The Bazaar by José Andrés – LA – Closed

Originally opened in 2008 – 15 years after chef José Andrés debuted the first location of his famously authentic and excellent Spanish restaurant Jaleo in Washington DC – The Bazaar was something completely different: A West Coast temple to avant-garde cuisine, then known in some circles as “molecular gastronomy,” heavily inspired by Ferran and Albert Adrià’s revolutionary work at el Bulli in Spain. Located inside the Philippe Starck-designed SLS Hotel in Beverly Hills, the first Bazaar included the eponymous evenings-only restaurant with an elaborate a la carte menu of small, meticulously assembled bites and plates, a luxe cocktail bar named Bar Centro, a precious dessert-focused Patisserie, and SAAM, a private dining space modeled more closely on el Bulli’s tasting menu experience. (SAAM lead chef Aitor Zabala rebooted the space as Somni in 2018, winning two Michelin stars within a year.) The Bazaar was also connected to a more accessible breakfast and lunch space named Trés that also provided room service for the hotel, and a boutique featuring books, art, and select service items from the restaurant.

From savory caviar cones to cotton candy foie gras and “air bread” Philly cheesesteak sandwiches, The Bazaar’s early template was to delight guests with sometimes provocative ingredients, unexpected textures, and frequently beautiful presentations. Modernist culinary techniques turned olives and cheeses into popping spheres, dips into aerated foams, and liquids into solids; similarly, resin molds of Camper sneakers became serviceware for croquetas, and seasoned chocolate drizzles were transformed into delicate lollipops.

Beverages were given equal attention. Bazaar’s Bar Centro debuted the nitro caiparinha, a tableside cart-prepared, liquid nitrogen-cooled sorbet of the famous Brazilian cocktail, as well as drinks theatrically made with smoke, plumes of cotton candy, perfectly clear ice spheres, and consistently excellent ingredients. One of Bazaar’s early bartenders, Rob Floyd, went on to become a celebrity mixologist and instructor following his work at Bar Centro.

Sustained buzz over the food and beverage programs led to additional Bazaar locations in Florida, New York City, and later Washington DC. Some of the original restaurant’s dishes made it to Bazaar Meat, a more steak-heavy spin-off that has since spread across Las Vegas, NY, and DC (in some cases replacing standard Bazaars), while other dishes came to Bazaar Mar, a seafood-focused take on the concept that launched in Vegas in mid-2024.