There are many creative dishes at Bazaar Meat by José Andrés, but some of the most inventive ones from the chef have to be the cones—bite-sized morsels filled with seafood options, like the Bagels & Lox Cone, filled with salmon roe and dill cream cheese or the Caviar Cone, with crème fraîche, Carelian caviar and chives. For many people, no visit is complete without indulging in at least one.
But there are many other reasons to dine here—you’ll find salmon, beef and even tomato tartares, plus carpaccio, sausage and acorn-fed Iberian ham on the starters. And, yes, that ham conveys the taste of acorns. Main entrées lean toward meat (as the name says) in a huge array, with the fire pit items including bone-in strip loin, skirt steak (pictured) and rack of lamb. The origin of each item is noted on the menu. The sides are quite decadent as well: roasted leeks; Brussels sprouts petals with lemon purée and lemon air; buttered potato purée, earning its menu description of “butter, butter, more butter, some potatoes.”
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