Eater Sneak Peek: The Bazaar by Jose Andres - NBC Southern California

Eater Sneak Peek: The Bazaar by Jose Andres



    Eater Sneak Peek: The Bazaar by Jose Andres

    After careful, careful orchestration, we finally got our cameras inside The Bazaar at the SLS Hotel. We're told all systems are go on Monday (for the soft open). Brace. First and foremost, it's Jose Andres. Yes, and SBE, but let's focus on the chef---no, he will not be on property every day, but the menus are most certainly his, the likes of which we haven't seen in LA: The jamon and cheese bar, classic and contemporary tapas, lots of "air" and spherification, a choose-your-own dessert bar. It reads as fun, simple, sublime and serious all at once.The team of chefs hails from some of the best kitchens in the world (Gary Danko, El Bulli, Joel Robuchon), and some worked for Andres at his Think Food Group restaurants in D.C.

    And then there's the space. As previously mentioned, each room is its own entity but in an open setting with flow, so you could start at Bar Centro for cocktails (dirty martinis with spherified olives and brine "air"), maybe some crudo; move to Rojo or Blanca, depending on your mood, for tapas; then to the Patisserie to dessert. Or vice versa. Or just do one. The logistics of training staff to follow diners from one end to the other makes our head hurt, but it could work. As for Philippe Starck's design, we love all the little discoveries like Andres' hand-written recipe for sangria on Rojo's chalkboard wall; photographs with random faces lining the bookshelves with the matching backs of heads on the other side; that fuzzy pink chair in the Patisserie; African masks on the patio walls. It's a total bazaar. Full tracking here, and some from Thrillist today. [Opens Monday; 465 S. La Cienega Boulevard, Beverly Hills; 310.246.5555; website]

    A look at the menus for Rojo y Blanca. Although the rooms are separate, you can get the entire menu at each.

    Served with air bread

    Jamón Ibérico
    Dry cured, free-range Ibérico ham
    1 oz 14.00 / 2.5 oz 30.00

    Jamón Ibérico de bellota
    Hand-sliced, acorn-fed, free-range Ibérico ham
    1 oz 18.00 / 2.5 oz 40.00

    Jamón serrano
    Dry cured Spanish ham
    1 oz 10.00 / 2.5 oz 18.00

    Jamón platter
    A selection of all three Spanish hams
    2.5 oz 32.00

    Served with ‘picos’, Spanish crispy bread

    Slightly spicy pork sausage flavored with smoked paprika and garlic

    Seasoned dry cured pork loin

    Garlic-flavored dry cured sausage

    Selection platter 22.00
    Add toasted rustic bread with tomato and olive oil 6.00

    Served with ‘picos’ , Spanish crispy bread ,quince paste and almonds

    Manchego ‘Pasamontes’ / sheep
    Firm, piquant and buttery
    DO Manchego

    Picón bejes tresviso / cow, goat and sheep
    Creamy, sharp blue
    DO Asturias

    Murcia al vino / goat
    Semi-soft, sweet and smooth with wine-cured “Drunken” rind
    DO Murcia

    La Serena / sheep
    Fully creamy, lightly bitter,
    DO Extremadura

    Idiazábal / sheep
    Hard, sharp and wood-smoked
    DO Idiazábal

    Selection of three 15.00
    Selection of five 22.00
    Add toasted bread with tomato and olive oil 6.00

    Gazpacho estilo Algeciras 7.00
    Classic chilled Andalusian-style soup made with tomatoes, cucumbers, onions,
    peppers, bread and sharpened with sherry vinegar

    Ajo blanco Malagueño con uvas 8.00
    Traditional chilled almond soup of Malaga with grapes

    Sopa de setas al Idiazábal 8.00
    Classic wild mushroom soup with Idiazabal cheese

    Setas al Ajillo 9.00
    Sautéed wild mushrooms in garlic and aromatic herbs

    Espinacas a la Catalana 8.00
    Traditional Catalan sautéed spinach with apple, pine nuts and raisins

    Pimientos del piquillo con queso Cabra de Caña 9.00
    Seared piquillo peppers stuffed with goat cheese

    Tortilla de patatas ‘al momento’ 7.00
    Classic potato omelet prepared "at the moment"

    Clásica escalivada Catalana 8.00
    Catalan style roasted red pepper, onion and eggplant

    Endivias con queso de cabra y naranjas 8.00
    Endives with goat cheese, oranges and almonds

    Arroz cremoso de setas con queso Idiazábal 9.00
    Wild mushroom rice with Idiazábal cheese

    Pan con tomate
    Toasted sliced rustic bread brushed with fresh tomatoes

    Pisto Manchego con flor de calabaza 8.00
    Sautéed peppers, zucchini, onions, eggplant and tomatoes with squash blossoms
    Add slow cooked egg 63 10.00

    Patatas Bravas "New Way Jose" 7.00
    Jose’s fried potatoes with alioli and spicy tomato sauce

    Ensaladilla Rusa 7.00
    Classic Spanish salad of potatoes, imported conserved tuna and “mayonnaise”
    Add trout roe 10.00

    Cigalas a la plancha con granada 12.00 each
    Seared Norwegian Lobster with pomegranate dressing

    Gambas al ajillo 9.00
    Sautéed shrimp with garlic and guindilla pepper

    Bogavante a la Gallega 21.00
    Galician-style lobster medallions with olive oil crushed potatoes and smoked paprika

    Coca de tomate, cebolla y boquerones 9.00
    Crisp flat bread with tomato, onions and preserved white anchovies

    Calamares a la romana con alioli casero 8.00
    Fried squid with homemade alioli

    Gambas en gabardina 9.00
    Battered shrimp with homemade alioli

    ‘Rossejat’ de fideos 10.00
    Traditional fried pasta, paella-style with monkfish and shrimp, cooked in a seafood broth

    Vieiras con romesco 7.00
    Seared sea scallops with tomato-almond sweet pepper sauce

    Erizo con pipirrana 8.00
    Sea urchin with diced peppers, tomatoes and cucumbers in half shell

    Sardinas empanadas con frutos rojos y Pedro Ximénez 9.00
    Breaded sardines with raspberries and Pedro Ximénez-soaked raisins

    Mejillones al natural con Escabeche ligero 8.00
    Mussels marinated in olive oil, vinegar and smoked paprika

    Atún con piquillos confitados y vinagreta de Pedro Ximénez 10.00
    Tuna served with confit piquillo peppers and Pedro Ximénez dressing

    Butifarra con ceps y montgetes del gantxet ‘Daniel Patrick Moynihan’ 9.00
    Homemade pork, mushroom and truffle sausage served with white beans

    Lomo de cordero con manzana y jerez amontillado 12.00
    Lamb loin served with apples, raisins and sherry

    Lomo de buey a la parrilla con piquillos confitados 10.00
    Seared NY strip with piquillo pepper confit

    Alitas de pollo 9.00
    Boneless chicken wings with green olive puree

    Croquetas de pollo 7.00
    Chicken and bechamel fritters

    Carilleras de cerdo con naranja 8.00
    Braised pork cheeks with California oranges

    Jamón Ibérico con pan de aire 9.00
    Iberico ham wrapped air bread with La Serena cheese

    Chilled cantaloupe soup 8.00
    With melon spherification, grapefruit and passion fruit

    Organized Caesar 9.00
    With quail eggs and Parmesan cheese

    Sliced apples and fennel salad 7.00
    With Manchego cheese, walnuts and sherry dressing

    Warm leek salad 8.00
    With Goat cheese and lemon dressing

    Mozzarella-tomato pipettes 8.00
    With micro basil

    Citrus salad 7.00
    With kalamata olives and mixed greens

    Beet spaghetti salad 7.00
    With raspberry dressing, goat cheese, and Marcona almonds

    Brussels sprout salad 8.00
    With lemon puree, apricot preserves and lemon air

    Watermelon tomato skewers
    With Pedro Ximénez reduction and …
    … tomato seeds 13.00
    …cherry tomatoes 10.00

    Green asparagus and black truffles 12.00
    With Hawaiian Macadamias

    Jicama wrapped guacamole 10.00
    With micro cilantro and corn nuts

    Ibérico ham and pineapple 12.00
    With sherry dressing

    Organized arugula salad 9.00
    With raspberries, corn and Cabrales blue cheese

    Japanese baby peaches 10.00
    With yogurt and olive oil

    Traditional tzatziki 7.00
    Diced cucumbers, garlic, dill and yogurt sauce with pita chips

    Stewed baby carrots 8.00
    With coconut sorbet and ginger

    Olives Ferrán Adriá 10.00
    Liquid’ olives’

    Sautéed cauliflower “couscous” 9.00
    With cauliflower puree, vegetable harissa broth, preserved lemon and fried quinoa

    Ajo blanco gelatin 8.00
    With tomato granite

    Dashi ‘linguini’ 9.00
    With tomato seeds, lemon and caviar

    Seared cantaloupe 7.00
    With arugula and grapefruit salad

    Traditional Ottoman carrot fritters 7.00
    With pistachio sauce

    Japanese eggplant 8.00
    With soy sauce- miso glaze and yogurt

    Tempura avocado 8.00
    With ponzu air

    Tortilla de patatas “New Way” 9.00
    Warm potato foam with a slow cooked egg 63 and caramelized onions

    Taylor Bay scallops 8.00
    With beet nitro, pistachios and arugula

    ‘Philly cheesesteak’ 7.00 each
    Air bread stuffed with cheese and topped with Kobe beef

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