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 meat. No matter how many times you come see us at Bazaar, no two meals will be the same.
For Chef José Andrés’ brilliant renditions of iconic seafood classics-like fried calamari and lobster rolls-visit Bar Mar in the Bank of America Tower just below Bazaar Meat.