Bazaar Meat Returns to Its Roots with Special Dining Experience

Bazaar Meat by Chef José Andrés, ThinkFoodGroup, and Gibsons Restaurant Group, will return to its roots with a temporary dining experience. Due to a mechanical issue in the kitchen that requires immediate attention, the team will present a special menu of signatures that reflect the beginnings of Bazaar, which first opened in Beverly Hills nearly 14 years ago. Bar Mar, located just downstairs with its seafood-focused menu of small plates and list of cocktails, remains unchanged and will continue to operate as normal.

Modeled after the original experience in Beverly Hills, guests select from a menu of dishes. Divided into categories “traditional” and “modern” tapas, the menu will feature the familiar and avant-garde born of José’s Spanish roots. Highlights include the “Philly Cheesesteak” airbread, THE Foieffle (air waffle with foie espuma, peanut butter, and honey), Gambas al Ajillo (shrimp sautéed with garlic, parsley, tomato, and chile de arbol), Mushroom Ramen (quail egg, nori, fried garlic and option to add pork belly), and Not Your Everyday Caprese (cherry tomatoes, liquid mozzarella).