Restaurant: The Bazaar by José Andrés
Location: 1100 Pennsylvania Avenue NW, Washington, DC 20004. (202) 695-1100
Date: November 28, 2024
Cuisine: Spanish
Rating: Great of course
The Bazaar by José Andrés finally touched down in the chef-humanitarian’s home city in August 2023, taking over the soaring atrium of the newly minted Waldorf Astoria in the Old Post Office building on Pennsylvania Avenue. Like its sibling locations in Los Angeles, Miami, and Las Vegas, the restaurant is owned and operated by the José Andrés Group, the hospitality company that grew out of ThinkFoodGroup and now spans three continents. Yet this branch feels unmistakably Washingtonian: Andrés first made his mark on D.C. three decades ago with Jaleo, and The Bazaar arrives as a triumphant homecoming, marrying his global renown with the local roots that launched his career.
True to Andrés’s culinary philosophy, the menu is a playful dialogue between tradition and innovation—classic Andalusian tapas, pristine Mid-Atlantic seafood, and paella finished over open flame share space with liquid olives, cotton-candy foie gras, and other whimsical nods to the chef’s Ferran Adrià-era training. The setting amplifies the theater: Philippe Starck’s original Bazaar aesthetic—surrealist art, jewel-toned velvet, and curio-filled vitrines—has been adapted to the landmark building’s marble columns, 200-foot skylight, and ringing balconies. Tableside jamón carving, roving gin-and-tonic carts, and a see-and-be-seen bar beneath the clock tower create an ambience that oscillates between Gilded-Age grandeur and avant-garde spectacle.
In a city already defined by Andrés’s portfolio, The Bazaar instantly assumed flagship status, luring power brokers, embassy crowds, and culinary pilgrims while adding fresh energy to a corridor long in search of an anchor. Critics have praised its confident blend of Iberian soul and molecular fireworks, calling it a singular experience even in a town crowded with the chef’s own concepts. Whether for a celebratory feast or a late-night cocktail under the atrium’s starlight, Washingtonians now treat The Bazaar not just as another Andrés restaurant, but as a statement piece in the capital’s dining renaissance—proof that D.C.’s culinary scene can rival any in the world while still honoring the chef who helped invent it.
This year we decided to mix it up for Thanksgiving — and for my first time ever — go to a restaurant for the holiday. Since The Bazaar was always one of our favorites and it has been closed for years in LA, we decided to try the Washington branch.
Gorgeous space in the Old Post Office.
Gathered around the table, this delightful trio—an esteemed matriarch, her charming grandson, and a dapper family friend—brings warmth and laughter to the culinary experience ahead.
The Thanksgiving menu.
I dragged this wine from California—but of course it came from Spain originally.
José’s Favorite Waldorf Salad: endives, celery, blue cheese, walnuts, yogurt. This dish is a delightful medley of textures and flavors, with the crispness of endives and celery providing a refreshing crunch, while the creamy yogurt and tangy blue cheese create a luxurious mouthfeel. The toasted walnuts add a satisfying richness, enhancing the overall experience with their earthy aroma and nutty taste, making each bite a harmonious blend of contrasting elements.
José’s Taco: jamón ibérico de bellota, Ossetra caviar, quail egg, nori seaweed. This exquisite creation is a symphony of flavors where the rich, nutty notes of the jamón de bellota harmonize beautifully with the briny pop of the caviar. The silky quail egg and the umami depth of the nori seaweed add layers of complexity, making each bite an indulgent experience that dances on the palate with both elegance and intrigue.
A cheese and bread plate for the boy. This delightful assortment features a variety of artisanal cheeses paired with freshly baked, crusty bread. The rich, creamy textures of the cheeses contrast beautifully with the airy, golden crust of the bread, creating a harmonious balance of flavors. Each bite offers a subtle interplay of savory and tangy notes, while the fragrant aroma of the cheeses envelops the senses, inviting a moment of indulgence.
Crab Loui Cone. Marie Rose sauce, avocado, garden pickles. This delightful dish presents a harmonious blend of sweet crab and creamy avocado, all encased in a crisp cone that offers a satisfying crunch. The vibrant colors and fresh aromas invite you to dive in, while the tangy notes of the Marie Rose sauce elevate the flavor profile, creating a refreshing balance with the garden pickles that add a hint of acidity.
A tuna cone (instead of the crab one). Brought about 30 minutes later. This delightful creation presents a crisp, delicate cone filled with luscious tuna, each bite an exquisite balance of oceanic freshness and creamy texture. The vibrant hues of the tuna contrast beautifully with the cone, while the subtle umami notes tease the palate, leaving a lingering satisfaction that beckons for another taste.
Neptune’s Pillow: fresh tuna, rocoto pepper, sesame, wasabi. The delicate pink of the tuna invites you in, while the vibrant heat of the rocoto pepper dances playfully on the palate. Each bite harmonizes the rich, buttery texture of the fish with the nutty crunch of sesame, all elevated by a whisper of wasabi that lingers like a gentle breeze, making for a truly exquisite experience.
The classic olives 2 ways. A delightful presentation that showcases the briny richness of the olives, each variety offering a unique depth of flavor. The vivid green and deep purple hues contrast beautifully, inviting you to explore their diverse textures. As you take a bite, the luscious oil envelops your palate, releasing a symphony of umami and subtle earthiness, while the gentle acidity cuts through the richness, making each taste a refreshing experience.
Plaintain and taro chips with whipped yogurt. These delightful snacks are a perfect balance of crunch and creaminess, with the earthy sweetness of the plaintain harmonizing beautifully with the subtle nuttiness of taro. Each chip offers a satisfying snap, while the whipped yogurt adds a refreshing tang that elevates the entire experience. The vibrant colors of the chips, paired with the silky white of the yogurt, create an inviting visual contrast that tempts the palate even before the first bite.
Croquetas de Cangrejo: Blue crab-bechamel fritters. The delicate crunch of the exterior gives way to a luxuriously creamy interior, where the sweet, briny notes of blue crab harmonize beautifully with the velvety bechamel. Each bite releases an inviting aroma, reminiscent of a coastal breeze, while the vibrant golden hue of the fritters adds an enticing visual appeal that beckons for indulgence.
Dragon Fruit Ceviche: cobia, passion fruit, pecans, avocado. The vibrant hues of the dragon fruit create a stunning visual contrast, while the delicate balance of sweet and tangy notes from the passion fruit elevates the dish. Each bite offers a delightful crunch from the pecans, harmonizing beautifully with the buttery texture of the avocado, culminating in a refreshing and invigorating culinary experience.
Brussels Sprouts: lemon pith puree, apricots, green grapes and apples, lemon air. The dish presents a vibrant medley of colors, with the deep green of the sprouts contrasting beautifully against the bright hues of the fruits. Each bite reveals a delightful interplay of sweetness and tartness, while the creamy lemon pith puree adds a velvety texture that elevates the dish to a refreshing, yet complex experience.
Stuffed Piquillo Peppers. Merry Goat Round cheese, mojo verde, piquillo tuile, PX reduction. The delicate sweetness of the piquillo peppers envelops the rich, creamy cheese, while the vibrant mojo verde adds a refreshing herbal note. Each bite is a harmonious blend of textures, with the crispy tuile providing a delightful contrast to the tender filling, creating an elegant interplay of flavors that lingers on the palate.
Japanese Baby Peaches: burrata, hazelnuts, brioche croutons, arugula. The delicate sweetness of the peaches is beautifully complemented by the creamy burrata, while the crunchy hazelnuts and crispy brioche croutons add a delightful textural contrast. The peppery notes of arugula provide a refreshing balance, making each bite a harmonious blend of flavors that dance on the palate.
Delicata Squash: charred squash, cucumber pickles, sesame yogurt, candied sunflower seeds. This dish presents a stunning interplay of textures, from the creamy sesame yogurt to the crispness of the cucumber pickles. The charred notes of the squash meld beautifully with the sweetness of the candied sunflower seeds, creating a harmonious balance that dances on the palate, while the vibrant colors invite you to indulge in its delightful complexity.
As I savored the exquisite Layered Citrus Mousse, a delicate harmony of colors danced before my eyes: the sun-kissed yellow of citrus curd harmonized with the creamy ivory of the mousse, all crowned with a sprinkle of toasted hazelnuts. The aroma was a refreshing bouquet of zesty oranges and subtle floral notes, inviting me to indulge. Each spoonful revealed a luxurious texture, the mousse melting effortlessly into a silken embrace, while the vibrant curd offered a tangy burst that awakened the palate. The exquisite balance of sweetness and acidity lingered, a melodic finale that beckoned me to return for more.
Mackerel with blood oranges. This dish showcases the rich, oily texture of the mackerel perfectly paired with the bright, tangy sweetness of blood oranges. The vibrant colors create a stunning visual contrast, while the dish’s aroma tantalizes the senses. Each bite delivers a harmonious balance of savory and citrus notes, with the mackerel’s umami depth beautifully complemented by the refreshing acidity of the oranges, making it a truly delightful experience for the palate.
Steak & Piquillo: short rib steak, piquillo pil pil. This dish is a harmonious dance of rich, succulent beef complemented by the vibrant, slightly smoky flavors of the piquillo peppers. The tender steak, with its beautifully charred exterior, exudes an enticing aroma that beckons the senses, while the piquillo pil pil adds a sumptuous creaminess, creating a delightful contrast in both texture and taste.
Roasted Duck Breast: dry aged Peking duck, citrus gastrique, pistachios, cherries. The succulent duck breast, with its perfectly rendered fat and crisp skin, is complemented beautifully by the vibrant citrus gastrique, which adds a zesty brightness to the dish. The crunch of the pistachios and the tartness of the cherries create a delightful contrast, enhancing the rich depth of flavor in each bite.
Technically a nitro cap, but it was just a normal one somehow, so we corrected.
Nitro Cap.
An old-fashioned like thing.
A bonus salmon thing.
Philly Cheesesteaks: A classic sandwich that features thinly sliced beefsteak and melted cheese in a long hoagie roll, often topped with sautéed onions and peppers. The moment you take a bite, the rich umami of the beef mingles with the creamy, gooey cheese, creating a harmonious balance of savory flavors. The crunch of the toasted bread adds a delightful texture, while the fragrant aroma of caramelized onions wafts invitingly, promising an indulgent experience that celebrates the heart of Philadelphia’s culinary heritage.
Deconstructed pumpkin pie. A delightful twist on the classic dessert, it presents each component separately, allowing for a playful assembly. The velvety pumpkin custard is complemented by a crisp, buttery crust, while the spiced whipped cream adds a luscious finish. The warm, inviting aroma of cinnamon and nutmeg dances in the air, promising a harmonious blend of sweetness and earthiness. Each bite reveals a symphony of textures, from the creamy filling to the satisfying crunch, making for a truly engaging culinary experience.
Mini Sweets: assorted desserts.
Dehydrated towelettes.
Dry ice to “inflate” the moist towelettes.
Very similar to The Bazaar in LA (food-wise). I’m not sure a holiday is the ideal night, but they did do a good job — except for pacing (too slow at the beginning, then too fast).
