Dining in the new Saam restaurant makes you feel special. It’s located behind a secured, nondescript door near Bar Centro, at the Bazaar by José Andrés. Each of the twenty courses (one or two bites each) are brought out on individual plates, while you sit at one of the exclusive, coveted tables. To me, it feels like a sleek and sexy modern-day speakeasy.
The service? Impeccable. I haven’t been to Alinea yet, but I’m guessing the experience is close, or at least as close as we’re going to get here in Los Angeles! It’s like flying first class, where you’re treated like a celebrity and you know it. Especially true for an early dinner on opening weekend. We were one of the first to be seated for the Saturday evening service, and at times there were four staff members looking after the two of us.
The food? It was my ninth visit to the Bazaar and I knew the menu backwards and forwards, so I was pleasantly surprised to find each dish “kicked up a notch”, and thrilled to try a few new bites as well. I found myself mouthing “wow” to my husband Peter, especially when we were served updated versions of dishes we tried on previous visits.
“Saam: The Chef’s Tasting Menu” is printed on top of each take-home menu (rolled up and tied with a little black ribbon), a great souvenir to remember an elegant evening. But throughout our wonderful dinner, I couldn’t help but feel there was something missing. The food was the best I’d ever had at the Bazaar, so that wasn’t it. Our server Charlie was attentive, engaging and throughly knowledgeable. Carolina was nearby in case we had any needs or questions as well. Managers William and Felix stopped by to ensure that we (and later, each and every table) were enjoying the evening, but my dinner still felt incomplete. Why?
Because “Saam: The Chef’s Tasting Room” was missing the one thing I love most about the Bazaar (besides the food), it was missing the chefs.
My favorite tables at the Bazaar are one of the two “Tron” tables in the Rojo room. They’re not officially called “Tron” tables… that’s just what we call them because they have cool laser-like red lights beneath the surface. The few times I’ve been lucky enough to have a seat facing the open kitchen was at one of the these tables. I loved watching Chef Voltaggio warm up the “smoking” gun to finish off the salmon dishes. And as a fan of the show “Top Chef”, could there be anything better than seeing Chef Marcel Vigneron working the foam? By the way, I think the show portrayed him as an arrogant nitwit, because in person he’s a real sweetheart.
After we finished our evening at Saam, we made our way to the Rojo kitchen where the kitchen staff was in full swing. It was busy, crowded and the room was filled with the frenetic energy that I missed. It sort of felt like I had been at the wrong party earlier.
Do I recommend Saam? Absolutely. Especially if it’s your first visit to the Bazaar. It’s quieter and more focused than either the Rojo or the Blanca room, and you’ll be carefully guided through a palate pleasing, high-flying experience. Heck, it’s not that I don’t like flying first class (the few times I’ve experienced it), it’s just that I like watching the crew even better.
Tasting Menu is $120 per person.
Course #1: Salt Air Margarita. Delicious as always.
Course #2: Sweet Potato Chips and Yogurt Dip. I love the anise flavor in the yogurt.
Caviar Steamed Bun. Using the steamed bun makes for a nice twist on a classic.
Course #4: Olive Oil Bonbon This was such a treat!! I first saw this being made on “Gourmet’s Diary of a Foodie” by Chef Andrés and his Minibar Chefs: Ruben Garcia and Katsuya Fukushima. It’s like a candy shell filled with olive oil. Into your mouth and it crumbles. SO AMAZING.
Course #5: Bagel and Lox Cone. Delicious as always.
Course #6: Cotton Candy Foie Gras (foie gras rolled in corn nuts). Still a favorite and so good I forgot to take a photo before eating! (photo from previous visit)
Course #7: Olives Ferran Adria. My first love (and why I started taking Molecular Gastronomy classes last year!)
Course #8: Jose’s Ham and Cheese. I LOVED the Jamón Ibérico with the soft La Serena cheese inside the “air bread”. This was one of the “kicked up” dish updates, similar to “Philly Cheesesteak”. La Serena is a creamy, aromatic (aka really stinky which I love!) cheese from Extremadura in Western Spain.
Course #9: Sea Urchin Conservas. Fantastic flavors AND presentation.
Course #10: Boneless Chicken Wing. Delicious as always.
Course #11: Shrimp Cocktail. The updated cocktail sauce was richer, almost creamy.
Course #12: Nitro Gazpacho. I always love when the Liquid Nitrogen cart rolls up! Gazpacho “cooked” in the nitro.
Course #13: Blufin Tuna Toro (and Norwegian Lobster). Both AMAZING.
Course #14: Norwegian Lobster. Perfection in one bite.
Course #15: “Smoked” Salmon. Another favorite, the dish is finished using a “smoking gun”.
Course #16: Not Your Everyday Caprese (top). I recently learned how to make these liquid mozzarella balls!
Course #17: Tournedos Rossinii 2009. Wagyu beef, truffle and foie gras. MORE PLEASE!
Course #18: Dragon’s Breath (caramel popcorn “cooked” in liquid nitrogen). Currently only served in the Saam room, we’ve enjoyed it several times before. It’s FUN!
Felix Meana making Dragon’s Breath
Coconut in a “Half Shell”. Peter loved all three desserts. I was too full!
Chocolate Biscuit Coulant Michel Bras (above) and Petit Fours: Tablets, Bonbons
465 South La Cienega Boulevard
Los Angeles, CA 9004
Watch the episode with the Olive Oil Bonbon!
In the kitchen with the chefs
All my Bazaar photos on Flickr