dineLA at The Bazaar by Jose Andres

Jose Andres has a show on PBS called Made in Spain, his third book, “Made in Spain: Spanish Dishes for the American Kitchen,” hit the shelves in November. He’s chef-partner of seven restaurants in and around Washington, D.C. and worked for Ferran Adrià at El Bulli, often regarded as the best restaurant in the world. So you can imagine my excitement when I heard that his new restaurant The Bazaar in the Philippe Starck designed space at the brand new SLS hotel was gonna be part of the dineLA event. For a fixed price of $44 per person, enjoy 3 tapas, a “philly cheesesteak” and dessert from the Patisserie.

With prices ranging from $3 to $15 for tapas you must choose wisely to maximize the value of the deal. We ordered a bottle of 2004 Marques de Grinon Caliza Syrah, a lush, deep red with flavors of berry, spices, and black cherry to start off with then move on to the large menu of Tapas. The menu is broken into Roja Traditional Tapas and Blanca Modern Tapas. Each of our dishes in order of arrival are pictured below. (We paid a little extra above the dineLA price for the Cotton Candy foie gras $5 and tempura avocado $8.)

The queso and jamones y embutidos bar.

The queso and jamones y embutidos bar.

The kitchen is open to the main dining room.

The kitchen is open to the main dining room.

 Tempura Avacado with an airy ponzu sauce. The smokey sweet ponzu foam was a great compliment to the salty rich tempura fried avacado.

Tempura Avacado with an airy ponzu sauce. The smokey sweet ponzu foam was a great compliment to the salty rich tempura fried avacado.

Japanese Tacos, seared eel wrapped in cucumber, ginger, and sprinkled with chicharrón flakes for a little crunch.

Japanese Tacos, seared eel wrapped in cucumber, ginger, and sprinkled with chicharrón flakes for a little crunch.

"Croquetas", creamy be?chamel and chicken on the inside, perfectly crispy on the outside.

Croquetas, creamy bechamel and chicken on the inside, perfectly crispy on the outside.

Endive with goat cheese, oranges and almonds.

Endive with goat cheese, oranges and almonds.

Galician lobster medallions with olive oil crushed potatoes and paprika.

Galician lobster medallions with olive oil crushed potatoes and paprika.

A small cube of foie gras, wrapped in a fluffy cotton candy, served "lolly pop" style.

A small cube of foie gras, wrapped in a fluffy cotton candy, served lolly pop style.

Not the prettiest dish of the night, but the favorite. Lamb loin with a black truffle gel, mushrooms and potato foam.

Not the prettiest dish of the night, but the favorite. Perfectly cooked lamb loin with a black truffle gel, mushrooms and potato foam.

The 'Philly Cheestake', air bread filled with cheese and topped with Kobe beef. Light, cheesy, delicious.

The 'Philly Cheestake', air bread filled with cheese and topped with Kobe beef. Light, cheesy, delicious.

Beef hanger steak with piquillo pepper confit, the pepper was a little overwhelming for the beef.

Beef hanger steak with piquillo pepper confit, the pepper was a little overwhelming for the beef.

Traditional Spanish Flan with orange slices and a cheese foam.

Traditional Spanish Flan with orange slices and a cheese foam.

Triple chocolate mouse, dark, milk, and white chocolates with crunchy gram cracker flakes and tube of melted chocolate to top it off with.

Triple chocolate mouse, dark, milk, and white chocolates with crunchy gram cracker flakes and tube of melted chocolate to top it off with.

Bar Centro has a secection of great cocktails with highly skilled bartenders.

Bar Centro has a selection of great cocktails with highly skilled bartenders.

A decadent meal, it was the perfect amount of food for two people. The servings were larger than what I expected. If we had ordered the tapas individually the total would have come to $97, so we only saved about nine dollars. You can definitely pick some more expensive tapas to maximize the dineLA deal. But I’m hooked, and can’t wait to make it back to try several other items on the menu.

The Bazaar on Urbanspoon

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Author:Matt Mitchell

A lover of everything LA has to offer, Matt created Dig Lounge to tell his friends about all the fun things to do in the city. Matt has worked in the dot com world since 1996, including some of the top online entertainment companies and digital marketing firms. He currently works as a Digital Producer.

4 Responses to “dineLA at The Bazaar by Jose Andres”

  1. January 29, 2009 at 10:28 am #

    Ha! I was thinking about my Bazaar meal at the same time too (probably won’t get to blogging about it till this weekend) — looks like your meal overall was a hit — mine was a bit more mixed, but I’m certainly open to returning to check out a few more things (and get the foie gras sliders)

  2. Matt Mitchell
    January 29, 2009 at 10:42 am #

    Yes it was a hit. I’m sure with so many things, not everyone will like everything off the menu. But I’m pretty good at ordering. Even my girl, who doesn’t like sushi, liked the Japanese Tacos.

  3. February 9, 2009 at 2:39 pm #

    ahhhhh! i cant wait to go to bazaar on wed! food looks delish!

  4. Matt Mitchell
    February 9, 2009 at 3:27 pm #

    Cool, if you post about it let me know!