THE BAZAAR Spanish
Award winning Chef Jose Andres is known as an International culinary innovator, and may be responsible for creating the Spanish food boom in America. With the success of his highly acclaimed Washington D.C restaurants, the innovative Bazaar is developing a new following of Angelenos. Andres fuses a mix of Spanish tradition and modern techniques to create an “anything but average style of dining experience”.
Designed by Phillip Starck, the Spanish themed decor is composed of two immaculate spaces-- Bar Rojo and Bar Blanca. Each with intimate seating, ethereal woods, white leather banquets and deep reds. Bar Rojo is distinguished by a long Spanish Tapas bar, where the chefs can be seen in action.
Captivating lists of Traditional and Modern Spanish Tapas brighten up the menu. Expect many of the classic Spanish appetizers and regional Cheeses, such as Manchego, La Serena, and Valdeon, served with crispy bread, quince jam and marcona almonds. Succulent Jamón Ibérico de Bellota (acorn fed free-range Iberian ham) sliced on a traditional Jamonero is divine. For entrées, sample the sharing-sized tapas with a modern twist, such as Tortilla de Patatas ‘new way’, with potato foam, egg 63, and caramelized onions. Bunuelos are perfectly crunchy codfish fritters, served with honey and alioli. ‘Not your everyday Caprese’ is an explosion of flavors with cherry tomatoes and liquid mozzarella. Foie Gras makes a star appearance, showing off with the Cotton Candy Foie Gras Cone, and the Foie Gras floating Island soup.
Even the cocktails are a feast for the eyes. Behold the Magic Mojito, strained over cotton candy, and the LN Squared Caipirinha with Brazilian cachaca, fresh lime and liquid nitrogen infused sugar. The wide range of Spanish, International, sparkling and rare vintage wines are exceptional. Come to The Bazaar to impress and be impressed.
544 S. Grand Ave. at the SLS Hotel (310) 246-5567