Bazaar – Brunch Again

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

Sweet Potato Chips


close-up of dip

Yogurt, Tamarind, Star Anise Dip that accompanies the Sweet Potato Chips



Very dry Martini


champagne mimosa

Casa Mimosa – seasonal citrus selection, Sparkling wine with freshly squeezed fruit juice


bloddy mary

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.


asparagus in a tin

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.


champagne at Bazaar

BYO Krug Champagne


slmon eggs in brik

“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 salmon eggs

Close-up of the “Bagel and Lox”


12 quail eggs

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!


movia wine

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. 


ham 1

Another gorgeous picture of the Jamon Iberico.


bread with ham

The jamon is served with Catalan style toasted bread with tomato; eat the jamon and bread with tomato separately.


egg with potato

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


french toast

“Torrijas” Spanish Toast served with vanilla ice cream – almost like a French toast


ryan making drink

Tableside “Nitro” Blood Orange Screwdriver: Frozen liquid nitrogen blood orange and vodka – Ryan doing his magic.


blood orange drink

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 of croquette

Inside the croquetas 


eggs benedict

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 eggs benedict

Close-up of the Eggs Benedict


red wine at Bazaar

BYO Red Wine


foie gras brioche

Foie Gras, Quince, Brioche Buns – delicious


wagyu air bread

“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!


ryan with cotton candy


tyan with cotton candy 1


ryan with cotton candy 2

Mojito with mint, rum and lime with the cotton candy functioning as the sweetening agent.


dessert wine at bazaar

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


choclate dessert at bazaar



mignardises at bazaar 1

Chocolate bons bons and chocolate covered raspberries


mignardises at bazaar 3

Chocolate pop rocks


This was a 4 1/2 hour brunch and the time flew by –  spectacular in all respects.





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