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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 GAYOT.com's blog.
The second GAYOT Dinner Series was held at Saam at The Bazaar by José Andrés. For more information, read GAYOT.com's blog.
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Dinner nightly
Open late
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  • 3.5 star rating
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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 Katsuy....
CLICK HERE FOR FULL GAYOT EDITORIAL REVIEW

User Ratings & Reviews for The Bazaar by José Andrés
Average rating    3.5
Reviews 4 - 4 of 4 < Previous  1 | 2
Totally Bazaar!!
by MyLastBite on Tue Nov 18, 2008 9:30 pm
 
The Bazaar by Jose Andres is described as "a modern-day indoor piazza where guests and locals alike can enjoy pioneering culinary creations and intricately-concocted libations throughout several spaces: Bar Centro, Blanco, Rojo and the Patisserie." It sounds a little intimidating I know, but when you walk in the front door the friendly staff are ready to lead you through the evening... and what a fun evening it was!

There were four of us for dinner on opening night, my husband Peter, my sister Janet and her husband Paul (whose birthday we were celebrating). We started off with drinks at Bar Centro, which offers a traditional bar menu and modern "new way" drinks. I ordered the "New Way" Dirty martini with spherified olives and brine "air". I was really excited to try Ferran Adria's "liquid olive" and it did not disappoint. If you haven't seen the video clip of Ferran Adria making the liquid olive at el Bulli, then you may not appreciate it as much as I did. The segment was on Mark Bittman's "The Best Recipes In The World" show on PBS. Episode 9 titled "The Cutting Edge". It's worth searching for online if you missed it.

Between the four of us we shared twenty dishes (including two desserts) from both the Rojo (traditional tapas) and Blanco (modern tapas) menu. In addition to cocktails we also tried the White Sangria (which was fantastic), Spanish Marge wine and then finished the evening with Pedro Ximenez Sherry.

My favorite dishes (that I would definitely order again and again):
"Mozzarella Tomato Pipettes with Micro Basil".These were so fun to eat! At the same time you bite the tomato, you squeeze the pipette (little tube) into your mouth, a really tasty combination of olive oil and a creamy liquid mozzarella. $8.00

"Organized Caesar with Quail Eggs and Parmesan Cheese". This plate was so beautiful we sort of just stared at it for a minute. There was only one quail egg and I was lucky to grab it! Delicious. $9.00

"Japanese Baby Peaches with Yogurt and Olive Oil". Perfectly sweet and tart. $12.00

"Olives Ferran Adria". Our server Skyler scooped out the liquid olives from a jar tableside.The plate came with 4 olives, each on it's own spoon. $10.00 for four "olives".

Note: If you don't want to spend the $10 for four liquid olives, just order the "New Way" Dirty Martini... it comes with the liquid olive!

"Croquetas de pollo" - Chicken and Bechamel Fritters.They tasted like chicken and dumplings mixed inside, crispy on the outside. I could have eaten another plate myself! $7.00

"Watermelon Skewers" with Pedro Ximenez reduction and Tomato Seeds. A GREAT palate cleanser. $15.00

Our server Skyler was fantastic. He was enthusiastic, paid great attention to us and really knew the menu inside and out. Simply said, Skyler was a wonderful guide on our trip through the Bazaar!

Photos (including Marcel Vigneron working with foam) on MyLastBite.com
 
Reviews 4 - 4 of 4 < Previous  1 | 2
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