The Bazaar by José Andrés
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.
AS FEATURED IN...
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
From Food & Wine , MAY 2009
The food at this restaurant in the stylish, chaotic SLS Hotel at Beverly Hills—foie gras lollipops...MORE
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
From the From the May 2008 Food & Wine Go List
Chef Racha Bassoul’s latest venture is a stripped-down version of her acclaimed <strong>Anise</strong>. Here, she gives her unique Nouveau Levantine cuisine the broad appeal of a bistro and places the emphasis on homestyle but unmistakably modern Middle Eastern dishes: delicious grilled meats and seafood alongside fragrant home-baked breads and flatbreads.
We loved: Seven-spice lamb samosas with roasted red pepper and pine-nut tapenade; veal cheeks braised in red wine with garlic-scented yogurt and sautéed chickpeas.