It is with great sadness that I have to report that Bazaar will no longer be serving brunch on Saturday and Sunday after Feb 13. I love Bazaar’s brunch – it is not a scene and the food is delicious.
The menu – very extensive, even at brunch. Unfortunately the egg dishes are not on the dinner menu.
The bar area – also prep is done in this area as well.
Nicole – our cute server who also has a French Bull dog, Camilla, who seems to be as spoiled as our 3 dogs.
We tend to order the same things again and again so many of the descriptions are repeats as the dishes themselves.
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. Nicole suggested that we choose Ketel One Vodka as it is the purest. We did as we were told.
Bagel and Lox Cone” – a cone made out of brik filled with salmon eggs, crème fraîche and topped with a sprig of dill – a one bite of deliciousness.
Fresh Kumamoto oysters, lemon, black pepper – presented in a tin. The tin is just for show as the oysters were freshly shucked.
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 bread with tomato; eat the jamon and bread with tomato separately. The bread with tomato was perfect as well as the jamon.
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. I love this dish, I love this dish, I love this dish.
Croquetas de pollo- chicken and bechamel fritters – perfect
Inside of the croquetas.
BYO White Wine
Chef Yancy Windsperger – this goes into the record books as the world of wine and food is a very small one. Yancy worked at Cotes Basque in New York, then Bayona in New Orleans, a restaurant in Miami and finally found his way to Los Angeles. Well, Ron and Regina Keever co-owners of Bayona witth Susan Spicer are two of our closest friends!
Foie Gras, Quince, Brioche Buns – perfect as always
“Not your everyday Caprese – cherry tomatoes, liquid mozzarella” – this was a gift from Yancy – it was essential that you ate every element together – air-bread, pesto, liquid mozzarella, Jimenez reduction, olive oil, tomato impregnated baby basil – another winner
Butifarra Senator Moynihan – Catalan pork sausage, white beans, mushrooms – this time my husband remembered to take the picture.
I will greatly miss the brunch at Bazaar, but there is always dinner and just maybe they will put Huevos a la Cubana “Andy Garcia” on the dinner menu.