A gastronomic journey unlike any other

Chef Andrés takes traditional Spanish flavors and reimagines them in an array of fantastical culinary techniques with each dish a work of art and each bite a fête for the taste buds.

Step into The Bazaar and join us for one of Jose’s signature cocktails at Bar Centro to start the night. Next, you’ll take a seat in either Blanca, with its clean lines and airy palette, or Rojo, its dark, sensuous alter ego. Watch the magic come to life in the show kitchen or grab a seat at the bar counter for a front row experience. End the night perusing the tempting vitrines of the Patisserie, wondering is this all really a dream or is it just the chocolate cake of your dreams…

A magical experience each time, discover why The Bazaar was a 2009 James Beard Award finalist for “Best New Restaurant” and “Outstanding Restaurant Design.”

Sunday – Thursday, 6:00 PM – 10:00 PM
Friday, 6:00 PM – 11:00 PM
Saturday, 5:30PM – 11:00PM
Bar Centro
Open daily from 5:30 PM

Reimagined Spanish Flavors


on the menu

Create your own culinary adventure, selecting from 90 meticulously crafted dishes courtesy of José Andrés. Ideal for sharing, the long menu of tapas lets you discover new flavor profiles and dares you to feed your curiosity.

Foie Gras Floating Island soup… Jamón Croquetas with fried quail eggs …”Beefsteak” Tomato Tartare and of course Jose’s signature Philly Cheesesteak made with Kobe beef and a wisp of cheese. Expect the unexpected and pair it with a nitrogen-infused LN2 Caipirinha, prepared tableside, or The Ultimate Gin & Tonic.

Not-to-be-missed desserts include the Nitro Coconut Floating Island, Dark Side of the Macaron and the limited Canelés de Bordeaux, limited to only twelve pieces made freshly each day.


“José Andrés puts forward a modernist ode to Spain in two shimmering rooms at the SLS Hotel.”

– Los Angeles Magazine, 2014

The Bazaar by José Andrés Menus

From cocktails that bellow with smoke to inventive tapas such as spherified olives, SLS Culinary Director Chef José Andrés’ pioneering creations define why they’re called the culinary arts.


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