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Restaurants & Bars

Bazaar Brunch

lizziee | Jan 17, 201002:41 PM

It is with great sadness that I have to report that Bazaar will no longer be serving brunch on Saturday and Sunday after Feb 13. I love Bazaar’s brunch – it is not a scene and the food is delicious.

The menu – very extensive, even at brunch. Unfortunately the egg dishes are not on the dinner menu.

We tend to order the same things again and again.

Bloody Mary – “Freshly-made tomato juice, celery-wasabi foam” – The base is a mix of tomato juice, vodka, Worcestershire, lime juice, salt and pepper. It is topped with celery-wasabi foam that is created by loading wasabi-infused lime juice and celery puree into a CO2 canister. Nicole, our server, suggested that we choose Ketel One Vodka as it is the purest. We did as we were told.

Bagel and Lox Cone” – a cone made out of brik filled with salmon eggs, crème fraîche and topped with a sprig of dill – a one bite of deliciousness.

Fresh Kumamoto oysters, lemon, black pepper – presented in a tin. The tin is just for show as the oysters were freshly shucked.

BYO Chamapgne

Jamon Iberico de bellota Fermin – acorn-fed, free-range Iberico ham – Absolutely had to have this again and just as delicious as the first time. The jamon is served with Catalan style toasted bread with tomato; eat the jamon and bread with tomato separately. The bread with tomato was perfect as well as the jamon.

12 Tiny Eggs Sunny side up – Huevos a la Cubana “Andy Garcia” – a crispy rice cake was topped with 12 fried quail eggs, crispy shavings of Jamon Serrano, dabs of an intense, spicy tomato puree, crispy bacon and topped with some diced chives. I love this dish, I love this dish, I love this dish.

Croquetas de pollo- chicken and bechamel fritters – perfect

BYO White Wine

Chef Yancy Windsperger – this goes into the record books as the world of wine and food is a very small one. Yancy worked at Cotes Basque in New York, then Bayona in New Orleans, a restaurant in Miami and finally found his way to Los Angeles. Well, Ron and Regina Keever co-owners of Bayona witth Susan Spicer are friends of ours.

Foie Gras, Quince, Brioche Buns – perfect as always

“Not your everyday Caprese – cherry tomatoes, liquid mozzarella” – this was a gift from Yancy – it was essential that you ate every element together – air-bread, pesto, liquid mozzarella, Jimenez reduction, olive oil, tomato impregnated baby basil – another winner

Butifarra Senator Moynihan – Catalan pork sausage, white beans, mushrooms – this time my husband remembered to take the picture.

I will greatly miss the brunch at Bazaar, but there is always dinner and just maybe they will put Huevos a la Cubana “Andy Garcia” on the dinner menu.

Pics here:

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