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General Info
Deemed "Four Stars" from the Los Angeles Time, finalist for the James Beard Awards' "Best New Restaurant," named Esquire Magazine's "Restaurant of the Year" and Zagat's "Top Newcomer," The Bazaar by José Andrés is a vibrant mix of sophisticated cuisine and playful lounge spaces where dining transcends into fete extraordinaire. Experience a collection of magical dining experiences, entwined in a modern-day, European-inspired "indoor piazza" -- savor pioneering culinary creations, delicacies from roving carts and delicious libations by James Beard Award-Winning Chef José Andrés. The Bazaar also boasts a Wine Spectator 'Award of Excellence' winning wine list featuring extensive selections from Spain and California as well as all the classic wine regions of the old world and new. Visit our website to learn more about our ongoing programming, including Cigar Night on Blanca Terrace (every 3rd Wednesday of the month) and decadent wine pairing dinners.
Hours

Regular Hours

Extra Phones

Phone: (310) 247-0400

Phone: (310) 246-5545

Payment method
mastercard, amex, discover, visa
Price Range
$$$
Neighborhoods
Mid-City West, Central LA
AKA

Saam At The Bazaar By Jose

The Bazaar @ Beverly Hills

Tres by Jose Andres

Bazaar

Tres

The Bazaar By Jose Andres

The Bazaar by José Andrés

Tres by José Andrés

Other Emails

Categories
Restaurants, Mediterranean Restaurants, Family Style Restaurants, Bars, Spanish Restaurants
Other Information

Parking: Valet

Wi-Fi: Free

Bike Parking: No

Attire: Dressy

Wheelchair Accessible: Yes

Cuisines: Spanish, Mediterranean, Family Style, European, Continental

Alcohol: Full Bar

Takes Reservations: Yes

Outdoor Seating: No

COUPONS & DEALS

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Reviews

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LAshopaholic

04/23/2011

Provided by Citysearch - 
Overall
Fun way to start the night!

We have started in Bar Centro each time we've eaten at the Bazaar and it's a great way to start the night! The drinks are slightly pricey, but worth every penny. my faves: Liquid nitrogen Caipirinha and Jale Berry (pronounced 'Halle Berry' it's a fun play on words for this blackberry martini with the finish of a jalapeno). Early in the night it seems easy to get a table with couch seating but by the end of the night it looks like the place is always packed. I will definitely be back here with my girl friends for a night of drinks soon (spotted quite a few hot men last time as I was leaving).

LAshopaholic

04/23/2011

Provided by Citysearch - 
Overall
I love this place!

I have been here a couple of times now and it has been great both times!
The drinks are slightly pricey, but they are worth it! The liquid nitrogen caipirinha is my favorite, but I also love the Jale Berry (pronounced ?Halle Berry? it?s a cute play on words for this blackberry martini with a jalapeno finish).
The servers that we?ve had have been extremely knowledgeable & attentive on both occasions, doing a fantastic job of walking us through the experience, making recommendations, offering more drinks, etc. There are so many people working here! It seems like a different person brings each dish to the table, but they always describe what it is as they deliver it. This last time I was slightly disappointed with the busboy that we had, he was just a little gruff and didn?t do as good a job at clearing the empty plates and keeping our waters refilled (but they did bring us clean sharing plates a couple of times, and it was a busy Friday night).
OK, most importantly: the food! Absolutely incredible! Stand-out favorites: philly cheese steak (must have!), caprese with ?mozzarella spheres?, caviar steamed buns, Norwegian lobster, garlic shrimp, veal (server explained that it is a free-range veal that stays with it?s mother in pasture and is not given antibiotics or hormones). I was disappointed not to be able to get 2 my two favorite dishes on my second visit because they are not currently in season: the truffle rice and the baby corn on the cob (a-mazing!). I will definitely ask for these dishes each time I come, hoping that I am there at the right time.
The dessert room is not to be missed! Seems a little strange at first to move for dessert, but it?s a nice change atmosphere & a good chance to see the unique items in the ?gift shop? adjacent. I?ll be getting the chocolate lava cake and the edible paper caramel every time I come.
I can?t wait to bring my brother here next month when he comes to visit- he lives in NY and has been less than impressed by LA restaurants in the past. I think The Bazaar might actually live up to his high standards (I?ll let you know).

PS While I didn't see any celebs while I was there, a friend of mine said she was here last week and saw Gordon Ramsey dining with David & Victoria Beckham and Eva Longoria!

Russian Scorpion

04/02/2011

Provided by Citysearch - 
Overall
Caution!! Theft!!

Petty theft is thriving there!

I actually used to enjoy coming here mostly for some good food. Until the
night my purse was stolen from my table, by someone who was sitting
next to us with his group of friends. The security camera was right
above us. However, management REFUSED to show me the tape, call the
police asap and try to track this person down via the credit card that
his table paid with. They were uncooperative and plainly uninterested ( the nicest possible words I can find ) in resolving this issue and in helping me getting my property back! This hotel and restaurant should give their 4 stars back and keep only 1, maybe even only half of the star that they actually deserve! The management is clueless and has no idea what a 5 star experience truly is! I have never been so mistreated in my life!! There are plenty wonderful 5 star hotels and restaurants in Beverly Hills, who treasure their customer's well being, privacy and security! My advice to you is to stay as far away as possible from this one!

Russian Scorpion

03/30/2011

Provided by Citysearch - 
Overall
Caution! - Petty theft is thriving here!!

I actually used to enjoy coming here mostly for great food. Until the
night my purse was stolen from my table, by someone who was sitting
next to us with his group of friends. The security camera was right
above us. However, management refused to show me the tape, call the
police asap and try to track this person down via the credit card that
his table paid with. They were uncooperative and plainly uninterested
in resolving this issue and in helping me getting my property back --
my phone with all my contacts, different ID's, some cash and the keys
to my place. you can imagine of time and money I now have to spend to
try and renew all those things, however most of the business contacts
and information are forever lost. In 30-40 minutes after my property
was stolen I was forced to raise my voice several times to try to get
their attention, BEGGING them to call the police so the report can be
made and show me the tape from the camera. Well, guess what? They did
call cops, but on ME!! What????!!! Are you kidding me?! I'm the victim
here, not the criminal!!! In all this time they could have already
gotten this guys info from his or his friends payment info -- it was a
table of 4 or 5 guys not just one guy, call the police, make the
report and maybe help young girl who now has to break her door down or
at least call a locksmith for me, I mean something, right? But, I keep
forgetting that in the REAL world things are not so simple. So at the
end I did get that yellow paper that's called a ""police report"" in
which the following was written -- Suspect has taken the property and
fled into unknown direction... I guess folks, that's all I will ever
hear.. oh and I was told I was not allowed on premises anymore. I was
what?? Outraged?! You damn right I was! Wouldn't you be? and I guess I
should frame this yellow ""glory paper"" so it can remind me of the
""Protect and to serve"" bitter sweet sentence.

Anyway, guys enjoy the food and hold on to your bags and your ""rights""
, but you have to be aware of the fact that the second thing that
you're holding on to so tightly is only an illusion...

Bon Appetit!

Jennifer308

02/17/2011

Provided by Citysearch - 
Overall
So-so food

I give this place a big 'ehhhhhhh'. I ordered the chef's tasting menu and it was so mediocre that I would not return. The atmosphere was great - but not worth the wait! Very overpriced as well.

cmoreno

08/24/2010

Provided by Citysearch - 
Overall
A for originality, B for food, B- for service

I had high expectations for Bazaar all around given the difficulty getting a reservation (tip: it helps A LOT if someone in your party is staying there), the general buzz and the mob of hipsters occupying the lobby, which feeds into the bar area.

As a lover of Spanish tapas, I was impressed by the unique mix of traditional and (for lack of a better term) new age small plate offerings. The traditional were spot on - Iberian ham, manchego cheese with sweet marmalade, garlic prawns - delish. The new age items were inspired in substance, but fell short on taste - yellow tail and jalepano sashimi atop wedge of watermelon and truffle risotto. Sound amazing, but for me, failed to either have the right amount of each ingredient or in the case of risotto tasted like the two other truffle risottos I've eaten before - nothing special this time.

I do have to acknowledge the service staff for being cordial and resisting the ""you are so lucky to be here that I can't be bothered with your order"" aura that often accompanies hip establishments. That being said, they seemed to forget a lot of things we requested...namely a wine list (25 minutes and 3 asks), the second half of our order (30 minute lag and 3 asks), one person's drink that didn't come out with everyone else's at our table (15 mins and 1 ask).

Is it the best meal and experience I've had? No Would I go there again? For sure. It's fun, hip and the food is innovative.

Searching4LAsBest

06/22/2010

Provided by Citysearch - 
Overall
Fun while Dining!

Killer good. Distinguished by its unique menu and flavors. A do not miss restaurant.

foodtasters

05/03/2010

Provided by Citysearch - 
Overall
Was not impressed

When in search for quality price goes out the door. You are basically looking for the best tasting food and good service. However, that is not what happened. Maybe the cooking staff was off that day; maybe the hostess did not see my car and thought I was not worthy of being there. Whatever the case, here is a run down.

The wyagu beef was too fatty on the Philly cheese steak. The brussel sprouts were unique and ok. The carrot fritter were the best item tried. The boneless chicken wings were too salty. The wild mushroom rice was not unique. Other places do the same thing with risotto.

Bottom line, way over rated for all the hype. For those who want to know about pricing. The price per person is average for the dining experience expected for a place of such caliber, but again the food quality did not live up to expectations.

gastronomnom

04/30/2010

Provided by Citysearch - 
Overall
Bazaar. Love triangle.

I feel like I've just woken from a dream.

A strange dream in a dark candyland populated by well dressed smiling monkeys, impossible chandeliers and clouds of liquid nitrogen.

And this man. Marcel from Top Chef.

The words ""Savor Life Slowly"" repeating faintly but insistently in my mind.

I've emerged from the world of Jos? Andr?s, where food is art, art is ironic, and irony is for sale.

Parts of the meal are coming back to me. I remember flashes of brilliance, whimsy and contradiction. Textures and tastes that deceived and surprised. Dishes that reminded me of a history not my own.

But ultimately the experience of a meal that was greater than the sum of its parts.

Let me try to paint a picture.

Nitro Caipirinha. Rising out of a fog of liquid nitrogen like a caipirinha in slushee form. Prepared tableside, liquid nitrogen is stirred into the caipirinha until it reaches its desired consistency. That being the consistency of delicious.

Papas Canarias. Salty wrinkled potatoes with a mojo verde. If baked potatoes are good, baked baby potatoes are better.

Mussels, canned with olive oil, vinegar and pimenton. The salt of the sea meets the sweetness of tomato broth meets the acid of vinegar.

White asparagus, yogurt and black olives. A tiny forest of asparagus trunks rising from a can. Desolate. Resolute.

Embutidos platter. Chorizo, lomo and salchichon. Jamon Serrano Fermin. Dry cured ham, sliced thin. Folded onto a slice of Catalan style toasted bread, lathered with a tomato salsa and manchego. A taste of Spain.

Endive, goat cheese, oranges and almonds. A perfect bite to cleanse the palate. The crunch of the endive, the soothing goat cheese and the brightness of orange.

""The ultimate Spanish tapa!"" Ensaladilla rusa. Potatoes, carrots, mayo, tuna belly. If Jos? Andr?s wants to call this the ultimate Spanish tapa, who am I to argue?

Brussels sprouts, lemon pur?e, apricots, grapes, lemon air. The tart preparation belies the bitterness of the brussels sprouts. Surprisingly light.

Bunuelos. Codfish fritters with a honey alioli. Battered fish, in any language, tastes good.

Sea scallops with a romesco sauce. Sweet. Perfectly caramelized. Simple and flavorful.

Japanese taco. Grilled eel, shiso, cucumber, wasabi, chicharron. Thinly sliced cucumber replaces the tortilla. Jos? Andr?s does Japanese masquerading as Mexican.

Organized Caesar. Caesar rolls topped alternately with a quail egg yolk and parmesan. You say organized. I say deconstructed. Everyone fights over the quail egg.

Watermelon tomato skewers, Pedro Xim?nez reduction and lemon dressing. A visual treat. It tastes like it looks. Watermelon and tomato.

Boneless chicken wings with a green olive pur?e. Andr?s does fried chicken. The Colonel should take note.

Butifarra Senator Moynihan. Catalan pork sausage, white beans and mushrooms. Frank and beans Spanish style, if you will.

Beef hangar steak, piquillo pepper confit. Seared medium rare. Juicy and pink.

""Philly cheesesteak"". Air bread, cheddar, Wagyu beef. Essentially thinly sliced Wagyu over a puffed bread with cheese. Don't ask for cheese whiz.

At this point, I'm stirred from my slumber and lead into some half-dream room. Glass bells cover perfect groups of candy, like some laboratory of sugar. The Alchemists tried to turn lead into gold. Here the ingredients are sugar, flour, eggs and cream. The results are just as alluring and desired as the precious metal. Sweet Little Snacks.

Creamy Chocolate Heart. Coffee and cardamom. Dense. Rich. Chocolatey. Good.

Greek Yogurt Panna Cotta. Apricots and muscat gelatin. Dig down. Scoop up. Taste. Repeat.

Ice cream and sorbet. Orange, peach, strawberry. Refreshing.

Traditional Spanish flan. Vanilla and fruit. A classic to end the meal.

And with that, the dream gives way to waking.

Save for a final image. A beautiful girl resting her head on a concrete pillar. ""Soft Like Silk"".

I wonder i

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