レストラン
Awarded "Best of Award of Excellence" by the Wine Spectator, the wine program at The Bazaar by Jose Andres is lead by sommelier Rachel Macalisang. With a focus on the wines of Spain, Spanish wine regions such as Rioja, Ribera del Duero, Priorat, Cava and Jerez are a natural match to the innovative & sophisticated cuisine. The playful and harmonious combination of food & wine often leads to a magical and transcendental dining experience.
Named "Outstanding Chef" by the James Beard Foundation in 2011 and one of Time Magazine's 100 Most Influential People in 2012, our culinary director, Chef José Andrés, is recognized globally for his creative and unforgettable dining experiences. Aptly named, The Bazaar is a tapestry of magical dining experiences set in an indoor piazza designed by Philippe Starck. From cocktails that bellow with smoke to inventive tapas, Chef José Andrés’ pioneers culinary creativity.
Sherry Wine Pairing
From Fino to Pedro Ximenez, there is a Sherry to compliment every step of your meal from appetizer to dessert.
To start your meal, Tío Pepe Fino works well with the 1) American Caviar Cone, 2) Olives - modern & traditional and 3) croquettes de pollo.
Moving on to the Hidalgo 'La Gitana' Manzanilla - this pairs wonderfully with seafood. 1) Mediterranean Mussels en 'escabeche', 2) Grilled Spanish Octopus carmelized onions, chicken escabeche, tomatoes 3) Sauteéd Shrimp, garlic, gundilla pepper
Next, moving on to the El Maestro Sierra Amontillado. This pairs perfectly with chef's chilled gazpacho soup. Sherry and soup?! It is a must have! But, the nuttiness and carmelization of an amontillado will also work with the Embutidos Platter of chorizo, lomo & salchicon.
With a Palo Cortado (and my favorite sherry category!), we have Lustau Palo Cortado Almacenista. This pairs wonderfully with meats. Chef's Jamón Iberico & two farm eggs & truffle butter is wonderful together. The saltiness of the meat just goes so well with this palo Cortado. Another great pairing is with the oxtail steamed buns. It has just enough heat from Serrano chili & salt from the oxtail to make a perfect match.
For oloroso, we have Don Nuno Oloroso. The round, deep flavor pairs with both sweet and savory. It can go with a sweet dessert like the 'Pan con chocolat' - chocolate flan with carmelized bread, olive oil & brioche cream. With savory, it goes with Jamón Serrano Fermin. It's nice to have an option between the two.
For a cream sherry, we have Alvear Cream. This goes with a range of items: cotton candy foie gras, foie gras buns or carmelized dark chocolate mousse with vanilla creme brûlée and crispy praline cake.
Last but not least, for PX, we have González Byass Pedro Ximénez. At the bazaar, it is so fun to end the meal with Bon Bons and Candy. The yuzu kit kat, praline milk chocolate rocher and the chocolate sea salt caramel are all great finales paired with PX.
