The Bazaar by José
Los Angeles CA 90048
Spanish food, whether traditional or avant-garde, has no more fervent and eloquent champion in America than José Andrés, proprietor of this multi-part restaurant and culinary theme park. Whether you choose the multi-course tasting menu at the semi-hidden SAAM, Ottoman carrot fritters or sea urchin and avocado steamed buns at Bar Centro, or the best jamón Ibérico in America at Rojo y Blanca — or, best of all, a combination of the traditional and the completely mad, easily achieved here — you’ll have a memorable, one-of-a-kind experience (that is unless you also visit the South Beach location in Miami, which opened last summer). — Maryse Chevriere
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Some strange, some wonderful: encapsulated olives, air breads, deconstructed Spanish omelets, mozzarella balls that explode into liquid, cotton candy mojitos.
Try the gazpacho new way, its an unbelievable experience!
Spanish born, molecular Chef Jose Andres serves frothy salt air margaritas with jamon iberico and foie gras cotton candy.
Liquid nitrogen Caipirinha! Love the decor at SLS. very interesting dining experience. Love the Philly cheese steak. It's like an delicious explosion in your mouth. -Francine, The Real L Word
Featured in LA Weekly's "L.A.'s Best Cocktails: Our 55 favorites and where to find them." (Click 'More Info')
Headed by uber chef Jose Andres, expect whimsical molecular dishes with some traditional Spanish tapas in a hectic Philippe Starck-designed mega space. NB, it's not … cheap. [Eater 38 Member]
Try the Tortillia De Patatas "new Way"
From its intelligently crafted Spanish cuisine to its flamboyant decor to its accomplished staff, The Bazaar is one of the best new spots in LA to offer theatricality and excellence in equal measure.
Philly cheese steak is a must if you love cheese
It'll be a meal worth bragging about: Carts with liquid nitrogen are wheeled out to freeze drinks, while small plates might have you biting into "lemon air." And did we mention the fortune teller?
Molecular gastronomy is just starting to catch on, but Jose Andres is one of the masters. Look for his unique tastes on traditional dishes (his spin on a caprese salad is a perennial favorite).
A slam-fest for just about all the senses, from the surreal décor by Philippe Starck to the equally surreal, small-plate sensations by a molecular gastronomy master. Don’t ask – just eat.
Get a caipirina made with dry ice and the air bread cheese steak. Also the cotton candy foie gras!
Olives that flood your mouth with flavor. A foie gras lollipop wrapped in cotton candy. The definitive shrimp with garlic. Innocent-looking bites that shoot smoke out of your nostrils.
Everything was great, but definitely try the 'Cotton Candy Foie Gras' and 'Not your everyday Caprese'.
My favorite menu tapa is the cotton candy foie gras.
Afternoon tea is served daily in the patisserie from 3–5 PM, with assorted mini-scones, foie gras brioche and sweets on offer.
This place is so fun—like being a kid in a candy store. The classic and modern tapas are great. -Elizabeth Falker, Top Chef Masters
This is a hot LA spot where celebrities go to be seen. Try the table side liquid nitrogen cocktails. -Mike Isabella, Top Chef