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The Bazaar by José Andrés

<p>Food critics and peripatetic gastronauts alike are raving about this multi-concept Philippe Starck–designed restaurant from the Spanish-born, D.C.-based José Andrés. At the avant-garde Blanca, Andrés channels his mentor, Ferran Adrià, with spherified olives and foie gras cotton candy, while the vampy, red-and-black Rojo serves perfectly executed Iberian tapas. Whichever you choose, end with an outré bonbon from the Patisserie.</p>

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From Food & Wine , AUG 2010

At the Bazaar by José Andrés in L.A., steamed shrimp comes with tubes of cocktail sauce for guests to squirt into their mouths as they eat...MORE>>

– Salma Abdelnour Restaurant Sense-o-Rama: Dishes of the Senses

From Food & Wine , DEC 2009

The avant-garde chef José Andrés is well-known for fanciful dishes like foie gras cubes on lollipop sticks with a cotton-candy garnish. So when I saw Philly...MORE>>

– Tina Ujlaki Where To Go Next: 10 Best Restaurant Dishes 2009 $12 and Under

From Food & Wine , MAY 2009

The food at this restaurant in the stylish, chaotic SLS Hotel at Beverly Hills—foie gras lollipops...MORE>>

– Dana Cowin Editor&#8217;s Letter

Last updated August 2010