Azul at Mandarin Oriental, Miami

At the entrance to Azul in the stunning Mandarin Oriental Hotel, Miami, a dazzling white marble open kitchen catches your eye. Here is where you can observe true culinary art at work.  The remarkable ambience with floor to ceiling windows showcasing the romantic Bay of Biscayne is fitting for a restaurant named for the word ‘blue’ in Spanish.   On display opposite the kitchen, Azul has over 700 world class wines including a mix of modern and classic vintages from the finest producers worldwide. The diverse menu features an exotic mix of Asian and Mediterranean specialties.

Azul is exemplary for topnotch service and it will feel as if you have not just one but four servers at once.  Diego, our lead-in, is extremely knowledgeable not only about the dishes on the menu but also about the ingredients in each one.   Dinner begins with a little bubbly, a glass of Pommery Brut Rose, the perfect aperitif for sharing some coquilles – the unforgettable Azul Platter that is, with an assortment of fresh oysters, king crab legs, lobster tails, poached shrimp and three types of Peruvian ceviche.   The artistry of Chef de Cuisine, Jacob Anaya, is on display throughout most of the menu items as he strives to unite ingredients in a final presentation that is often a genuine symphony of flavors.  Take for example, the Morel Mushroom Risotto with Pickled Scallions, Rock Shrimp, Essence of Summer Truffle and Grana Padano, a dish that leaves your fork and into your mouth astonishingly quickly.

For the entrée, try a Domaine Georg Rafael Cabernet Sauvignon from the Napa Valley to pair with the Moulard Duck Breast with Hibiscus Stained Daikon, Sicilian Pistachio Crème Fraiche Spaetzle and Duck Confit Hash.  The fowl is tender and juicy and the distinctive pistachio flavor will surprise even the most refined palate.   With many of the main courses, Chef Anaya proves his talent is unbridled for combining out of the box components to create a masterpiece.  Another perfect example is the Handmade Tagliatelle with a Miso Carbonara sauce with Maine Lobster seasoned with a tangy chili pepper from the France’s Basque country.

For dessert, take your pick of artisanal cheeses, dessert wine, port or freshly ground espresso.  Pastry Chef Frederic Monnet strives for perfection with his Goat Cheese and Almond Cake covered in Raspberries with Morello Cherry-Pistachio Ice Cream.  Another specialty is the Honey Greek Yogurt Ice Cream with Strawberries and a Pomegranate reduction.   At Azul, the Mandarin Oriental gold standard is at its peak and brings haute cuisine to downtown Miami with a unique take on the genre.