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For this menu, I wanted to honor two classic and best-selling dishes at The Bazaar utilizing new ingredients—one of them from Spanish cuisine, piquillo, and the other from Singaporean cuisine, bao.
Chef Karla Hoyos
Sous vide short rib, braised shiitake demi, charred eggplant aioli, crispy shallots
Braised short rib, eggplant-cointreau purée, cana de cabra, aranitas
1701 Collins Ave.
Miami Beach, FL