SLS Brickell Announces Culinary Partners José Andrés and Michael Schwartz

SLS Brickell will open this fall in the heart of Miami’s international business district unveiling of two new culinary destinations by sbe‘s Disruptive Restaurant Group. This includes a new concept created by Michael Schwartz and a Bazaar by José Andrés.

Rendering of Michael Schwartz Fi'la
Rendering of Michael Schwartz Fi’lia

“sbe is thrilled to announce a partnership with these two acclaimed culinary artists for SLS Brickell,” said Sam Nazarian, Chairman and CEO of sbe. “Both José and­ Michael bring creativity, passion and world-renowned cuisine to our new property in Miami’s ever-growing business district. We are looking forward to making SLS Brickell a true culinary destination.”


Chef Michael Schwartz’s concept will be his first Italian restaurant, which will be called Fi’lia. While most people associate Schwartz with American food, he says, “Italian cuisine has had a great influence in my cooking since I first entered a restaurant kitchen 30 years ago. I look forward to bringing my straightforward approach to Italian food to Miami for another great project with sbe, and to join José on property.”

Fi’lia will be open for breakfast, lunch and dinner, and will feature exquisitely prepped Italian food that highlight enriched and fresh ingredients. Think crusty loaf served with high-quality olive oil and freshly snipped oregano, rustic pizzas fired in a wood-burning oven and a caesar salad cart with table-side tossed greens with toasted garlic croutons and just-shaved parmesan. Cocktails will be classic and uncomplicated, while the wine list will celebrate regional Italian makers and American wines that could pass for old country varietals.

José Andrés' Bazaar
José Andrés’ Bazaar Mar

The second culinary stop at the SLS Brickell will be Bazaar Mar by José Andrés.  “I love Miami – the people, the food, the energy – this city is amazing! I’m thrilled to be bringing a second Bazaar with a  focus on seafood to this incredible city that has given me so much.” The menu will veer Spanish and include highlights from the sea, including ceviches, seaweeds, tiraditos, and an extensive raw bar to spiny lobster and Florida’s own stone crabs. Whole fish will be prepared in a number of ways— the most exciting of which will be grilled. That is because a Josper grill, will take a center stage at the restaurant, and offer up a bit of smokiness to not only the dish, but the new restaurant.

Guests of SLS Brickell will also enjoy of Andrés’ culinary vision 24/7 where he will oversee food and beverage for the property’s in-room dining, mezzanine, and pool bar.