José Andrés reveals the surprise menu of Nomad’s new bazaar


Following his resounding success opening a sublime rooftop bar on the 50th floor of the Ritz-Carlton Nomad, the world’s most-starred humanitarian chef is opening his highest-grossing fine-dining restaurant to date in the Big Apple – more than 30 years after he first sailed into town on a Spanish Navy ship.

José Andrés will open a branch of his hit tapas spot Bazaar at the Ritz-Carlton this winter with a menu that will feature a surprising fusion of his native country’s little-known past, the chef exclusively told Side Dish.

“Japanese samurai warriors arrived in Spain in the 1600s,” Andrés said. “They had no culinary influence. But I tell their story. Bazaar is always eclectic and here in Nomad I will create Spanish and Japanese dishes that are not totally one or the other.

“I’m more than a cook,” added the 53-year-old Spaniard. “I’m a storyteller, and that’s the story I wanted to tell. The food will not be purely Spanish or Japanese. It will be a unique blend.

The opening comes three decades after Andrés arrived in the city as a 21-year-old stranger to work at popular Barcelona restaurant Eldorado Petit in Manhattan.

Jose Andres
Andrés, 53, will open a branch of his hit tapas spot Bazaar at the Ritz-Carlton.
Getty Images

“It was my first house. I am a New Yorker,” he said. “It’s moving.”

But the renowned chef has had a limited footprint in the city until recently.

Andrés launched his first bazaar in Beverly Hills in 2008. It was a success, and he has since opened outposts in Miami (scheduled to close in March), Las Vegas and Chicago. Another is planned in Washington, DC. But unlike other bustling bazaars – which focus on meat or seafood – the Ritz-Carlton Nomad Bazaar will have its own unique concept.

“We had to find the ideal location and the partners, and that’s it,” said Sam Bakhshandehpour, president of the José Andrés group. “Nomad is in the midst of a transformation and it’s exciting to invest in the community. Our partners are visionaries and our Spain-meets-Japan theme will be a game-changer. »

Nubeluz
Nubeluz is located on the 50th floor.
Bjorn Wallander
José Andrés opens a new restaurant at the Ritz-Carlton Nomad.  Above, the bar offers on the roof of the Nubeluz hotel.
Offerings from the Nubeluz of Andrés.
Liz Clayman

The restaurant, designed by Lazaro Rosa Violan, will seat around 130 people. It is in a new building designed by architect Rafael Vinoly and developed by Flag Luxury Group.

He succeeds Andrés who unveiled Nubeluz, the 50th-floor cocktail bar at the end of September, which also tells a story, Andrés says, of the city itself, which lights up at night before the eyes of customers beyond the walls. Windows.

At Nubeluz – an amalgamation of the Spanish word ‘nube’ (clouds) and ‘luz’ (light) – ‘the story’, Andrés says, ‘is the view itself. You touch the clouds.

Nubeluz was “envisioned as a light box in the sky” by Vinoly and designed by Martin Brudnizki Design Studio.

The sunset from the two rooftop lounge terraces is magical, as is the perfectly framed Empire State Building.

Nubeluz
Bird’s eye view of Nubeluz.
Bjorn Wallander
Ritz-Carlton Nomad during construction in 2020.
Ritz-Carlton Nomad during construction in 2020.
Getty Images

Inside, the decor, which includes a backlit bar, is swathed in sunset tones of burnt orange and jewels that reflect the sky around it.

There are no starters here, just high cocktails and playful light bites reflecting life above the clouds, says culinary director Joris Larigaldie.

Think coconut oysters, caviar and “airy” lemon mousse, like clouds; anchovies wrapped in olives; labneh with salmon roe, terrine of foie gras with dates; grilled cheese with honey, thyme and mustard, Jamón Ibérico de Bellota Cinco Jotas with tomato fresco; and $25 labneh cones with caviar and lemon, or caviar alone that costs up to $950 for 125 grams of Giaveri Beluga.

Cocktails, by Miguel Lancha – Andrés’ “cocktail innovator” – are smoky concoctions presented dramatically in their own swirls of mist or cloud, while mocktails also abound, from $16 to 24 $.

Cocktails are smoky concoctions presented dramatically in their own swirls of fog or clouds.
Cocktails are smoky concoctions presented dramatically in their own swirls of fog or clouds.
Liz Clayman

There’s Foggy Hill, with mezcal, vermouth, Cynar, Aperol and a theatrical “aromatic cloud” of orange thyme; and also an alcohol-free Firefly with Gnista Barreled Oak, saffron, Thai basil, Thai chili tincture and tonic.

Nubeluz seats 132 people inside, including the bar, while outside there are 12 seats on one terrace and room for 20 people on the other, at opposite ends of the bar.

Over the summer, Andres also opened Zaytinya, a Mediterranean restaurant on the ground floor of the Ritz-Carlton, which serves breakfast, lunch and dinner. The name plays on the Turkish word for olive oil and is an ode to the food of Turkey, Greece and Lebanon. The 140-seat restaurant was designed by David Rockwell. (The first Zaytinya is in Washington, DC.)

The flurry of openings is Andrés’ first major expansion in New York since opening Mercado Little Spain at Hudson Yards in 2019. The 35,000 square foot space is a bustling Eataly-style food court, with three restaurants seated by Andrés: Spanish Diner, a 100-seat space with its own entrance at the corner of 30th Street and 10th Avenue; Lena, with 65 seats, and Mar, with 40 seats.

Nubeluz
Cocktails and playful light bites.
Liz Clayman

When talking with Andrés, you never know where he is calling from, as he is often in a conflict or disaster area.

This time when we speak, he’s on Sanibel Island, Florida, where his nonprofit World Central Kitchen served more than 153,000 meals after Hurricane Ian. This is in addition to the more than 400,000 assets WCK served in Puerto Rico after Hurricane Fiona. Even that has nothing to do with the more than 165 million meals and food bags that WCK has served, in cooperation with more than 550 partner restaurants, in Ukraine and border areas since the invasion of Russia in February. last.

All travel can be “crushing,” Andrés says, but it never gets old, even as his restaurants do — in a good way.

“Restaurants,” he says, “are like babies. They need food and time. Then they take their lives into their own hands.

WCK, which Andrés founded in 2010, also continues to grow.

“In the worst times of humanity, the best of humanity appears,” says Andrés.


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