The Bazaar

Photo by Matt Barg
Philly Cheeseteak with crispy and hollow air bread filled with melted cheddar and thinly sliced Waygu beef

The Bazaar is a culinary Mecca that focuses on traditional tapas with a modern, creative interpretation of their dishes. Bazaar Dinner Menu

Chef Jose Andres uses classic flavor profiles for his dishes, but prides himself on precise execution and creative cooking techniques, like molecular gastronomy. Molecular gastronomy is a type of cooking that alters the chemical and physical make up of food. The Bazaar is in the SLS Hotel in Beverly Hills.

           

“This is seriously the best thing I have even eaten. I want to order 20 more and never leave here,” Lauren Cudney said after she took the first bite of the Philly cheesesteak. This cheesesteak does not resemble anything that is traditionally served in Philadelphia, composed of air bread filled with melted aged-cheddar topped with shaved Wagyu beef that has been Sous Vide to perfect medium-rare.

Photo by Matt Barg
Jamon Iberico and an egg fried in truffle butter takes breakfast to a new level

            The chef recommended the Jamon Iberico and farm fried egg in truffle butter, basically Spanish ham and eggs. The thinly cut Jamon Iberico was a crispy complement to the runny fried egg drenched in truffle butter. “This is like breakfast on steroids,” Cudney proclaimed with an ear-to-ear smile on her face.

Photo by Matt Barg
Bunuelos, cod fritters served with honey aioli