Fresh off opening Basque-style steakhouse Txula Steak in Hudson Yards, the ever-prolific José Andrés is opening another new steakhouse in New York City this week. This time, it’s a third location of his modern steak restaurant Bazaar Meat inside the Ritz-Carlton New York in Nomad at 35 West 28th Street, near Broadway, on Tuesday, October 21.
This is Andrés’s third Bazaar Meat; he turned what was his Spanish-Japanese restaurant Bazaar (which opened in 2023) into the new restaurant. “If you know me, you know that I love a beautiful steak,” he explains via a rep. And it’s “even better if it was grilled over an open wood fire, like we do in Spain.”
Thus, the steakhouse is all about wood-fired meats prepared with international techniques. There’s a Japanese-focused selection where wagyu beef is cooked tableside on ishiyaki stones, ranging from $50 to $60 per ounce. There’s also the Jamón Experience with Jamón ibérico.
The main meat menu is split into two sections. The “Our Big Guys, Cooked José’s Way” features giant cuts of meat sourced from around the world, with prices ranging from $85 to $115 per pound. These include Australian chateaubriand and tenderloin, bone-in New York strip and Washugyu from Oregon, and rib-eye chuletons from Texas.
And on the other end, there’s the “Not So Big Guys,” with smaller meat options like Denver steaks ($84) with piquillo pil pil, ibérico pork shoulder ($62) with mojo verde and nori chimichurri; and wood-fired roasted Pennsylvanian chicken ($24) with potato puree and jus.
Non-steak-wise, there are seafood selections like fire-roasted Maine lobsters ($95) paired with chorizo and a brown butter brulee; familiar Bazaar appetizers that have been around for a while, like the José Taco with ibérico ham, caviar, gold leaves, and nori ($25), tableside Caesar salads ($22) with jamon crisps, foie gras served like cotton candy ($12), and a take on the Philly cheesesteak ($17) with A5 Japanese beef, manchego cheese espuma, and caramelized onion jam. For a selection of highlights across the menu, there’s a five-course tasting menu ($225).
Classic drinks include the $32 martini service, milk punches, and gin and tonics. Then there are fun ones like Negronis with what is described as a “thyme aromatized cloud,” and even a mezcal drink with ibérico ham.
Rounding out the Bazaar Meat NYC team are culinary director Manual Echeverri, executive chef Victor Rivera, senior beverage manager Jopus Grevelink, and sommelier Alex Potter.
The 5,581-square-foot space was redesigned by Lázaro Rosa-Violán Studio, a firm based in Spain, centering on Spanish culture and modern art, with inspiration drawn from Pablo Picasso.
Andrés originally opened Bazaar Meat back in 2014 in the Sahara Las Vegas, known for its Spanish steaks and tasting menu. It closed in 2024 to relocate inside the Palazzo at the Venetian Resort this past September. There’s one currently in Chicago (which opened in 2021), and another location coming to Los Angeles.
The Ritz-Carlton is also home to two other Andrés joints: a location of his Eastern Mediterranean restaurant Zaytinya and his rooftop cocktail bar Nubeluz.