Bazaar Meat by José Andrés

"An innovative restaurant across from The Bear, specializing in a tasting menu of encased meats, gaining a cult following." - Ashok Selvam

"Super chef José Andrés operates outposts of The Bazaar across the country, but his D.C. opening is truly a homecoming for the restaurateur. The restaurant itself is located in a truly grand setting—it takes up a corner of the Waldorf Astoria's soaring atrium lobby, housed in D.C's historic Old Post Office Building, and the decor is equally opulent with plenty of marble, velvet, and Salvador Dali-inspired floral fabrics. The menu here is a literal book, with pages and pages of shareable options divided into sections from traditional Spanish tapas to a jamon bar or only-in-D.C. Bazaar offerings like an "Eisenhower Stew" with braised beef cheeks or a Crab Louie-inspired bite-size cone. You'll want to try a few of the chef's dramatic, trompe l'oeil dishes, like a finger-food take on Caesar salad." - Adele Chapin

"José Andrés waited a long time before opening restaurants in Chicago. Bazaar Meat is worth the wait near the river on the second floor of Bank of America’s Chicago headquarters. This dim room is full of sultry reds, from the carpeting to the furniture. An open kitchen shows the flames used to cook a variety of meats. This is a collaboration with Gibsons, and the attention to detail is apparent." - Samantha Nelson, Eater Staff

"José Andrés and Gibsons partnered on this beefy spot by the river above Bar Mar. It offers suckling pig, sweetbreads, and blood sausage, but the standouts are the steaks: wagyu, angus, “vaca viejo” (from older working cattle, said to have a more pronounced flavor), chateaubriand, bone-in, skirt steak, and much, much more." - Ashok Selvam, Eater Staff

"Chicago dining heavyweight Gibsons partnered with Jaleo’s Andrés on this riverside steakhouse above Bar Mar which features standout steaks including angus, wagyu, chateubriand, bone-in, skirt steak, and “vaca viejo,” sourced from older working cattle. For even more meaty fun there are sweetbreads, blood sausage, and suckling pig. Also, don’t ignored the first-level restaurant, Bar Mar, an epic happy hour destination with fun cocktails and seafood specialties." - Naomi Waxman, Ashok Selvam, Eater Staff