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| - Dinner at Bazaar Meat by José Andrés was hands down my best meal of the year. I know it's only January, but it sets a pretty high bar. It made me giddy seeing different cuts of meat cooking in the large open kitchen on the way to our table. It's massive and the decor is very eclectic with gator head statues and large murals. I was hoping for a more casual atmosphere to get my carnivore on. It was a bit loud because of some boisterous parties which I thought offsets the high-end dining vibe of the place, making it seem more casual and relaxed.
I enjoyed the Truffle and Bees cocktail but the Penicillin cocktail that my husband ordered had an odd medicinal scent which I didn't care for. It did take a while before a server got to us after we were seated. But when he did, the service was warm and everything was on point.
They were out of the suckling pig that evening but we didn't mind since we've had whole lechon twice in December. For the main course, we decided on the beef rib steak which is priced by the pound. Our server found us a lovely 2.5 lb. cut of Rosewood, TX, Wagyu/Black Angus. And no, he didn't ask us how we wanted it cooked. They make the steak the way it's supposed to be cooked. Just leave your steak preferences at home and let the pros do their job.
For starters we tried The Foiffle, a small light waffle with foie foam, peanut butter and honey. Sweet and dessert-like. Great way to start a meal. I couldn't pass up two items I've never tried before, Iberico ham and geoduck. My husband said that the geoduck was all mine, since he doesn't like the clam texture. The geoduck came thinly sliced with yuzu and ginger. It was delicious and even my husband "loved" it. The Iberico ham, proclaimed as the best ham in the world, had dark red meat with a sweet and almost nutty flavor. We also ordered some pan de cristal with tomatoes to nibble with the ham. Not sure if I would pay so much for ham again but for a first-time experience, it was almost worth it.
When our steak finally came, it was huge and perfectly seasoned. We had it with the brussel sprout petals. Finally, we decided to box up some leftover steak to make room for the 10-piece chef's choice dessert. And boy, those leftovers made for an awesome steak and egg breakfast the next day. We went huge that night and our server delightfully shook our hands as we left. What an epic meal to start the year off right.
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