Totally Bazaar


Serving creative small plates of culinary genius in an ultra-cool setting, The Bazaar is one of the best and most unique upscale restaurants in the city. Helmed by master chef Jose Andres, the restaurant is situated adjacent to the uber-funky and modern lobby of the SLS Hotel, and consists of two contrasting dining areas: Blanca (white) which is sleek and elegant and Rojo (red) which is dark and intimate, like a lively little restaurant in Spain. There is an open kitchen and the whole restaurant exudes a party-like atmosphere.

I suggest starting your meal with one of The Bazaar’s innovative libations such as the Magic Mojito, which is poured into a glass filled with cotton candy, or the Liquid Nitrogen Caipirinha, which is prepared tableside. An order of Sweet Potato Chips with Yogurt, Tamarind and Star Anise (pictured above) and the Pa’amb Tomaquet (Catalan-style Toasted Bread with Manchego Cheese and Tomato) are perfect complements to your cocktails.

Like the restaurant’s interior, the extensive menu at The Bazaar is bifurcated into two distinct sections. Half of your choices are expertly prepared traditional Spanish tapas, and the other half are “modern tapas” which include whimsical dishes, molecular gastronomy and other avant-garde offerings. I recommend ordering with a sense of adventure and getting a mix of dishes from both sides of the menu. On the traditional side, my favorite things are the Jamon Bechemel or Codfish Fritters and the Rossejat (Paella-style Pasta with Shrimp). On the modern side, the “Philly Cheesesteak” made with “air bread,” cheddar and Wagyu beef (or the vegetarian version with mushrooms called the “Hilly Cheesesteak”) is an absolute must-have. I also love the Tortilla de Patatas “New Way,” a deconstructed version of the typical Spanish dish made with potato foam, egg and caramelized onions, as well as the “Not Your Everyday Caprese,” a salad of cherry tomatoes and liquid mozzarella balls which dissolve in your mouth.

For dessert, you are moved (literally) to the Patisserie, which is situated in the rear of the hotel lobby and features a candy/pastry bar that looks like it’s right out of “Willy Wonka and the Chocolate Factory.” As with the savory part of your meal, the idea here is to order and experience an assortment of small bites, which includes tarts, cookies, bonbons and pates de fruits, as well as a few plated desserts. After dinner, it’s fun to explore the lobby’s unusual gift shop with museum-like displays of idiosyncratic art objects.

The Bazaar is located in the SLS Hotel at 465 S. La Cienega, Los Angeles (Mid-City near Beverly Hills and West Hollywood).

Jamon Bechemel Fritters


Catalan-style Toasted Bread, Manchego Cheese and Tomato


American Sturgeon Caviar Cone


Tortilla de Patatas “New Way” with Potato Foam, Egg 63 and Caramelized Onions


“Not Your Everyday Caprese” with Cherry Tomatoes and Liquid Mozzarella


Local Persimmon and Seaweed Salad with Olive Oil Yogurt and Sesame


Smoked Yellowtail and Crispy Rice with Yogurt, Grapes, Capers and Radish


Ceviche and Avocado Roll with Jicama, Micro Cilantro and Coconut


Sea Urchin with Avocado on Steamed Buns


Ottoman Carrot Fritters with Apricots and Pistachio Sauce


Rossejat (Paella-style Pasta with Shrimp)


Seared Squid with Artichokes and Chicken Escabeche


Seared Scallops with Romesco Sauce


Codfish Fritters with Honey Aioli


Baby Japanese Peaches with Di Stefano Burrata, Hazelnuts and Arugula


“Philly Cheesesteaks” with Air Bread, Cheddar and Wagyu Beef


Cava Sangria, which was prepared tableside


Apples “Carlota” — Bread Pudding with Saffron Sauce


Hot Chocolate Mousse with Pear Sorbet and Salty Hazelnut Praline


Bonbons, Mini-Tablettes and Pates de Fruits


Patisserie



The Bazaar By José Andrés on Urbanspoon

2 Comments

Filed under Beverly Hills, Mid-City, West Hollywood

2 Responses to Totally Bazaar

  1. JDeight

    Your photos are always good, but these are truly tantalizing. Even as my mouth waters, my wallet aches.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>