Bazaar Meat
Steak house · Midtown West ·
Creative tasting menus with Spanish-Japanese fusion
Creative tasting menus with Spanish-Japanese fusion
"At José Andrés’s new Bazaar Meat in NYC, the “jamón experience” involves $40-per-ounce hand-carved jamón ibérico presented with pan de cristal and tomato." - Bettina Makalintal
"José Andrés reimagines Bazaar into a meat temple spotlighting massive cuts of beef while keeping hits like the José Taco with ibérico ham, caviar, gold leaf, and nori; even the drinks nod to the theme with a mezcal cocktail featuring ibérico ham." - Tierney Plumb
"Offering an Iberian zing, Bazaar Meat by José Andrés pairs classic cuts with jamón ibérico, suckling pig, and vaca vieja, reflecting the Spanish practice of consuming older, more flavorful cows." - David Farley
"Inside The Ritz-Carlton New York, NoMad, I found the newly opened Bazaar Meat by José Andrés to exemplify the José Andrés Group’s reputation for innovative, refined menus." - Rachel Chang
"Jose Andrés's Bazaar Meat is a live-fire, meat-centric restaurant—and it’s different fromTxula Steak, his other live-fire, meat-centric restaurant. In the Ritz-Carlton in Nomad, the restaurant replacesBazaar, and the menu is organized into sections like “The Jamón Experience” and “Our Big Guys.” There is a whole page of different steak and seafood options, Andrés’ classics like potatoes “Pau Gasol” with cured egg yolk and caviar, and tableside martini service." - Will Hartman
