Bazaar Meat by José Andrés

An artful arrangement of golden, crispy vegetable chips served alongside a light and airy Greek yogurt espuma, accented with a rich tamarind drizzle and star anise.

Delicate, pillow-like pastries stuffed with savory spicy tuna, glistening with sesame rocoto glaze and accompanied by freshly grated green wasabi on a dark slate plate.

Succulent boneless buffalo chicken wings coated in a vibrant, glossy orange-red sauce, served with a smooth blue cheese dip and crisp celery sticks under warm restaurant spotlights.

Charred tender Spanish octopus tentacles resting on a bed of silky potato espuma and crispy golden potatoes, dotted with savory bits of spiced chorizo.

A perfectly grilled skirt steak coated in a rich dark coffee rub, served alongside a glossy brown butter passion fruit sauce and tender pearl onions.

Spherical molecular gastronomy olives sitting delicately on specialized tasting spoons, highlighting both modern and traditional culinary techniques under dramatic restaurant spotlighting.

Slices of charred delicata squash resting on a pool of rich sesame yogurt, garnished with tangy cucumber pickles, sweet candied sunflower seeds, and a hint of chili.

Luxurious potato purée topped with crispy fried potato bits, tangy labneh, grated cured egg yolk, and a decadent spoonful of premium Ossetra caviar.

Tender Ora King salmon fillet baked in parchment, served with a savory alcaparrado sauce and a crispy, nutty quinoa crust adding texture.

Vibrant green asparagus spears topped with a creamy egg yolk emulsion, lacy crisps of Idiazabal cheese, fresh herbs, and a bright squeeze of lemon.

Succulent grilled short rib steak drizzled with a rich and vibrant red piquillo pepper pil pil sauce, served on an elegant porcelain plate.

A thick-cut, perfectly marbled bone-in NY strip steak with a glistening charred crust, resting on a wooden board with fresh herbs.

Exquisite Japanese Wagyu beef slices from Saitama Prefecture, beautifully marbled and seared to melt-in-your-mouth perfection.

Luxurious Ohmi Wagyu beef from Shiga Prefecture, grilled simply to showcase its legendary fat marbling and tender texture.

Premium Satsuma Wagyu steak from Kagoshima, showcasing pristine fat distribution and a rich, savory aroma.

A tender Australian beef tenderloin topped with a rich slice of seared foie gras and drizzled with glossy périgordine truffle sauce.

A juicy grilled Denver steak served with a vibrant red piquillo pil pil sauce and garnished with fresh microgreens.

An Akaushi flat iron steak with a savory soy glaze, served alongside crisp gem lettuce and house-made pickles.

Juicy grilled Pluma Ibérico de Bellota pork shoulder drizzled with a bright green mojo verde and umami-packed nori chimichurri.

Tender miso-glazed chicken thighs garnished with popping mustard caviar, sweet dates, fresh mustard greens, and a savory ajillo chicken jus.

A roasted eggplant half glazed with sticky honey-miso sauce, topped with toasted pine nuts, sesame seeds, and crispy puffed rice pearls.

Tender roasted leeks topped with shaved winter truffle, crunchy hazelnuts, and creamy melted caña de cabra goat cheese.

A sizzling skillet of mixed foraged mushrooms sautéed in garlic-chicken jus and crowned with a rich, unblemished raw egg yolk.

Sweet, silky confit piquillo peppers arranged neatly on a plate, glistening with fine olive oil and a sprinkle of sea salt.

Roasted rainbow carrots resting on a smooth bed of Greek yogurt, seasoned with bright citrus orange notes and tangy sumac.

Incredibly smooth, glossy potato purée enriched with an abundance of melted butter, served in a warm ceramic bowl.

A hearty traditional Spanish vegetable stew topped with a pristine golden fried egg with a runny center.

A decadent smashed burger made from aged ribeye, melted American cheese, tangy piparra peppers, and zesty brava alioli on a toasted bun.

Charred Spanish octopus tentacles plated over silky potato espuma, crispy potatoes, and savory morsels of chorizo.

Tender baked Ora King salmon served with alcaparrado sauce and a topping of crispy, crunchy quinoa.

Miso-marinated chicken thighs garnished with mustard caviar, sweet dates, fresh greens, and rich chicken jus.

An artful charcuterie board featuring an assortment of fine Spanish cured meats served alongside light, crispy pan de cristal and fresh grated tomato.

A vibrant arrangement of the freshest, perfectly ripe seasonal fruits artfully arranged on a clean white plate.

Layers of creamy Greek yogurt, vibrant mixed berries, crunchy house-made granola, and a drizzle of golden honey in a glass.

An open-faced fluffy omelet loaded with chunks of sweet Maine lobster, spicy sobrasada, roasted potatoes, and black garlic alioli.

A modern twist on eggs benedict featuring sweet Maryland blue crab, a 63-degree slow-cooked egg, toasted English muffin, and hollandaise espuma.

Crispy fried potatoes topped with savory paletilla Ibérica, spicy tomato sauce, garlic alioli, and two runny fried organic eggs.

Savory braised beef short rib hash with sautéed bell peppers and onions, topped with a sunny-side-up egg and rich béarnaise sauce.

A fluffy pancake topped with caramelized crema Catalana brûlée crust and a colorful assortment of seasonal mixed berries.

Crispy fried xuxo pastry pastries dusted with sugar and filled with luscious crema catalana, strawberry, and chocolate ganaches.