From the moment you realize we've replaced a traditional lobby with an open kitchen playing live culinary theater to the first time you experience a menu created by Chef José Andrés or Master Sushi Chef Katsuya Uechi, it becomes apparent - unlike ourselves, we at SLS South Beach take our food and drinks very seriously. From sushi to the best of local Latin flavor, our Miami Beach restaurants take you on a taste-tempting tour.
Indulge your bellies with some delicious bites from our award-winning restaurants.
Drop in for our Sangria Loves Sundays and enjoy $25 pitchers of Sangria at Bar Centro
Join us for Social Hour Sunday- Thursday in our Dragon Lounge from 6pm-8pm for food and beverage specials
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The Bazaar, the world-renowned restaurant by the James Beard award-winning Chef José Andrés, makes its Miami debut with a vibrant mix of sophisticated cuisine and a playful indoor-outdoor environment. The Bazaar menu blends Andrés’ Spanish heritage, tradition and ingenuity with influences from South Beach’s local Latin flavors.
Master Sushi Chef Katsuya Uechi, whose acclaimed Japanese restaurants have been recipients of top Zagat ratings for years, unleashes his culinary artistry onto South Beach with a menu of innovative sushi and robata dishes uniquely adapted for the American palate. Private dining is available in the Dragon Lounge.
With more than 8,000 square feet of pool, beach and indoor-outdoor space, Hyde Beach offers artful mixology and José Andrés cuisine, all inspired by the flavors and culture of the local community. Enjoy lunch al fresco poolside or in our Mediterranean garden.
Reminiscent of the outdoor cafés of Paris and Lake Como, the expansive terrace sets the perfect scene for your morning news and people watching. Whether it's a café au lait or café con leche, pair it with Chef José Andrés' imaginative cuisine such as Olive Oil Pancakes or Huevos a la Cubana for the perfect start to your day.
Cocktails become adventurous undertakings at Bar Centro by José Andrés. The culinary icon plays with a variety of fresh herbs, fruits and vegetables as well as modern tools of liquid nitrogen and organic emulsifiers to elevate the classics and reimagine the modern mainstays.