I know the restaurant is trendy, somewhat loud, but the bottom line for us is the food and for us, Bazaar delivers. We were also lucky to have a wonderful server – Josua took our orders promptly (other than the first two dishes, we ordered one dish at a time so that was no easy feat) and anticipated our every single need. What more can one ask for – good service and good food?
BYO Champagne – one of my old-time favorites
Cotton Candy Foie Gras – foie gras terrine was rolled in corn nuts and then wrapped” in vanilla cotton candy – I love this dish and it is not just for show. It is a wondrous taste of contrasts – crunchy corn nuts, smooth silk luxurious foie wrapped in a veil of sweetness.
American Caviar, Creme Fraiche, Blinis – The blinis were more like a Chinese steamed Bun – another favorite
Jamon Iberico de bellota Fermin – acorn-fed, free-range Iberico ham – Absolutely had to have this again and just as delicious as the first time. The jamon is served with Catalan style toasted La Brea baguette with tomato; eat the jamon and bread with tomato separately. The bread with tomato was perfect as well as the jamon. In retrospect, I would not order this for two people as it is a lot of food and you fill up too much.
BYO White Wine
Croquetas de pollo- chicken and bechamel fritters – another old favorite
Not your everyday Caprese – cherry tomatoes, liquid mozzarella” it was essential that you ate every element together – air-bread, pesto, liquid mozzarella, Jimenez reduction, olive oil, tomato impregnated baby basil – another winner
Tortilla de Patatas “New Way” - warm potato foam, caramelized onion with a slow cooked egg 63 and topped with chives and crispy small dice of croutons – this was the only miss of the evening – the white just doesn’t coagulate enough so you end up eating runny white.
BYO Red Wine
Philly Cheesesteak”- air bread filled with oozing cheese and topped with Wagyu Beef – a great dish
Murcia al Vino
Picos, Quince Jam, Almonds
Jose Andres is not an absentee owner/chef. He checks in with Bazaar often and was in the house last night. I “know” Jose from DC and he attended Michel Richard’s birthday party as we did. I briefly talked with Chef Andres and put in my plea to have the eggs Andy Garcia from the brunch menu put on the dinner menu. He thought it might be a good idea. Yippee!