Bazaar Meat Chicago

4.7

331 avis

50 $ et plus

Espagnole

Étiquettes principales :

Adapté aux occasions spéciales
Innovant
Adapté aux repas d'affaires

STEAKHOUSE, REDEFINED

A carefully curated theater of shared plates, The Bazaar consistently wows its guests with ingeniously innovative cuisine, thoughtfully created cocktails, theatrical presentations, and attentive yet unfussy service. The Bazaar takes guests on a wild sensory adventure born of José’s Spanish roots, both traditional and avant-garde, in a bold, playful atmosphere where anything is possible. Each location is completely unique, adding a fresh, ever-evolving intrigue to the world of The Bazaar.

Underneath sparkling crimson chandeliers designed to mimic the flames of a volcano, sit for a curated tasting menu that weaves from raw preparations to the prized vaca vieja, or ribeye aged to perfection. As the flames in the fire kitchen flicker, you’ll have a one-of-a-kind meal, from inventive takes on carpaccio to the most tender rotisserie-style meat. No matter how many times you come see us at Bazaar, no two meals will be the same.

Effectuer une réservation

Nombre de personnes

2 personnes

DateHeure

19 mai 2024

19:00

Réservé 37 fois aujourd'hui

Des expériences sont disponibles.

Informations supplémentaires

Atmosphère
Élégant mais décontracté
Prix
50 $ et plus
Cuisine(s)
Espagnole, Tapas/Amuse-Gueule, Grillade
Heures d'ouverture
lun–sam 16:45–22:00
Numéro de téléphone
(312) 820-6601
Site internet
https://www.thebazaar.com/
Moyens de paiement
American Express, Diners Club, Discover, JCB, Mastercard, Visa
Code vestimentaire
Tenue d'affaires décontractée

Endroit
110 North Wacker Dr, 60606 Chicago, IL
Quartier
River North (Chicago)
Rue transversale
Wacker and Randolph
Infos de stationnement
Voiturier/Valet
Renseignements supplémentaires :
Accès pour personnes à mobilité réduite, Au comptoir, Avec vue, Bar complet, Bar/salon, Bière, Cocktails, Droit de bouchon, Non-fumeur, Options sans gluten, Végane, Vin

Expériences

Bazaar Meat Bar Sips & Snacks
Plusieurs dates disponibles
Join us at the Bar! Tuesday through Saturday from 4:30pm-11pm for $12 cocktails, $5 beers & specially priced bar snacks. Subject to management's discretion and IL liquor Laws.

Plats populaires

"I will eat whatever makes me feel like a lion!" - José Andrés. Bazaar Meat by José Andrés is a wild and wonderful celebration of the carnivorous, in all its forms. From the jamón bar to the fire pit, we combine exceptional ingredients and impeccable technique to bring out the best in each cut. ¡Buen provecho!

Little Snacks

Cotton Candy Foie Gras
crispy amaranth
- ea8,00 $US
Marinated 'Ferran Adrià' Liquid Olive12,00 $US
Green olives, piparra peppers…this will change your life!
José's Taco*
jamón ibérico de bellota, Osetra caviar, gold leaf
- 2 Pc16,00 $US
Super-Giant Pork-Skin Chicharrón12,00 $US
Greek yogurt, za'atar spices
Croquetas de Pollo12,00 $US
chicken-béchamel fritters
Bagels & Lox Cone*
dill cream cheese, salmon roe
- ea6,00 $US
Chilled Beet Gazpacho Shots
beet chilled soup, beet chips, sherry vinegar
- ea3,00 $US
Patatas Bravas10,00 $US
fried potatoes, spicy tomato sauce, alioli
Kobe Airbread*
Kobe beef, onion jam, parmesan espuma
- ea12,00 $US
Sloppy Joe12,00 $US
beef bolognese, brioche bun
Shrimp Cocktail In Grapefruit, Irma Rombauer Classic14,00 $US
grapefruit, poached Florida sun shrimp, mustard seed vinaigrette

"Say When" Caviar Service

Starts at 10 grams, and we keep scooping until you say "When!" Served with crème fraîche and Pizelle crackers

Russian Ossetra, Black Diamond Caviar (New York, NY)*
Acipenser Gueldenstaedtii
- per gram7,00 $US
Siberian de Luxe, Bjork Caviar (Turnhout, Belgium)*
Acipenser Baerii
- per gram10,00 $US
Oscietra Royal, Bjork Caviar (Turnhout, Belgium)*
Acipenser Gueldenstaedtii
- per gram13,00 $US

Soups & Salads

Mushroom Ramen*12,00 $US
quail egg, nori, fried garlic
Chilled Beet Gazpacho9,00 $US
beet chilled soup, beet chips, sherry vinegar
Lucía's Salad*12,00 $US
gem lettuce, parmesan, anchovy, air croutons
Not Your Everyday Caprese Salad12,00 $US
cherry tomatoes, liquid mozzarella, pesto
Greens Salad10,00 $US
living butter lettuce, piparra peppers, pamplinas, tomato, sherry dressing

From the Meat Bar

Embutidos
Chef's selection of Spanish and domestic cured meats. Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $13
- 2 oz24,00 $US
- 4 oz48,00 $US

Jamón Ibérico de Bellota

Hand-cut from the famous acorn-fed, black-footed Spanish pig

Capa Negra, Jabugo, Andalucía, Spain
- 1 oz38,00 $US
- 2 oz75,00 $US
Cinco Jotas, Jabugo, Andalucía, Spain
- 1 oz40,00 $US
- 2 oz80,00 $US

Tartares

tartare first appeared in Escoffier's culinary guide in 1921, as a variant of "Beefsteak à l'Americaine" named for the tartar sauce with which it was served

The Classic*28,00 $US
beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, brioche bun
Salmon*24,00 $US
salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers
"Beefsteak" Tomato26,00 $US
tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves
The Lombardo*
classic beef tartare, pan de cristal, alioli, shaved truffle
- Serves 475,00 $US

Carpaccios

First popularized at Harry's Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings

Vittore 1950*24,00 $US
tenderloin of beef, black pepper, parmesan cheese, capers, croutons, sherry dressing
Bison Buffalo Style*26,00 $US
pickled celery, blue cheese, Buffalo wing sauce
King Trumpet Mushroom24,00 $US
mushroom confit, hazelnut, oregano, herb oil

Adventurous Eaters

Tortilla Sacromonte*22,00 $US
egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow
Morcilla with Uni*
Spanish blood sausage, fresh sea urchin
- 5 Pc18,00 $US
Rossejat26,00 $US
pig ear, puntillitas, alioli, fideuà pasta
Fresh Sea Urchin*
grilled pan de cristal, ibérico lardo
- 4 Pc26,00 $US

From the Fire Pit

"C'mon, guys...this is why you are here!" - José Andrés. The 'heart and soul' of Bazaar Meat! Our young animals are nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes

Suckling Pig (Fermin, Salamanca, Spain)
- per quarter160,00 $US
Whole Suckling Pig
available with 24 hours notice
- 9-11 lb540,00 $US

Our Big Guys, Cooked Jose's Way 46°C

Beef Rib Steak Chuletón

bone-in ribeye, oak-wood fired

WR Gibsons Prime Angus Chicago Cut (Rivere Farm, MN)
- per lb65,00 $US
"Vaca Vieja" 8-10 Year-Old Holstein (Mindful Meats, CA)
- per lb65,00 $US
100% Pure Angus (La Pryor Farms, IN)
- per lb75,00 $US
Washugyu / Angus (Lindsay Ranch, OR)
- per lb98,00 $US

"Vaca Vieja" Rib Eye Tasting Portion

"Vaca Vieja" Rib Eye Tasting Portion
In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA
- 6 oz45,00 $US

Not So Big Guys

Chateaubriand, Tenderloin, Holstein (Brandt Beef, CA)
Perigord sauce, pommes soufflé
- 16 oz75,00 $US
Bone-In Strip Loin, Washugyu / Angus (Lindsay Ranch, OR)
miso-mustard sauce
- 18 oz120,00 $US
Bone-In Strip Loin, 100% Pure Angus (La Pryor Farms, IN)
miso-mustard sauce
- 18 oz95,00 $US
Flat-Iron Steak, Angus / Hereford (Klingeman Farm, WA)
blue cheese sauce
- 8 oz45,00 $US
Skirt Steak, American Wagyu / Black Angus (Mishima, TX)
rosemary-mustard sauce
- 8 oz48,00 $US
Hanger Steak (Red Top Farms, IA)
mojo picon
- 10 oz50,00 $US
Pluma Ibérico de Bellota (Fermín, Salamanca, Spain)
apple-mustard sauce
- 8 oz45,00 $US

More Meats to Share

Butifarra Catalan-Style Pork Sausage Spiral
grilled pan de cristal, fresh tomato, honey alioli
- 18 oz28,00 $US
Roasted Half Amish Chicken
potato purée, garlic, thyme
- 1.5 lb26,00 $US
Beef Cheeks
mojo rojo, citrus
- 8 oz32,00 $US

Tasting Through Japan

Selected cuts of traditional Wagyu and Kobe beef, prepared tableside on an ishiyaki stone

Kobe Eye of the Rib (Hyōgo Prefecture, Japan)
- per oz55,00 $US
Ohmi Wagyu Striploin (Shiga Prefecture, Japan)
- per oz45,00 $US
Satsuma Wagyu Tenderloin (Kagoshima Prefecture, Japan)
- per oz35,00 $US
Satsuma Wagyu Eye of the Rib (Kagoshima Prefecture, Japan)
- per oz40,00 $US
Bushu-Gyu Wagyu Shortrib (Saitama Prefecture, Japan)
- per oz40,00 $US
Olive Wagyu Sirloin (Kagawa Prefecture, Japan)
- per oz40,00 $US
Sendai Chuck Roll (Miyagi Prefecture, Japan)
- per oz35,00 $US

Meats from The Sea

Lobster, Grilled
thai butter sauce, peanut, ginger
- 1.5 lb60,00 $US
Octopus28,00 $US
black garlic oyster sauce, meyer lemon, furikake gremolata
Whole Roasted Turbot
Donnostiara sauce
- 1.5 lb70,00 $US

Vegetables & Potatoes

Grilled Asparagus12,00 $US
Romesco sauce
Piquillo Peppers12,00 $US
"Julian de Tolosa" confit piquillo peppers
Roasted Leeks12,00 $US
leek-ash dressing, fire
Setas al Ajillo12,00 $US
button mushrooms, garlic, nasturtium
Catalan Spinach 2.012,00 $US
apple, pine nuts, shallots, raisins, apricots
Cauliflower CousCous12,00 $US
toasted quinoa, preserved lemon, Harissa broth
Buttered Potato Purée15,00 $US
La Ratte potato, Échiré butter, cream
Straw12,00 $US
traditional potatoes that will remind you of your childhood, with malt vinegar
Widmer Potatoes12,00 $US
Wisconsin 2-year cheddar

Truffle Additions

Black Winter Truffle
Shaved tableside | add to any dish; Especially delectable with Vittore Carpaccio, Tortilla Sacramonte and Buttered Potato Purée
- 3 Grams30,00 $US

Avis de 331 clients

Évaluation globale (notes et avis)

Seuls les clients qui ont déjà visité ce restaurant peuvent soumettre des avis avec des notes

4.7

4,7 d'après les évaluations récentes

4,7Plats
4,6Service
4,8Atmosphère
4,1Rapport qualité-prix

Bruit • Modéré

331 avis

b
bandita
Chicago
228 avis
VIP
3.0
228 avis
Y est allé·e aujourd'hui
1. Global 3
2. Plats 2
3. Service 4
4. Atmosphère 4
Overall we were disappointed. Some good dishes but the $72 tenderloin, ordered medium rare, came out at best medium, barely pink and fairly dry. Service was friendly but the pacing was off. A vegetable side came out and sat for a good 10 minutes, then one of our party of three’s entree came out another 7 or 8 minutes before the other two entrees. Awkward. Pretty decor but food and overall experience didn’t live up to the prices.
Cet avis est-il utile ?
J
Julian
Chicago
10 avis
2.0
10 avis
Y est allé·e aujourd'hui
1. Global 2
2. Plats 3
3. Service 1
4. Atmosphère 5
I wanted to love Bazaar but it just made it so hard. We started the evening waiting for 12 or so minutes for our table, annoying but not the end of the world. We sat down and were able to order and receive cocktails quickly. That is unfortunately when the prompt service ended. We put in our whole order as requested and received our first bites, unfortunately our server thought we wanted 5 times as many of the first 2 dishes. We corrected it for the remaining and those first couple dishes were comped but it begins the pattern of unfortunate inattentiveness. We ordered a bottle of champagne but the sommelier brings a bottle of white wine, we tell him this is a mistake and show him which bottle we wanted. He apologized then we see him bring the same bottle to a table near by. The champagne finally arrives some time later. During this time we wait for our Iberico ham to arrive, something sliced off a leg, which takes so long the pan con tomate it comes with gets soggy and the waitress has to bring us another dish. We have finished our champagne by now and would like to get a red for the steaks but our waitress is nowhere to be found. We finally flag her down and order 2 bottles to avoid having to go through that again. The sommelier comes over 10 or so minutes later with the bottles then disappears. He finally emerges and we can have our wine. Our next course arrives in a reasonable amount of time but our steaks, the main reason behind our visit, arrive much later than expected and 1 was cold and much closer to rare than the medium rare we ordered. Management was apologetic and took off that steak but again the patter is clear. Almost 4 hours later and we all left disappointed. This could be a great restaurant if they figure out their issues with service. The caviar cone was the highlight of the meal as disappointing as that is. Be prepared to spend a lot and wonder if it’s worth it. May give it another shot in a year but I will definitely not be hurrying back.
Cet avis est-il utile ?
C
Canadiansnowman
Austin
67 avis
VIP
5.0
67 avis
Y est allé·e il y a 1 jour
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Excellent service food and service - exceptional restaurant!!!
Cet avis est-il utile ?
M
Mike
Charlotte
27 avis
VIP
3.0
27 avis
Y est allé·e le il y a 3 jours
1. Global 3
2. Plats 3
3. Service 4
4. Atmosphère 5
One of the most beautiful restaurants we been to anywhere. Gorgeous. Great atmosphere and friendly staff. Started with a delicious bottle of Rioja and Spanish jamon. Unfortunately, they were out of the Imberico and the alternative isn’t as good and came late. As they delivered the jamon, they brought our main course, which we asked them to take back so we could enjoy the jamon. My rating for the food would have been 5 stars, but all of the dishes arrived luke warm. They said they were preparing new dishes, but we’re skeptical they kept the original ones due to the temperature. Even the plates were cold. Weird. Then about half way through the bottle of wine a flying insect got into the carafe. We pointed it out to the staff, they quickly took the carafe away. A few minutes later a gentleman returned the carafe and said he filtered out the bug. OMG. I said take it away. Then they asked if we wanted a a fresh bottle, which we said yes to. Beautiful, delicious, cold and strange.
Cet avis est-il utile ?
SF
ScottF
Chicago
3 avis
5.0
3 avis
Y est allé·e le il y a 4 jours
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
First time eating here. Service was amazing, the best in the city. Food was great.
Cet avis est-il utile ?
OT
OpenTable Diner
Los Angeles
1 avis
4.0
1 avis
Y est allé·e le 11 mai 2024
1. Global 4
2. Plats 3
3. Service 4
4. Atmosphère 4
Quality the food was excellent. And the service was great. The server made good recommendations. The only question I’d have was about portion size. We went with the ribeye and the size of was 1.25 pounds to be split for two. But when it came out. It looked far less than that. We left hungry. after ordering multiple courses plus the steak. You’re paying nearly $140 for a steak, it would pay to not be so stingy. Anyway, the quality was excellent. Everything tasted great. But you might give some thought too, whether your serving sizes
Cet avis est-il utile ?
OT
OpenTable Diner
New York
1 avis
VIP
5.0
1 avis
Y est allé·e le 11 mai 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Excellent service and delicious food. Got the tasting menu.
Cet avis est-il utile ?
MV
MV2015
Chicago
49 avis
5.0
49 avis
Y est allé·e le 10 mai 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 4
Clare was a fantastic server and we would gladly request her again. The roasted chicken continues to be exceptional. The Japanese baby peaches dish was a lovely bite. The preparation of the Brussels sprouts with Lemon Air and grapes was unique and very appealing - and I don’t usually like Brussels sprouts. The salt air margaritas were a bit more tart than previous visits but still refreshing. There was also a food runner who was so lovely; her name escapes me (too many margaritas, ha) but she was so engaging and also delightful in demeanor. I learned we had the same birthday; maybe that’s why we were kindred spirits. :) Consistently a great experience when I come here.
Cet avis est-il utile ?
OT
OpenTable Diner
Chicago
1 avis
5.0
1 avis
Y est allé·e le 10 mai 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Food was delicious! Unfortunately left hungry. Experience 5 outta 5.
Cet avis est-il utile ?
OT
OpenTable Diner
Grand Boston
1 avis
5.0
1 avis
Y est allé·e le 7 mai 2024
1. Global 5
2. Plats 5
3. Service 4
4. Atmosphère 4
Amazing food, loved the steaks and drinks! Thank you!
Cet avis est-il utile ?

FAQ

Le restaurant Bazaar Meat Chicago est noté 4.7 étoiles par 331 clients OpenTable.

Oui, vous pouvez généralement réserver ce restaurant en choisissant la date, l'heure et le nombre de personnes sur OpenTable.

Effectuer une réservation

Nombre de personnes

2 personnes

DateHeure

19 mai 2024

19:00

Réservé 37 fois aujourd'hui

Des expériences sont disponibles.

110 North Wacker Dr, 60606 Chicago, IL

Informations supplémentaires

Rue transversale
Wacker and Randolph
Quartier
River North (Chicago)
Heures d'ouverture
lun–sam 16:45–22:00
Prix
50 $ et plus
Cuisine(s)
Espagnole, Tapas/Amuse-Gueule, Grillade
Atmosphère
Élégant mais décontracté
Code vestimentaire
Tenue d'affaires décontractée
Infos de stationnement
Voiturier/Valet
Moyens de paiement
American Express, Diners Club, Discover, JCB, Mastercard, Visa
Renseignements supplémentaires :
Accès pour personnes à mobilité réduite, Au comptoir, Avec vue, Bar complet, Bar/salon, Bière, Cocktails, Droit de bouchon, Non-fumeur, Options sans gluten, Végane, Vin

Site internet
https://www.thebazaar.com/
Numéro de téléphone
(312) 820-6601

Bazaar Meat Chicago

Effectuer une réservation

Informations supplémentaires

Bazaar Meat Bar Sips & Snacks

Philly Cheesesteak

Buttered Potato Purée

Octopus

Little Snacks

Cotton Candy Foie Gras

Marinated 'Ferran Adrià' Liquid Olive12,00 $US

José's Taco*

Super-Giant Pork-Skin Chicharrón12,00 $US

Croquetas de Pollo12,00 $US

Bagels & Lox Cone*

Chilled Beet Gazpacho Shots

Patatas Bravas10,00 $US

Kobe Airbread*

Sloppy Joe12,00 $US

Shrimp Cocktail In Grapefruit, Irma Rombauer Classic14,00 $US

"Say When" Caviar Service

Russian Ossetra, Black Diamond Caviar (New York, NY)*

Siberian de Luxe, Bjork Caviar (Turnhout, Belgium)*

Oscietra Royal, Bjork Caviar (Turnhout, Belgium)*

Soups & Salads

Mushroom Ramen*12,00 $US

Chilled Beet Gazpacho9,00 $US

Lucía's Salad*12,00 $US

Not Your Everyday Caprese Salad12,00 $US

Greens Salad10,00 $US

From the Meat Bar

Embutidos

Jamón Ibérico de Bellota

Capa Negra, Jabugo, Andalucía, Spain

Cinco Jotas, Jabugo, Andalucía, Spain

Tartares

The Classic*28,00 $US

Salmon*24,00 $US

"Beefsteak" Tomato26,00 $US

The Lombardo*

Carpaccios

Vittore 1950*24,00 $US

Bison Buffalo Style*26,00 $US

King Trumpet Mushroom24,00 $US

Adventurous Eaters

Tortilla Sacromonte*22,00 $US

Morcilla with Uni*

Rossejat26,00 $US

Fresh Sea Urchin*

From the Fire Pit

Suckling Pig (Fermin, Salamanca, Spain)

Whole Suckling Pig

Our Big Guys, Cooked Jose's Way 46°C

Beef Rib Steak Chuletón

WR Gibsons Prime Angus Chicago Cut (Rivere Farm, MN)

"Vaca Vieja" 8-10 Year-Old Holstein (Mindful Meats, CA)

100% Pure Angus (La Pryor Farms, IN)

Washugyu / Angus (Lindsay Ranch, OR)

"Vaca Vieja" Rib Eye Tasting Portion

"Vaca Vieja" Rib Eye Tasting Portion

Not So Big Guys

Chateaubriand, Tenderloin, Holstein (Brandt Beef, CA)

Bone-In Strip Loin, Washugyu / Angus (Lindsay Ranch, OR)

Bone-In Strip Loin, 100% Pure Angus (La Pryor Farms, IN)

Flat-Iron Steak, Angus / Hereford (Klingeman Farm, WA)

Skirt Steak, American Wagyu / Black Angus (Mishima, TX)

Hanger Steak (Red Top Farms, IA)

Pluma Ibérico de Bellota (Fermín, Salamanca, Spain)

More Meats to Share

Butifarra Catalan-Style Pork Sausage Spiral

Roasted Half Amish Chicken

Beef Cheeks

Tasting Through Japan

Kobe Eye of the Rib (Hyōgo Prefecture, Japan)

Ohmi Wagyu Striploin (Shiga Prefecture, Japan)

Satsuma Wagyu Tenderloin (Kagoshima Prefecture, Japan)

Satsuma Wagyu Eye of the Rib (Kagoshima Prefecture, Japan)

Bushu-Gyu Wagyu Shortrib (Saitama Prefecture, Japan)

Olive Wagyu Sirloin (Kagawa Prefecture, Japan)

Sendai Chuck Roll (Miyagi Prefecture, Japan)

Meats from The Sea