Leading chef and humanitarian José Andrés is always working. But if he chooses to rest, at least he’ll have a new place to do so once he opens his first hotel, the Bazaar House, in the heart of the Georgetown historic district in Washington, D.C. Announced in late September, the boutique hotel will open in 2027 with 67 rooms and multiple restaurants at 3000 M Street Northwest (in the former location of the Latham hotel), surrounded by Federal-style buildings and luxury shopping.
The project is both a professional and personal endeavor for Andrés, who lives in the D.C. metropolitan area and has built much of his career there. “Thirty years ago—when I came to Washington, D.C., as a young chef—I knew that this city was a perfect place to bring people together over food,” said Andrés in a statement. “It’s one of the beating hearts of our country, a place where I knew I could meet anyone and do anything, starting with a great meal … I’m so happy to start a new chapter with the Bazaar House in Georgetown, an amazing opportunity to welcome people to my city in an entirely new way.”
The Bazaar House is the latest addition to Andrés’ portfolio of Bazaar projects, which began with the Bazaar by José Andrés in Los Angeles, a Spanish- and Japanese-influenced restaurant that closed in 2020. The hotel will join current Wine Spectator Best of Award of Excellence–winning the Bazaar locations in New York City and D.C.; Bazaar Meat by José Andrés steak houses in Chicago, Las Vegas and Los Angeles; and the recently opened Bazaar Mar by José Andres in Las Vegas.
To help bring the hotel to life, the José Andrés Group is partnering with Thor Equities, a real-estate development and management firm that oversees hotels across North America, including the Ritz-Carlton Mexico City and Palmer House (a Hilton hotel) in Chicago. This expansion into hotels comes during a time of change for José Andrés Group: Earlier this summer, Andrés stepped down as CEO, and Sam Bakhshandehpour now leads the group as global chief executive. (Andrés, who founded the company, remains part of operations as the executive chairman.)
This being an Andrés venture, dining will be a key element of the Bazaar House: The hotel will feature multiple José Andrés Group food and beverage venues, including the Bazaar Club, a penthouse club that will offer views overlooking D.C. and a new restaurant concept that will be a signature of the hotel. The Bazaar House will also host an events space, an “expansive dedicated wellness center” and high-end retail stores.
“Like restaurants, hotels have a remarkable ability to transport us, provide a welcome retreat and become a unifying anchor in our community,” said Bakhshandehpour in a statement. “Opening our first hotel in Georgetown holds a special place for us as a D.C.-born company where we have grown now for three decades.”—Julia Larson
Fiola Miami Co-Owners Open Daniel’s, a Florida Steakhouse
Who’s behind it: Daniel’s, a Florida Steakhouse, is a new restaurant in Fort Lauderdale from Gioia Hospitality Group, which co-owns Wine Spectator Best of Award of Excellence winner Fiola Miami in nearby Coral Gables with acclaimed chef Fabio Trabocchi and his Fabio Trabocchi Restaurants group. “Having lived in Fort Lauderdale for the past 25 years, I felt that the city needed to have a great, locally owned steak house where the community had a place to go with friends and family for everyday dining, as well as special occasions,” Gioia founder Thomas Angelo told Wine Spectator.
When it opened: Oct. 8
The culinary approach: Daniel’s offers a contemporary steak-house experience while tapping Florida beef and ingredients. Gioia culinary director Daniel Ganem’s menu features a range of steaks, including Wagyu cuts from ranches in North Florida, like a 16-ounce grass-fed New York strip. “We are really excited about our partnerships with Florida farms, ranches and fishermen,” Angelo explained. “The ranchers, in particular, have been extremely excited about the partnerships, and I think it’s long overdue.”
Guests can also expect Florida seafood ceviche and pan-fried Key West hog fish, as well as dishes like braised Suwannee River Wagyu short rib and a roasted half-chicken with black truffles. There’s also that most well-known of Florida desserts, Key lime pie. Looking ahead, the restaurant will feature a six-course “Florida Tasting Menu” at its six-seat chef’s counter.
What’s on the wine list: Wine and beverage director Daniel Bishop’s wine list features about 300 labels (it will soon grow to 400), with France and California being key players. Picks from the latter include Sonoma Chardonnays and Sauvignon Blancs, Carneros Pinot Noirs, Napa Valley Cabernet Sauvignons and more from leading Golden State wineries like Aubert, DuMOL, Paul Hobbs and Stag’s Leap Wine Cellars. There’s also a significant collection of wines from Kosta Browne, with vertical depth and horizontal breadth.
Meanwhile, Champagne, Burgundy and Bordeaux form much of the French selection, with leading names like Château Margaux, Château Pichon Longueville Lalande, DRC and Ruinart. The impressive sweet wine selection includes several vintages of Château d’Yquem, which sit alongside tawny Port and Tokaji.
Bishop also looks to regions in Spain, Italy, Oregon and farther afield, with selections of Rioja, Ribera del Duero (including a vertical of Vega Sicilia’s Unico), Barolo, Barbaresco and Willamette Valley Pinot Noir. But if you’d like just a taste of an impressive wine, Bishop offers 13 by the glass via a Coravin preservation system, including a flight of Napa Cabernets (in addition to nearly 15 other by-the-glass options).
Bishop’s beverage program also features a variety of Martinis and other cocktails, as well as local beers and spirits from Florida producers like Gulfstream Distillery in Fort Lauderdale. Adding to the experience, Daniel’s will, like Fiola Miami, host a series of wine dinners, including one with Napa’s Darioush on Nov. 21.
“We hope that people come to Daniel’s to create memories with their friends and colleagues, and [that] we become a staple here in the Fort Lauderdale community for years to come,” Angelo added.
The design: The Daniel’s team set out to create a contemporary yet still “cozy” space. The dining room features green banquettes, walnut tables and chandeliers, with copper accents throughout. The 4,500-square-foot restaurant spotlights works from local artists, including a Florida Cowboys–focused series from photographer Michelle Tricca. The private dining area, which can seat up to 25 guests, displays original paintings from Florida artists Alfred Hair and Harold Newton.—Collin Dreizen
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