The Bazaar by Jose Andres has been on my radar for quite some time. Knowing my best bang for the buck would have been during DineLA, I planned it for a while. One week it was all booked every single day. Another time, DineLA didn’t even have Bazaar. Saddened a little, I was delighted with the news that The Bazaar is coming back for DineLA. Quickly, I tried making reservations, but it was all unavailable except for one spot. 10:45 PM on a Friday — it was set! It was dang late for dinner, but I didn’t care. At this point, I was determined to go.
At first glance, the SLS looked like the hot spot of west LA. Most of the people were out for drinks or meeting people, but I was there for one thing — the food. Entering the restaurant, the design and feel of the Bazaar felt like the Cosmopolitan at Las Vegas. It had random LCDs displaying random things, hip and modern design cues, and played DJ inspired mashups and house music. If I didn’t know any bette, I was in Vegas. Luckily, I was seated comfortably on a bench
This was small, but it was redeemed by the flavor. The air bread was filled with white cheddar. Inside was airy and cheesy. The wagyu beef on top was cooked perfectly and soft. The flavors together were perfect and rich. I could easily have a thousand of these.
Tortilla de Patas “New Way”
This was in a egg shaped bowl. Inside was an egg cream kind of custard and on top was some tasty potato foam. The mix of caramelized onions made this soup like dish so delicous.
This dish was in honor of Spanish canning tradition. With a deep red color from the pimentón, the olive oil and vinegar created a perfect taste. The dish was served cold, but the mussels were cooked down so well. It wasn’t rubbery at all. Each bite was silky and smooth with a little kick from the Spanish paprika (pimentón).
Wild Mushroom Rice
This was one of my favorites. The dish was risotto like, creamy and heady at the same time. The earthy wile mushrooms have a perfect bite to them and the idiazabal cheese was rich and complex.
This was probably my favorite protein. The scallops were cooked perfectly, as the center was smooth and silky. The romesco sauce was perfect with the scallops. It was perfectly mild with a very subtle peppery flavor.
This one was interesting, but the taste wasn’t anything exceptional. The “taco” had a thin sheet of cucumber and shiso leaf as a tortilla. The grilled eal topped with a hint of wasabi was nothing spectacular. Even the addition of chicharron on top didn’t necessarily help the dish.
Seared Strauss Veal Loin
This dish came out a bit cold. Topped with local onions, scallions, cippolini, it was obvious the chef wanted this to be very “oniony.” The meet had little flavor and the aromatics were a bit bland.
Braised Wagyu Beef Cheeks
This was much better than the veal loin. The texture was similar to that of lengua, but had a beefier taste. Fork tender, the beef was succulent and soft. It was a bit on the salty side, but the california citrus and tangerine helped cut the fattiness of the meat. This was a ultimately tasty eating it together with the wild mushroom rice.
Once we were done with our appetizers and main course, we were offered dessert. We have a choice of moving to the pattiserie or staying at our tables. Never have I ever had a choice of going to another spot to eat dessert. Intrigued, we opted to sit near the pattiserrie. In hind sight, we should have just stayed in our comfortbale, well lit table. The pattiserie area was more of a sit down lounge area. It was dark, and loud because it was next to the bar. The desserts in my opinon were not special. Yes, their small plates and savory dishes were special. The conconctions they made were almost genius. The dessert on the other hand was quite normal and boring.
Traditional Spanish Flan
The Vanila in this dish was prevalent, but the element that stood out the most was the citrus in it. Each bite had a velvely texture, but had a hint of lemon lime. The name states traditional Spanish flan, but I don’t think the recipe calls for any citrus. It was different, but not as good as I had hoped.
Pan Con Chocolate
This dessert was a little better. I love choclate in almost anything, and this had a lot of rich flavors. The chocolate flan had caramelized bread on top with olive oil and brioche ice cream. The brioche ice cream was dusted with chocolate crumbles, almost like oreos. This was rich in chocolate flavor, and wasn’t too sweet. This was a good end to our amazing meat at The Bazaar.
The SLS hotel is hip. Located in Beverly Hills, it attracts the rich as well as the middle class, like me. José Andrés has restaurants all over the world. In Las Vegsas, é by José Andrés inside The Cosmopolitan is my next go to spot. After trying his food at Bazaar, it is a no brainer. He is inventive and passtionate and named “Outstanding Chef” by the James Beard Foundation in 2011. His Spanish roots are prevalent in the dishes that he creates. Since opening in 2008, The Bazaar received multiple awards from best restaurant of the decade to Top Newcomer. From then until now, the restuarnt still remains popular. The food in itself is delicious. The unique approache and fresh new styles is exciting. Thanks to Dine LA, I was able to try a lot of different items on the menu for a set price. I do want to say that some of the items are not stellar, but the ones that are are spectacular. I am excited to see what new items will be created in the near future.