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Details are still coming in, but a reliable source tells Y&H that José Andrés will soon announce plans to the local media to open a second The Bazaar by José Andrés on South Beach in Miami. The restaurant, which earned four stars when it debuted in Los Angeles, will be located in the historic Ritz Plaza Hotel, which the real estate development firm sbe will transform into the luxury SLS South Beach.
The property, located next to the Atlantic Ocean, is expected to open in the spring of 2012.
As culinary director for SLS, Andrés and his creative team from THINKfoodGROUP will again work with designer Philippe Starck to “create a new take on The Bazaar byJosé Andrés for this Miami location,” a source tells me. The team is “also responsible for all the food and beverage of the hotel, including in room dining, catering and pool menus,” the source adds.
The news comes not long after Andrés announced plans to open two restaurants in Las Vegas, including a luxury resort version of his ground-breaking Jaleo concept.
Y&H got his hands on a copy of the draft press release about the new SLS South Beach. You can read it after the jump.
(Los Angeles, CA) – August XX, 2010 – Leading luxury hospitality, real estate development and lifestyle company, sbe, has advanced its commitment to the Ritz Plaza Hotel in South Miami Beach, Florida. sbe additionally announced its development and programming plans for the historic asset, which will open as the second location of its renowned, award-winning SLS Hotels brand as the 142-room SLS South Beach in Spring 2012.
The development will transform South Beach’s iconic Ritz Plaza Hotel into a best-in-class hospitality and food and beverage destination, bringing together an unparalleled team of creative and operational talent. Joining Nazarian and sbe in the creative development of the SLS South Beach are exclusive collaborators including designer Philippe Starck, culinary director Chef José Andrés and Chef Katsuya Uechi.
“In developing the SLS Hotels brand, we re-examined and re-thought every possible aspect of luxury hospitality and teamed with the best minds in the industry to deliver a premier experience with an unwavering commitment to absolute innovation, intuitive guest service and the highest quality,” said Nazarian. “Situated across 17th Street from the Delano against the backdrop of the Atlantic Ocean, the Ritz Plaza site is the best piece of undeveloped real estate in South Beach and provides a perfect extension for the SLS Hotels brand.”
The SLS South Beach will deliver guests a unique luxury hospitality platform that combines the unparalleled design ingenuity of Philippe Starck, the world-renowned culinary brilliance of Chef José Andrés, including the second location of the award-winning Bazaar by José Andrés brand, the incomparable artistry of Master Sushi Chef Katsuya Uechi, the unrivaled relaxation and pampering of Ciel Spa and the unmistakable exclusivity and vibrancy of Hyde Lounge. “I could not be more excited to come to Miami with my partners at SLS,” says Andrés. “It is an amazing city, full of life, and full of friends.”
Originally built in 1939 under renowned South Beach architect L. Murray Dixon, the SLS South Beach features a rooftop architectural design depicting a lantern reaching to the sky and is the tallest art deco structure in South Beach. Starck’s design for the hotel will feature a stunning surrealistic feel highlighted by a white-on-white palate with limited accents from carpeting, stone or artwork. Perfectly suited for a luxurious yet vibrant beach experience, the project will mark Starck’s successful return to South Beach where his 1995-designed Delano remains the market standard.
“SLS in Los Angeles is a full boiling bucket of energy made of life, vision, creativity, intelligence, fertile surprises, love, tenderness and sexiness, but also great food and wine. It is called a modern miracle. But who said that miracles happen only on the west coast? The new SLS South Beach shall be another huge bucket of sparkling energy, but with sea, sun and sand. The perfect miracle?” added Philippe Starck.
Previously operated with 132 rooms, sbe’s development of the SLS South Beach will be highlighted by the construction of 10 new luxury pool-side bungalow suites. In addition to bungalows, pools, decks and cabanas, the new construction will also mark the fourth location of sbe’s Hyde Lounge brand. Dubbed Hyde Beach, the venue will feature 8,000 square feet of indoor/outdoor lounge amenities emptying onto the sand just steps from the Atlantic Ocean. Joining sbe’s existing Hyde Lounge Sunset, Hyde Lounge Staples Center and Hyde Lounge Mammoth Mountain in delivering true nightlife innovation, Hyde Beach will provide an unprecedented new experience to the vibrant South Beach market modeled after the best beach-side destinations of the Mediterranean Riviera. The venue will also feature sbe Restaurant and Nightlife Group’s best in class service and VIP guest relations.
The SLS South Beach experience will be further enhanced by sbe’s exclusive collaboration with renowned culinary innovator José Andrés, who will serve as overall creative director of food and beverage for the hotel.
In the gifted hands of Chef Andrés, SLS guests will be treated to revolutionary culinary experiences across the hotel’s lobby, bars, and expansive pool deck, as well as in-room dining and events. In addition, the SLS South Beach will mark the second location of The Bazaar by José Andrés. A true fête extraordinaire, the Bazaar concept, created with Starck, first debuted to unprecedented critical and guest acclaim at the SLS Hotel at Beverly Hills in October 2008. At The Bazaar by José Andrés South Beach, Andres re-imagines the experience with influences from local flavors while still featuring a heady array of pioneering culinary and lounge concepts. The restaurant will also deliver more traditional breakfast and lunch amenities to guests.
Joining The Bazaar, the SLS South Beach will feature the fifth location of sbe’s Katsuya brand in partnership with Master Sushi Chef Katsuya Uechi. Located in the hotel’s historic ballroom, Katsuya South Beach will deliver guests a masterpiece of design sensuality, beauty and soulfulness – a space where form complements function and the spirit that is Katsuya shines through. Under Chef Uechi the Katsuya concept, “mise en scène” by Starck, has completely revolutionized the Japanese culinary experience for Los Angeles diners by combining traditional Japanese techniques and ingredients with the sensibilities of the American and global palate. Similarly, Katsuya South Beach will elevate the landscape for Japanese dining experiences in Miami.