Bazaar Meat sits at 120 N Wacker Drive in the Loop, inside a room built for spectacle: sparkling crimson chandeliers designed to evoke volcanic flames hang over the dining room, with an open fire kitchen anchoring the cooking. Chef José Andrés built the concept around a tasting menu that changes from visit to visit rather than staying fixed.
The format moves from raw preparations and inventive takes on carpaccio toward the main event — vaca vieja and ribeye, aged and cooked over the fire kitchen's flames.
One floor below, in the same building, Bar Mar handles Andrés's takes on seafood classics like fried calamari and lobster rolls, operating as its own room under the same roof.
Bazaar Meat belongs to a wider José Andrés Group footprint, with sister locations in Las Vegas, Miami Beach, Washington D.C., New York, and Nashville.
The format moves from raw preparations and inventive takes on carpaccio toward the main event — vaca vieja and ribeye, aged and cooked over the fire kitchen's flames.
One floor below, in the same building, Bar Mar handles Andrés's takes on seafood classics like fried calamari and lobster rolls, operating as its own room under the same roof.
Bazaar Meat belongs to a wider José Andrés Group footprint, with sister locations in Las Vegas, Miami Beach, Washington D.C., New York, and Nashville.