José Andrés Expands His Culinary Empire: The Launch of His First Hotel

The Bazaar House is set to open in Washington, D.C., in 2027, featuring various dining options, a private club, and a new “signature restaurant” from the José Andrés Group. Additionally, Daniel’s a Florida Steak House is launching in Coral Gables.

Renowned chef and philanthropist José Andrés is always on the move. However, he will soon have a new retreat when he opens his inaugural hotel, the Bazaar House, located in the Georgetown historic district of Washington, D.C. This boutique hotel, announced in late September, will feature 67 rooms and multiple dining establishments at 3000 M Street Northwest, housed in the former Latham hotel site and surrounded by Federal-style architecture and upscale shopping.

This project holds significance for Andrés, both professionally and personally, as he resides in the D.C. metropolitan area and has shaped much of his career there. “Thirty years ago—when I arrived in Washington, D.C., as a young chef—I recognized that this city was ideal for uniting people through food,” Andrés expressed in a statement. “It’s one of the pulsating hearts of our nation, a place where I believed I could connect with anyone and do anything, starting with an exceptional meal… I’m thrilled to commence a new chapter with the Bazaar House in Georgetown, a wonderful opportunity to invite people to my city in a completely fresh way.”

The Bazaar House marks the latest addition to Andrés’ roster 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 complement the existing Wine Spectator Best of Award of Excellence award-winning Bazaar locations in New York City and D.C. It will also connect with the Bazaar Meat by José Andrés steakhouses in Chicago, Las Vegas, and Los Angeles, alongside the recently opened Bazaar Mar by José Andrés in Las Vegas.

The José Andrés Group is collaborating with Thor Equities, a firm specializing in real estate development and management that manages hotels throughout North America, including the Ritz-Carlton in Mexico City and Palmer House in Chicago. This foray into the hotel sector coincides with a transformative period for the José Andrés Group: Earlier this summer, Andrés transitioned from his role as CEO, with Sam Bakhshandehpour now at the helm as global chief executive. Andrés, who established the company, continues to be involved in operations as executive chairman.

True to its founder’s vision, dining will play a pivotal role at the Bazaar House: The hotel is set to showcase several food and beverage offerings from the José Andrés Group, such as the Bazaar Club, a rooftop venue that will deliver stunning views of D.C. along with a new signature restaurant concept. Additionally, the Bazaar House will feature an events space, a comprehensive wellness center, and upscale retail outlets.

“Much like restaurants, hotels possess an extraordinary capacity to transport us, offer a welcoming escape, and serve as a vital hub in our communities,” remarked Bakhshandehpour in a statement. “Launching our inaugural hotel in Georgetown is particularly meaningful for us as a company born in D.C., where we have flourished for three decades.” —Julia Larson

Who’s behind it: Daniel’s, a new entry in Fort Lauderdale’s dining scene, is a steakhouse from the Gioia Hospitality Group, which co-owns Wine Spectator Best of Award of Excellence recipient Fiola Miami in nearby Coral Gables, alongside the renowned chef Fabio Trabocchi and his restaurant group. “Having spent 25 years in Fort Lauderdale, I felt the need for an excellent, locally-owned steakhouse where the community could gather with friends and family for both casual meals and special celebrations,” stated Gioia founder Thomas Angelo to Wine Spectator.

Opening date: October 8

Culinary concept: Daniel’s presents a modern steakhouse experience that highlights local beef and ingredients sourced from Florida. The culinary director, Daniel Ganem, showcases a variety of steaks on the menu, featuring Wagyu cuts from North Florida ranches, including a 16-ounce grass-fed New York strip. “We are truly enthusiastic about our collaborations with Florida farms, ranches, and fishermen,” stated Angelo. “The ranchers, especially, are very eager about these partnerships, which have been a long time coming.”

Guests can also look forward to enjoying ceviche made from local Florida seafood and pan-fried Key West hog fish, along with specialties like braised Wagyu short rib from the Suwannee River and a roasted half-chicken enhanced with black truffles. Of course, no visit would be complete without indulging in Florida’s classic dessert, Key lime pie. In the near future, the eatery will introduce a six-course “Florida Tasting Menu” available at its intimate six-seat chef’s counter.

Wine selection: The wine and beverage director, Daniel Bishop, has curated a wine list featuring around 300 selections (soon to expand to 400), with a focus on wines from France and California. Notable choices from California encompass Sonoma Chardonnays and Sauvignon Blancs, Carneros Pinot Noirs, Napa Valley Cabernet Sauvignons, and offerings from esteemed wineries such as Aubert, DuMOL, Paul Hobbs, and Stag’s Leap Wine Cellars. Additionally, a notable array of wines from Kosta Browne adds both vertical depth and horizontal variety to the collection.

In the meantime, the selection of wines features notable regions such as Champagne, Burgundy, and Bordeaux, highlighting esteemed brands like Château Margaux, Château Pichon Longueville Lalande, DRC, and Ruinart. The remarkable assortment of sweet wines includes various vintages of Château d’Yquem, complemented by tawny Port and Tokaji.

Bishop also explores wine selections from Spain, Italy, Oregon, and beyond, featuring choices like Rioja, Ribera del Duero (including an excellent vertical of Vega Sicilia’s Unico), Barolo, Barbaresco, and Willamette Valley Pinot Noir. For those interested in sampling exceptional wines, Bishop provides 13 options by the glass through a Coravin preservation system, which includes a flight of Napa Cabernets along with nearly 15 other choices available by the glass.

Bishop’s beverage program is also well-rounded with a selection of Martinis, various cocktails, and local beers and spirits from Florida producers such as Gulfstream Distillery located in Fort Lauderdale. To enhance the dining experience, Daniel’s plans to host a series of wine dinners, similar to Fiola Miami, including a special event featuring Napa’s Darioush on November 21.

“We aim for our guests to come to Daniel’s and create lasting memories with friends and colleagues, and we hope to establish ourselves as a community staple in Fort Lauderdale for many years to come,” Angelo remarked.

The design: The team at Daniel’s aimed to create a modern yet inviting atmosphere. In the dining room, you’ll find green banquettes paired with walnut tables and elegant chandeliers, all complemented by copper accents. This expansive 4,500-square-foot restaurant showcases the work of local artists, including a series focused on Florida Cowboys by photographer Michelle Tricca. The private dining room, accommodating up to 25 guests, features original artworks by Florida artists Alfred Hair and Harold Newton.—Collin Dreizen

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About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!