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?
Josua
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
Cheese:
Manchego Passamontis
Murcia al Vino
La Serena
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!
Cotton Candy Foie Gras and the blinis are things I’d love to try.
BEST RESTAURANT in LA right now……
David, we really love Bazzar. There were so many things I wanted to try, but I filled up on the ham. Dave – try everything!
Thanks for convincing Chef Andres to put the Eggs Garcia back on the menu, that is a great dish. I like the cheese presentation. Also I’m sure David found it exonerating that they served the jamon iberico with tomato. I need to go back to this restaurant..next time I have the opportunity.
Matt, not a done deal on the eggs Garcia, but I have my fingers crossed.
It is intriguing, but you have spelled the name wrong, or at least differently. In the last paragraph, you spell Bazaar, and in the title to the piece, it is Bazzar. But when I looked it up it was Bazaar.
Love the website and will visit Bazzar, Bazaar, and Bazarr, and figure out which one I like best.
Rupert, I eat, but I am a lousy typist or a lousy speller.
Rupert – fixed it – thanks.
haha lizzie, I was going to make a comment, but i kinda found it funny. next time i will let you know!
Per always, a great post – unfortunate that your Tortilla de Patatas “New Way” turned out poorly – it was one of my favorite things I’ve eaten on my trips to LA.