Last night I headed to The Bazaar by José Andrés at SLS Hotel at Beverly Hills to see what they were planning for the big night: be prepared for a Spanish Masquerade Ball. For $250, you will have unlimited access to the tapas and desserts that make Andrés’ cuisine so different, as well as drinks. Quite a deal for this restaurant!
When sbe executive chef Danny Elmaleh approached Mercato di Vetro chef de cuisine Mateo Rogers with the idea of doing a blackberry bacon pizza, he was intrigued. So was I when Rogers told me what kind of pizza I was holding when we took the picture above at sbe’s West Hollywood, California restaurant. I had to try it. Hey, why not? And, you know what? It actually works. It is a fun play on the toppings of the dish that Wikipedia defines as “an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings.”Continue reading “A New Pizza at Mercato di Vetro” »
The title of Roger Vadim’s 1956 film, “…And God Created Woman” starring Brigitte Bardot, comes to mind as we propose that José Andrés created — or at least recreated — desserts at The Bazaar at SLS Hotel at Beverly Hills.
I had dinner there a few weeks ago. At the end I was forced by general manager Shannon Ferguson to try the new desserts — I say “forced” because chef de cuisine Joshua Whigham had already sent enough dishes to satisfy my appetite.
One of the reasons he has managed to continue his winning ways is because of the talented team Nazarian has assembled. It seems that all of them work really hard, so guests can have a great experience, leave happy and want to return. Watch our exclusive interview with one team member, sbe’s executive chef Danny Elmaleh, who created the menu at Mercato.