Bazaar Meat By José Andrés

It had quite a grand entrance into the restaurant. 

Dining area requires reservations, but bar was open for sit down, so I sat at the bar. Dress code sign says casual elegant and I was wearing shorts with a tee and zipper jacket so I guess, the dress code not enforced for the bar. 

I was the only sitting in the bar and the dining room was full and it looked busy inside the open kitchen. The lights were quite dim.

A friend recommended me to try the restaurant and I looked up the menu beforehand and had in mind on what I wanted to order, but they were no longer on the menu.

I ordered one appetitzer and a cut of steak since I was still full from my lunch from 3pm. I went there after 5pm.

I ordered the Chardonnay - full bodies at first then mellow out by the hint of pear and granny apple without any tartness. Cleansed the pallette really well. 

The olives came where it was recommended to try the tradition olives first then work my way to the modern the olives. The traditional olives had bonitos flakes as garnish and you can taste it with the hint of sardine and a surprising hint of citrus peel. Then to the modern olives where they look like egg yokes on a spoon. It first had a texture inbetween a poached egg yoke and raw oyster but it pops in your mouth like cavier with explosion of olive juice. I preferred the traditional olives in taste and texture.

The wagyu skirt steak came and as expected, tender. It came with a rosemary mustard and I think the rosemary came out really strong. I preferred to have the steak without the mustard which was basted in butter. I really liked the outer char on the steak. I ordered it medium well and I think I should have ordered it medium, but it was still very tender.

Check out the full experience: https://youtu.be/UgK7cLXgDRs