14 March 6-12, 2025 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | ▼ MIAMI BEACH SOUTH BEACH GETS A TASTE OF TEL AVIV Authentic Israeli restaurants are getting their time to shine across South Florida, and add- ing to the growing roster will be one by a James Beard award-winning chef. Acclaimed Philadelphia-based chef Mi- chael Solomonov and restaurateur Steve Cook will open Aviv at the 1 Hotel South Beach on Friday March 14. One of Miami’s most highly anticipated restaurant openings of 2025, the duo will bring their modern take on Israeli cuisine to the oceanfront property. Solomonov is wildly recognized within the restaurant community and beyond for his award-winning Philly restaurant Zahav, which he founded in 2008. “We couldn’t be more excited,” Solo- monov tells New Times during a recent inter- view, noting the partnership with 1 Hotel South Beach came about organically after a successful Art Basel pop-up at the property prior to the pandemic. “The whole team was amazing, and it sounds very cheesy, but we had such a good time. The sentiment was like, ‘Well, why don’t we just do this?’” The name Aviv — which means spring in Hebrew — speaks to both renewal and vi- brancy. For the chef, the cultural overlap be- tween Tel Aviv and Miami makes this location feel like a natural fit. “If you could just open the best restaurant to express a modern cui- sine, what would it be? That’s what Aviv is.” The dinner-focused menu spans several sections, showcasing a wide array of Israeli cuisine with Miami influences. Highlights in- clude various hummus options, including one made with brown butter and crispy garlic or the “Yerushalmi” topped with spiced beef, pine nuts, and accompanied by saluf, a Ye- menite-style bread that’s fermented for 48 hours, creating a fluffy, bubble-filled texture that will be unique to Aviv. The “Salatim” sec- tion will offer a selection of vegetable dishes including beets with tehina, Moroccan car- rots, and twice-cooked eggplant. Among the standouts are “Chicken Shish- lik,” chicken skewers cooked over charcoal and marinated with guava and spices as a nod to Miami, a dish Solomonov first served dur- ing the pop-up. Other notable items include pompano with sea bean tzatziki, an impres- sive 72-hour slow-roasted short rib with pas- sion fruit and amba, and a haloumi baklava with quince and pistachio. “In our experience, trying to only replicate doesn’t ever really work,” Solomonov ex- plains about adapting his cooking style for Miami. “Aviv will be very similar and recog- nizable to our other restaurants, but abso- lutely taking liberty and expressing myself a little bit differently here.” The new restaurant, located on the ground-level of 1 Hotel South Beach, has got- ten a complete overhaul by design firm Post Company. Inside, the design mixes materials like coquina stone, textured glass, and hand- painted murals. Outside, a terrace dotted with tropical plants will offer a breezy dining option with Miami Beach vibes. Plus, there will also be a private dining room for groups, as well as a dedicated bar and lounge area for those just looking to grab a wine or cocktail. Reservations for Aviv will be available starting on Monday, March 3, via Resy.com. Aviv. 2341 Collins Ave., Miami Beach. Open- ing Friday, March 14. OLEE FOWLER ▼ MIAMI BEACH POPULAR JOSÉ ANDRÉS RESTAURANT TO REOPEN IN SOUTH BEACH When the Bazaar by José Andrés closed its SLS South Beach location in 2023, Miami lost one of its most creative dining spots — a res- taurant that had transformed hotel dining with its mix of molecular gastronomy and tra- ditional Spanish flavors. Now, the acclaimed restaurant plans a triumphant return to South Beach at the Andaz Miami Beach hotel. Although there is no set date on when the Bazaar by José Andrés will open, fans can get a taste of what’s to come at the Andaz’s two other restaurants opening this March: Agua- sal and Bar Centro. The Bazaar’s original SLS incarnation earned quick praise after opening in 2012, where it remained a hotspot for a decade. It be- came a go-to spot for inventive plates like liquid nitrogen caipirinha cocktails and modernist takes on traditional Spanish tapas. Think foie gras wrapped in cotton candy and “Dragon’s Breath” popcorn that made diners exhale dra- matic clouds of liquid nitrogen vapor. The new iteration promises the same the- atrical dining experience that made the origi- nal a South Beach sensation. The Bazaar remains focused on shared plates that mix traditional and avant-garde techniques, pre- sented with the dramatic flair that became its signature. While the opening date hasn’t been announced, the restaurant plans to bring back some fan favorites alongside new creations designed for the Andaz location. “Miami acts as a second home to José An- drés Group,” Sam Bakhshandehpour, Global | TASTE TEST | ▼ Café Photo by Michael Persico Highlights at Aviv include various hummus options like the “Turkish,” made with brown butter and crispy garlic, as well as the “Yerushalmi” topped with spiced beef and pine nuts.
