Bizarre Experience at Bazaar

March 19, 2009 3:39 pm

Behind the Burner brought me back to my beloved L.A. last weekend where Divya and I had the pleasure of filming segments with four incredible chefs: Celestino Drago, Brandon Boudet, Scott Leibfried and Jason Travi. Although not available this time, legendary José Andrés is scheduled to appear on Behind the Burner this spring. Notoriously impatient, I decided to take a sneak peak of his bold Bazaar at SLS in Beverly Hills.

After a fun-filled Sunday evening with my four rambunctious nieces, I cruised over to SLS and tossed my car keys to the valet. Expectations of a peaceful snack and a nightcap with an old college friend were foremost in my mind. Instead, I walked into a circus. Or maybe, it was more like a carnival for adults. Or, maybe it really was a bazaar. I instantly realized where the name comes from.

The décor is a potpourri of antique lamps, museum style display cases boasting model boats, red velvet, chairs and couches placed haphazardly throughout the expansive ground floor and a noise level on par with a bustling Vegas casino. A steady stream of young local L.A. hipsters flowed in and out of the entrance while hotel guests glanced at the books and display cases strewn throughout the room. I hadn't envisioned being immersed in this energetic bubble seemingly on the verge of combustion, but life is short so I let my hair down and reveled in the experience.

Roaming around to take in the scene, we finally decided to park on a leather couch facing the entrance enabling us to survey the crowd. Due to the late hour on a school night, my friend opted for a Corona, circumventing any resemblance of a hangover the next morning, and I ordered a tea, which arrived in a beautiful glass pot. We also chose a selection of cheeses to munch on.

The night's three quesos are served with picos -- Spanish crispy bread, quince jam and almonds.

The La Serena from Extremadura is a creamy, lightly bitter sheep cheese. A bit sharp for my palate, but my friend thought it was amazing. I happily donated my share to her.

But, I did thoroughly enjoy the other sheep cheese I selected: Manchego Pasamontes. It was firm, piquant and buttery. The Spanish bread and membrillo were the perfect compliment.

As usual, the goat cheese was my favorite. Murcia al vino is a semi-soft cheese with a wine cured rind. I found that nibbling almonds between every bite was the perfect companion. Simply divine!

The cheese transported me away from the buzz of the lobby bar and set me adrift above the sprawling hills of Europe. Food often takes us to another place and a visit to Andrés' Bazaar will bring you to another universe, before and after your first bite.

SLS Hotel
465 S. La Cienga Boulevard
Los Angeles, CA 90048

Caroline Alexa McBride