Bazaar Meat Chicago

Little Snacks

• Cotton Candy Foie Gras

  crispy amaranth

  • eaUSD 8.00

• Marinated 'Ferran Adrià' Liquid OliveUSD 12.00

  Green olives, piparra peppers…this will change your life!

• José's Taco*

  jamón ibérico de bellota, Osetra caviar, gold leaf

  • 2 PcUSD 16.00

• Super-Giant Pork-Skin ChicharrónUSD 12.00

  Greek yogurt, za'atar spices

• Croquetas de PolloUSD 12.00

  chicken-béchamel fritters

• Bagels & Lox Cone*

  dill cream cheese, salmon roe

  • eaUSD 6.00

• Chilled Beet Gazpacho Shots

  beet chilled soup, beet chips, sherry vinegar

  • eaUSD 3.00

• Patatas BravasUSD 10.00

  fried potatoes, spicy tomato sauce, alioli

• Kobe Airbread*

  Kobe beef, onion jam, parmesan espuma

  • eaUSD 12.00

• Sloppy JoeUSD 12.00

  beef bolognese, brioche bun

• Shrimp Cocktail In Grapefruit, Irma Rombauer ClassicUSD 14.00

  grapefruit, poached Florida sun shrimp, mustard seed vinaigrette

"Say When" Caviar Service

Starts at 10 grams, and we keep scooping until you say "When!" Served with crème fraîche and Pizelle crackers

• Russian Ossetra, Black Diamond Caviar (New York, NY)*

  Acipenser Gueldenstaedtii

  • per gramUSD 7.00

• Siberian de Luxe, Bjork Caviar (Turnhout, Belgium)*

  Acipenser Baerii

  • per gramUSD 10.00

• Oscietra Royal, Bjork Caviar (Turnhout, Belgium)*

  Acipenser Gueldenstaedtii

  • per gramUSD 13.00

Soups & Salads

• Mushroom Ramen*USD 12.00

  quail egg, nori, fried garlic

• Chilled Beet GazpachoUSD 9.00

  beet chilled soup, beet chips, sherry vinegar

• Lucía's Salad*USD 12.00

  gem lettuce, parmesan, anchovy, air croutons

• Not Your Everyday Caprese SaladUSD 12.00

  cherry tomatoes, liquid mozzarella, pesto

• Greens SaladUSD 10.00

  living butter lettuce, piparra peppers, pamplinas, tomato, sherry dressing

From the Meat Bar

• Embutidos

  Chef's selection of Spanish and domestic cured meats. Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $13

  • 2 ozUSD 24.00
  • 4 ozUSD 48.00

Jamón Ibérico de Bellota

Hand-cut from the famous acorn-fed, black-footed Spanish pig

• Capa Negra, Jabugo, Andalucía, Spain

  • 1 ozUSD 38.00
  • 2 ozUSD 75.00

• Cinco Jotas, Jabugo, Andalucía, Spain

  • 1 ozUSD 40.00
  • 2 ozUSD 80.00

Tartares

tartare first appeared in Escoffier's culinary guide in 1921, as a variant of "Beefsteak à l'Americaine" named for the tartar sauce with which it was served

• The Classic*USD 28.00

  beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, brioche bun

• Salmon*USD 24.00

  salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers

• "Beefsteak" TomatoUSD 26.00

  tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

• The Lombardo*

  classic beef tartare, pan de cristal, alioli, shaved truffle

  • Serves 4USD 75.00

Carpaccios

First popularized at Harry's Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings

• Vittore 1950*USD 24.00

  tenderloin of beef, black pepper, parmesan cheese, capers, croutons, sherry dressing

• Bison Buffalo Style*USD 26.00

  pickled celery, blue cheese, Buffalo wing sauce

• King Trumpet MushroomUSD 24.00

  mushroom confit, hazelnut, oregano, herb oil

Adventurous Eaters

• Tortilla Sacromonte*USD 22.00

  egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow

• Morcilla with Uni*

  Spanish blood sausage, fresh sea urchin

  • 5 PcUSD 18.00

• RossejatUSD 26.00

  pig ear, puntillitas, alioli, fideuà pasta

• Fresh Sea Urchin*

  grilled pan de cristal, ibérico lardo

  • 4 PcUSD 26.00

From the Fire Pit

"C'mon, guys...this is why you are here!" - José Andrés. The 'heart and soul' of Bazaar Meat! Our young animals are nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes

• Suckling Pig (Fermin, Salamanca, Spain)

  • per quarterUSD 160.00

• Whole Suckling Pig

  available with 24 hours notice

  • 9-11 lbUSD 540.00

Our Big Guys, Cooked Jose's Way 46°C

Beef Rib Steak Chuletón

bone-in ribeye, oak-wood fired

• WR Gibsons Prime Angus Chicago Cut (Rivere Farm, MN)

  • per lbUSD 65.00

• "Vaca Vieja" 8-10 Year-Old Holstein (Mindful Meats, CA)

  • per lbUSD 65.00

• 100% Pure Angus (La Pryor Farms, IN)

  • per lbUSD 75.00

• Washugyu / Angus (Lindsay Ranch, OR)

  • per lbUSD 98.00

"Vaca Vieja" Rib Eye Tasting Portion

• "Vaca Vieja" Rib Eye Tasting Portion

  In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA

  • 6 ozUSD 45.00

Not So Big Guys

• Chateaubriand, Tenderloin, Holstein (Brandt Beef, CA)

  Perigord sauce, pommes soufflé

  • 16 ozUSD 75.00

• Bone-In Strip Loin, Washugyu / Angus (Lindsay Ranch, OR)

  miso-mustard sauce

  • 18 ozUSD 120.00

• Bone-In Strip Loin, 100% Pure Angus (La Pryor Farms, IN)

  miso-mustard sauce

  • 18 ozUSD 95.00

• Flat-Iron Steak, Angus / Hereford (Klingeman Farm, WA)

  blue cheese sauce

  • 8 ozUSD 45.00

• Skirt Steak, American Wagyu / Black Angus (Mishima, TX)

  rosemary-mustard sauce

  • 8 ozUSD 48.00

• Hanger Steak (Red Top Farms, IA)

  mojo picon

  • 10 ozUSD 50.00

• Pluma Ibérico de Bellota (Fermín, Salamanca, Spain)

  apple-mustard sauce

  • 8 ozUSD 45.00

More Meats to Share

• Butifarra Catalan-Style Pork Sausage Spiral

  grilled pan de cristal, fresh tomato, honey alioli

  • 18 ozUSD 28.00

• Roasted Half Amish Chicken

  potato purée, garlic, thyme

  • 1.5 lbUSD 26.00

• Beef Cheeks

  mojo rojo, citrus

  • 8 ozUSD 32.00

Tasting Through Japan

Selected cuts of traditional Wagyu and Kobe beef, prepared tableside on an ishiyaki stone

• Kobe Eye of the Rib (Hyōgo Prefecture, Japan)

  • per ozUSD 55.00

• Ohmi Wagyu Striploin (Shiga Prefecture, Japan)

  • per ozUSD 45.00

• Satsuma Wagyu Tenderloin (Kagoshima Prefecture, Japan)

  • per ozUSD 35.00

• Satsuma Wagyu Eye of the Rib (Kagoshima Prefecture, Japan)

  • per ozUSD 40.00

• Bushu-Gyu Wagyu Shortrib (Saitama Prefecture, Japan)

  • per ozUSD 40.00

• Olive Wagyu Sirloin (Kagawa Prefecture, Japan)

  • per ozUSD 40.00

• Sendai Chuck Roll (Miyagi Prefecture, Japan)

  • per ozUSD 35.00

Meats from The Sea

• Lobster, Grilled

  thai butter sauce, peanut, ginger

  • 1.5 lbUSD 60.00

• OctopusUSD 28.00

  black garlic oyster sauce, meyer lemon, furikake gremolata

• Whole Roasted Turbot

  Donnostiara sauce

  • 1.5 lbUSD 70.00

Vegetables & Potatoes

• Grilled AsparagusUSD 12.00

  Romesco sauce

• Piquillo PeppersUSD 12.00

  "Julian de Tolosa" confit piquillo peppers

• Roasted LeeksUSD 12.00

  leek-ash dressing, fire

• Setas al AjilloUSD 12.00

  button mushrooms, garlic, nasturtium

• Catalan Spinach 2.0USD 12.00

  apple, pine nuts, shallots, raisins, apricots

• Cauliflower CousCousUSD 12.00

  toasted quinoa, preserved lemon, Harissa broth

• Buttered Potato PuréeUSD 15.00

  La Ratte potato, Échiré butter, cream

• StrawUSD 12.00

  traditional potatoes that will remind you of your childhood, with malt vinegar

• Widmer PotatoesUSD 12.00

  Wisconsin 2-year cheddar

Truffle Additions

• Black Winter Truffle

  Shaved tableside | add to any dish; Especially delectable with Vittore Carpaccio, Tortilla Sacramonte and Buttered Potato Purée

  • 3 GramsUSD 30.00