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THIS RESTAURANT IS CLOSED The Bazaar by José Andrés

465 S. La Cienega Blvd. (San Vicente Blvd.) Send to Phone
310-246-5555 | 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.


Cuisine

Open
Dinner Wed.-Sun.
Open late
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THIS RESTAURANT IS CLOSED The Bazaar by José Andrés, Los Angeles, CA


Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.


THIS RESTAURANT IS CLOSED The Bazaar by José Andrés Restaurant Review

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EDITOR'S NOTE: We are sad to announce that The Bazaar by José Andrés closed its doors on August 6, 2020, due to a change of ownership of the SLS Hotel Beverly Hills. The space is not closing. Instead, a brand new restaurant is serving food created by the ex-Bazaar team remaining at the hotel. Expect NONE of the previous dishes.

About the restaurant: 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.

Read our feature on chef José Andrés, GAYOT's 2017 Best Restaurateur

About the Food: 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.

About the Drinks: 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.





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