The Bazaar by Jose Andres is described as ""a modern-day indoor piazza where guests and locals alike can enjoy pioneering culinary creations and intricately-concocted libations throughout several spaces: Bar Centro, Blanco, Rojo and the Patisserie."" It sounds a little intimidating I know, but when you walk in the front door the friendly staff are ready to lead you through the evening... and what a fun evening it was!\r
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There were four of us for dinner on opening night, my husband Peter, my sister Janet and her husband Paul (whose birthday we were celebrating). We started off with drinks at Bar Centro, which offers a traditional bar menu and modern ""new way"" drinks. I ordered the ""New Way"" Dirty martini with spherified olives and brine ""air"". I was really excited to try Ferran Adria's ""liquid olive"" and it did not disappoint.\r
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We shared 20 dishes from both the Rojo (traditional tapas) & Blanco (modern tapas) menu. \r
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My favorite dishes (that I would definitely order again and again):\r
""Mozzarella Tomato Pipettes with Micro Basil"". These were so fun to eat! At the same time you bite the tomato, you squeeze the pipette (little tube) into your mouth, a really tasty combination of olive oil and a creamy liquid mozzarella. \r
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""Olives Ferran Adria"". The plate came with 4 olives, each on it's own spoon. \r
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""Organized Caesar with Quail Eggs & Parmesan Cheese"".This plate was so beautiful we sort of just stared at it for a minute. There was only one quail egg and I was lucky to grab it! Delicious.\r
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Chicken and Bechamel Fritters.They tasted like chicken and dumplings mixed inside, crispy on the outside. I could have eaten another plate myself! \r
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Watermelon Skewers & Tomato Seeds. A GREAT palate cleanser. Photos on MyLastBite!\r
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Our server Skyler was fantastic. He was enthusiastic, paid great attention to us and really knew the menu inside and out. Simply said, Skyler was a wonderful guide on our trip through the Bazaar!
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