Inside José Andrés’ D.C. Restaurant The Bazaar, Opened After He First Left the Project Over Trump
José Andrés is a renowned name globally, as well as locally in Washington’s DMV (District of Columbia, Maryland and Virginia) area. Ambassadors, civil servants, businessmen, tourists, locals and celebrities — including Rob Reiner, Paris Hilton, Gloria and Emilio Estefan, LL Cool J, Billy Porter, bandleader Chucho Valdés, NBA pro Kyle Kuzma and NFL player Kevin Zeitler — have all dined at his restaurants in DC, of which there are 8 and all are within a walking distance of each other.
One of his most famous concepts is The Bazaar By José Andrés, which has locations in Chicago, Las Vegas, Los Angeles, New York and Washington. The latter sits inside the Waldorf Astoria Washington hotel — which opened in 2022 — and it’s a perfect match, as the chef and hotel management share the same ethos and values for diversity and inclusion.
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Andrés originally was supposed to open his restaurant in what was then the Trump International Hotel. The restaurant would have been called Topo Atrio and a part of the Trump Organization’s $200 million redevelopment of the Old Post Office building. But after Donald Trump’s comments about Latinos on the 2016 campaign trail stating, “They’re [Mexico] sending people that have lots of problems, and they’re bringing those problems with us. They’re bringing drugs. They’re bringing crime. They’re rapists, and some, I assume, are good people. But I speak to border guards and they tell us what we’re getting.” Andrés, among others, took offense to those comments and pulled out of opening a restaurant under the Trump name. A Spanish immigrant and American citizen, Andrés employs many Latinos in his restaurants, so it is important for him to partner with entities that share his values.
After Andrés pulled out, the Trump Organization filed a $10 million lawsuit against the chef’s company, Think Food Group, which then countersued for $8 million. Litigation lasted for two years, with both parties privately settling out of court in April 2017.
But this didn’t stop Andrés from pursuing his dream of eventually opening a restaurant in the Old Post Office building. Ultimately, Andreas was able to set up his culinary shop and partner with the Waldorf Astoria. Trump had sold the lease to the Old Post Office building in 2021 for $375 million to CGI Merchant Group, which planned to rebrand it as a Waldorf property.
“Diversity is key here,” David Testa, The Bazaar DC’s executive chef tells The Hollywood Reporter. “Being in the Waldorf Astoria, we get people from all over the world and locals that are from all around the world. We also get fans of chef José and everything that he is doing for the world, feeding everyone makes it an honor to be a part of it all. And it’s amazing just to be a part of this every day. I love learning under chef José and the whole team underneath. Being with a group of professionals that loves what they’re doing and that are obsessed with food, hospitality and our guests ensuring that they have a wonderful experience is why I like my job.”
Chef Andres’ World Central Kitchen, which feeds people in crisis zones around the globe, is set to soon restart operations in Gaza, after seven of its aid workers were killed by an Israeli air strike in early April.
Upon entering the lobby of the Waldorf Astoria, guests can head left to find the restaurant. The two-floor spot offers a spectacular view of the hotel lobby from its upstairs level.
Originally from Asturias, Spain, Andrés grew up in Catalonia, working under Spanish chef Ferran Adrià in Barcelona where he further honed his culinary skills. A two-star Michelin chef, Andrés (who now resides in Bethesda, Maryland) has won many awards from the James Beard Foundation and was awarded the National Humanities Medal in 2015 by President Obama.
“This menu is inspired by chef José and really focuses on Bazaar’s original dishes that have been around for a long time, but with inspirations from American history and elements of D.C. The beef cheeks Eisenhower Stew for instance was inspired by President Dwight D. Eisenhower’s favorite dish. He would create this dish when he had people over at his house for dinner parties. And one thing that chef José likes about this dish, aside from focusing on the beef cheeks, is the way Eisenhower peeled the tomatoes. chef José is a huge advocate for peeling vegetables and revealing all of the beauty underneath,” says Testa.
Guests can either order à la carte or choose a set menu to share. “Where inspiration strikes, finding those perfect pairings of food is food language,” says Testa. There are two set menus with three items coming to the table at a time. The first, the Bazaar Classic Experience, is $165 per person, with Wine Discovery for an extra $90 per person or José’s Wine Discovery at an extra $150 per person, and comes with 13 items to share. The Waldorf salad has a José Andrés touch with endive, celery, blue cheese, walnuts and yogurt, while the Croquetas de Cangrejo — a nod to Spain — is a dish of blue crab-Béchamel fritters. The most unique item is the Tortilla de Patatas “New Way.” Classic tortilla de patatas is basically a potato omelette, but Andrés has infused it with potato espuma, a slow-poached egg and caramelized onions, and he serves it in a small cup. Dessert for both menus is an assortment of sweets made by the in-house pastry chef.
“Our pastry chef is very talented. Both our savory and sweet dishes, between chef José and our concept chef, Chef Manuel, and the whole [research and development] team who chef José calls his delta force because they go everywhere with him and they execute everything to perfection,” says Testa.
The Sea Raw Bar includes the newly added Apple Oysters made with compressed apples and apple mignonette. There are salads, vegetables like Eggplant Escalivada and seafood mains like Spanish octopus or Maryland blue crab “Ensaladilla,” and meat dishes like lamb and oysters.
The other set menu, Jose’s Ultimate Experience, is $195 per person and comes with Jamón Ibérico de Bellota, dragon fruit ceviche, oxtail croqueta and Ora King “en papillote” made from Ora King salmon, sauce alcaparrado and crispy quinoa. Or, if guests opt to go à la carte they can order from the archives menu with dishes like she-crab soup or an oyster po’ boy. “And the Pisto Manchego [vegetable stew] is something I like to eat almost every day to get those veggies in,” says Testa.
The Waldorf Astoria Washington
Situated in central Washington between the White House and the U.S. Capitol, the hotel has 263 rooms. Among the guest accommodations are 35 suites, including the largest suite in the city, the Waldorf Townhouse clocking in at 6,300 square feet. A Junior Suite offers 734 square feet of space, including a king bed, sitting area and desk nook area. Rooms available through hilton.com and via booking.com.
The hotel also has another accolade: the spa has the only Himalayan Salt Therapy Room in DC and the surrounding areas.
Seasonal lobby activations make the hotel inviting and colorful. The hotel’s other option for dining, Peacock Alley — a Waldorf Astoria lobby restaurant brand icon — is offering its Cherry Blossom Afternoon Tea through June 30, 2024. With an assortment of sweet and savory scones, tea sandwiches and various teas (one of which is pink), it makes for a unique experience.
The new Peacock Alley dining menu includes the area’s famous Maryland crab cake, the Mediterranean mezze platter (the most popular starter) as well as burgers, a salmon entrée, the “Lobstah’ Roll” or the fresh catch of the day. And for dessert, try the Waldorf Astoria Red Velvet Cake. It’s not your typical red velvet cake so prepare to enjoy this take made with raspberry gel sauce and white chocolate crémeux.
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