Jose Andres at a SLS preview in July
With all his 'airs,' foams and foie gras cotton candy, if you didn't think Jose Andres' teaming up with Sam Nazarian wouldn't shake up the LA dining scene, think again. More deets on plans for The Bazaar at Beverly Hills' SLS Hotel in today's LAT:
"It's an exuberant experiment in dining, located in the public space of the 11,500-square-foot hotel lobby, with several whimsical dining areas: a cocktail bar and raw bar, a space featuring his tapas as well as cured meats and cheeses, a 'patisserie' with a display kitchen and a roving 'street food' cart.
Andres adds: "'Who needs one more chef in one more building with four walls and a kitchen?...I'm bored with the system of it. I want people to be able to move around, not feel chained at a table. I want energetic, unpretentious, fun." The man is giddy over the flavor of pineapple, caviar, "spherification." In the hands of any other chef it might sound gimmicky. The Bazaar and SLS are slated to open in November.
· Chef José Andrés comes to conquer L.A. with the Bazaar [LAT]
· More Jose Andres and SLS Coverage [~ELA~]