The opening night of the Bazaar by José Andrés was supposed to be last Monday (11/10), but was delayed until last night (11/17). The restaurant is described as “a modern-day indoor piazza where guests and locals alike can enjoy pioneering culinary creations and intricately-concocted libations throughout several spaces: Bar Centro, Blanco, Rojo and the Pâtisserie.” It sounds a little intimidating I know, but when you walk in the front door the friendly staff are ready to lead you through the evening… and what a fun evening it was!
There were four of us for dinner, my husband Peter, my sister Janet and her husband Paul (whose birthday we were celebrating). We started off with drinks at Bar Centro, which offers a traditional bar menu and modern “new way” drinks. I ordered the “New Way” Dirty martini with spherified olives and brine “air”. I was really excited to try Ferran Adria’s “liquid olive” and it did not disappoint. If you haven’t seen the video clip of Ferran Adria making the liquid olive at el Bulli, then you may not appreciate it as much as I did. The segment was on Mark Bittman’s “The Best Recipes In The World” show on PBS. Episode 9 titled “The Cutting Edge”. It’s worth searching for online if you missed it.
Between the four of us we shared twenty dishes (including two desserts) from both the Rojo (traditional tapas) and Blanco (modern tapas) menu. In addition to cocktails we also tried the White Sangria (which was fantastic), Spanish Marge wine and then finished the evening with Pedro Ximénez Sherry.
Our server Skyler was fantastic. He was enthusiastic, paid great attention to us and really knew the menu inside and out. Simply said, Skyler was a wonderful guide on our trip through the Bazaar!
My favorite dishes (that I would definitely order again and again):
Philly Cheesesteak Air Bread filled with cheese and topped with Kobe beef $7.00
Mozzarella Tomato Pipettes with Micro Basil. These were so fun to eat! At the same time you bite the tomato, you squeeze the pipette into your mouth, a really tasty combination of olive oil and a creamy liquid mozzarella. $8.00
Olives Ferran Adrià. Our server Skyler scooped out the liquid olives from a jar tableside (below). The plate came with 4 olives, each on it’s own spoon. $10.00 for four “olives”. If you don’t want to spend the $10 for four liquid olives, just order the “New Way” Dirty Martini… it comes with the olive!
Watermelon Skewers with Pedro Ximénez reduction and Tomato Seeds. A GREAT palate cleanser $15.00. Jicama Wrapped Guacamole with Micro Cilantro and Corn nuts (above right) $10.00
Tortilla de Patatas ‘New Way’ - Warm potato foam with a slow cooked egg 63 and caramelized onions. $9.00 (I watched former Top Chef contestant chef Marcel Vigneron make this. It was fun to see him working the foam!)
Bogavante a la Gallega, Galician-style Lobster Medallions with Olive Oil Crushed Potatoes and Smoked Paprika. $15.00
Selection of five cheeses, served with “picos”, Spanish crispy bread, quince jam and almonds and ‘Pa amb’ tomaquet - Toasted sliced rustic bread brushed with fresh tomatoes. The Idiazábal cheese was my favorite. $25.00
Tempura Avocado with Ponzu Air. $8.00
‘Rossejat’ de Fideos, Traditional fried pasta, paella-style with monkfish and shrimp, cooked in a seafood broth. $10.00
Butifarra con ceps y montgetes del gantxet ‘Daniel Patrick Moynihan’. Homemade pork sausage with white beans $9.00
Lomo de corder con patatas y trufas, Lamb Loin with Mushrooms and Potato. $14.00
Desserts: Apples Carlota, bread pudding and Traditional Spanish Flan with Fresh Cheese and Fruit.
465 South La Cienega Boulevard
Los Angeles, CA 90048
Positively Delicious Bazaar Reviews Posted on:
With Chef José Andrés at the American Wine & Food Festival, Universal Backlot.