22-Course Tasting Menu @ The Saam

















Gayot says:

After a hesitant début, the Saam has found its cruising altitude. This elegant, quiet dining space hidden within The Bazaar now has its own distinct identity. Chef José Andrés likes to call Saam, “the tasting room.” Hidden away from the clamor, it is the perfect place for an intimate dining evening for both romance or business. With L’Orangerie gone, Saam could very well be a replacement, not for the food---Andrés’s food is incomparable---but for the overall luxurious experience. The décor, also done by Philippe Starck, is completely different from the rest of the hotel with simple beige tones, a wood ceiling, turtle shell-like glass scones, and walls of books on display. The menu concept is simple: one-hundred twenty dollars for twenty-two courses that are already established (unless you have food allergies). You cannot choose, but must trust the chef’s creativity and presentation skills. Of course, no two productions are ever the same and each of the twenty-two tasting portions is completely different from one to another; it is a discovery every single time. We feel we should keep the surprise and give you only simple descriptions of what to expect. Most of the ingredients are classic, like artichoke, asparagus, caviar, olive oil, chicken, sea urchin, arctic char or tournedos Rossini, and chocolate; but the execution is like no other, making Andrés’ cuisine absolutely unique. The wine list is being remodeled to pair with this unforgettable gastronomic journey.

Zagat says:

Food 27
Decor 26
Service 25

Devotees “delight in the brilliance of José Andrés” at this “stunning” chef’s table restaurant at The Bazaar in Beverly Hills delivering 22 “bite-sized” Eclectic courses of pure “deliciousness” showcasing “fanciful” molecular techniques; add in “expert” service and a “secluded” setting in the “trippy” Philippe Starck–designed space, and it all adds up to an experience that’s “expensive”, but truly “unique.”

Let's go out for the 22-course tasting menu at the Saam. The price is $120 + tax + tip per person.  The Saam is a private dining room next to the Bazaar in the SLS hotel.  If you want molecular gastronomy in LA, then this is the place to go.  I have been asked a couple of times what the difference between the Saam and the Bazaar is.  I responded that the Bazaar is like being on earth, but the Saam is like being in heaven.  And just like heaven, you have to be good to get into the Saam:-)  Please arrive on time. Unlike other restaurants, they won't serve us until everyone has arrived. Oh! One last thing. I don't want to see anyone crying. Why? There's no crying in heaven, darling:-)


Note:  The SAAM cannot accomodate VEGANS.

A $30 deposit, which is processed through Amazon Payments, holds your seat. Deposits will be refunded electronically after the Meetup to those who attend or who cancel at least 24 hours in advance by our organizer, Christina. Forfeited deposits will be donated to the Los Angeles Regional Food Bank.  If you cancel for any of the events after the 24-hour deadline or don't show, then you will be removed from the group by our organizer.

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  • Christina

    How many stars does it get on the "Dominic Scale?"

    April 15, 2013

    • A former member
      A former member

      This event gets 4.55 stars.

      April 15, 2013

  • A former member
    A former member

    Thanks Dominic. I really enjoyed the meal. Although I am not generally the biggest fan of foams, I think SAAM has mastered the technique in a manner that was a cut above. Interestingly, last night's meal was more cohesive than many in the main Bazaar and our table really, really liked the lamb!

    Good meeting everyone, and in seeing familiar faces again.
    Jamie - if you head back to NY before we meet again, have a safe journey. One of my healthcare reform groups has a NY Meetup and it's quite active!

    April 14, 2013

  • Lindsie

    I had forgotten how long these things at the Saam last! 5 1/2 hours is an awful long time to sit and eat. Thank goodness the people I was with were interesting and fun to be with...:)

    The food wasn't as tasty as the last time I was here, about a year ago, and there was too much parmesan and foam. Curiously, the Dragon's Breath has lost its charm, too...

    April 14, 2013

  • A former member
    A former member

    This was my 5th time at the Saam. If I had to compare all the dinners I had at the Saam, I would say that this dinner was probably the median. The best was the 2nd time that I ate at the Saam. When you eat as many times as I do at these fine dining restaurants, you start to compare each meal with each other. I found the risotto to not be as creamy as I remember it to be. In addition, it was salty. I was surprised at how much they changed the menu since the last time I was here 6 months ago. Usually, they change around 5 of the dishes. This time they changed around 15 of the dishes. Furthermore, there seems to be a greater emphasis on foams. I made a comment to our members that I thought Marcel Vigneron from the 2nd season of Top Chef was cooking in the kitchen. He is known for having a penchant for foam, and he has worked at the Saam in the past. The pumpkin meringue and chicken cigala were delectable, as usual. As for the lamb, they should get rid of the melon juice.

    April 14, 2013

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