In the world of tapas, The Bazaar by José Andrés reigns supreme. The menu is avant-garde meets traditional Spanish cooking in the form of cocktail classics and small plates (think man-made olives and smoking liquid nitrogen cocktails served straight to your table). These fan favorites offer a heightened element of both performance and art that have become The Bazaar’s signature.
If the menu sounds intimidating, fear not. It’s all about taking flavors you know and love and giving them an unexpected twist. Research starts in the kitchen, where our team studies how food tastes and behaves under different temperatures and pressures. It’s a playful style of cooking that we just can’t get enough of.
Dining at The Bazaar is an experience in and of itself. We rarely get the same combination of dishes, but we have a few tried-and-true faves that we crave regularly. The Philly Cheese Steak is a must! We dare you to eat just one. A few other notables: Not Your Everyday Caprese, Jicama Wrapped Guacamole, and the Boneless Mary’s Buffalo Chicken Wings. Wash those down with the LN2 Caipirinha or the Salt Air Margarita before heading over to the Patisserie for dessert.