- VenueRestaurant
- CuisineSpanish
Fire, Theatre and the Art of the Perfect Cut
Bazaar Meat is José Andrés’ reimagining of the steakhouse — a theatre of live fire and craft set within The Ritz-Carlton New York, NoMad. Here, the grill is the stage, and dinner unfolds as a slow-building performance.
At its heart is an American Wagyu programme spanning Rosewood, Akaushi and California Washugyu, alongside a tasting of Japanese Wagyu and Kobe seared tableside on sizzling Ishiyaki stone. Around the great cuts of wood-fired meat, the kitchen scatters moments of wit and finesse — its own take on the Caesar salad, fire-roasted Maine lobster, blistered piquillo peppers — each a nod to the markets of Spain and the playful spirit that made Andrés a household name.
The room matches the cooking: confident, design-led and quietly theatrical, the kind of NoMad address built for long, unhurried evenings over a beautiful bottle of wine. A dress code applies — sophisticated and chic, dinner-appropriate — in keeping with the occasion.
For carnivores and connoisseurs alike, Bazaar Meat is less a meal than a voyage through fire and flavour, with a surprise around every corner.
