The Take
Order the yellowfin tartare or charred octopus at Azul if you want the cleanest coastal execution. Everything else risks getting buried under lounge gimmicks and typical restaurant prep.
Local farms and fishermen supply the menu, yet the $10k VIP membership screams exclusivity theater over substance. Chef-driven ceviches deliver when you dodge the sauces.
The Verdict
Azul delivers solid coastal options when you stick to grilled or raw items and ask for olive oil finishes. The rest gets undercut by lounge posturing and potential oil traps.
Order the yellowfin tartare or charred octopus with plantain and escabeche, then walk away from the VIP pitch and creamy pastas.
Common Questions
Is Azul healthy?
No. Seasonal sourcing gets undermined by typical prep and seed oil risks in sauces.
What should you avoid at Azul?
Creamy pastas and anything fried without clarification. They hide the fresh angle.
Is the $10k VIP membership at Azul worth it?
No. It buys exclusivity theater that adds nothing to the plate or experience.
