José Andrés at America Eats Tavern

Bio

Chef/Owner, minibar by José Andrés and ThinkFoodGroup. I'm not just a cook, I'm a storyteller. I create experiences.

Chef
José Andrés
McLean, Bethesda, Washington, Philadelphia, Miami Beach, Polanco, Las Vegas, Los Angeles

Accolades

  • 100 Most Influential People
    Time
  • Outstanding Chef
    James Beard Foundation
  • Outstanding American by Choice
    President Barack Obama
  • Humanitarian Award
    McCall-Pierpaoli
  • Medallion Award
    Congressional Hispanic Caucus Institute Chair
  • National Humanities Medal
    National Endowment for the Humanities (NEH)

My Restaurants

Where I Eat

From My Menu

Chef Marcel Vigneron reviews Rossejat at The Bazaar by José Andrés
$$$$ | Spanish/Portuguese
Mid-City West
1 Review
"This is a classic Spanish dish cooked with fideos (small angel hair pasta) and shrimp in a fish broth then served with a garlic aioli. I used to eat this dish almost every day and never tired of it."
Chef Waylynn Lucas reviews Philly cheesesteak at The Bazaar by José Andrés
$$$$ | Spanish/Portuguese
Mid-City West
2 Reviews
"This two-bite modern version of a Philly cheesesteak is unforgettable. Filled with warm cheese and topped with wagyu beef, it has a light crunch that will keep you coming back."
Chef Royden Ellamar reviews Secreto Ibérico at Jaleo by José Andrés
$$$ | Spanish/Portuguese
The Strip
1 Review
"The Secreto is a cut of pork so flavorful and juicy that it only needs to be cooked to a perfect medium with a bit of sea salt to make it shine. At Jaleo, it’s cooked on a wood-fired stove in the middle of the dining room. The smoke permeates the pork so intimately, and the open coals turn the surface a crispy, golden brown, that when it’s brought to the table, the smell of the smoke, pork, and wood take you to a magical place where good things happen to those who love pig!"
Chef Geno Bernardo reviews Arroz caldoso de bogavante at Jaleo by José Andrés
$$$ | Spanish/Portuguese
The Strip
1 Review
"The paella here is the real deal. The action station in the main dining room, the smell of the wood burning... all of this gets your mouth watering. I always get the lobster paella. They sell out quickly, so make sure you get there early or call ahead to see if it's available."
Chef Aaron Brooks reviews Black rossejat  at The Bazaar by José Andrés
$$$$ | Spanish/Portuguese
Miami Beach
1 Review
"This dish stands out among many outstanding dishes off the Bazaar menu. It’s on the conservative side, but it appeals to me for it's simplicity, and bold, confident flavors and flawless execution. It's a comforting dish without being heavy. Little noodles are cooked with aromatics, stock, and finished with squid ink. The dish is topped with slow cooked shrimp and a garlicky aioli. I love the creativity and imagination here, and have never been let down by any of the bites. "