José Andrés is a native of Spain and chef/owner of ThinkFoodGroup, the team responsible for Washington’s popular and award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlantico and the critically-acclaimed minibar by josé andrés, as well as Los Angeles’ exciting destination, The Bazaar by José Andrés, part of the SLS Hotel at Beverly Hills. ThinkFoodGroup oversees all of José’s creative endeavors such as cookbooks, television programming, concept consulting and project development.
The "Paella Pit"
This is one of the focal pieces of the restaurant. It's a huge wood burning pit for making paella and doing some fundamental grilling.
Aceitunas rellenas y aceitunas 'Ferran Adria'
Olives stuffed with anchovy and piquillo and 'Ferran Adria' liquid olives.
Quesos
Murcia al vino, Idiazabal, Garrotxa, Nevat and La Serena cheeses.
Lomo de buey
Grilled hanger steak with piquillo peppers
Dátiles con tocino ‘como hace todo el mundo’
Fried dates wrapped in bacon that you will want to eat every day.
Ensalada de coles de bruselas
Warm brussels sprout salad with apples, apricots, grapes and Serrano ham
Salmon crudo con huevas de salmon
Cone of salmon tartare and salmon roe
Bocadillos
Flauta bread brushed with olive oil and fresh tomatoes with Serrano ham and Manchego cheese.
Chocolate Flan
Hazelnut ice cream
