{"id":321376,"date":"2025-10-21T14:37:11","date_gmt":"2025-10-21T14:37:11","guid":{"rendered":"https:\/\/www.europesays.com\/us\/321376\/"},"modified":"2025-10-21T14:37:11","modified_gmt":"2025-10-21T14:37:11","slug":"jose-andres-opens-new-bazaar-meat-restaurant-in-nyc","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/321376\/","title":{"rendered":"Jose Andres Opens New Bazaar Meat Restaurant in NYC"},"content":{"rendered":"

Fresh off opening Basque-style steakhouse Txula Steak<\/a> in Hudson Yards, the ever-prolific Jos\u00e9 Andr\u00e9s is opening another new steakhouse in New York City this week. This time, it\u2019s a third location of his modern steak restaurant Bazaar Meat<\/a> inside the Ritz-Carlton New York in Nomad at 35 West 28th Street, near Broadway, on Tuesday, October 21.<\/p>\n

This is Andr\u00e9s\u2019s third Bazaar Meat; he turned what was his Spanish-Japanese restaurant Bazaar<\/a> (which opened in 2023) into the new restaurant. \u201cIf you know me, you know that I love a beautiful steak,\u201d he explains via a rep. And it\u2019s \u201ceven better if it was grilled over an open wood fire, like we do in Spain.\u201d<\/p>\n

Thus, the steakhouse is all about wood-fired meats prepared with international techniques. There\u2019s a Japanese-focused selection where wagyu beef is cooked tableside on ishiyaki stones, ranging from $50 to $60 per ounce. There\u2019s also the Jam\u00f3n Experience with Jam\u00f3n ib\u00e9rico.<\/p>\n

The main meat menu is split into two sections. The \u201cOur Big Guys, Cooked Jos\u00e9\u2019s Way\u201d features giant cuts of meat sourced from around the world, with prices ranging from $85 to $115 per pound. These include Australian chateaubriand and tenderloin, bone-in New York strip and Washugyu from Oregon, and rib-eye chuletons from Texas.<\/p>\n

And on the other end, there\u2019s the \u201cNot So Big Guys,\u201d with smaller meat options like Denver steaks ($84) with piquillo pil pil, ib\u00e9rico pork shoulder ($62) with mojo verde and nori chimichurri; and wood-fired roasted Pennsylvanian chicken ($24) with potato puree and jus.<\/p>\n

Non-steak-wise, there are seafood selections like fire-roasted Maine lobsters ($95) paired with chorizo and a brown butter brulee; familiar Bazaar appetizers that have been around for a while, like the Jos\u00e9 Taco with ib\u00e9rico ham, caviar, gold leaves, and nori ($25), tableside Caesar salads ($22) with jamon crisps, foie gras served like cotton candy<\/a> ($12), and a take on the Philly cheesesteak ($17) with A5 Japanese beef, manchego cheese espuma, and caramelized onion jam. For a selection of highlights across the menu, there\u2019s a five-course tasting menu ($225).<\/p>\n

Classic drinks include the $32 martini service, milk punches, and gin and tonics. Then there are fun ones like Negronis with what is described as a \u201cthyme aromatized cloud,\u201d and even a mezcal drink with ib\u00e9rico ham.<\/p>\n

Rounding out the Bazaar Meat NYC team are culinary director Manual Echeverri, executive chef Victor Rivera, senior beverage manager Jopus Grevelink, and sommelier Alex Potter.<\/p>\n

The 5,581-square-foot space was redesigned by L\u00e1zaro Rosa-Viol\u00e1n Studio, a firm based in Spain, centering on Spanish culture and modern art, with inspiration drawn from Pablo Picasso.<\/p>\n

Andr\u00e9s originally opened Bazaar Meat back in 2014 in the Sahara Las Vegas, known for its Spanish steaks and tasting menu. It closed<\/a> in 2024 to relocate inside the Palazzo at the Venetian Resort this past September. There\u2019s one currently in Chicago<\/a> (which opened in 2021), and another location<\/a> coming to Los Angeles.<\/p>\n

The Ritz-Carlton is also home to two other Andr\u00e9s joints: a location of his Eastern Mediterranean restaurant Zaytinya<\/a> and his rooftop cocktail bar Nubeluz<\/a>.<\/p>\n