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| - Latest visit was absolutely AMAZING! No surprise here with the genius chef, and the admiration of my life Jose Andres.
Came here to celebrate dude's bday. After a long day of partying and baking in the sun, we were famished. The hostess was very sweet and seated us right away. Our server John was super nice, very authentic and most importantly extremely knowledgeable about food, ingredients, where they came from, origins. Now, I'm not a foodie, I am a food lover and a food nerd. I love to hear about how the dishes are made, where the ingredients came from, and all the nerdy facts. Throughout the meal, John explained everything to us, and patiently answered all my nerdy questions.
We started off with the signature cotton candy foie gras, i've had a million times and love it every single time. Next up was the Super Giant Pork Skin Chicheroins, with a special greek yogurt dip mixed with extra virgin olive oil. I confess, I've traveled the world and ate lots of olives but Spanish olives and olive oil still holds a special place in my heart, and that small dash was just the right amount to activate the tastebuds. Next was the Smoke and Ice Fresh Oysters, Jose is a skilled magician with molecular gastronomy, and the oysters was topped with a foam full of flavors and ingredients. The Gazpacho was a simple, popular dish, but as always there's a twist, the soup still retained the old familiar taste but with an extra little something that makes you wonder what was THAT?
Now onto the raw meat stuff for this little cani-hoard, yours truly. The Classic Tartare was made with top quality cut, mixed in a bowl right in front of you with a raw egg and very few simple but top quality seasoning, garnished with eatable pretty flowers. The carpaccio was beautifully presented topped with capers and aged cheese. Of course, a perfect Spanish meal is not complete without the world famous Jamón Ibérico, flown in from Spain. For those of us that are lucky enough to taste it in our lives, it's truly better than crack! This stuff is hard to get in the US, and I was very happy I got to have it here. Mix that with the Lucía's Salad 2 beautifully perfect pieces of Endive leaves with cheese and garnish, and I can tell my mom I ate some veggies. lol.
This place isn't called Bazaar meat for nothing, we got the ribeye with a side of mushrooms. The ribeye was truly a very quality cut and the meat was cooked perfectly, tender and juicy. The mushrooms were no ordinary mushrooms either, definitely some magic mushrooms. To truly comprehend Jose's molecular gastronomy skills, we ordered one of the frozen cocktails, where a bowl containing several liquid mixture is stirred while liquid nitrogen is poured it making a very tasty but potent concoction that will truly "knock your senses out". Enjoy this while eating the variety of freshly made dessert bites in house, and I thought I had died and went to heaven: foodie heaven.
Dude and I absolutely loved our meal, everything was wonderful and I highly recommend one of the chef's selection coursed menus!
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