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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.
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Local Deals: 120 * 90

Dinner nightly
Open late

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  • 3.5 star rating
3.5 rating over 3 reviews
The Bazaar by José Andrés, Los Angeles, CA

The Bazaar by José Andrés Restaurant Review

: The Bazaar is a complicated restaurant. But what else would you expect when world-renowned designer Philippe Starck and mega chef José Andrés join forces to create a unique experience? And indeed they succeeded, as they both unleashed their imagination. Since day one the restaurant has been busy, despite the hefty tab, but it’s worth every dollar as a meal is unforgettable. Sit back and relax (though it can get noisy) on one of the thirty chairs, each crafted in a different style, under one of the two-dozen glass and crystal chandeliers. But before doing so you may opt to dine in the Blanca section (white tones) or the Rojo (black and red) overlooking the open kitchen run by talented chef de cuisine Holly Jivin. 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. Start with the sweet potato chips to dip into yogurt seasoned with tamarind and star anise. Eat the liquid olive in one bite; don't drop it --- you won't be able to pick it up. Easier to maneuver are the delicious "jamones" (cured hams) that may be paired with toasted rustic bread with tomato and olive oil; baby Japanese peaches served with Di Stefano burrata and hazelnuts; or the jícama-wrapped guacamole. Steamed king crab, raspberry vinaigrette, raspberries and tarragon presented in a sardine tin is a must-have. More creations include Andrés's interpretation of the Philly cheesesteak; caprese salad with cherry tomatoes and liquid mozzarella; and paella-style pasta with shrimp. The list of possibilities is so long that sometimes it's best to let Jivin choose for you, and tell your waiter to stop at a point to save room for desserts. If there are tables available, move to The Pâtisserie to indulge in the hot chocolate mousse hiding a pear sorbet and given sparkle by salty hazelnut praline; the nitro coconut floating island; or the grapefruit and olive oil accompanied by an olive oil ice cream, mint and textures of grapefruit. The short wine list is dominated by Spanish selections. Sangria (Blanca or Rojo, to correspond with the dining rooms) arrives in a 52-ounce pitcher. Before or after dinner try one of the specialty drinks at Bar Centro that occupies a large space and brings more action to the venue. If you linger in the adjacent hotel store it will bring more extravaganza to your evening.

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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