Cuisine:

• Tapas
• Spanish

The Bazaar by José Andrés Description:
We have seen many hip places open (and close) where the scene takes over the kitchen, the chef makes no effort, and our expectations of a great meal are not met. We always wonder why so much money is spent on the décor and why more thought isn't put into the culinary aspect. Well, with The Bazaar, we are very happy to report that, for once, major attention has been devoted to both. Let's first talk about the design by world-renowned Philippe Starck. Through his relationship with restaurateur-hotelier Sam Nazarian, he is now well-established in Los Angeles from his work on XIV and three Katsuyas. With SLS Hotel at Beverly Hills, where The Bazaar is located, Starck unleashed his imagination, from top to bottom. To give you an idea: there are more than a hundred different styles of chairs, and nearly two dozen glass and crystal chandeliers. You will surely never be bored by the surroundings! The Bazaar, as its name suggests, has more than one venue. There are four sections: The Pâtisserie, offering bonbons and desserts; Bar Centro, where the action creates a line outside to get in; and restaurants Blanca, done in white tones, and Rojo, dressed in black and red. The master in the kitchen behind all of these is famed Spanish-born chef José Andrés, who has a number of restaurants in Washington, D.C. His imagination is as big as his smile and charming personality. Come hungry or in numbers so you can taste more of Andrés's inventive tapas. And don't hesitate: in this case inventive is smart, elegant, good and very good. Eat the liquid olive in one bite; don't drop it---you won't be able to pick it up. The same goes for the foie gras wrapped in cotton candy, and the mozzarella-tomato pipettes with micro basil. Easier to eat are the delicious "jamones" (cured hams), that may be paired with toasted rustic bread with tomato and olive oil; the watermelon tomato skewers; the Catalan spinach with apple, pine nuts and raisins; and the tasty seared piquillo peppers stuffed with goat cheese. Skip the chicken croquetas for the small potatoes cooked in sea water to dip in a "mojo verde," and the king crab seasoned with raspberry vinegar. More creations include Andrés's interpretation of the Philly cheesesteak, braised Wagyu beef cheeks, and paella-style pasta with monkfish and shrimp. The last time we dined, we ended with the spot-on miso linguine, and it was just perfect. To fully experience The Bazaar, we recommend you move to The Pâtisserie for the must-have chocolate mousse or Greek yogurt panna cotta. The wine list is short, and dominated by Spain selections. You should also try the specialty drinks or the sangría Blanca or Rojo.


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