noun: is a permanent enclosed merchandising area, marketplace, or street of shops where goods and services are exchanged or sold.
Can be confused: bazaar, bizarre… and all for understanding reasons when dining out at The Bazaar at SLS Hotel in Beverly Hills.
I had the opportunity to experience a whimsical meal from Bazaar this evening and it’s one I soon won”t forget. Being a “foodie” and trying to keep up with the Los Angeles food scene I had of course heard of Bazaar, but I just have to say that the actual dining experience completely smashed all thoughts, ideas and expectations I had.
From the moment I walked in I was completely transported to a far away place. The giant single room partitioned off with walls, high back couches and stalls adorned with curtains made me feel like I truly was in a swap meet of sorts. It could have easily fallen into an intimidating feel of a snooty BH restaurant, but that was wiped clean by the relaxed and funky atmosphere. The wait staff helped to carry of the down to earth vibe as they were attentive, informative and passionate without being pushy.
We started off the night with a couple cocktails; A Manhattan* and a Dirty Martini*. The Manhattan had a liquid cherry in it and the Martini an olive. Both are created with a technique called sphereification. They were very fun and showy drinks, but this did not sacrifice quality whatsoever.
Next we had some little starters the Beluga Caviar Cone and the Philly Cheese Steak. The cheese steak is served on an air-bread filled with liquid cheddar and topped with wagyu beef. This was the perfect way to enjoy a couple bites of flavor packed food, only to leave you wanting more. The Jamon Serrano and some Queso* with tomato bread came next and sealed the deal for the Tapas style meal. The Serrano was some of the best I’ve ever eaten.
Pimenton Mussels, Carrot Fritters, and the Japanese Eel Taco’s were next and tantalized our palettes to excitement. Finally it came time for the Wagyu Beef Cheeks and Brussels Sprout Salad with grapes and Lemon Air. Both so clean and executed to perfection. We were informed that the beef cheeks are cooked with a method called SousVide for 48 hours. They were amazing to say the least!
If Bazaar wasn’t already re-inventive enough, after dinner they escort you to a separate section of the restaurant for dessert. An area called the “Patisserie” is where you have any after dinner drinks, dessert/ candy and settle your bill. Well the patisserie is filled with jars, cake plates, boxes and domes all to showcase their divine confections. As a pastry chef myself this was a dream! A restaurant that is putting such focus on dessert is a rarity. We had some amazing coffee*, Spanish Flan, Pan con Chocolate and a variety of Pate De Fruits*. I could have been in the dessert area for hours as the feel was calm and relaxed and the sweets delightful and abundant.
Jose Andres has managed to remove us from Los Angeles for a moment with his whimsically created dining experience. I came to Bazaar for DineLA but will most certainly return when Dining in LA!
* Items not part of the DineLA menu.