Bazaar

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!

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10 Responses to “Bazaar”


  1. 1 Dave -nibbleanibble February 21, 2010 at 4:25 pm

    Cotton Candy Foie Gras and the blinis are things I’d love to try.

  2. 2 David Haskell February 21, 2010 at 4:26 pm

    BEST RESTAURANT in LA right now……

  3. 3 lizziee February 21, 2010 at 4:40 pm

    David, we really love Bazzar. There were so many things I wanted to try, but I filled up on the ham. Dave – try everything!

  4. 4 mattatouille February 22, 2010 at 2:52 am

    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.

  5. 6 Rupert Hitzig February 22, 2010 at 8:17 am

    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.

  6. 7 lizziee February 22, 2010 at 8:23 am

    Rupert, I eat, but I am a lousy typist or a lousy speller.

  7. 8 lizziee February 22, 2010 at 8:26 am

    Rupert – fixed it – thanks.

  8. 9 mattatouille February 23, 2010 at 12:55 am

    haha lizzie, I was going to make a comment, but i kinda found it funny. next time i will let you know! 🙂

  9. 10 Mike March 6, 2010 at 3:54 am

    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.


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