Bazaar Meat — Restaurant in Chicago

Bazaar Market, an exquisite fine dining restaurant, truly captivated my taste buds with its inventive and delectable offerings. From the moment I stepped into this culinary haven, I knew I was in for a remarkable gastronomic adventure. With a menu boasting an array of innovative dishes, Bazaar Market truly surpassed my expectations and left me with an unforgettable dining experience. The starters at Bazaar Market were nothing short of extraordinary. The foie gras served in cotton candy was a stunning display of culinary artistry. The delicate and velvety foie gras melted in my mouth, perfectly complemented by the sweet and whimsical touch of the cotton candy. It was a unique combination that balanced savory and sweet flavors flawlessly. Next, the dehydrated tomato tartare showcased the chef's expertise in transforming simple ingredients into a complex symphony of flavors. The tangy and vibrant tomato essence combined harmoniously with the accompanying herbs and spices, creating a burst of freshness that delighted my palate. One of the standout dishes was the bun with Spanish Jamon. The rich and savory flavors of the Spanish ham were beautifully enclosed within a fluffy bun, creating a delightful interplay of textures and tastes. This combination of simplicity and elegance was a testament to the chef's skill in enhancing the natural flavors of the ingredients. The Kobe beef, undoubtedly the star of the main course, was a true masterpiece. Cooked to perfection, the tender and succulent beef melted in my mouth, leaving behind a lingering richness that was simply divine. The accompanying sides added a touch of sophistication, elevating the dish to new heights. And finally, the truffle cheesecake—an absolute showstopper. The velvety smoothness of the cheesecake was enhanced by the earthy aroma and delicate taste of truffles. Each bite was a heavenly indulgence, and the intricate balance of flavors showcased the chef's meticulous attention to detail. The dining experience at Bazaar Market was not only about the exceptional food; the ambiance and service were equally remarkable. The elegant and stylish decor, combined with attentive and knowledgeable staff, created an atmosphere of refined luxury. The staff's expertise in explaining the intricacies of each dish and suggesting suitable wine pairings further enhanced the overall experience. Furthermore, I must highlight the exceptional service provided by our waiter, Paula. Her extensive knowledge of the restaurant's wine selection and her ability to recommend the perfect pairings for each course truly elevated the dining experience. With a genuine passion for wine, Paula's suggestions complemented the flavors of each dish flawlessly, enhancing the overall enjoyment of the meal. Her attentiveness and warm demeanor added an extra layer of comfort and ensured that every aspect of our dining experience at Bazaar Market was nothing short of perfection. Paula's dedication to providing impeccable service truly exemplified the restaurant's commitment to excellence. Her presence enhanced the already remarkable evening, leaving a lasting impression on our dining experience.

In conclusion, Bazaar Market is a culinary gem that takes fine dining to new heights. With its innovative and thoughtfully crafted dishes, this restaurant delivers an extraordinary gastronomic journey. Whether it's the whimsical starter of foie gras in cotton candy, the bold flavors of the Kobe beef, or the indulgent truffle cheesecake, Bazaar Market offers a symphony of tastes that will leave you craving for more. A visit to this fine dining establishment is an experience you won't...

No one will understand my love affair with this restaurant. It’s probably the first restaurant that perfectly meets my husband’s and my needs perfectly. My husband loves any kind of meat/protein and I love any type of raw steak (tartare, carpaccio, yukhwe, etc.). I barely cook so we eat out fairly often and we’ve been looking for a good spot for quite some time. We came close a few times but the mediocre service at the other restaurants, made us stay away. Not here though, the service here is beyond any expectations (though the hostess stand could stand to be nice). The restaurant is so chic and beautifully decorated and set up. The restaurant so clearly has a perfect flow. The servers, busters, and other staff are incredibly informed and meticulous. No staff member here (again, other than the hostesses) is less than perfect. They know the history and details of the food they serve from beginning to end. It’s rare to see passion like this at restaurants anymore. In fact, one of my favorite people in the world is now one of the staff at this restaurant! Hector is one of the funniest, kindest, and friendliest people I have ever met in my life. When he comes by our table, it’s like running into an old friend. He makes my husband and I laugh so hard and he is so entertaining that we immediately notice other tables listening in and trying to join the conversation. Paulina is one of my favorite servers there. She is so incredibly nice, I can’t even put it into words. It really feels like she wants to do anything to make sure you enjoy the experience. She remembered my husband and I each time we go and I just appreciate her energy so much. Not to forget Susie, who I have to believe is a manager of some sort (her business card says experience ambassador) is not only gorgeous but a shining star of this restaurant. Her vibe is so friendly and not pretentious like I would expect at a restaurant of this caliber. I swear it’s as if she floats or something because she’s so perfect. Since meeting her, she ensures every visit for me and my husband is perfect. Now for the food. My husband and I have tried majority of the menu and we go frequently enough that now we know exactly what we want. I recommend the Cino Jotas (currently on hiatus), Bagels & Lox Cone, Caviar Cone, Marinated Ferran Adria Olives (eat it with the carpaccio), Philly Cheesesteak (we don’t get this one all the time because it’s very very filling for some reason), Not Your Everyday Caprese, The Classic Tartare, Vittore 1950 Carpaccio (the meat is sliced thicker than most places), and the Coffee Rubbed Wagyu Hanger Steak. I need to give a heads up that nothing is what it seems, especially the caprese, Philly cheesesteak, and olives; so please have an open mind. As previously stated, we’ve tried majority of the menu so I will say the Japanese wagyus and Kobe are fantastic but only a small amount is needed to enjoy since it is quite fatty. I rarely crave it but that’s a personal preference. I enjoyed the oysters enough but it had a seaweed-y taste I didn’t totally love. I actually wish they had the oysters from Bar Mar on the menu because I LOVE oysters, just didn’t really love the ones here. To note though, my husband liked it. The Spanish Octopus is very good and so tender but just not something I crave. The other menu items are great as well, but these are the items that I think of most. If it’s not clear, this is currently my favorite restaurant and I will...

Food was awesome! Service was amazing! The manager, not so much! We had tons of points on accrued on OpenTable so we redeemed it for a $100 dining card to use it at Bazzar Meat by Andres Jose. We didn’t love Next despite the 2 Micheline stars so was skeptical if we would like another restaurant by Jose Andres. Since we think he is an amazing person and chef, we figured, we can use the OpenTable dining card to check it out. Then even if we don’t love it, it wouldn’t feel as bad. Well, the food turned out to be really good! Tasty and creative. As we made the reservation 1 day ahead, we could only get the bar seating, which was fine. We just wanted to check it out. The bartender/ waitress turned out to be amazing as well. So around, it was going great. Then at the end as we are trying to use the $100 dining card, which is in the form of a MasterCard, on my OpenTable app, things went south. When we showed the MC info from my OpenTable app, a manager, who was processing the payment, didn’t recognize it. So then she proceed to take my iPhone, fully open with access to all my personal stuff, and walks away before asking me if she can. Then she tried to run it in the system but couldn’t and comes back. So as I told her that you need to enter the information manually, she tries to walk away with my phone again so I asked her if she can take a picture of the MC then taking my phone. She says I’m a manager… didn’t know that the title gives someone freedom to take people’s smartphone while open with access to all my person stuff, including Venmo and banking, etc…. She then tells me to come by the payment system on the other end, then she tells me to enter it. So much attitude. It shows that it’s declined. So at this point, tempted to just process the payment on my credit card, decided that I’m going to call the 1-800# on the app because she’s pissing me off with her attitude. Then another person tries to help, then she notices that the manager person was trying to process the entire amount of the bill, ~$400, instead of the $100 as stated on the top of the MC information. So the new person changes the amount to $100 then it completes the processes fine. If she was giving me attitude as if I couldn’t afford the meal at Bazzar and that I NEEDED the dining card to afford it, then she seriously need to do some self reflection. That kind of judgment even if true, is so inappropriate (and frankly, that’s the vibe I got from her). We are in that situation because she wasn’t thinking the obvious… the dining card amount if for $100, why would you try to process the entire amount??? But more importantly, this dining card is literally what tipped us over to try it out. Considering the situation, someone should seriously have a discussion with her. The attitude, clearly uncalled for. And pissed me off that I wouldn’t come back. Living in the West Loop, where we can walk to all the restaurants, we tried to make an effort to check out places outside of the West Loop. I literally am redeeming dining cards, relatively frequently, because we eat out a lot. I also take my project teams out to dinner a lot. Bazzar Meat could have been a great option from the office downtown than Nobu, Oakville or Fioretta in the West Loop… this one person (who called out to me that she’s the manager), ruined it. Every human interaction should be carried out with...