A look at José Andrés’ Bazaar at the SLS Hotel
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The Bazaar in the SLS Hotel at Beverly Hills is set to open in November, so here’s a rendering for an early look. The restaurant, overseen by Spanish chef José Andrés, is another Philippe Starck design.
Back in 2005, SBE Entertainment Group’s chief executive, Sam Nazarian, signed a deal with Starck to design nine distinct restaurant and lounge concepts over six years. The first Katsuya sushi restaurant opened in Brentwood in 2006. Now we’re on the brink of another Starck vision: XIV, the venue for chef Michael Mina, opens next month. For this one, Starck has conjured a European castle. Starck has said that he speaks to the ‘Smart Tribe’ (his example of a member of the Smart Tribe was someone who could recognize a Picasso).
As far as the Bazaar, to hear Nazarian and Andrés tell it, the concept sounds as if it has been born of one big love fest. Andrés says that he and Nazarian ‘were meant for each other.’ And Nazarian says that Andrés and Starck were meant for each other too: ‘[Andrés] is the perfect match for the design vision of Philippe Starck.’
From an article that ran when Nazarian and Starck penned another design deal for the hotels, Starck says: ‘To make a beautiful baby, the parents must be in love.’ Or at least have ‘synergies.’
Meanwhile, here’s a look at a titillating preliminary Bazaar menu ...
THE BAZAAR BY JOSE ANDRES
BAR CENTRO
Classic cocktails reinterpreted
Dry martini
with olive oil spherification
Dirty martini
with liquid olive spherification and air
Manhattan
The classic bourbon cocktail with a cherry spherification
Nitro Caipirinha
Lime and cachaca
Magic Mojito
Selection of oysters with lemon air
Salmon tartare smoked at the moment
Shrimp cocktail on pipette
A variety of caviar served with steamed buns
Organized Caesar
Served with quail eggs and Parmesan cheese
ROJO
Jamón Ibérico cortado en virutas
Iberico ham sliced to order
Surtido de Ibéricos: Lomo, Salchichón y Chorizo
Selection of Iberico cured sausages
Virutas de Jamón Ibérico con pan de aire
Air sandwich with Iberico ham
Seleccion de Quesos Espanoles
Selection of Spanish cheeses
Gazpacho
José’s gazpacho
Anchoas de l’Escala con nectarinas y vinagreta de Jerez
Salad of Mediterranean anchovies with nectarines and sherry vinaigrette
Patatas Bravas ‘New Way Jose’
Jose’s fried potatoes with homemade aioli and spicy tomato sauce
Bogavante a la Gallega
Galician-style lobster medallions with fingerling potatoes
BLANCA
Frozen beet
Served with bay scallops
Organized Arugula Salad
Pitaya
Served with lemon air
Vegetable spaghetti
Served with herb vinaigrette
Made with a variety of vegetables. The carrot spaghetti is served with coconut, mint and berries with beet vinaigrette
Sweet peas spherification
Served with mint
Melon with Pedro Ximenez
Topped with almond foam
PATISSERIE
Bonbons
Lemon-saffron
Ginger
Milk chocolate-Earl Grey
Tablets
With cocoa nibs
With poprocks
With dried raspberries
Thin, melt in your mouth pieces of chocolate
Icepops
Vanilla-mango
Raspberry-chocolate
Decadent miniature popsicles with a thin coating of chocolate
The Bazaar by José Andrés at SLS Hotel at Beverly Hills, 465 S. La Cienga Blvd., Los Angeles.
-- Betty Hallock
Rendering from SLS Hotel
