I have said this before and I will say it again that I love Bazaar for Sunday brunch. Joey told us that the night before they had done over 500 covers for dinner, Saturday night. Brunch, on the other hand is calm, civilized with good food and if you have great company, a perfect place. With Sybil and Simon, we had great company and with Ryan and Joey, we had great service. Since this was Sybil’s and Simon’s first time at Bazaar, we had many repeat dishes.
Sweet Potato Chips
Yogurt, Tamarind, Star Anise Dip that accompanies the Sweet Potato Chips
Very dry Martini
Casa Mimosa – seasonal citrus selection, Sparkling wine with freshly squeezed fruit juice
Bloody Mary – “Freshly-made tomato juice, celery-wasabi foam” – The base is a mix of tomato juice, vodka, Worcestershire, lime juice, salt and pepper. It is topped with celery-wasabi foam that is created by loading wasabi-infused lime juice and celery puree into a CO2 canister.
White Asparagus, Greek Yogurt, Creme Fraiche topped with Black Olive Powder served in a tin as a nod to the Spanish tradition of canning, although the ingredients were fresh and not canned.
BYO Krug Champagne
“Bagel and Lox Cone” – a cone made out of brik filled with salmon eggs, crème fraîche and topped with a sprig of dill
Close-up of the “Bagel and Lox”
12 Tiny Eggs Sunny side up – Huevos a la Cubana “Andy Garcia” – a crispy rice cake was topped with 12 fried quail eggs, crispy shavings of Jamon Serrano, dabs of an intense, spicy tomato puree, crispy bacon and topped with some diced chives. This is just a must order dish. I could go to Bazaar and just order this, but obviously I never do just that!
BYO White Wine
Jamon Iberico de bellota Fermin – acorn-fed, free-range Iberico ham – one of the advantages of dining with Simon is his extensive knowledge of Spanish ingredients and tapas. Never in a million years did I expect this to be as good as it was. The fat is an experience in itself and has a definite acorn taste.
Another gorgeous picture of the Jamon Iberico.
The jamon is served with Catalan style toasted bread with tomato; eat the jamon and bread with tomato separately.
Tortilla de Patatas “New Way” - warm potato foam, caramelized onion with a slow cooked egg 63 and topped with chives, crispy small dice of croutons and white truffles – a must mix-up dish so that the runny yolk melds with the potato
“Torrijas” Spanish Toast served with vanilla ice cream – almost like a French toast
Tableside “Nitro” Blood Orange Screwdriver: Frozen liquid nitrogen blood orange and vodka – Ryan doing his magic.
Finished Screwdriver – this basically functioned as a palate cleanser.
Croquetas de pollo- chicken and bechamel fritters – Simon said that the mark of a good Spanish tapas restaurant is how well they do the croquetas – he declared these excellent.
Inside the croquetas
Eggs Benedict “New Way”, Serrano Ham, Tarragon, Toasted Brioche – The eggs are poached in a cryovac machine at 63 degrees for about 40 minutes. Some of the ham slices were crispy and some were thin slices of room temperature ham. This time the eggs were definitely warm enough, but the whites are just not firm enough done this way. This is the only dish that misses the mark for me.
Close-up of the Eggs Benedict
BYO Red Wine
Foie Gras, Quince, Brioche Buns – delicious
“Philly Cheesesteak”- air bread filled with oozing cheddar cheese and topped with Wagyu Beef – this is one of my favorite dishes
Butifarra Senator Moynihan – Catalan pork sausage, white beans, mushrooms – Thanks to kevinEats, this is his photo of the dish as my husband forgot to take a picture – Unfortunately I was getting very full and only had a small bite of this, but there is always a next time!
Mojito with mint, rum and lime with the cotton candy functioning as the sweetening agent.
BYO Dessert Wine
Traditional Spanish Flan – Vanilla and fruit – at this point my note-taking took a serious dive so I will have to let the photos tell the story
Chocolate bons bons and chocolate covered raspberries
Chocolate pop rocks
This was a 4 1/2 hour brunch and the time flew by – spectacular in all respects.