The Bazaar by José Andrés features creative Spanish style tapas and small plates with a modern and eclectic twist, the restaurant is located at the swanky SLS hotel in Los Angeles. Not only does chef Andrés own the restaurant, but his company the ThinkFoodGroup actually owns the SLS hotel and several other popular luxury hotel and dining combinations.
José Andrés is an innovator of fusing Spanish cuisine with modern food concepts, he uses science to manipulate textures and tastes of ingredients to create unique flavor experiences. The unique style is reflected in the beverage, food and dessert menu at The Bazaar. If you are a food geek like myself, you will be excited to find the use of liquid nitrogen and spherification speckled throughout the menu. The Frommer’s Los Angeles guide ranks The Bazaar by José Andrés as one of the most unforgettable dining experiences and I concur!
For a well deserved happy hour or libations before dinner, you can grab a drink at the Bar Centro, and try Jose Andres’s whimsical cocktail creations, some with a molecular twist.
“The Ultimate Gin & Tonic”
“Magic” Mojito – The mojito was poured from an individual shaker over the cotton candy
LN2 Caipirinha – Presented tableside; Brazilian cachaca, fresh lime and sugar frozen by liquid nitrogen
The Bazaar features multiple dining settings and eating areas within the restaurant. Depending on your mood, you can choose the type of room you would like to dine in. The “Rojo” section features red and black accents, light up tables, and bright overhead pin lights that spotlight the food while giving off an intimate vibe.
The décor is reminiscent of stepping into the Alice in Wonderland fairytale with vintage over sized chairs and black and white checker board floors. The “Blanca” side features elegant white furnishings and more of a lighter atmosphere. The tables are long and encourage communal seating, just like Spain, giving you a chance to chat amongst new and old friends.
The Rojo dining room is surrounded by an open exhibition kitchen where you can watch the chefs seamlessly create dishes and discuss the night preparations, as well as witness the chef slicing expensive pieces of aged Iberico at the Jamon y Queso bar. The menu offers a selection of “traditional” and “modern” style tapas and small plates menu.
The server suggested 4 to 5 items per person to share, that way no one misses out of the various creations The Bazaar has to offer. For guests who are looking for a more intimate and extensive dining experience, The Bazaar features SAAM, the chef’s hidden tasting room. Available Thursday to Sunday, a multi course tasting menu is offered for $120. My first experience at The Bazaar was with the tasting menu, which showcased various traditional Spanish tapas, and other delights that surprised the taste buds.
This was the best way to experience José Andrés’ style and interpretation of classic tapas with a scientific spin. The focus on quality of ingredients is highlighted through out the menu, and the dishes are executed with perfect technique. You can taste and appreciate the expertise and passion that José Andrés exhibits for combining Spanish and World cuisines together with technical knowledge, a truly unique dining experience for each guest.
American Sturgeon Caviar Cone
Sweet Potato Chips – Yogurt (light as air), tamarind, and star anise
Olives – Modern and Traditional
Tortilla de Patatas “new way” – Potato foam, egg 63, caramelized onions
Sea Urchin Pipirrana – Andalusian vegetables’
Jamon Iberico de bellota Fermin – Acorn-fed, free range Iberico ham served with Catalan style toasted bread with tomato
Quesos- Served with quince jam and almonds
Japanese Taco- Grilled eel, shiso, cucumber, wasabi, chicharron
Tomato Watermelon Skewers – Lemon dressing, basil
Jamon Iberco and a Fried Farm Egg – Truffles!
Sauteed Shrimp – Garlic, guindilla pepper
Stuffed Piquillo Peppers – Capriola Farm goat cheese
Bunuelos – Codfish fritters, honey aioli
Your Life Will Change Dashi Linguini – Parmesan, quail egg, basil
Seared Wagyu Flank Steak – Piquillo pepper sphere
King Crab Sandwich – Pickled cucumbers, steamed buns
After your meal you can head over to The Patisserie which features individual sized sweets such as bon bons, pate de fruit, chocolate tablets, marshmallows, lollipops, cookies, cupcakes and tarts. All showcased at a beautiful dessert bar.
You can “shop” for your favorite sweets then order some coffee or dessert wine to end your meal. The dessert menu also feature the smoothest ice cream you will ever taste, and other decadent creations.
Nitro Coconut Floating Island – Caramelized bananas, passion fruit and vanilla
Pan Con Chocolate – Chocolate flan with caramelized bread, olive oil and brioche ice cream
Tonight we celebrated our friend Tony Guan’s start of a fabulous culinary career at Gary Danko’s in San Francisco. Chef Mike Arquines of The Lab Dining Sessions and Chef Hannah Cohen of Under The Crust mini pies helped to give Tony a fantastic send off. Congratulations Tony!
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