Bazaar, Los Angeles

On my recent travels across the Americas, I have twice encountered the combination of Phillipe Starck and an Adria protege. Not quite sure what that little statistic means, but when there’s good and funky food in equally funky surroundings, there’s never a lack of discussion topics that are centred around the space you’re in and the experience is breathes upon you! The SLS hotel in Los Angeles is hom e to Bazaar, where El Bulli graduate Jose Andres flaunts his wares in a Starck designed dining room that plays on the name Bazaar and its permutation of bizarre, a space where the dining room is split into the actual dining space and a bar, patisserie and walk through market space displaying luxuriously priced knick-knacks, a sort of uber souk. Given the nature of the menu and it’s design for sharing, I have to say that with the help of Mr. W and Ms. B, there was fair justice done!

Caviar cone
Fritter
Brussel sprouts
Aubergine

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Starting off with American caviar cone (light, fanciful and a delectable nibble) we moved on to Ottoman carrot fritters, apricots and pistachio sauce which was very much like a chic pea falafel, but without the crispy outside. However, the explosion of spice, herb, fruit and nut is so intense that one is moaning ‘oh my god’ just after a small bite and then making sure to chew and savour the intense flavours for as long as possible.

Brussel sprouts, lemon, grapes, lemon air was vibrant and light, a good dosing up on greens and a fabulous balancing of tartness and bitterness.

Aubergine tempura, local honey, yoghurt: Nothing could go wrong with these ingredients, and in this occasion, there is an addiction with every bite!

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Noodles
Cous cous
Beef
Oxtail

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Your life will change dashi linguini, parmesan, quail egg, basil: was sadly not life altering and was easily the worst dish of the night. Flavourless dashi linquini it was!

Sauteed cauliflower cous cous, cauliflower puree, harissa, crispy quinoa: was, on the other hand, was much more inspiring and ‘life changing’ than its predecessor. What a glorious dish with no actual cous-cous in it, but grains of cauliflower impersonating cous-cous, but to an ethereal level.

Philly cheese steak sandwich:  Crispy wheat puffs with cream cheese inside them and thin slices of steak on top. Lightest sandwich in the world!

Oxtail steamed buns, watermelon, coriander: Never a steamed bun with meat goes missed from the hungry chef radar and luckily this one was picked up and devoured. I am a huge fan of fruit with meats and this made me very happy! Sigh!

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Duck liver
Pecan pie
Velvet cake
Coconut island

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Duck liver cotton candy: a juicy tender chunk of duck liver  encased in vanilla cotton candy. It works! It works! mmmmmm. I like!

Pecan pie cookie: all the good things about pecan pie compressed into a soft cookie.

Red velvet cake: not really one of our favourites. Red velvet cake is not one that I’d go for and Ms. B who loves them confessed that she’d had much better.

Nitro coconut floating island, passion fruit and vanilla: add a bit of banana to that and its a dessert with classic flavour combinations and great execution.

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Chocolate
Apple

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Hot chocolate mousse, salt hazelnut praline, pear sorbet: Again, great classic pairings but in this rendition, the lightest chocolate mousse…incredible!

Apple ‘carlota’, bread pudding, saffron sauce: undoubtedly my favourite dessert. An intense apple compote encased inside a ridiculously thin bread tube, but the thing on the whole had the creamy thickness of a traditional bread pudding, but was so much lighter than it looked. With the saffron cream and milk ice cream, there was a champion at last!

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Recommend you go: 8

Food: 8

Website


The Bazaar By José Andrés on Urbanspoon

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