Bazaar Meat Chicago

Little Snacks

• Cotton Candy Foie Gras

  crispy amaranth

  • ea8,00 $

• Marinated 'Ferran Adrià' Liquid Olive12,00 $

  Green olives, piparra peppers…this will change your life!

• José's Taco*

  jamón ibérico de bellota, Osetra caviar, gold leaf

  • 2 Pc16,00 $

• Super-Giant Pork-Skin Chicharrón12,00 $

  Greek yogurt, za'atar spices

• Croquetas de Pollo12,00 $

  chicken-béchamel fritters

• Bagels & Lox Cone*

  dill cream cheese, salmon roe

  • ea6,00 $

• Chilled Beet Gazpacho Shots

  beet chilled soup, beet chips, sherry vinegar

  • ea3,00 $

• Patatas Bravas10,00 $

  fried potatoes, spicy tomato sauce, alioli

• Kobe Airbread*

  Kobe beef, onion jam, parmesan espuma

  • ea12,00 $

• Sloppy Joe12,00 $

  beef bolognese, brioche bun

• Shrimp Cocktail In Grapefruit, Irma Rombauer Classic14,00 $

  grapefruit, poached Florida sun shrimp, mustard seed vinaigrette

"Say When" Caviar Service

Starts at 10 grams, and we keep scooping until you say "When!" Served with crème fraîche and Pizelle crackers

• Russian Ossetra, Black Diamond Caviar (New York, NY)*

  Acipenser Gueldenstaedtii

  • per gram7,00 $

• Siberian de Luxe, Bjork Caviar (Turnhout, Belgium)*

  Acipenser Baerii

  • per gram10,00 $

• Oscietra Royal, Bjork Caviar (Turnhout, Belgium)*

  Acipenser Gueldenstaedtii

  • per gram13,00 $

Soups & Salads

• Mushroom Ramen*12,00 $

  quail egg, nori, fried garlic

• Chilled Beet Gazpacho9,00 $

  beet chilled soup, beet chips, sherry vinegar

• Lucía's Salad*12,00 $

  gem lettuce, parmesan, anchovy, air croutons

• Not Your Everyday Caprese Salad12,00 $

  cherry tomatoes, liquid mozzarella, pesto

• Greens Salad10,00 $

  living butter lettuce, piparra peppers, pamplinas, tomato, sherry dressing

From the Meat Bar

• Embutidos

  Chef's selection of Spanish and domestic cured meats. Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $13

  • 2 oz24,00 $
  • 4 oz48,00 $

Jamón Ibérico de Bellota

Hand-cut from the famous acorn-fed, black-footed Spanish pig

• Capa Negra, Jabugo, Andalucía, Spain

  • 1 oz38,00 $
  • 2 oz75,00 $

• Cinco Jotas, Jabugo, Andalucía, Spain

  • 1 oz40,00 $
  • 2 oz80,00 $

Tartares

tartare first appeared in Escoffier's culinary guide in 1921, as a variant of "Beefsteak à l'Americaine" named for the tartar sauce with which it was served

• The Classic*28,00 $

  beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, brioche bun

• Salmon*24,00 $

  salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers

• "Beefsteak" Tomato26,00 $

  tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

• The Lombardo*

  classic beef tartare, pan de cristal, alioli, shaved truffle

  • Serves 475,00 $

Carpaccios

First popularized at Harry's Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings

• Vittore 1950*24,00 $

  tenderloin of beef, black pepper, parmesan cheese, capers, croutons, sherry dressing

• Bison Buffalo Style*26,00 $

  pickled celery, blue cheese, Buffalo wing sauce

• King Trumpet Mushroom24,00 $

  mushroom confit, hazelnut, oregano, herb oil

Adventurous Eaters

• Tortilla Sacromonte*22,00 $

  egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow

• Morcilla with Uni*

  Spanish blood sausage, fresh sea urchin

  • 5 Pc18,00 $

• Rossejat26,00 $

  pig ear, puntillitas, alioli, fideuà pasta

• Fresh Sea Urchin*

  grilled pan de cristal, ibérico lardo

  • 4 Pc26,00 $

From the Fire Pit

"C'mon, guys...this is why you are here!" - José Andrés. The 'heart and soul' of Bazaar Meat! Our young animals are nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes

• Suckling Pig (Fermin, Salamanca, Spain)

  • per quarter160,00 $

• Whole Suckling Pig

  available with 24 hours notice

  • 9-11 lb540,00 $

Our Big Guys, Cooked Jose's Way 46°C

Beef Rib Steak Chuletón

bone-in ribeye, oak-wood fired

• WR Gibsons Prime Angus Chicago Cut (Rivere Farm, MN)

  • per lb65,00 $

• "Vaca Vieja" 8-10 Year-Old Holstein (Mindful Meats, CA)

  • per lb65,00 $

• 100% Pure Angus (La Pryor Farms, IN)

  • per lb75,00 $

• Washugyu / Angus (Lindsay Ranch, OR)

  • per lb98,00 $

"Vaca Vieja" Rib Eye Tasting Portion

• "Vaca Vieja" Rib Eye Tasting Portion

  In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA

  • 6 oz45,00 $

Not So Big Guys

• Chateaubriand, Tenderloin, Holstein (Brandt Beef, CA)

  Perigord sauce, pommes soufflé

  • 16 oz75,00 $

• Bone-In Strip Loin, Washugyu / Angus (Lindsay Ranch, OR)

  miso-mustard sauce

  • 18 oz120,00 $

• Bone-In Strip Loin, 100% Pure Angus (La Pryor Farms, IN)

  miso-mustard sauce

  • 18 oz95,00 $

• Flat-Iron Steak, Angus / Hereford (Klingeman Farm, WA)

  blue cheese sauce

  • 8 oz45,00 $

• Skirt Steak, American Wagyu / Black Angus (Mishima, TX)

  rosemary-mustard sauce

  • 8 oz48,00 $

• Hanger Steak (Red Top Farms, IA)

  mojo picon

  • 10 oz50,00 $

• Pluma Ibérico de Bellota (Fermín, Salamanca, Spain)

  apple-mustard sauce

  • 8 oz45,00 $

More Meats to Share

• Butifarra Catalan-Style Pork Sausage Spiral

  grilled pan de cristal, fresh tomato, honey alioli

  • 18 oz28,00 $

• Roasted Half Amish Chicken

  potato purée, garlic, thyme

  • 1.5 lb26,00 $

• Beef Cheeks

  mojo rojo, citrus

  • 8 oz32,00 $

Tasting Through Japan

Selected cuts of traditional Wagyu and Kobe beef, prepared tableside on an ishiyaki stone

• Kobe Eye of the Rib (Hyōgo Prefecture, Japan)

  • per oz55,00 $

• Ohmi Wagyu Striploin (Shiga Prefecture, Japan)

  • per oz45,00 $

• Satsuma Wagyu Tenderloin (Kagoshima Prefecture, Japan)

  • per oz35,00 $

• Satsuma Wagyu Eye of the Rib (Kagoshima Prefecture, Japan)

  • per oz40,00 $

• Bushu-Gyu Wagyu Shortrib (Saitama Prefecture, Japan)

  • per oz40,00 $

• Olive Wagyu Sirloin (Kagawa Prefecture, Japan)

  • per oz40,00 $

• Sendai Chuck Roll (Miyagi Prefecture, Japan)

  • per oz35,00 $

Meats from The Sea

• Lobster, Grilled

  thai butter sauce, peanut, ginger

  • 1.5 lb60,00 $

• Octopus28,00 $

  black garlic oyster sauce, meyer lemon, furikake gremolata

• Whole Roasted Turbot

  Donnostiara sauce

  • 1.5 lb70,00 $

Vegetables & Potatoes

• Grilled Asparagus12,00 $

  Romesco sauce

• Piquillo Peppers12,00 $

  "Julian de Tolosa" confit piquillo peppers

• Roasted Leeks12,00 $

  leek-ash dressing, fire

• Setas al Ajillo12,00 $

  button mushrooms, garlic, nasturtium

• Catalan Spinach 2.012,00 $

  apple, pine nuts, shallots, raisins, apricots

• Cauliflower CousCous12,00 $

  toasted quinoa, preserved lemon, Harissa broth

• Buttered Potato Purée15,00 $

  La Ratte potato, Échiré butter, cream

• Straw12,00 $

  traditional potatoes that will remind you of your childhood, with malt vinegar

• Widmer Potatoes12,00 $

  Wisconsin 2-year cheddar

Truffle Additions

• Black Winter Truffle

  Shaved tableside | add to any dish; Especially delectable with Vittore Carpaccio, Tortilla Sacramonte and Buttered Potato Purée

  • 3 Grams30,00 $