22-Course Tasting Menu @ The Saam

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reviews

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.  So, have you been good?  :-) 

www.thebazaar.com/beverly-hills-saam

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. 

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  • Barry

    Great as usual. However, points off for using truffle oil on a couple of the dishes.

    November 28, 2012

  • A former member
    A former member

    The surrealist painter Salvador Dali once described his paintings as designed to "stamp themselves indelibly on the mind." Each course at the Saam was like a Dali painting that indelibly stamped themselves onto my mind. The pumpkin meringue had a fluffy outer layer that culminated in a sweet pumpkin meringue taste inside. The banh mi was deep fried perfectly; it wasn't soggy at all. The pickled carrot and jicama amalgamated with the jalapeno and fried tofu imparted a sour and spicy taste that was just right. I love the idea of using LEGOs as a palate cleanser. Very innovative. The only thing that I found disagreeable was the frozen apricot timbale with amaretto. It had a plethora of amaretto. Last time, it was perfect. In conclusion, if Salvador Dali was a chef, then undoubtedly he would have created these dishes. They were simply out of this world --- like Dali. So, who here wants to play with LEGOs? :-)

    November 25, 2012

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