Chef

José Andrés

"As you enter, you notice a large showcase fridge with a wide variety of meats—everything from Wagyu, prime, dry-aged, wet-aged, bone-in steaks, and Heritage pork. This is all centered by two wood burning grills and rotisserie, two wood-burning ovens and Josper charcoal grills where most of the vegetables are prepared. Jose Andres likes to call this his “fire stage.” Any of the proteins coming off this “fire stage” taste pretty amazing, though my favorite is the dry-aged, bone-in strip loin."

"At China Chilcano, my team makes all of the dim sum by hand and with such care. The best thing to do is order the Lucky 12 to try three kinds at once. The Dorado, with pork and shrimp and topped with a golden egg, are one of my favorites."

"Potato croquetas served in a glass sneaker. Cleaning laces must be rough."

"This is the most perfectly executed protein dish I've had in Los Angeles. The cheeks are cooked sous-vide then pan-seared and served with just a little jus for the best of both worlds: slow-cooked meat that's so tender it can be cut with a spoon, and browning it in a pan for the sucre to make a delicious sauce."

"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."

"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."