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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.
Available: Lunch & Dinner
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