The Bazaar by José Andrés

Name: The Bazaar by José Andrés
Address: 465 S. La Cienega Blvd., 90048, CA, 90048
Telephone: 310-247-0400

465 S. La Cienega Blvd., Beverly Hills, CA 90048, US

• Monday: 6:00PM-10:30PM •Tuesday: 6:00PM-10:30PM •Wednesday: 6:00PM-10:30PM •Thursday: 6:00PM-10:30PM •Friday: 6:00PM-10:30PM •Saturday: 11:00AM-10:30PM •Sunday: 11:00AM-10:30PM •

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Details

Cuisine: Spanish
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

ROJO TRADITIONAL TAPAS

JAMONES Y EMBUTIDOS

CURED HAM AND SAUSAGES

QUESOS

LATAS Y CONSERVAS

Canning was invented in 1810 in France by Mr. Nicolas Appert. Spain adopted this technique and today is known for producing the best canned products in the world. Here at SLS, we make them in house daily.

SOPAS

VERDURAS

CARNES

PESCADO Y MARISCO

BLANCA MODERN TAPAS

Chilled winter melon

Spherification, grapefruit and passion fruit

Organized Caesar Salad

With quail eggs and parmesan cheese

Sliced apples and fennel salad

With Manchego cheese, walnuts, olive oil and cava vinegar

Warm leek salad

With goat cheese and lemon dressing

Mozzarella-tomato pipettes

With micro basil

Artichokes and citrus salad

With orange blossom dressing and pomegranate

Brussels sprout salad

With lemon puree, apricot preserves and lemon air

Watermelon tomato skewers

With Pedro Ximénez reduction and cherry tomatoes

Jicama wrapped guacamole

With micro cilantro and corn nuts

Ibérico ham and pineapple

With fennel sherry dressing

Organized arugula salad

With raspberries, corn and Cabrales blue cheese

‘Philly cheesesteak’

Air bread filled with cheese and topped with Kobe beef

Japanese baby peaches and persimmons

With yogurt and olive oil

Traditional tzatziki

Diced cucumbers, garlic, dill and yogurt, served with pita chips

Stewed baby carrots

With coconut sorbet and ginger

Olives Ferran Adrià

Liquid ‘olives’

Sautéed cauliflower “couscous”

With cauliflower puree, vegetable harissa broth, lemon and fried quinoa

Ajo blanco gelatin

With tomato granité

Miso ‘linguini’

With tomato, lemon and caviar

Seared cantaloupe

With arugula and grapefruit salad

Traditional Ottoman carrot fritters

With pistachio sauce

Japanese eggplant

With soy sauce-miso glaze and yogurt

Tempura avocado

With airy mayonnaise

Tortilla de patatas ‘new way’

Warm potato foam with a slow cooked egg 63 and caramelized onions

Taylor Bay scallops

With mango nitro and lime

ROJO DESSERT

Traditional Spanish flan

With fresh cheese and fruit

Clementine sorbet

With roses and black currants

Apples Carlota

Bread pudding with saffron sauce

Ice cream and sorbets

BLANCA DESSERT

Greek yogurt panna cotta

With apricots and muscat gelatin

Beet meringue

With pistachios and berries

Pineapple and fennel salad

With coconut and chilled pineapple soup

Goat cheese sorbet

With Granny Smith apples and basil