The Bazaar™ by José Andrés

Address:
  At the SLS Hotel, 465 South La Cienega Boulevard
  Los Angeles - Beverly Hills, CA 90048

Phone: 310-246-5555

Website: www.thebazaar.com

Pricing: $$$

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Description:

A story in contrasts, the dining rooms of Rojo y Blanca mix tradition and ingenuity in true Spanish style, offering a wide selection of small plates for sharing. Root yourself in the regional cuisines of Spain, including everything from traditional tapas to a Jamón y Queso bar. Venture into chef Andrés´ fruit and vegetable filled fantasy, where dramatic dishes feature a decidedly modern twist on farm fresh produce. The restaurant´s décor also suits a variety of moods, including intimate seating areas, ranging from ethereal woods and whites to deep reds and dark walls, long food bars to observe chefs as they create and compose, and an airy outdoor terrace that recalls a Mediterranean café.

Open daily for Dinner at 6:00PM

About the Chef:

Named “Outstanding Chef” by the James Beard Foundation in 2011, José Andrés is an internationally-recognized culinary innovator, passionate advocate for food and hunger issues, and chef/owner of ThinkFoodGroup. TFG is the team responsible for Washington, DC´s renowned dining concepts Jaleo, Zaytinya, Oyamel, Café Atlántico and minibar by josé andrés, as well as Los Angeles´ celebrated destinations, The Bazaar by José Andrés and Saam at the SLS Hotel at Beverly Hills. His latest project at The Cosmopolitan of Las Vegas features three new restaurants—Jaleo, China Poblano and é by José Andrés. Jose´s ThinkFoodGroup also oversees his creative and cultural endeavors such as cookbooks, television programming, project development, education and philanthropy.

Conde Nast Traveler´s “Hot Restaurateur” in 2011, José is credited with introducing Americans to both avant-garde and traditional Spanish cooking. Born in the northern region of Asturias and raised outside of Barcelona, José chose cooking as his life´s work at the age of 15. He attended the School of Restaurants and Hotels of Barcelona and trained in Michelin-starred restaurants including elBulli with world-renowned Master Chef and friend Ferran Adrià. He made his way to the U.S. and then to DC to work with Rob Wilder and Roberto Alvarez´s Proximo restaurants. Heading up the kitchen at Jaleo, he helped create one of the first critically and commercially successful tapas restaurants in the country, setting the standard for other Spanish and small plate restaurants to follow. José next took over the kitchen at Café Atlantico, a popular DC hangout, transforming it into one of the city´s most exciting dining destinations. Mediterranean-inspired Zaytinya followed soon after and then Oyamel Cocina Mexicana. With the opening of his innovative minibar by josé andrés in 2003, Food & Wine hailed José as the “hero of the Spanish revolution,” who “helped create the Spanish food boom in America.” And the New York Times called him “the boy wonder of culinary Washington.” In 2006, José and Rob transformed Proximo restaurants into ThinkFoodGroup. In 2010, José and Rob were awarded the Richard Melman Award from Restaurant Hospitality in recognition of their efforts to create exciting and relevant restaurant concepts.

With a four-star review from the Los Angeles Times, José made his mark on Los Angeles with the creation of SLS Hotels. ThinkFoodGroup partnered with SBE Hotel Group and designer Philippe Starck to create a new luxury hotel experience. The first property, SLS at Beverly Hills, opened its doors in fall 2008. José and the TFG team oversee the food & beverage program for the hotel, including the signature destination restaurant The Bazaar by José Andrés, named Best New Restaurant of 2009 by Esquire magazine. Zagat gave The Bazaar Top Newcomer in 2009 and honored it as one of the Top Ten Best New Restaurants of the Decade. The intimate chef´s tasting room, Saam, inside the Bazaar was also named a Top Ten Most Memorable Dining Experience in 2009 by the LA Times food critic. SLS Hotels and The Bazaar by José Andrés next open in Miami in 2012.

José brought his creative style to Las Vegas in late 2010 with the opening of three restaurants at the all-new casino-hotel complex, The Cosmopolitan of Las Vegas. José exported a version of his highly successful tapas concept, Jaleo, re-imagined for Las Vegas. The sprawling space designed by the award-winning Rockwell Group is dominated by a one of a kind wood fired paella grill. Tucked away in a small private room adjacent to Jaleo´s bustling bar and paella grill, é by José Andrés is an intimate 8-seat room featuring a tasting menu of Spanish avant-garde cooking. Set against a dramatic red glass wall and red velvet curtain, the space is a nod to the chef´s concept of cooking as performance. The Manila galleons that carried Spanish treasure across the Pacific in the 16th century served as inspiration for José´s China Poblano, a restaurant offering authentic Chinese and Mexican flavors under one roof. Conde Nast Traveler named China Poblano one of their “Hot Tables” for 2011 and Frommers.com named it one of the “10 Best New Urban Restaurants.”

Often referred to as Spain´s unofficial ambassador, José is host and executive producer of the PBS series Made in Spain, a culinary journey of his homeland. He has authored several cookbooks including the companion to the PBS series, Made in Spain: Spanish Dishes for the American Kitchen and Tapas: A Taste of Spain in America. José is also a television star in Spain, where his production “Vamos a Cocinar” on Televisión Española (TVE) was the country´s most popular cooking program, revolutionizing food television in Spain. It now airs across Latin America and in some American markets on the Casa Club cable network. In November of 2010, Spain´s Ministry of Culture recognized José with the prestigious Order of Arts and Letter medallion, honoring his efforts to promote Spanish culture abroad. He is the first chef to receive this award presented by the Government of Spain.

Throughout his career, José has drawn the praise of the public, the press and his peers for his vision, imagination and winning restaurant concepts. In 2003, he won the James Beard Foundation (JBF) award for “Best Chef: Mid Atlantic” and the JBF inducted him into their Who´s Who of Food & Beverage in America in 2007. His restaurants Zaytinya in Washington, DC (2003) and The Bazaar by José Andrés in LA (2009) were both nominated for JBF´s Best New Restaurant. After several nominations, Jose was finally awarded the top prize for a chef by the James Beard Foundation with the “Outstanding Chef” award in May of 2011. The Restaurant Association of Metropolitan Washington (RAMW) gave José the Duke Zeibert Capital Achievement Award in April 2011 in recognition of his dedication and leadership in the DC area restaurant industry. RAMW also named José “Chef of the Year” in 2006. In 2010, the Vilcek Foundation, an organization honoring foreign-born Americans who have made exemplary contributions to the arts or biomedical research, chose José as recipient of their first Prize for the Culinary Arts.
José was profiled on CBS´ prestigious “60 Minutes” and regularly appears on television and radio with spots on NBC´s “Today”, ABC´s “Nightline”, NPR´s “Splendid Table” and “All Things Considered”, Food Network´s “Iron Chef”, Bravo´s “Top Chef” and Tony Bourdain´s “No Reservations.” He has appeared alongside late night hosts David Letterman, Conan O´Brien and Craig Ferguson. The Bravo Network awarded him the prize for A-List chef at their first ever Bravo A-List Awards in 2008. He is a favorite feature of the food and business press, appearing in the Associated Press, New York Times, Wall Street Journal, Washington Post, Los Angeles Times, Financial Times, USA Today, Taste of Home, People and People en Espanol. In 2004, Bon Appétit magazine named José “Chef of the Year” and Saveur included José on their “Saveur 100” list.

José is also known for championing the role of chefs in the national debate on food policy. He is a sought after speaker on a variety of issues including hunger, food security, nutrition education and childhood obesity. He has appeared at a number of policy forums including the The Atlantic´s Food Summit and The Economist´s “World in…” series. After traveling to Haiti, José launched World Central Kitchen, which aims to feed and empower vulnerable people in humanitarian crises around the world. He is Chairman Emeritus for DC Central Kitchen, an organization that combats hunger and creates opportunities with culinary training. He has also been tapped by Commerce Secretary Locke to serve on the US Travel and Tourism Advisory Board. In the fall of 2010, José taught at the Harvard School of Engineering and Applied Sciences as part of the course “Science and Cooking.”

José lives in Maryland with his wife and three daughters.