• Main Menu

    Cotton Candy Foie Gras
    Crispy amaranth
    8
    Ferran Adrià Olives, Modern & Traditional
    Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy
    15
    José's Asian Taco*
    Jamón ibérico de bellota, toasted nori, flying fish roe
    25
    Super-Giant Pork-Skin Chicharrón
    Greek yogurt, za'atar spices
    14
    Croquetas de Pollo
    Chicken-bechamel fritters
    12
    Bagels & Lox Cone*
    Dill cream cheese, salmon roe
    6
    S'mores
    Foie gras, chocolate, marshmallow, graham crackers
    30
    Spot Prawns^
    Steamed, head on, ginger salt
    55
    Live Scallops*^
    Green pepper, onion, tomato, togarashi
    28
    Sea Urchin*
    Soy, wasabi, pickled ginger, lemon
    22
    Poached Maine Lobster
    Golf sauce
    Half40
    Whole75
    Geoduck*^
    Yuzu, soy sauce, lemon, ginger
    26
    Bluefin Tuna Sashimi*
    Fresh wasabi
    48
    King Crab Legs
    Dijonnaise
    28
    King Crab & Shrimp Cocktail
    Cocktail sauce, avocado
    32
    Abalone* ^
    Dashi gelée, lemon, soy, salmon roe
    35
    Clams*
    Leche de tigre, Fresno pepper, cilantro
    22
    Caviar Flight A
    Rainbow Trout Roe*, Solex Catsmo, France Salmon Roe*, Solex Catsmo, Caspian Sea Flying Fish Roe*, Iceland
    95
    Caviar Flight B
    Imperial Osetra*, Noir Caviar Co., Israel Tsar Imperial Siberian*, Petrossian, FL Rainbow Trout Roe*, Solex Catsmo, France
    215
    Caviar Flight C
    Kaluga*, Noir Caviar Co., China Tsar Imperial Siberian*, Petrossian, FL Tsar Imperial Shassetra*, Petrossian, China
    420
    Fresh Oysters*
    Half dozen or dozen with fruit vinegar, cocktail sauce, lemon, black pepper. Ask your server for Chef 's daily selection
    Smoke and Ice Fresh Oysters*
    Six apple wood-smoked kushi oysters, apple mignonette
    18
    Rappahannock Virginia Oysters
    Six grilled oysters, butter, mace
    18
    Vittore Carpaccio 1950*
    Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, Sherry dressing
    24
    Bison Carpaccio*
    Make your own taco, pickled celery, bleu cheese, Buffalo wing sauce
    26
    Beef Carpaccio & Parmesan Grissini*
    Washugyu beef, espuma, caramelized onion purée
    26
    Yellowfin Tuna Carpaccio*
    Anchovy dressing, tapenade
    18
    Jamón Ibérico de Bellota* (Fermín, Salamanca, Spain)
    Hand-cut from the famous black-footed Spanish pig, acorn-fed, free-range
    70
    Peanut-Fed Surryano Ham* (Edwards Farms, Surry, VA)
    23
    Wild Boar Sausage* (Creminelli, Salt Lake City, UT)
    23
    Lomo Picante* (La Quercia, Norwalk, IA)
    18
    Salchichón* (Fermín, Salamanca, Spain)
    20
    Chef 's Selection of Cured Meats*
    60
    The Classic*
    Beef sirloin, savora mustard, egg yolk, HP Sauce, anchovy, Parker House rolls
    24
    Beef Tartare with Oysters*
    Fried egg, oyster sauce, pan de cristal
    24
    Salmon Tartare*
    Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers
    20
    "Beefsteak" Tomato
    Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves
    18
    Foie Gras "Floating Island"
    Foie gras soup, fresh corn espuma
    8
    Gazpacho Estilo Algeciras
    Tomato, cucumber, green bell peppers
    11
    The Lhardy's Madrid Beef*
    Consommé Beef consommé, Sherry wine, quail egg, caviar
    12
    THE Foieffle
    Air waffles, foie espuma, peanut butter, honey
    12
    Pan Preñao
    Spanish "pig in a blanket," pork sausage, mustard
    12
    Sloppy Joe
    Beef bolognese, fried straw potatoes, steamed bun
    10
    Suckling Pig
    Crispy skin, carmelized onions, honey mustard, pan de cristal
    14
    Suckling Pig (9-11 lb.)
    This is the 'heart and soul' of Bazaar Meat! Nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes
    Quarter140
    Whole520
    Lindsay Ranch, OR, Washugyu/Angus
    80
    Harris Ranch, CA Black Angus
    50
    Chateaubriand, Brandt Beef, CA
    Perigord sauce, pomme soufflé
    16 Oz.75
    Butifarra Spiral, Simply Sausage, MD
    Catalan-style pork sausage, grilled pan de cristal, fresh tomato, honey alioli
    24 Oz.42
    Ibérico Pork Loin, Fermín, Spain
    Roasted Apples
    16 Oz.60
    Roasted Chicken, Jidori, CA
    Potato purée, garlic, thyme
    Whole45
    Merino Lamb Rack, New Zealand
    Baby eggplant, tahini, mint
    Whole48
    Bluefin Tuna Belly Steak
    Piquillo pepper confit, balsalmic vinegar, extra virgin olive oil, maldon salt
    16 Oz.120
    Grilled Maine Lobster
    Beurre Monté
    75
    Bone In Strip Loin, Washugyu Ranch, OR
    Miso mustard sauce
    22 Oz.105
    Japanese Kobe Eye of the Rib, Hyogo Prefecture, Japan
    Mustard frills salad, fresh wasabi
    4 Oz.100
    Flat Iron, Washugyu Ranch, OR
    Valdeon blue cheese sauce
    8 Oz.42
    Skirt Steak, Mishima Reserve, WA
    Rosemary mustard sauce
    8 Oz.38
    Veal Chop, Superior Farms, CA
    Mojo verde
    16 Oz.42
    Pà Amb Tomàquet
    Catalan-style toasted pan de cristal, fresh tomato
    12
    Grilled Asparagus
    Romesco sauce
    13
    Piquillo Peppers "Julian de Tolosa"
    Confit piquillo peppers
    10
    Roasted Leeks
    Charred Chipotle sauce, fire
    12
    Setas al Ajillo
    Button mushrooms, garlic, lemon, arbol chile
    12
    Catalan Spinach
    Apple, pine nuts, shallots, raisins
    12
    Brussels Sprouts Petals
    Apricots, grapes, lemon air, lemon purée
    12
    Cauliflower Steak
    Pine nuts, preserved lemon
    12
    Baby Carrots
    Greek yogurt, smoked pepper, Sherry vinegar
    12
    Grilled Baby Corn
    Mayonnaise, chile piquin, popcorn powder
    13
    Roasted Red Pepper
    Raw green bell pepper, balsalmic vinegar
    12
    Wagyu Beef Cheeks
    Mojo rojo, oranges
    36
    Braised Lamb Neck
    Fried oysters, oyster catsup, fried potatoes
    25
    Tortilla Sacromonte*
    Egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow
    22
    Morcilla with Uni*
    Spanish blood sausage, fresh sea urchin
    25
    Callos a la Vizcaína
    Beef tripe stew with half Maine lobster
    29
    Rabo de Toro
    Ox tail, red-wine sauce, seasonal mushrooms, carrots, onions, potatoes
    14
    Greens Salad
    Petit greens, sprouts, lemon dressing
    13
    Lucía's Salad*
    Endive Caesar salad, Parmesan, anchovy, air croutons
    13
    Romaine on Ice
    Whole leaves, breakfast radishes, ranch dressing
    12
    A Simple Tomato Salad
    You say tomato, José says tomate
    15
    Delmonico
    Potatoes, cream, cheddar cheese
    15
    Anna
    Thinly sliced layered potato cake
    13
    Robuchon
    Butter, butter, more butter, some potatoes
    15
    Straw
    Traditional potatoes that will remind you of your childhood, with malt vinegar
    12
    Carabineros
    Grilled Spanish red prawns
    36
    Grilled Pulpo a la Gallega
    Galician style octopus, potato, pimentón
    18
    Fresh Sea Urchin*
    Grilled pan de cristal, ibérico lardo
    26
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A groundbreaking culinary experience, Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of the carnivorous, in all its forms.

Enjoy nuanced, playful cuisine and cocktails for which The Bazaar by José Andrés has become known on both coasts, in a strikingly seductive setting by Philippe Starck, in collaboration with  Gensler and SLS Hotels.

Highlights
  • Chef José Andrés goes beyond the steakhouse
  • A social, shared plates dining experience
  • Bar Centro offers classic cocktails with a twist and inventive delights
  • Two private dining rooms for any special occasion
  • Bazaar Casino fuses gaming with innovative cuisine and beverage

Events & Catering

A groundbreaking culinary experience, Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of the carnivorous, in all its forms. Enjoy nuanced, playful cuisine and cocktails for which The Bazaar has become known on both coasts—inspired by Andrés’ native Spain in approach and techniques, both age-old and modern—in Philippe Starck’s strikingly settings.

Highlights
  • Accommodates up to 500 guests
  • Design by Philippe Starck
  • Culinary creations by James Beard Award-winning Chef José Andrés
  • Specialty cocktails created by renowned mixologists
Some Like It Social
Contact & Info