Washington, D.C.’s culinary scene is enriched by a new, opulent destination: Bazaar Meat. Within the majestic walls of the Waldorf Astoria, multi-starred chef and philanthropist José Andrés transforms the ritual of meat into a theatrical experience, bringing his signature style to that historic Pennsylvania Avenue location that has been in the headlines for years.
Photo of the chef: Francois Nel-Getty Images
Photo of the crane: Sophie Macaluso
Excellence in a single cut: the $540 (€460) suckling pig
The centerpiece of this new offering, which elevates the steakhouse concept to almost museum-like heights, is the famous Spanish suckling pig, as recently highlighted by EATER. This is not just a simple dish, but a sensory investment: to enjoy this delicacy served whole, diners must budget approximately $540 (about €460) and, above all, give the chef at least 24 hours’ notice. This slow process is necessary to honor a raw ingredient that demands meticulous preparation, resulting in a glossy skin and meat that melts in the mouth.
A mecca for meat lovers, blending history and design
The restaurant occupies the legendary Old Post Office Pavilion, replacing the previous Spanish-Japanese concept with a vision entirely dedicated to the grill and premium cuts. While the restaurant’s aesthetic retains its original elegance—now enhanced by golden installations and contemporary art—the real revolution takes place behind the scenes:
- Upgraded kitchens: designed to handle a constant flow of sizzling steaks.
- Spectacular display: at the entrance, prized legs of Iberian ham welcome guests like works of art in a gallery.
- Global traceability: from Oregon New York strips to Texas chuletons (priced at around $110 per kilo), every cut is selected to tell the story of its region.
Beyond the Grill: Between Avant-Garde and Nostalgia
The Bazaar doesn’t live by meat alone. Andrés includes his “timeless classics” on the menu—small technical masterpieces such as foie gras wrapped in cotton candy or a caviar taco embellished with gold leaf. Special attention is paid to local history with the Eisenhower stew, a culinary tribute to the 34th President of the United States made with braised beef cheeks. For those seeking a guided culinary journey, tasting menus ranging from $165 to $195 are available, while the mixology menu spans from the luxurious Stamp Collector Sazerac (made with 15-year-old whiskey) to olive oil-infused martinis.
Unstoppable Expansion
With the opening in Washington, the Bazaar Meat brand confirms its global rise. Following its debut in Las Vegas in 2014 and successes in Chicago and New York, the concept is set to expand into Los Angeles and Miami by the end of 2026. For José Andrés, this return is not just a business triumph, but an act of love toward the city that adopted him thirty years ago: a place where, in his words, “people can come together to celebrate life through excellence.”
