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The Bazaar by José Andrés

465 S. La Cienega Blvd. (San Vicente Blvd.) Send to Phone
310-246-5555 | Make Restaurant Reservations | Menu
Be ready to treat yourself to carefully crafted modern tapas by chef José Andrés in a somewhat over-the-top décor.  For a photo tour of the SLS Hotel at Beverly Hills, read's blog.
The second GAYOT Dinner Series was held at Saam at The Bazaar by José Andrés. For more information, read's blog.
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  • 3.5 star rating
3.5 rating over 3 reviews
Dining room at The Bazaar by José Andrés, Los Angeles, CA

The Bazaar by José Andrés Restaurant Review

: We have seen many hip places open (and close) where the scene takes over the kitchen, the chef makes no effort, and our expectations of a great meal are not met. We always wonder why so much money is spent on the décor and why more thought isn't put into the culinary aspect. With The Bazaar, major attention has been devoted to both. Let's first talk about the design by world-renowned Philippe Starck. Through his relationship with restaurateur-hotelier Sam Nazarian, he is now well-established in Los Angeles from his work on the Katsuya restaurants. With SLS Hotel at Beverly Hills, where The Bazaar is located, Starck unleashed his imagination, from top to bottom. To give you an idea: there are many different styles of chairs, and nearly two dozen glass and crystal chandeliers. You will surely never be bored by the surroundings! The Bazaar, as its name suggests, has more than one venue. There are four sections: The Pâtisserie, offering bonbons and desserts; Bar Centro; and restaurants Blanca, done in white tones, and Rojo, dressed in black and red. The master behind all of these is famed Spanish-born chef José Andrés, who has a number of restaurants in Washington, D.C. His imagination is as big as his smile and charming personality. Come hungry or in numbers so you can taste more of Andrés's inventive tapas. And don't hesitate: in this case inventive is smart, elegant, and very good. Eat the liquid olive in one bite; don't drop it --- you won't be able to pick it up. Easier to eat are the delicious "jamones" (cured hams), that may be paired with toasted rustic bread with tomato and olive oil; the Catalan spinach with apple, pine nuts and raisins; and the tasty seared piquillo peppers stuffed with goat cheese. Skip the chicken croquetas for the small potatoes cooked in sea water to dip in a "mojo verde." More creations include Andrés's interpretation of the Philly cheesesteak; caprese salad with cherry tomatoes and liquid mozzarella; and paella-style pasta with shrimp. To fully experience The Bazaar, we recommend you move to The Pâtisserie for the must-have hot chocolate mousse. The wine list is short, and dominated by Spain selections. You should also try the specialty drinks or the sangría.

User Ratings & Reviews for The Bazaar by José Andrés
Average rating    3.5
Reviews 1 - 3 of 41 | 2  More Reviews >
The Bazaar - One of the greatest restaurants in the US
by CK_FoodCritic on Tue Apr 05, 2011 11:39 am
This might be my favorite restaurant! I have eaten at the best restaurants on the west coast and the Bazaar (that is including Saam which operates in the Bazaar) is the best place to experience food and its potential.
Everything in the Bazaar is not as it seems. Jose Andres is a master of molecular gastronomy but much more is going on here than that. The food here is suited to everyone's tastes from many classic Spanish offerings to the most bizarre concepts and reinventions of cuisine staples. All of the menu is served tapas style which is arguably the finest way to eat and explore food. Even Joel Robuchon agrees and designed his L'atelier restaurants to serve Tapas style. The more adventurous you are the more you will get out of the restaurant so go in with a mind for having fun and trying new things.
For traditional tapas I have to list my favorites which include:
Selections of Iberica hams and Fine Spanish cheeses, Lobster with Lobster broth, Scallops, Pa'amb tomaquet
Soups are a great way to get started and you can't go wrong. The wild mushroom soup as well as the Ajo Blanco are fantastic but neither can compare to the Foie gras floating island soup. I have never wanted a recipe more dearly in my life than this one item. Jose Andres is a genius with Foie gras. Foie gras cotton candy and Foie gras sandwiches are favorites of mine on the menu. Like all of the food at Bazaar they are fun, playful, delicious, inventive, original offerings that one can only have here. No meal is complete without the Tortilla de Patatas and Philly Cheesestek which are signatures of the kitchen and not to be missed for the experience alone.
To finish the night off there is one clear winner for dessert, the Nitro Coconut floating island. I abhor coconut and I love this dessert. They freeze a ball of coconut foam in liquid nitrogen and serve it atop caramelized bananas and passion fruit. You get this smoking dome which when cracked open reveals a smooth creamy foam. You must eat at this restaurant to explore the possibilites of food.
It has been a while since I had a seriously bad dinner.
by cabhardy on Mon Jan 10, 2011 10:22 pm
Yeah, it is gorgeous. Pretentious, but gorgeous. However, we went there on weeknight night with birthday reservations for 6 people and they acted like they had a line out the door. They didn't seat us for 80 minutes, and when they did, they seated outside. It was way too cold and there were lots of empty seats inside. We were fed up and got up to leave. Only then did the manager ask us what the problem was and he attempted to seat us quickly.
Bazaar or Bizarro
by Ka$hBack on Fri Feb 05, 2010 5:53 pm
Sort of both... Happening place for sure. Many different sitting areas like the food from plain old simple dishes to molecular stuff. Not easy to get a rez unless you just show up late.
Reviews 1 - 3 of 41 | 2  More Reviews >
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