BAZI SETS OFFICIAL OPENING DATE IN THE MARLIN HOTEL
Modern Asian Inspired Restaurant Begins Dinner Service on Thursday, September 10
Named after the pillars of destiny in Chinese astrology, Bazi by Chef Michael Pirolo and his partner Jen Chaefsky, will open for service at Miami Beach’s historic Marlin Hotel on Thursday, September 10, 2015. This highly-anticipated restaurant, from one the region’s most beloved culinary power couples, will feature the complex, layered flavors Pirolo is known for and a technique-driven menu designed for an unforgettable culinary journey through the Far East. “We love this style of food and have been playing with the idea of an Asian concept for years,” says Pirolo, who owns/ operates Macchialina Taverna Rustica with Chaefsky, also on Miami Beach. “But Bazi is not a traditional restaurant by any means. It’s our take on Asian cuisine but it’s not about replicating a classic dish in every way; it’s about taking classic dishes, honoring their traditions and taking them in a new direction but never losing the heart and soul behind them.”
The menu, executed by Pirolo and Chef de Cuisine Brett Collier, is intended to set the table for a convivial feast. Guests will begin with dishes from the Raw or Starter sections, moving on to Noodles & Rice and Vegetables, arriving at their final “destiny,” Chef’s Specialties. Committed to sourcing from local and small, national farmers and purveyors, ingredients will rotate in and out seasonally.
Raw offerings and Starters include Tuna or Hamachi Sashimi ($18); Chirashi Bowl ($22) with Tuna, Hamachi, Bazi rice and cucumber; a Green Papaya Salad ($14) presented tableside with a crisp wonton dome; Cantonese Style Florida Shrimp ($18) dressed with ginger, chives and Shaoxing wine; irresistible Short Rib Buns ($15) with pickled vegetables; and pan-seared pork belly Gyozas ($14). Stand-out Noodles & Riceoptions will include Duck Udon ($22), Peanut Noodles ($28) with King crab and Florida shrimp, and pork, vegetable or shrimp Fried Rice ($16-$20).
Chef’s Specialties will include a must-try whole Peking Duck ($96), finished tableside and served with duck lo Mein, Chinese pancakes, pickled melon and traditional Asian toppings. “We are obsessed with Peking duck and it had to be a staple here,” says Chaefsky. “It’s a long process to make Peking duck and make it right but it was a must for us.” To that end, advance reservations for an order of Peking duck are recommended as only a limited amount will be available each night. Those looking to heat things up will enjoy the Lobster, Our Fickle Friend ($40) served with black rice, a mild “happy” butter and spicy “angry” foam. Seafood, such as the Whole Fried Snapper ($38) served deboned, is caught fresh and delivered to the restaurant from an Islamorada fisherman on a daily basis. For the adventurous, a Chef’s Tasting Menu will be available for $70 per person.Vegetables ($8-$12) will make the perfect accompaniment to any meal, with options ranging from Enoki mushrooms and asparagus to cabbage.
The beverage program, overseen by Macchialina and Bazi Beverage Director William Rivas – best known for his trendsetting work at Sra. Martinez in the Miami Design District – will include an eclectic mix of Classic, Contemporary and Conceptualized cocktails as well as Sake by the glass, Asian beers, and an expansive wine list. For a traditional Asian dining experience the restaurant will also offer a Gong Fu tableside tea service with a selection of JoJo tea blends. Imbibers can look forward to Classic cocktails such as the Whiskey Smash with bourbon, lemon, simple syrup and mint and The Scofflaw made with rye, dry Vermouth, lemon, grenadine and orange bitters. Contemporary concoctions will include the Text an Uber, served frozen with Don Q Rum, a spicy ginger syrup, lime and finished with a 151 floater, and the Xiao Qungxin Fashion with lemongrass infused bourbon, kalamansi honey and 5 Spice bitters. Unique Conceptualized drinks will include a Lychee Martini made with gin, lychee shrub, mint, lemon and a lychee sphere and the Whiskey and Tea Highball with scotch infused with apple, black tea, and Apple Air. Heads will turn, no doubt, when a table orders Rivas’ large format cocktail served in a Shochu Barrel the Sharing is Caring ($25, two person minimum), a 32 oz. concoction, which will change regularly.
The dramatic dining room, with seating for up to 70, is rich with East Asian décor elements including elegant gray tufted banquettes, sleek pendant lighting and a massive gold dragon that overlooks the space. Guests can enjoy a drink at the bar and lounge with seating for up to 25. Those looking to enjoy the views of bustling Collins Avenue can request outdoor seating, available for up to 20. A slim staircase leads to the mezzanine level private dining room which overlooks the main dining room and can accommodate up to 16 guests.
Bazi is located at The Marlin Hotel, 1200 Collins Avenue on Miami Beach. The restaurant will open for dinner nightly at 6PM; the bar will open nightly at 5PM.
Telephone: (305) 695-0101; Website: www.bazimiami.com