The newly opened SLS Hotel South Beach in Miami Beach, Florida, includes F&B highlights ranging from global tapas to local seafood.
Under the culinary leadership of José Andrés, the hotel offers F&B outlets such as The Bazaar by José Andrés, Bar Centro, Katsuya by Starck and Hyde Beach, the latest iteration of sbe’s Hyde Lounge concept.
The Bazaar is the showpiece of the culinary program, promising an experience akin to a modern piazza. Two dining rooms aim to reflect both modern and traditional styles while Andrés serves fare of his Spanish homeland “yesterday and today” as well as a playful look at how “Miami meets the world.” Tapas and small plates at The Bazaar combine Spanish ingredients with local fruit, vegetables and seafood.
Bar Centro is an outdoor space overlooking the beachfront pool. In addition to an array of small bites, guests can sample inventive cocktails such as liquid nitrogen-laced caipirinhas.
The eighth location of sbe’s Katsuya by Starck blends the culinary style of Master Sushi Chef Katsuya Uechi with the décor of Philippe Starck. Sushi and robata dishes adapt traditional Japanese tastes to the modern American palate while a sake tower in the center of the restaurant serves as functional artwork.
Finally, Hyde Beach is the first oceanfront location of sbe’s nightlife brand, Hyde Lounge, and offers more than 8,000 sq ft (743 sq m) of indoor and outdoor space.