dishes at a prime location along Collins Avenue.
Why it matters
The opening marks a return to the area for the group, which previously operated a Bazaar location at the SLS South Beach for over a decade. It expands the company's local footprint as they continue to operate multiple concepts across major cities.
The menu features items such as dry-aged steaks, Hokkaido sea urchin cones, and jamon iberico, with a suckling pig dish that requires 24 hours of advance notice. Tasting menus are available at price points of $150 and $225.
The players
José Andrés Group
This hospitality firm manages various culinary concepts and restaurants founded by the Spanish-American chef José Andrés.
Andaz Miami Beach Resort and Spa
This luxury hospitality property serves as the host venue for the new restaurant and other group concepts.
Lazaro Rosa-Violan Studio
This design firm specializes in interior architecture and is responsible for the aesthetic of the new restaurant space.
The details
Designed by Lazaro Rosa-Violan Studio, the restaurant utilizes open-fire cooking techniques to sear its signature dry-aged steaks. Guests can access the venue via a dedicated entrance located directly along Collins Avenue.
Timeline
The Bazaar originally opened at the SLS South Beach in 2012.
The SLS South Beach location closed in March 2023.
Aguasal and Bar Centro opened at the Andaz Miami Beach in 2025.
Bazaar Meat opened at the Andaz Miami Beach Resort on October 23, 2026.
A new location for the concept is expected to open in Los Angeles in 2027.
Culture Shift
This opening reflects the broader trend of elite culinary groups consolidating their presence within high-end hospitality brands like the Andaz. It illustrates a shift toward curated, destination-dining experiences designed to anchor luxury resort developments.
Diners should note that the restaurant operates from 5-10 p.m. Sunday through Wednesday and extends hours until 11 p.m. from Thursday through Saturday. Those planning to order the suckling pig must coordinate with the staff at least one full day in advance.
The takeaway
The return of a flagship concept to the market demonstrates the continued importance of high-end dining as a luxury amenity. Patrons looking to visit should plan ahead, particularly if they wish to order specialized dishes that require lead time.
Further reading
For more on the local food scene, see the latest updates on Dining Out.
More information
To view the full menu or book a reservation, visit The Bazaar official restaurant website.
Source note: This article includes information reported by Miami Herald.
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