In recent years, renowned chef José Andrés has made headlines with successful restaurant launches in Washington DC and Chicago, following the triumph of his original LA establishment. Now, he’s bringing his celebrated restaurant concept to the heart of New York City with the grand opening of The Bazaar at the Ritz-Carlton New York, NoMad.
Operated under the José Andrés Group in collaboration with the New York-based Flag Luxury Group, The Bazaar joins Nubulez, Ritz-Carlton New York, NoMad’s rooftop bar, as one of the hotel’s upscale dining and drinking venues overseen by the renowned chef.
Inspired by the intriguing parallels and subtle distinctions between Spanish and Japanese cuisine, The Bazaar aims to take New Yorkers on a gastronomic journey spanning continents.
José Andrés, a native of Spain, embarked on his culinary career in Barcelona, where he received formal training at a culinary school and later honed his skills during a stint at the now-legendary El Bulli.
It was upon his arrival in the United States that José Andrés truly established himself as a leading chef. In 2003, he introduced Minibar in Washington DC, rapidly earning a reputation as one of the finest Spanish restaurants not only in the city but also in the entire country. This small tasting-menu-only restaurant has since relocated and weathered a year-plus closure due to the COVID-19 pandemic, yet it remains at the top of its game with two Michelin stars.
During Minibar’s successful reign, José Andrés expanded his restaurant empire with openings across the country, including the original Bazaar restaurant in 2008 (now closed), a new Bazaar in Washington DC, and Bazaar Meat in Las Vegas and Chicago.
Beyond his culinary ventures, José Andrés is also an accomplished cookbook author and humanitarian, known for his international food relief efforts following natural disasters.
The Bazaar uniquely fuses the culinary traditions of Japan and Spain, as both countries share a deep respect for ingredients and a dedication to technique, as José Andrés highlighted in an opening press release. The menu at The Bazaar showcases both the striking similarities and delightful differences between these two culinary worlds.
This fusion often involves applying the cooking techniques of one nation to the classic ingredients of the other. For instance, Spanish Ibérico pork is grilled over a Japanese robata grill, and Japanese wagyu is cooked using the Josper method. Similarly, Spanish squid receives a delicate tempura batter treatment and is served with squid ink aioli. Desserts continue in the same vein, offering delights like Valencian mandarin-flavored mochi and con leche with bubu arare, a type of crackling rice from Kyoto.
The restaurant’s wine selection predominantly features Spanish varieties, with a few Portuguese options also available. A comprehensive list of sake and shōchū complements the offering. The cocktails are exceptionally creative, featuring concoctions like a margarita with a red wine reduction, a mezcal blend with manzanilla sherry and sparkling sake, and a sake-spiked sangria. It’s a truly enjoyable experience.
Designed by the Spanish firm Lázaro Rosa-Violán Studio, The Bazaar aims to create a space that is both theatrical and welcoming. The decor features rich tones of royal blue and burnt orange, providing a visually sumptuous setting. Intricate details abound, including Manises-inspired table lamps, sketches of sailing ships, and Japanese lanterns.
Guests’ culinary journey begins at the downstairs Bazaar Bar before they ascend a floral-tiled staircase to the main dining room. Upstairs, a central mixology bar serves as a grand reinterpretation of Castilian bookshelves, featuring amber glass, mirrors, and a brass bottle display.
