Bazaar Meat Chicago

4.8

387 avis

50 $ et plus

Espagnole

Adapté aux occasions spéciales
Parfait pour profiter d'une vue panoramique
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

26 juil. 2024

19:00

Réservé 35 fois aujourd'hui

Des expériences sont disponibles.

Informations supplémentaires

Atmosphère
Cuisine élégante
Prix
50 $ et plus
Cuisine(s)
Espagnole, Tapas/Amuse-Gueule, Grillade
Heures d'ouverture
mar.–sam. 16:30–23:00
Numéro de téléphone
(312) 820-6601
Site internet
https://www.thebazaar.com/location/bazaar-meat-chicago/
Moyens de paiement
American Express, Diners Club, Discover, Mastercard, Visa
Code vestimentaire
Tenue d'affaires décontractée
Service traiteur
For catering inquiries, please contact: wackerevents@grgmc.com
Installations pour l'événement privé
For private event inquiries, please contact: wackerevents@grgmc.com

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, Banquet, Bar complet, Bar/salon, Bière, Cocktails, Droit de bouchon, Happy Hour, Non-fumeur, Options sans gluten, Salle privée, 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.
The Bazaar Meat Experience
Plusieurs dates disponibles
Allow our team to guide you on an epic journey of sensational food and unforgettable memories - José's way. Start your evening with a collection of small bites that will surprise and delight - Caviar Cone, 'Ferran Adria' Olives, Not Your Everyday Caprese salad and more. Enjoy classic Bazaar dishes in a progressive dining experience that includes both modern and traditional techniques. Work your way to a delicious Rosewood Wagyu / black angus ribeye with accompaniments. Top it all off with a selection of sweet bites. Experience starts at $145/person. Available at the Bar and the Dining Room.

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 387 client·e·s

Évaluation globale (notes et avis)

Seul·e·s les client·e·s qui ont déjà visité ce restaurant peuvent donner une note et soumettre des avis.

4.8

4,8 d'après les évaluations récentes

4,8Plats
4,8Service
4,8Atmosphère
4,2Rapport qualité-prix

Bruit • Modéré

387 avis

OT
Utilisateur d'OpenTable
Chicago
1 avis
5.0
1 avis
Y est allé·e le il y a 2 jours
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
My experience at Bazaar Meat was so great I had to go back twice in one week! The entire staff is as incredible as our meal. The ambience was everything. The Bazaar Meat experience was worth it & the tapas made me feel like I was in Spain!
Cet avis est-il utile ?
NN
NedN
Chicago
49 avis
5.0
49 avis
Y est allé·e le il y a 6 jours
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
An exceptional experience yet again at this gem. We did the experience for six to celebrate a birthday and an engagement. The food and service were exceptional. Staff made sure that the celebration was special. Thank you !
Cet avis est-il utile ?
M
Mikeb
Chicago
65 avis
VIP
5.0
65 avis
Y est allé·e le il y a 6 jours
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Fabulous meal, location, service! A bit pricey but since I’m not eating here Dailey, that’s ok!
Cet avis est-il utile ?
m
micste
Chicago
62 avis
VIP
4.0
62 avis
Y est allé·e le il y a 6 jours
1. Global 4
2. Plats 4
3. Service 5
4. Atmosphère 5
As with Bar Mar below expect something special. The ambiance is very nice, servers were all very informative and professional. Cocktails and wine are top draw. Appitezers are imaginative but still very small not even a single bite more morsel. Jose's taco, i didnt enjoy but that's on me since I am not big on caviar which really overpowered the jamon. The Philly chesse steak was really the best of all we tried. Steak tartare was quite flavorful. Octopus was chewy as pieces were larger than usual, couldn't even finish one as I started to gag attemtping to co mplete my chew. Potatoes with octupus were nice and preferred the verde sauce. We ordered a side of the same potatoes which we thought would be matched / timed with the steak we ordered. Also would have thought server would know we would be getting two of the same potato dishes and at least inquire our true desire. We ordered the Washugyu ribeye. While good it didn't seem worth the $ 122 we paid with lots of fat - I eat meat not fat. Dessert were very nice, again smaller tartlets. Love Chef Andres for all he does personnally. Bazaar Meat Miami was a better historical choice for us.
Cet avis est-il utile ?
OT
Utilisateur d'OpenTable
Portland
1 avis
5.0
1 avis
Y est allé·e le il y a 7 jours
1. Global 5
2. Plats 4
3. Service 5
4. Atmosphère 5
Excellent service, beautiful table side tare tare.
Cet avis est-il utile ?
m
mariom
Toronto
4 avis
VIP
5.0
4 avis
Y est allé·e le 17 juillet 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 4
Great food and even better service . The host was excellent , good wine selection.
Cet avis est-il utile ?
SZ
ShirleyZ
Chicago
2 avis
5.0
2 avis
Y est allé·e le 13 juillet 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Excellent! Our server had such a wonderful, entertaining personality and guided us through the menu. The wagu Tasting Through Japan in particular was heavenly and the atmosphere, especially with a view of the river, was perfect. Would recommend.
Cet avis est-il utile ?
OT
Utilisateur d'OpenTable
Chicago
2 avis
3.0
2 avis
Y est allé·e le 13 juillet 2024
1. Global 3
2. Plats 2
3. Service 5
4. Atmosphère 5
The service at this restaurant is impeccable. The food leaves a lot to the imagination. The framing of everything on the menu sounds enticing, and there are some solid things there, best mashed potatoes ever live there. However, if you’re going to a restaurant with “meat” in the name and I’m talking about mashed potatoes, that might be an issue.
Cet avis est-il utile ?
SS
SonalS
New York
1 avis
5.0
1 avis
Y est allé·e le 12 juillet 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Wonderful and interesting food. Great service and lovely ambiance. Perfect place to celebrate a special evening.
Cet avis est-il utile ?
GD
GobalDiner
Chicago
26 avis
VIP
2.0
26 avis
Y est allé·e le 10 juillet 2024
1. Global 2
2. Plats 1
3. Service 5
4. Atmosphère 3
Hype unmet. Shockingly underwhelming food for an overpriced experience. Only the service exceeded our expectations.
Cet avis est-il utile ?

FAQ

Le restaurant Bazaar Meat Chicago est noté 4.8 étoiles par 387 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

26 juil. 2024

19:00

Réservé 35 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
mar.–sam. 16:30–23:00
Prix
50 $ et plus
Cuisine(s)
Espagnole, Tapas/Amuse-Gueule, Grillade
Atmosphère
Cuisine élégante
Code vestimentaire
Tenue d'affaires décontractée
Infos de stationnement
Voiturier/Valet
Moyens de paiement
American Express, Diners Club, Discover, Mastercard, Visa
Renseignements supplémentaires :
Accès pour personnes à mobilité réduite, Au comptoir, Avec vue, Banquet, Bar complet, Bar/salon, Bière, Cocktails, Droit de bouchon, Happy Hour, Non-fumeur, Options sans gluten, Salle privée, Végane, Vin

Site internet
https://www.thebazaar.com/location/bazaar-meat-chicago/
Numéro de téléphone
(312) 820-6601
Service traiteur
For catering inquiries, please contact: wackerevents@grgmc.com
Installations pour l'événement privé
For private event inquiries, please contact: wackerevents@grgmc.com

Bazaar Meat Chicago

Effectuer une réservation

Informations supplémentaires

Bazaar Meat Bar Sips & Snacks

The Bazaar Meat Experience

"Beefsteak" Tomato

Octopus

Whole Suckling Pig

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)