The Bazaar by José Andrés

The story

Crafted with passion, served with love

Fire, Craft, and a Touch of Theater

Bazaar Meat is José Andrés' take on the American steakhouse — and it is nothing like the American steakhouse. Set inside The Ritz-Carlton New York, NoMad on West 28th Street, the restaurant builds its identity around live wood fire, a serious Wagyu program, and a menu that moves freely between the traditions of Spain and Japan. Wine Spectator recognized the cellar with its Best of Award of Excellence in 2024, a fitting nod to a program designed to match the ambition on the plate.

The philosophy, in Andrés' own words, is straightforward: "a voyage through fire and flavor, a journey from the grill to the markets of Spain and beyond." Sit down, have a drink, and let the show begin.

The Meat is the Point

Large-cut meats cooked over wood fire anchor the menu. The American Wagyu selection spans Rosewood, Akaushi, and California Washugyu, while the Japanese Wagyu and Kobe experience arrives on sizzling Ishiyaki stone — certified cuts from prefectures including Shiga, Kagoshima, and Saitama, priced and served by the ounce. A bone-in NY Strip in Washugyu, a ribeye "Chuleton" in 100% Akaushi, a Chateaubriand from Margaret River — these are the reasons Bazaar Meat landed on the World's 101 Best Steak Restaurants list for 2025.

But the menu is wider than beef. Fire Roasted Maine Lobster comes with chorizo and brown butter. Octopus a la Gallega nods to Galicia. Pluma Ibérico de Bellota — shoulder from acorn-fed black-footed Iberian pigs — arrives with mojo verde and nori chimichurri, a small gesture that captures the Spanish-Japanese spirit of the whole operation.

Little Snacks, Big Ideas

Before the fire comes the theater of small bites. Cotton Candy Foie Gras with crispy corn nuts. A Caviar Cone of horseradish crème fraîche, ossetra, and gold leaf. An A5 "Philly Cheesesteak" built from Japanese beef, manchego espuma, and caramelized onion jam. The Ferran Adrià Modern Olives — a signature of the Bazaar universe — show up here too, a reminder that the kitchen takes pleasure seriously.

The César Salad is prepared tableside. The Potatoes Pau Gasol layer pressed potato, labneh, cured egg yolk, and ossetra caviar. These are dishes that announce themselves.

The Room and the Standard

The dress code — sophisticated and chic, no athletic wear — signals the register. This is fine dining that leans into spectacle without apology. The tasting menu at $225 per person threads the full arc: jamón ibérico, liquid olives, caviar, foie gras, bluefin tuna, tableside Caesar, and wood-fired strip steak, with an optional wine discovery flight alongside.

For guests who want to navigate à la carte, the menu is generous in both scope and price range, making it possible to build an evening around snacks and raw bar as easily as around a two-pound chuleton. The Spanish-Japanese throughline holds across both approaches — and it holds well.