Bazaar Meat by Jose Andres Chicago steakhouse

120 N. Wacker, Chicago, IL, 60606 Chicago Loop
Price: $$$$$

Open Monday - Saturday from 5 PM - 11 PM

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Tapas - Small Plates


Celebrity Chef

Raw Bar

Reservations Recommended

Bazaar Meat by Jose Andres

Bazaar Meat by Jose Andres - Chicago

Bar Mar is on the first floor, Bazaar Meat by Jose Andres is on the second floor, both projects of renown chef and humanitarian, Jose Andres. Bazaar Meat is a joint venture between Andres and Gibson's, and yes, Gibson's celebrated Australian wagyu beef is on the menu.

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In addition to Gibson's undeniably awesome beef, there are a number of creative, Spanish-influenced dishes on the menu.

The Marinated Ferran Adria Liquid Olive is an homage to the Spanish Chef of El Bulli, where Jose Andres worked before coming to the U.S and becoming a citizen. Adria was an early proponent of Molecular Gastronomy, the use of scientific methods and technologies to transform foods into unusual olives into liquid.

In the same way, Cotton Candy Foie Gras takes the prized duck/goose liver and converts it to spun sugar, which works very well, somewhat surprisingly, but in the same way that liver pate pairs perfectly with a good Sauterne, so does it do well (or even better) when mixed with sugary floss, which lightens the liver flavor and accents it with sweetness.

The "Say When" caviar service features Russian Ossetra, Siberian De Luxe and Oscietra Royal, all coming at you until you say the magic words. It's hard to resist.

Jamon Iberico de Bellota is the world-famous Spanish ham, hand cut from acorn-fed, black-footed Spanish pigs. This is a must-have: it is, quite simply, pork raised to heavenly levels of deliciousness.

Of course, given the partnership with Gibson's, you know red meat will be big on the Bazaar Meat menu. Priced by the pound, there's WR Gibson's Prime Chicago Cut, a 100% pure Angus steak, and an 8-10 year old "Vaca Vieja," a steak of "working cows. And because this is the place for some of the finest steak in the world, there's a large section of Japanese meat, including Satsuma Wagyu Tenderloin and Eye of Rib, as well as Bushu-Gyu Wagyu Short Rib.

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