Future Food!
There is a certain snobbism in food circles in favor of tradition, authenticity, shunning any suggestion of using modern techniques. Flash freezing, use of liquid Nitrogen, Spherification, Sous Vide (which is just the French way of saying 'cooking under vacuum') - for example. "Is it even 'Food'?", they ask turning their noses up. On the other side, there are a few modern master chefs who ignore these snobs, and try to use any technique possible to enhance the taste, presentation, or to just make their patrons curious. When you think about it, any cooking technique at some point in history was invented, so why the snobbism towards new techniques?
Los Angeles is a city that always embraces new fads - in fashion, in cooking, in architecture, in every thing possible. It takes the fad, adds it's own quirkiness to it and swirls it back at the world for further consumption. Culinary arts is no exception. Enter the Bazaar at the swanky new SLS hotel in Beverly Hills. It's a tapas bar. It's a modern restaurant. It's a tasting station. It's an exhibition of art curiosities. It's the Place to hangout on a Friday night with friends.
And what's on the menu?
"Salt Air" Margaritas. "Liquid Cherry" Manhattans. Philly Cheesesteak with Wagyu beef over an "air bread" filled with air and melted cheddar, meant to be taken in one big bite. Barbecued Eel Tacos. If you order this, you should know that it has chicharrones (which is just Spanish way of saying you are eating pork rinds, which again is just an English way of saying you are eating pig skin, deep fried) as a garnish. Cotton Candy foie gras. Yes, you heard it, foie gras wrapped in a cotton candy. American Caviar cone. Jicama-wrapped Guacamole with right amounts of crunchy bits and micro cilantro.
Suit up, and go with friends, grab a couch, and let the beautiful people parade in front of you, while you enjoy the space-age concoctions.
Los Angeles is a city that always embraces new fads - in fashion, in cooking, in architecture, in every thing possible. It takes the fad, adds it's own quirkiness to it and swirls it back at the world for further consumption. Culinary arts is no exception. Enter the Bazaar at the swanky new SLS hotel in Beverly Hills. It's a tapas bar. It's a modern restaurant. It's a tasting station. It's an exhibition of art curiosities. It's the Place to hangout on a Friday night with friends.
And what's on the menu?
"Salt Air" Margaritas. "Liquid Cherry" Manhattans. Philly Cheesesteak with Wagyu beef over an "air bread" filled with air and melted cheddar, meant to be taken in one big bite. Barbecued Eel Tacos. If you order this, you should know that it has chicharrones (which is just Spanish way of saying you are eating pork rinds, which again is just an English way of saying you are eating pig skin, deep fried) as a garnish. Cotton Candy foie gras. Yes, you heard it, foie gras wrapped in a cotton candy. American Caviar cone. Jicama-wrapped Guacamole with right amounts of crunchy bits and micro cilantro.
Suit up, and go with friends, grab a couch, and let the beautiful people parade in front of you, while you enjoy the space-age concoctions.