Last November, Kim surprised me with a dinner at the Bazaar in Beverly Hills for my birthday. Prior to visiting the Bazaar I didn’t know much about Chef Jose Andres but now I am a fan. Located in the SLS hotel, the Spanish-born chef known for his culinary skill in molecular gastronomy, offers both traditional tapas and those with a unique twist in this upscale restaurant.
The Bazaar is made up of several distinct seating areas, which are eclectically and individually decorated. We had the opportunity to enjoy Rojo Y Blanca and the Patisserie. From the moment we walked in to the time we left, the experience was outstanding. Much had to do with our server Jorge who made sure everything was beyond expectations. He took the time to explain the dishes we were eating and to make sure things were paired up nicely.
Why would he need to pair up the dishes? The Bazaar designs its menu around tapas-style dishes you can share. This allows you to have a variety of small plates and taste many flavors. You pick the items you want to enjoy and the server pairs them together based on what you choose, which course and what you are drinking.
We went a little crazy because we wanted to try everything, but here are photos of some of our favorites.. There was nothing that we did not like but our favorite was the Wagyu beef “Philly”. This is the Bazaar’s interpretation of a Philly cheese steak, is made with air bread, liquid cheddar in the middle and thin slices of Wagyu beef on top. They also had the “Hilly”, a vegetarian option with mushrooms on top. These are not only big on flavor but also very fun to eat. Once you bite into the crunchy outer shell the liquid cheddar cheese pours over your tongue giving you the perfect combination of flavors. They may seem small but these are now on my list of favorite cheesesteaks. We liked these so much we ordered another round.
The Foie Gras Floating Island soup was another one we both really enjoyed. This little cup and saucer was filled with creamy buttery goodness. When you drink it you get the warmth of the slightly salty soup and the chilled creaminess of the topping. There are some crushed corn nuts on top that added a third layer of texture.
After dinner we were escorted to the Patisserie which was a different open kitchen filled with a delicious dessert bar. We had a fair sampling of these too.
We had an amazing time. We look forward to trying the SAAM tasting menu on our next visit. As a side note Chef Jose Andres is up for a James Beard Award for Outstanding Chef. We had the opportunity to try two more of his restaurants, China Poblano and Jaleo, at the Cosmopolitan Hotel in Las Vegas. Stay tuned for the reviews!