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Eater Sneak Peek: The Bazaar by Jose Andres

After careful, careful orchestration, we finally got our cameras inside The Bazaar at the SLS Hotel. We're told all systems are go on Monday (for the soft open). Brace. First and foremost, it's Jose Andres. Yes, and SBE, but let's focus on the chef---no, he will not be on property every day, but the menus are most certainly his, the likes of which we haven't seen in LA: The jamon and cheese bar, classic and contemporary tapas, lots of "air" and spherification, a choose-your-own dessert bar. It reads as fun, simple, sublime and serious all at once.The team of chefs hails from some of the best kitchens in the world (Gary Danko, El Bulli, Joel Robuchon), and some worked for Andres at his Think Food Group restaurants in D.C.

And then there's the space. As previously mentioned, each room is its own entity but in an open setting with flow, so you could start at Bar Centro for cocktails (dirty martinis with spherified olives and brine "air"), maybe some crudo; move to Rojo or Blanca, depending on your mood, for tapas; then to the Patisserie to dessert. Or vice versa. Or just do one. The logistics of training staff to follow diners from one end to the other makes our head hurt, but it could work. As for Philippe Starck's design, we love all the little discoveries like Andres' hand-written recipe for sangria on Rojo's chalkboard wall; photographs with random faces lining the bookshelves with the matching backs of heads on the other side; that fuzzy pink chair in the Patisserie; African masks on the patio walls. It's a total bazaar. Full tracking here, and some from Thrillist today. [Opens Monday; 465 S. La Cienega Boulevard, Beverly Hills; 310.246.5555; website]

A look at the menus for Rojo y Blanca. Although the rooms are separate, you can get the entire menu at each.

Served with air bread

Jamón Ibérico
Dry cured, free-range Ibérico ham
1 oz 14.00 / 2.5 oz 30.00

Jamón Ibérico de bellota
Hand-sliced, acorn-fed, free-range Ibérico ham
1 oz 18.00 / 2.5 oz 40.00

Jamón serrano
Dry cured Spanish ham
1 oz 10.00 / 2.5 oz 18.00

Jamón platter
A selection of all three Spanish hams
2.5 oz 32.00

Served with ‘picos’, Spanish crispy bread

Slightly spicy pork sausage flavored with smoked paprika and garlic

Seasoned dry cured pork loin

Garlic-flavored dry cured sausage

Selection platter 22.00
Add toasted rustic bread with tomato and olive oil 6.00

Served with ‘picos’ , Spanish crispy bread ,quince paste and almonds

Manchego ‘Pasamontes’ / sheep
Firm, piquant and buttery
DO Manchego

Picón bejes tresviso / cow, goat and sheep
Creamy, sharp blue
DO Asturias

Murcia al vino / goat
Semi-soft, sweet and smooth with wine-cured “Drunken” rind
DO Murcia

La Serena / sheep
Fully creamy, lightly bitter,
DO Extremadura

Idiazábal / sheep
Hard, sharp and wood-smoked
DO Idiazábal

Selection of three 15.00
Selection of five 22.00
Add toasted bread with tomato and olive oil 6.00

Gazpacho estilo Algeciras 7.00
Classic chilled Andalusian-style soup made with tomatoes, cucumbers, onions,
peppers, bread and sharpened with sherry vinegar

Ajo blanco Malagueño con uvas 8.00
Traditional chilled almond soup of Malaga with grapes

Sopa de setas al Idiazábal 8.00
Classic wild mushroom soup with Idiazabal cheese

Setas al Ajillo 9.00
Sautéed wild mushrooms in garlic and aromatic herbs

Espinacas a la Catalana 8.00
Traditional Catalan sautéed spinach with apple, pine nuts and raisins

Pimientos del piquillo con queso Cabra de Caña 9.00
Seared piquillo peppers stuffed with goat cheese

Tortilla de patatas ‘al momento’ 7.00
Classic potato omelet prepared "at the moment"

Clásica escalivada Catalana 8.00
Catalan style roasted red pepper, onion and eggplant

Endivias con queso de cabra y naranjas 8.00
Endives with goat cheese, oranges and almonds

Arroz cremoso de setas con queso Idiazábal 9.00
Wild mushroom rice with Idiazábal cheese

Pan con tomate
Toasted sliced rustic bread brushed with fresh tomatoes

Pisto Manchego con flor de calabaza 8.00
Sautéed peppers, zucchini, onions, eggplant and tomatoes with squash blossoms
Add slow cooked egg 63 10.00

Patatas Bravas "New Way Jose" 7.00
Jose’s fried potatoes with alioli and spicy tomato sauce

Ensaladilla Rusa 7.00
Classic Spanish salad of potatoes, imported conserved tuna and “mayonnaise”
Add trout roe 10.00

Cigalas a la plancha con granada 12.00 each
Seared Norwegian Lobster with pomegranate dressing

Gambas al ajillo 9.00
Sautéed shrimp with garlic and guindilla pepper

Bogavante a la Gallega 21.00
Galician-style lobster medallions with olive oil crushed potatoes and smoked paprika

Coca de tomate, cebolla y boquerones 9.00
Crisp flat bread with tomato, onions and preserved white anchovies

Calamares a la romana con alioli casero 8.00
Fried squid with homemade alioli

Gambas en gabardina 9.00
Battered shrimp with homemade alioli

‘Rossejat’ de fideos 10.00
Traditional fried pasta, paella-style with monkfish and shrimp, cooked in a seafood broth

Vieiras con romesco 7.00
Seared sea scallops with tomato-almond sweet pepper sauce

Erizo con pipirrana 8.00
Sea urchin with diced peppers, tomatoes and cucumbers in half shell

Sardinas empanadas con frutos rojos y Pedro Ximénez 9.00
Breaded sardines with raspberries and Pedro Ximénez-soaked raisins

Mejillones al natural con Escabeche ligero 8.00
Mussels marinated in olive oil, vinegar and smoked paprika

Atún con piquillos confitados y vinagreta de Pedro Ximénez 10.00
Tuna served with confit piquillo peppers and Pedro Ximénez dressing

Butifarra con ceps y montgetes del gantxet ‘Daniel Patrick Moynihan’ 9.00
Homemade pork, mushroom and truffle sausage served with white beans

Lomo de cordero con manzana y jerez amontillado 12.00
Lamb loin served with apples, raisins and sherry

Lomo de buey a la parrilla con piquillos confitados 10.00
Seared NY strip with piquillo pepper confit

Alitas de pollo 9.00
Boneless chicken wings with green olive puree

Croquetas de pollo 7.00
Chicken and bechamel fritters

Carilleras de cerdo con naranja 8.00
Braised pork cheeks with California oranges

Jamón Ibérico con pan de aire 9.00
Iberico ham wrapped air bread with La Serena cheese

Chilled cantaloupe soup 8.00
With melon spherification, grapefruit and passion fruit

Organized Caesar 9.00
With quail eggs and Parmesan cheese

Sliced apples and fennel salad 7.00
With Manchego cheese, walnuts and sherry dressing

Warm leek salad 8.00
With Goat cheese and lemon dressing

Mozzarella-tomato pipettes 8.00
With micro basil

Citrus salad 7.00
With kalamata olives and mixed greens

Beet spaghetti salad 7.00
With raspberry dressing, goat cheese, and Marcona almonds

Brussels sprout salad 8.00
With lemon puree, apricot preserves and lemon air

Watermelon tomato skewers
With Pedro Ximénez reduction and ?
? tomato seeds 13.00
?cherry tomatoes 10.00

Green asparagus and black truffles 12.00
With Hawaiian Macadamias

Jicama wrapped guacamole 10.00
With micro cilantro and corn nuts

Ibérico ham and pineapple 12.00
With sherry dressing

Organized arugula salad 9.00
With raspberries, corn and Cabrales blue cheese

Japanese baby peaches 10.00
With yogurt and olive oil

Traditional tzatziki 7.00
Diced cucumbers, garlic, dill and yogurt sauce with pita chips

Stewed baby carrots 8.00
With coconut sorbet and ginger

Olives Ferrán Adriá 10.00
Liquid’ olives’

Sautéed cauliflower “couscous” 9.00
With cauliflower puree, vegetable harissa broth, preserved lemon and fried quinoa

Ajo blanco gelatin 8.00
With tomato granite

Dashi ‘linguini’ 9.00
With tomato seeds, lemon and caviar

Seared cantaloupe 7.00
With arugula and grapefruit salad

Traditional Ottoman carrot fritters 7.00
With pistachio sauce

Japanese eggplant 8.00
With soy sauce- miso glaze and yogurt

Tempura avocado 8.00
With ponzu air

Tortilla de patatas “New Way” 9.00
Warm potato foam with a slow cooked egg 63 and caramelized onions

Taylor Bay scallops 8.00
With beet nitro, pistachios and arugula

‘Philly cheesesteak’ 7.00 each
Air bread stuffed with cheese and topped with Kobe beef

The Bazaar by Jose Andres

465 South La Cienega Boulevard, West Hollywood, CA 90048 Visit Website