The Bazaar by Jose Andres

Back in July, for our first year anniversary, David made dinner reservations at The Bazaar by Jose Andres in Beverly Hills. It was a tasty tapas experience like no other. Ridiculously innovative, all the plates were the perfect representation of what gourmet fusion food should be all about. Even the decor was a fusion of sorts--a trendy nightclub feel in the dining area close to the kitchen, a classically cushioned section towards the front (where we had been seated, probably due to our more formal attire), and a contemporary, upscale middle transition to bridge the two. I'm not sure if this is how they intended it to be, but that was definitely the experience I was getting.

First, a drink to cleanse our palate:

LN2 Caipirinha - Brazilian cachaca, fresh lime and sugar frozen by using liquid nitrogen (3.5/5)
Light and citrusy, this was definitely a refreshing pick me up. The appeal was all in the production, with a server stirring up a nitrogen storm at our tableside. Decent and novel.

Per our waiter's recommendation, we ordered 8 dishes (excl. desserts) to share between the two of us, except for their famous "Philly Cheesesteak" (yes, in quotes), which we had to order two of.

In the order that they came:

Sweet Potato Chips - yoghurt, tamarind, star anise (5/5)
Thin, crispy sweet potato chips meets a mousse-like yoghurt drizzled with a spicy star anise bite. Initially the chip-to-dip ratio looked off, but turned out to be perfect (or perhaps, each was already tasty enough on its own, it didn't require its counterpart).

Oxtail (3) - watermelon radish, cilantro, steamed buns (4/5)
Reminiscent of the buns and tender beef I grew up with, these oxtail buns sent me spiraling in a bout of homesickness! The only qualm I have is that there wasn't more of it; these buns were the size of your typical macaron, so savor them!

Beef Tartare - kimchi crackers, fried capers, quail yolk (5/5)
The star of our night to die for. If you are ever seeking the best beef tartare in the world, look no further, for it resides in The Bazaar. The robust, bouncy texture of the beef comes together perfectly with the crispy crackers to host the perfect party in a mouth. Bold flavors, fun textures, what's not to love? I would definitely order this dish over and over should we ever cross paths again.

Seared Squid in Ink - eggplant, crispy rice (3/5)
Not bad, but didn't meet my expectations. Maybe too much ink as the squid was drowning in it and tasted a little too briney for my liking. The eggplant was all but lost in the "black sea" as well. The texture of the squid and crispy rice, however, redeemed this dish somewhat. David, a picky seafood eater, did not fancy this one.

Pescado en Adobo - Spanish fried fish, aioli, parsley (4/5)
The fish melts in your mouth and the aioli was delectable. I would have given it a 5/5 if the salt was cut back just a little.

Croquetas de Pollo - chicken-bechamel fritters (4/5)
Hilariously served in a glass-like shoe (not slipper, mind you!), this confirmed the bizarre side of The Bazaar laced throughout the restaurant. Amusing plating aside, these croquets were bursting with creamy, dreamy goodness. David thoroughly enjoyed this plate.

Braised Wagyu Beef Cheeks - mojo rojo (3.5/5)
The beef was delightfully tender and the sauce definitely spicy and unique, but I had an inkling that the mojo rojo might have paired better with fish. The beef and mojo rojo were both competing to be the star, and the potato played the part of the neutral sidekick.

"Philly Cheesesteak" - air bread, cheddar, wagyu beef (4.5/5)
I definitely saw the appeal of this reimagined version of the Philly cheesesteak. David was hoping for more substance in the air bread, but I thought the oozing cheese was more than enough. Tilt your head for this one!

If there was ever a home to molecular gastronomy dessert, The Bazaar would be it. Contrary to what we'd read about the dessert experience here, we were not shuffled along to another section of The Bazaar where all the pastries and candies were. Perhaps there were no seats available, but it was quite disappointing. After hard contemplation, we settled on two desserts.

Nitro Coconut Floating Island - passion fruit and vanilla (4/5)
A light coconut foam atop sliced, caramelized bananas surrounded by a pool of passion fruit and vanilla sauce. Airy, flavorful--a delight.

Freeze-dried Strawberry Meringue and custard cream(?) (4/5)
I searched high and low, page after page of restaurant reviews but could not seem to find the name of this off-menu dessert special of that night. Piped in ribbons, the custard-like cream was smooth, subtle and sweet. The crunchy meringue embedded with freeze-dried strawberries was perfectly tart. Even our waiter had trouble finding the right words to describe this dessert.

Overall, great experience. Attentive staff, quick service, adventurous food.