"I will eat whatever makes me feel like a lion!" - José Andrés. Bazaar Meat by José Andrés is a wild and wonderful celebration of the carnivorous, in all its forms. From the jamón bar to the fire pit, we combine exceptional ingredients and impeccable technique to bring out the best in each cut. ¡Buen provecho!
Little Snacks
Cotton Candy Foie Gras
crispy amaranth
- ea8,00 $ US
Marinated 'Ferran Adrià' Liquid Olive12,00 $ US
Green olives, piparra peppers…this will change your life!
José's Taco*
jamón ibérico de bellota, Osetra caviar, gold leaf
- 2 Pc16,00 $ US
Super-Giant Pork-Skin Chicharrón12,00 $ US
Greek yogurt, za'atar spices
Croquetas de Pollo12,00 $ US
chicken-béchamel fritters
Bagels & Lox Cone*
dill cream cheese, salmon roe
- ea6,00 $ US
Chilled Beet Gazpacho Shots
beet chilled soup, beet chips, sherry vinegar
- ea3,00 $ US
Patatas Bravas10,00 $ US
fried potatoes, spicy tomato sauce, alioli
Kobe Airbread*
Kobe beef, onion jam, parmesan espuma
- ea12,00 $ US
Sloppy Joe12,00 $ US
beef bolognese, brioche bun
Shrimp Cocktail In Grapefruit, Irma Rombauer Classic14,00 $ US
grapefruit, poached Florida sun shrimp, mustard seed vinaigrette
"Say When" Caviar Service
Starts at 10 grams, and we keep scooping until you say "When!" Served with crème fraîche and Pizelle crackers
Russian Ossetra, Black Diamond Caviar (New York, NY)*
Acipenser Gueldenstaedtii
- per gram7,00 $ US
Siberian de Luxe, Bjork Caviar (Turnhout, Belgium)*
Acipenser Baerii
- per gram10,00 $ US
Oscietra Royal, Bjork Caviar (Turnhout, Belgium)*
Acipenser Gueldenstaedtii
- per gram13,00 $ US
Soups & Salads
Mushroom Ramen*12,00 $ US
quail egg, nori, fried garlic
Chilled Beet Gazpacho9,00 $ US
beet chilled soup, beet chips, sherry vinegar
Lucía's Salad*12,00 $ US
gem lettuce, parmesan, anchovy, air croutons
Not Your Everyday Caprese Salad12,00 $ US
cherry tomatoes, liquid mozzarella, pesto
Greens Salad10,00 $ US
living butter lettuce, piparra peppers, pamplinas, tomato, sherry dressing
From the Meat Bar
Embutidos
Chef's selection of Spanish and domestic cured meats. Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $13
- 2 oz24,00 $ US
- 4 oz48,00 $ US
Jamón Ibérico de Bellota
Hand-cut from the famous acorn-fed, black-footed Spanish pig
Capa Negra, Jabugo, Andalucía, Spain
- 1 oz38,00 $ US
- 2 oz75,00 $ US
Cinco Jotas, Jabugo, Andalucía, Spain
- 1 oz40,00 $ US
- 2 oz80,00 $ US
Tartares
tartare first appeared in Escoffier's culinary guide in 1921, as a variant of "Beefsteak à l'Americaine" named for the tartar sauce with which it was served
The Classic*28,00 $ US
beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, brioche bun
Salmon*24,00 $ US
salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers
"Beefsteak" Tomato26,00 $ US
tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves
The Lombardo*
classic beef tartare, pan de cristal, alioli, shaved truffle
- Serves 475,00 $ US
Carpaccios
First popularized at Harry's Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings
Vittore 1950*24,00 $ US
tenderloin of beef, black pepper, parmesan cheese, capers, croutons, sherry dressing
Bison Buffalo Style*26,00 $ US
pickled celery, blue cheese, Buffalo wing sauce
King Trumpet Mushroom24,00 $ US
mushroom confit, hazelnut, oregano, herb oil
Adventurous Eaters
Tortilla Sacromonte*22,00 $ US
egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow
Morcilla with Uni*
Spanish blood sausage, fresh sea urchin
- 5 Pc18,00 $ US
Rossejat26,00 $ US
pig ear, puntillitas, alioli, fideuà pasta
Fresh Sea Urchin*
grilled pan de cristal, ibérico lardo
- 4 Pc26,00 $ US
From the Fire Pit
"C'mon, guys...this is why you are here!" - José Andrés. The 'heart and soul' of Bazaar Meat! Our young animals are nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes
Suckling Pig (Fermin, Salamanca, Spain)
- per quarter160,00 $ US
Whole Suckling Pig
available with 24 hours notice
- 9-11 lb540,00 $ US
Our Big Guys, Cooked Jose's Way 46°C
Beef Rib Steak Chuletón
bone-in ribeye, oak-wood fired
WR Gibsons Prime Angus Chicago Cut (Rivere Farm, MN)
- per lb65,00 $ US
"Vaca Vieja" 8-10 Year-Old Holstein (Mindful Meats, CA)
- per lb65,00 $ US
100% Pure Angus (La Pryor Farms, IN)
- per lb75,00 $ US
Washugyu / Angus (Lindsay Ranch, OR)
- per lb98,00 $ US
"Vaca Vieja" Rib Eye Tasting Portion
"Vaca Vieja" Rib Eye Tasting Portion
In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA
- 6 oz45,00 $ US
Not So Big Guys
Chateaubriand, Tenderloin, Holstein (Brandt Beef, CA)
Perigord sauce, pommes soufflé
- 16 oz75,00 $ US
Bone-In Strip Loin, Washugyu / Angus (Lindsay Ranch, OR)
miso-mustard sauce
- 18 oz120,00 $ US
Bone-In Strip Loin, 100% Pure Angus (La Pryor Farms, IN)
miso-mustard sauce
- 18 oz95,00 $ US
Flat-Iron Steak, Angus / Hereford (Klingeman Farm, WA)
blue cheese sauce
- 8 oz45,00 $ US
Skirt Steak, American Wagyu / Black Angus (Mishima, TX)
rosemary-mustard sauce
- 8 oz48,00 $ US
Hanger Steak (Red Top Farms, IA)
mojo picon
- 10 oz50,00 $ US
Pluma Ibérico de Bellota (Fermín, Salamanca, Spain)
apple-mustard sauce
- 8 oz45,00 $ US
More Meats to Share
Butifarra Catalan-Style Pork Sausage Spiral
grilled pan de cristal, fresh tomato, honey alioli
- 18 oz28,00 $ US
Roasted Half Amish Chicken
potato purée, garlic, thyme
- 1.5 lb26,00 $ US
Beef Cheeks
mojo rojo, citrus
- 8 oz32,00 $ US
Tasting Through Japan
Selected cuts of traditional Wagyu and Kobe beef, prepared tableside on an ishiyaki stone
Kobe Eye of the Rib (Hyōgo Prefecture, Japan)
- per oz55,00 $ US
Ohmi Wagyu Striploin (Shiga Prefecture, Japan)
- per oz45,00 $ US
Satsuma Wagyu Tenderloin (Kagoshima Prefecture, Japan)
- per oz35,00 $ US
Satsuma Wagyu Eye of the Rib (Kagoshima Prefecture, Japan)
- per oz40,00 $ US
Bushu-Gyu Wagyu Shortrib (Saitama Prefecture, Japan)
- per oz40,00 $ US
Olive Wagyu Sirloin (Kagawa Prefecture, Japan)
- per oz40,00 $ US
Sendai Chuck Roll (Miyagi Prefecture, Japan)
- per oz35,00 $ US
Meats from The Sea
Lobster, Grilled
thai butter sauce, peanut, ginger
- 1.5 lb60,00 $ US
Octopus28,00 $ US
black garlic oyster sauce, meyer lemon, furikake gremolata
Whole Roasted Turbot
Donnostiara sauce
- 1.5 lb70,00 $ US
Vegetables & Potatoes
Grilled Asparagus12,00 $ US
Romesco sauce
Piquillo Peppers12,00 $ US
"Julian de Tolosa" confit piquillo peppers
Roasted Leeks12,00 $ US
leek-ash dressing, fire
Setas al Ajillo12,00 $ US
button mushrooms, garlic, nasturtium
Catalan Spinach 2.012,00 $ US
apple, pine nuts, shallots, raisins, apricots
Cauliflower CousCous12,00 $ US
toasted quinoa, preserved lemon, Harissa broth
Buttered Potato Purée15,00 $ US
La Ratte potato, Échiré butter, cream
Straw12,00 $ US
traditional potatoes that will remind you of your childhood, with malt vinegar
Widmer Potatoes12,00 $ US
Wisconsin 2-year cheddar
Truffle Additions
Black Winter Truffle
Shaved tableside | add to any dish; Especially delectable with Vittore Carpaccio, Tortilla Sacramonte and Buttered Potato Purée
- 3 Grams30,00 $ US
