![]() ![]() ![]() Andrés is unfazed: “I don’t open restaurants,” he said. ![]() But in New York, where the prevalent aesthetic is easy luxury in midtown, where the overarching mood is “vacant” and in the Ritz-Carlton, where few New Yorkers dare tread, a high-theater chain restaurant is a big gamble. Foams! Cones! Cotton candy! That plays well in L.A., Las Vegas, Miami, and, perhaps, even in Andrés’s hometown of Washington, D.C., where he recently opened a triumphant Bazaar in what was once the Trump hotel. Since the first Bazaar opened in the SLS Hotel in Beverly Hills in 2008, the restaurant has been marked by a sui generis whimsy. “I’m seeing hundreds of flamingos, beautifully pink.” In a few days’ time, the flamingos will have flown and Andrés will be back in New York, on the second floor of the new Ritz-Carlton, to rally the troops for what is perhaps his longest-anticipated and, frankly, riskiest opening yet. The week before opening the Bazaar by José Andrés in New York City, Andrés himself was in Cádiz, Spain. “Wow,” he said by phone from the car with his recognizable Asturian ardor. Socarrat is turned into its own (omeletlike) dish. ![]()
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