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An intimate waterfront restaurant overlooking Biscayne Bay and the Miami skyline, Azul's contemporary French-Asian fusion cuisine is as breathtaking as its beautiful views.
A distinctive design provides the perfect backdrop to Chef William Crandall's cuisine with a white marble open-kitchen, floor-to-ceiling windows and dramatic wine cabinets. In addition we offer guests the chance to dine on our small outdoor terrace overlooking the bay.
With more than 700 world-class wines encompassing a mix of new and classic vintages as well as a wide choice of premium spirits, Azul's bar is the perfect place for a pre- or post-dinner drink.
Specializing in French cuisine with Asian influences, Azul features an inventive and eclectic menu. Using only the freshest produce, highlights include Tuna Poke with Pickled Mushrooms, Macadamia Nut and White Soy; and Wagyu Short Ribs with Hon Dashi, Worcestershire, Cauliflower and Asparagus.
Born and raised in Illinois, chef William Crandall is the Chef de Cuisine at Azul. Specializing in sophisticated contemporary cuisine with French flavors and an Asian twist, Chef Crandall is one of the most exciting young chefs working in the US today.
Trained at the acclaimed NoMi restaurant in Chicago under Michelin-starred chef Andrew Zimmerman, Chef Crandall is renowned for his innovative approach to classic dishes. Having been raised in a farming community, he is a passionate advocate of local producers and has developed a firm belief in using local and seasonal ingredients as far as possible.
With dishes such as Spiced Carnaroli Risotto with Key West Pink Shrimp, Carrots, Licorice and Goat’s Milk Yogurt, and “Cheeks Bourguignon” with Veal, Black Grouper, Ras el Hanout and Root Vegetables, Chef Crandall’s menu is to be experienced to be believed.
Reservations can be made via our online request form or by one of the contact methods below.
Kindly note, table reservations are only guaranteed once you have received a confirmation.
+1 (305) 913 8358