Bazaar Meat Chicago

4.7

4,7

421 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

16 sept. 2024

19:00

Réservé 17 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 421 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.

4.7

4,7 d'après les évaluations récentes

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

Bruit • Modéré

421 avis

E
Elizabeth
Chicago
3 avis
VIP
5.0
3 avis
Y est allé·e le il y a 2 jours
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Overall experience was so special. Outstanding service, delicious food that was bright and refreshing, and a comfortable environment and ambiance! Will absolutely be back again to try more items on the menu!
Cet avis est-il utile ?
OT
Utilisateur d'OpenTable
Chicago
2 avis
3.0
2 avis
Y est allé·e le 7 septembre 2024
1. Global 3
2. Plats 3
3. Service 5
4. Atmosphère 5
I’ll preface this by saying that I really enjoyed myself, the food just isn’t my thing. Our waitress and the staff was attentive and friendly. The atmosphere was great, loved being on the riverside and enjoying the ambiance of downtown Chicago on a Friday night. My girlfriend had the octopus which was really good, I couldn’t say the same for my meal. I’ll admit I was a little disappointed on the portions size for the pig, despite the elaborate presentation. And the Brussels sprouts were not my fave. I did enjoy the mashed potatoes and the cocktail was strong so no complaints about that. Overall not a bad experience, but I definitely should’ve stuck to my guns and got the steak instead
Cet avis est-il utile ?
F
Frank
Chicago
9 avis
3.0
9 avis
Y est allé·e le 7 septembre 2024
1. Global 3
2. Plats 4
3. Service 3
4. Atmosphère 3
Good experience (2nd time there) and place has quality staff/food/prep but a couple commonsense suggestions from a Chicago-type-guy who dines out in various arenas: Ordered a gin martini straight up & asked for onions - Waiter tells me matter-of-factly - "no onions" with no hesitation or apologetic tone. OK - I was like "seriously"? - C'mon - this is a restaurant affiliated with the Gibson's Steakhouse group - have a couple of jars of onions on hand for a Gibson style martini. I cannot be the only person who would ask for that - even at something deemed more Spanish-style dining. Related - Waiter kind of rushing us initially - we give him drink order and it seems quite delayed. For a Friday night - it wasn't that crowded/busy so we were wondering "where are the drinks?". Definitely waiting too long and then, our waiter comes by looking for our order. Is this Wendy's or Bazaar? Really? HELLO - can we get our drinks first, leave us be, have a little visit and then swing by and we can order some APPs first? A couple should be able to relax a bit. Ordered and enjoyed an excellent Classic Tartare prepped tableside (no complaints) - served with a side of some good bread w/salt & some type of fried leaves/greens (to spoon the tartare onto). The nice girl who prepped the tartare noted, if you need more bread, just ask your server. OK, we asked for a little more bread and he brought it. The bill arrives and $8 for the extra bread I guess. Ha ha - No biggie but don't make it seem like you're asking for more tap water if there is a charge - just say there's a small charge for the extra bread and we would've said "fine - no problem". Again, dropping $500+ for dinner as we do order2 types of Wagyu - A place of this caliber shouldn't worry bout nickel/diming folks for an extra $8 or give your waiters/managers some discretion. Or just note n the menu below the tartare (upcharge for requested condiments) .
Cet avis est-il utile ?
d
doug
Fort Lauderdale
1 avis
3.0
1 avis
Y est allé·e le 5 septembre 2024
1. Global 3
2. Plats 3
3. Service 5
4. Atmosphère 5
Beautiful place. Food was not exceptional especially at the price point
Cet avis est-il utile ?
L
Luke
San Diego
1 avis
5.0
1 avis
Y est allé·e le 4 septembre 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
incredible meal, beautiful restaurant, perfect service
Cet avis est-il utile ?
MV
MV2015
Chicago
51 avis
5.0
51 avis
Y est allé·e le 4 septembre 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Consistently excellent service and food. We love the rotisserie chicken and potato purée as well as the caprese salad. But it’s the salt air margaritas that always call us back!
Cet avis est-il utile ?
F
Foodie
Chicago
6 avis
2.0
6 avis
Y est allé·e le 1 septembre 2024
1. Global 2
2. Plats 3
3. Service 5
4. Atmosphère 4
Service was excellent! This restaurant is way overpriced for what you get, it's really a shame for the prices they charge. Things have gotten so outta control, I can't see coming back ever until they lower the price !
Cet avis est-il utile ?
L
Luiz Henrique
Chicago
1 avis
5.0
1 avis
Y est allé·e le 31 août 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Just got to try Flawless experience Great from starters til the desert
Cet avis est-il utile ?
V
Vince
Chicago
60 avis
VIP
5.0
60 avis
Y est allé·e le 30 août 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
It was all good for us, the greeting, table location, service, drinks and delicious food. We will be returning with friends.
Cet avis est-il utile ?
E
Elizabeth
Grand Boston
1 avis
5.0
1 avis
Y est allé·e le 28 août 2024
1. Global 5
2. Plats 5
3. Service 5
4. Atmosphère 5
Delicious food and nice atmosphere. We took our kids and they loved it, too
Cet avis est-il utile ?

FAQ

Le restaurant Bazaar Meat Chicago est noté 4,7 étoiles par 421 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

16 sept. 2024

19:00

Réservé 17 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)