UPDATE 1/24: I added a second table of SIX. Meeting time @ 6:30pm in the bar area. You can also check in with the hostess as well if you are late. Please bring cash to settle your bill.

THE BAZAAR

This was my favorite restaurant that I dined at last years DineLA events. So definitely want to go here again! Rita's event sold out instantly, so I'll have to get another table for us. The DLA is an excellent value as well. The Mixologists also create some crazy drinks sometimes using liquid Nitrogen and other exotic techniques and they can really put on a grand show.

Unquestionably one of L.A. finest restaurants and a great place to impress your friends. It is not cheap however... 

This will NOT be family style but with all the choices, most people will share this or that. Please bring cash to settle your bill if possible.

PARKING: There's valet parking ($14 + tip) or you might find free OR metered parking on the street behind the hotel.

Dinner is $44* *Prices exclude alcohol, tax and gratuity

First Course Choices

Please select one dish from the following section: SOME LITTLE STARTERS

Gazpacho estilo Algeciras
traditional gazpacho

Tortilla de Patatas “New Way”
Potato foam, egg 63, caramelized onions

“Philly Cheesesteak”*
Air bread, cheddar, Wagyu beef

“Hilly Cheesesteak”
Air bread, cheddar, royal trumpet mushroom

American caviar cone*

Bagel and lox cone*

California cone*

Second Course Choices

Please select three dishes from the rest of our menu: 

Mushrooms En escabeche

Mussels
Olive oil, vinegar, pimentón*

Jamón Serrano Fermin (2 oz)
Dry cured ham

Embutidos platter

Catalan spinach
Apple, pine nuts, raisins

Endive
Goat cheese, oranges, almonds

Papas Canarias
Salty wrinkled potatoes, mojo verdé

Pisto
Vegetable stew, tomato, egg 63

Sautéed shrimp
Garlic, guindilla pepper

Sea scallops
Romesco sauce

Market fish ceviche and avocado roll
Jicama, coconut dressing, lime

Japanese Taco
Grilled eel, shiso, cucumber, wasabi, chicharron

Seared Struass veal loin
Jaques Maximin, pisto, trumpet mushrooms

Grilled Wagyu flank steak
Piquillo pepper confit

Boneless chicken wings
Green olive purée

Croquetas de pollo
Chicken and béchamel fritters

Jicama wrapped guacamole
Micro cilantro, corn chips

Organized Caesar*
Quail egg, parmesan

Apple and fennel
Manchego cheese, walnuts, sherry vinegar

Baby beets
Citrus, pistachio, olive oil goat cheese

Brussels sprouts
Lemon purée, apricots, grapes, lemon air

Sautéed cauliflower “couscous”
Cauliflower purée, harissa, lemon, crispy quinoa

Wild Mushroom Rice
Idiazabal cheese

Ottoman carrot fritters
Apricots, pistachio sauce

Third Course Choices

Please select one of our desserts: 

Traditional Spanish Flan
Vanilla and fruit

Warm Chocolate and Pear
Hazelnut, Asian Pear

Greek Yogurt Panna Cotta
Apricots and muscat gelatin

Ice Cream and Sorbet Selection