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.
ROJO (TRADITIONAL TAPAS BAR)
JAMONES?ARTISINAL SPANISH HAMS FROM FERMIN
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
EMBUTIDOS?SPANISH CURED MEATS AND SAUSAGES FROM PALACIOS
Served with ‘picos’, Spanish crispy bread
Chorizo
Slightly spicy pork sausage flavored with smoked paprika and garlic
Lomo
Seasoned dry cured pork loin
Salchichón
Garlic-flavored dry cured sausage
Selection platter 22.00
Add toasted rustic bread with tomato and olive oil 6.00
QUESOS?
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
SOPAS?
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
VERDURAS?
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
PESCADO Y MARISCO?
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
CARNES?
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
BLANCA (MODERN TAPAS)
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
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