Please take a minute of your time to read the Pleasure Palate 3-Strikes rule by clicking here.
From Co-Organizer Sunny:
The Bazaar by Jose Andres is one of those foodie destinations you must try whenever you visit the Los Angeles area. I've had plenty of "WTF am I eating?" or "OMG...this is so goooooodd!" moments every time I dine at The Bazaar. How can you not be fascinated with the mad genius of Chef Jose Andres and the molecular gastronomic dishes that he and his culinary staff creates? Andres' style of cuisine and cocktails are fun, enlightening, and whimsical. The entire dining experience at The Bazaar is like being in Willy Wonka's Chocolate Factory or at the Mad Hatter's table in Alice in Wonderland. Like me, you'll find lots of things that catches your eye and your taste buds.
Since it's the last day of the DineLA Restaurant Week, the last day of the work week, and the first day of February, let's go to The Bazaar by Jose Andres for dinner. It looks like there are plenty of options on The Bazaar's DineLA menu. We're in for a treat, because my personal favorites like the Philly Cheese Steak that oozes melted cheese and the Croquetas de Pollo are on the DineLA menu again. For the price of $45, it's a real bargain to get five courses (an appetizer, three tapas, and a dessert).
Stuff to know:
- This is a limited attendance event. Please make note of Pleasure Palate Attendance Policies and our 3 Strikes Rule by clicking here before RSVP-ing to this Event. Cancelling your RSVP within 24 hours or not showing up at the event without contacting the Organizer of this event ahead of time will result in a strike. 3 Strikes and You're Out!
- The host's contact info will be emailed to you at least 24 hours before the event. Please contact her if you are running late, lost, or can't find the group.
- A profile photo of you is also a requirement to attend this event. If you don't have a photo of you posted in your profile, your attendance will automatically be placed in "Not attending."
- You are responsible for paying for your meal and beverages.
- There will be no guest options at this time, because the reservation is limited to a table of eight.
- Paid street and $12 valet parking with validation at this venue. Allow plenty of time to find parking.
This restaurant fills up to the point where the noise levels can get quite painful, so hopefully, with the early reservation, it will not be as noisy as it will be later in the evening.
From The Bazaar's website, about Jose Andres:
"Conde Nast Traveler’s “Hot Restaurateur” in 2011, José is credited with introducing Americans to both avant-garde and traditional Spanish cooking. Born in the northern region of Asturias and raised outside of Barcelona, José chose cooking as his life’s work at the age of 15. He attended the School of Restaurants and Hotels of Barcelona and trained in Michelin-starred restaurants including elBulli with world-renowned Master Chef and friend Ferran Adrià. He made his way to the U.S. and then to DC to work with Rob Wilder and Roberto Alvarez’s Proximo restaurants. Heading up the kitchen at Jaleo, he helped create one of the first critically and commercially successful tapas restaurants in the country, setting the standard for other Spanish and small plate restaurants to follow. José next took over the kitchen at Café Atlantico, a popular DC hangout, transforming it into one of the city’s most exciting dining destinations. Mediterranean-inspired Zaytinya followed soon after and then Oyamel Cocina Mexicana. With the opening of his innovative minibar by josé andrés in 2003, Food & Wine hailed José as the “hero of the Spanish revolution,” who “helped create the Spanish food boom in America.” And the New York Times called him “the boy wonder of culinary Washington.” In 2006, José and Rob transformed Proximo restaurants into ThinkFoodGroup. In 2010, José and Rob were awarded the Richard Melman Award from Restaurant Hospitality in recognition of their efforts to create exciting and relevant restaurant concepts.
With a four-star review from the Los Angeles Times, José made his mark on Los Angeles with the creation of SLS Hotels. ThinkFoodGroup partnered with SBE Hotel Group and designer Philippe Starck to create a new luxury hotel experience. The first property, SLS at Beverly Hills, opened its doors in fall 2008. José and the TFG team oversee the food & beverage program for the hotel, including the signature destination restaurant The Bazaar by José Andrés, named Best New Restaurant of 2009 by Esquire magazine. Zagat gave The Bazaar Top Newcomer in 2009 and honored it as one of the Top Ten Best New Restaurants of the Decade. The intimate chef’s tasting room, Saam, inside the Bazaar was also named a Top Ten Most Memorable Dining Experience in 2009 by the LA Times food critic. SLS Hotels and The Bazaar by José Andrés next open in Miami in 2012."
You can read the 4-Star Review from the Los Angeles Times here: http://articles.latimes.com/2009/feb/18/food/fo-review18
The $45 Dinner here consists of the following:
First Course (Choice of One):
- Tortilla de patatas “new way” - Potato foam, egg 63, caramelized onions
- “Philly cheesesteak” - Air bread, cheddar, Wagyu beef
- “Hilly cheesesteak” - Air bread, cheddar, mushrooms
- American sturgeon caviar cone
- Bagel and lox cone
- Californian cone
Second through Fourth Courses (Choice of 3 of the following):
- Dungeness Crab - pipirrana, Andalusian vegetables
- Mediterranean Mussels - olive oil, pimenton, vinegar
- Jamón Serrano Fermín (2 oz) - Dry cured ham
- Embutidos platter - Chorizo, lomo, salchichon
- Sautéed cauliflower “couscous” - Cauliflower purée, harissa, lemon, crispy quinoa
- Endive Capriola Farm goat cheese, oranges, almond, orange dressing
- Papas Canarias salty wrinkled potatoes, mojo verdé
- Wild mushroom rice - Idiazábal cheese
- Pisto vegetable stew, tomato
- Ottoman carrot fritters - Apricots, pistachio sauce
- Sautéed shrimp garlic, guindilla pepper
- Seared scallops romesco sauce
- Bay Scallop Ceviche - jicama, tomato, pine nuts, salt water dressing
- Japanese taco - Grilled eel, shiso, cucumber, wasabi, chicharron
- Seared Strauss veal loin local onions, cippolini, scallions
- Croquetas de pollo chicken-béchamel fritters
- Braised Wagyu beef cheeks California citrus
- Jicama wrapped guacamole, micro cilantro corn chips
- Organized Caesar - Quail egg, Parmesan
- Apple and fennel - Manchego cheese, walnuts, Sherry vinegar
- Local baby beets - Grapefruit, walnuts, olive oil yoghurt
- Brussels sprouts - Lemon purée, apricots, grapes, lemon air
Dessert Course (Choice of One):
- Traditional Spanish Flan - Vanilla and Fruit
- 'Pan Con Chocolate' - Chocolate flan with caramelized bread, olive oil, and brioche ice cream
- Ice Cream and Sorbet Selection
If you would like to order additional dishes to supplement your meal, you can check out their complete menu here: http://www.sbe.com/menu/bazaar/Bazaar_Dinner.pdf
The Bazaar is also well known for their inventive drinks, especially the LN2 Caipirinha, which is made with liquid nitrogen and prepared tableside. You can check out the menu here: http://www.sbe.com/menu/bazaar/Bazaar_Drinks.pdf
Yelp Reviewers give The Bazaar received an average rating of 4.0 Stars out of 5.0 from over 1,700 reviews. You can read those reviews here: http://www.yelp.com/biz/the-bazaar-los-angeles
The anticipated cost per person will be anywhere from $60 to $100, depending on how much food you order, plus any beverage, plus tax and gratuity. As such, it is recommended that you bring at least $150 in CASH to (smaller denominations preferred) to settle your portion of the bill.
Valet parking is available at the SLS Hotel for $12.00. You may also choose street parking, if you desire. Just be sure to read the street signs for any parking restrictions and/or if you need to feed the meter, if you are parked at a metered space. We will meet in the lobby of the restaurant at 6:00pm promptly! The restaurant will not seat our party until everyone has arrived. As always, please call or text me if you have any questions, are running late, or are lost.