The Bazaar by José Andrés
Under the direction of the ceaselessly inventive José Andrés, The Bazaar takes visitors on a wild culinary adventure, presenting old-world delicacies in a bold new way. Spanish food, both traditional and avant-garde, has no more fervent and eloquent champion in America than Andrés, proprietor of the multi-part restaurant and culinary theme park housed in the Beverly Hills SLS Hotel. Whether you choose the tasting menu at the semi-hidden SAAM, comfort food with a twist at secluded sanctuary Tres (vermicelli mac and cheese cooked “like pudding”), Ottoman carrot fritters, 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 that is easily achieved here — you’ll have a memorable, one-of-a-kind experience.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015
The Daily Meal Editors and Community Say...
Foursquare Tips
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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. -
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 -
A slam-fest for just about all the senses, from the surreal dcor by Philippe Starck to the equally surreal, small-plate sensations by a molecular gastronomy master. Dont ask just eat. -
philly cheesesteak -
Some strange, some wonderful: encapsulated olives, air breads, deconstructed Spanish omelets, mozzarella balls that explode into liquid, cotton candy mojitos.
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Spanish born, molecular Chef Jose Andres serves frothy salt air margaritas with jamon iberico and foie gras cotton candy. -
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] -
This place is so funlike being a kid in a candy store. The classic and modern tapas are great. -Elizabeth Falker, Top Chef Masters -
Philly cheese steak is a must if you love cheese -
Try the gazpacho new way, its an unbelievable experience! -
Try the Tortillia De Patatas "new Way" -
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? -
Get a caipirina made with dry ice and the air bread cheese steak. Also the cotton candy foie gras! -
My favorite menu tapa is the cotton candy foie gras. -
Afternoon tea is served daily in the patisserie from 35 PM, with assorted mini-scones, foie gras brioche and sweets on offer. -
This is a hot LA spot where celebrities go to be seen. Try the table side liquid nitrogen cocktails. -Mike Isabella, Top Chef
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Fun. Great vibe :) -
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. -
Enjoy the wonderfully bizarre Bazaar from master chef Jose Andres. This is truly an experience of Alice in Wonderland meets Willy Wonka meets some amazing food and drink. Enjoy! -
Must try the most expensive iberico ham and the 'not your everyday caprese'