The Bazaar by Jose Andres, Los Angeles


If given the chance (and budget) to dine well in Los Angeles, The Bazaar by Jose Andres should rise to the top of your list. For our client Mirassou Winery, I recently had the opportunity to do just that – enjoy a special food and wine pairing dinner, and the experience was a beautiful feast of senses. Our dinner took place in SAAM, which is the Chef’s tasting room, and though our menu was derived from their regular menu, the Chef put a unique spin on each and every course.

American Caviar Cones
Watermelon Tomato Skewers
Jicama-wrapped Guacamole

First Course
Not Your Everyday Caprese Salad

Second Course
Brussels Sprouts

Third Course
Sautéed Garlic Shrimp

Fourth Course
Foie Gras Floating Island Soup

Fifth Course
Seared Chicken and Dates

Sixth Course
Wild Mushroom Rice

Seventh Course
Lamb Tenderloin

It’s no surprise that everything was delicious, and when paired with the right wine varietal, it was more like delicious on steroids. The standouts for me were the Jicama-wrapped guacamole (thinly sliced jicama with a heart of guacamole and tortilla chips), the Brussels sprouts and (drum roll, please!) the Foie Gras Floating Island Soup.

The Bazaar has reinvented the Brussels Sprout. I have to admit that, on paper, this was the course I was least looking forward to. However, these looked and tasted nothing like my memory of the poor, underrated Brussels Sprout. Later the Chef de Cuisine educated us as to why we enjoyed this one so much: The leaves of the Brussels sprout are peeled and boiled just until they green; then, they are submerged into an ice bath to halt the cooking process. They are sautéed with lemon puree, apricots, white grapes, and finished with a lemon air. I have no idea what lemon air actually is, but I did capture it on film just for you. This came in as one of the favorite courses of the foodies around the table.

My absolute favorite, though, was the Foie Gras soup. There. Are. No. Words. Seriously! When paired with the Mirassou Riesling, I couldn’t speak. I could only shovel and sip. This dish is really special, and though it’s a classic pairing, the finish – a chilled sweet baby corn mouse, crumbled corn nuts, chives, sea salt and olive oil – gives It that unique twist on the classic.
My post would not be complete without mentioning the surroundings and the service. The staff are kind and thoughtful. A red carpet leads you to a dimly lit large space that is actually many distinct areas – Bar Centro (the term “bar” does not do it justice), Rojo y Blanca (tapas restaurant), SAAM (Chef’s intimate tasting room), the Patisserie (dessert), and Regalo (shopping). Like the food, the people and the space reflect the care taken to ensure your experience is indelibly etched in memory. The Bazaar is a beautiful thing.

The Bazaar by Jose Andres
465 S. La Cienega Blvd.
Los Angeles, 90048

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