The Bazaar by José Andrés (Los Angeles, LA)

The Bazaar by José Andrés (Los Angeles, LA)

This vibrant mix of restaurants and lounge spaces in Beverly Hills’ SLS Hotel offers dishes that might be found in any local restaurant in Spain, alongside those showcasing the most inventive and innovative uses of contemporary culinary technique.

Destination Bottles:

Salon 1985 Le Mesnil Blanc de Blancs (Champagne)
Luis Rodriguez 2007 Viña de Martin Escolma Blanco (Ribeiro)
R. López de Heredia 1976 Viña Bosconia Gran Reserva (Rioja)

The wine list features the best of Spain’s premier wine regions, though outstanding wines from California and France are also represented.

For more information about this Beverly Hills, CA, restaurant, click here.

For more restaurants where you can dine with the stars, visit Daniel, Minetta Tavern,  Prime One Twelve and Spago Beverly Hills.

Hot Recipe: Tomato and Watermelon Skewers

Chef José Andrés is riding high, having just scored the coveted James Beard award for outstanding chef. At his Philippe Starck-designed restaurant in Beverly Hills, Andrés serves up whimsical takes on tapas with a futuristic bent (he trained under Ferran Adriá in Spain). Unlike the Cotton Candy Foie Gras, this sexy dish can be made at home.

¼ seedless watermelon, peeled and cut into 2-inch cubes
8 plum tomatoes, with the seeds prepared as “fillets”
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
4 tablespoons Spanish extra-virgin olive oil
1 tablespoon Sherry vinegar
Sea salt to taste
Fresh herbs or herb flowers (such as lavender or borage), for garnish

Take a bamboo skewer and place the watermelon cube on first. Place one set of tomato-seed fillets on top.
In a small bowl, mix the lemon juice, half the lemon zest, oil and vinegar to make the dressing. Place the skewers on a serving plate and pour the dressing on top. Sprinkle with sea salt, the remaining lemon zest, and the herb flowers. Serves 4.

José’s tips:

"Ideally, you should use a microplane for removing the zest of the lemon. If you don’t have a microplane, try a very fine grater. Also, if you want to save time, you can use cherry tomatoes instead of the tomato seeds."

Wine Pairing:

Manzanilla La Cigarrera
La Cigarrera is vibrant and fresh with yeasty and salty aromas, delivering a tangy mid-palate and long finish. The wine embraces the refreshing and zesty bite of the tomato and watermelon with its briny taste. Touches of Sherry vinegar, salt, olive oil and lemon juice from the dish accompany the wine’s aftertaste, creating the perfect combination for a pleasant summer day. 

Published on June 21, 2011