Less a restaurant and more a vibrant indoor ‘piazza’ comprising different spaces for eating and drinking, the Bazaar is billed as a “ground-breaking culinary experience”.
Set up by chef José Andrés at the SLS Hotel, the bustling collection of bars, lounges and dining areas have distinct colour schemes, designs and themes.
Rojo y Blanca explores regional Spanish cuisine through small plates, ranging from Iberico ham and escalivada to braised rabbit ‘al ajillo’, while Bar Centro specialises in cutting-edge cocktails and caviar. There’s also the Patisserie, a lavish Parisian-style house of confections serving elaborate sweet treats .
Andrés’s eclectic cooking style is informed by his Spanish roots (he trained at elBulli in Catalonia, Spain), but also draws on international influences. It is given full expression at Saam, a 1940s-style chef’s tasting room, where guests are guided through a 20 something-course tasting menu with personalised wine matches.
Signature dishes include Japanese taco with grilled eel, shiso and wasabi and Andrés’s take on the Philly cheesesteak, made with ‘air bread’ – a kind of hollow cracker, filled with melted cheddar and topped with wagyu beef.
José Andrés was named ‘outstanding chef’ by the James Beard Foundation in 2011 and teaches at Harvard and the George Washington University. He is also the founder of World Central Kitchen, a non-profit organisation that aims to feed and empower vulnerable people in humanitarian crises around the world.
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