_dine LA : The Bazaar at SLS

AMAZING.
The first time I went last week wasnt enough, so I decided a second trip was necessary. I was unable to find a reservation online the second time around.. the next available one would be Monday of next week (which meant dineLA would be over). I called and they were able to accommodate my request. Joy.

But this is all about the first trip with m&t. We took.. or.. I took lots of pictures so that I can remember the tastes of all the dishes just by looking at the images. haha. And besides, I didnt want any photo interruptions during dinner so I didnt take my camera the second time I went.

The exterior design of the SLS is exceptional. Simple yet elagant. I liked that there were two entrances, one to the hotel and one to the restaurant. Im sure there are more ways to get into either, but those were the main doorways. Known as "the brainchild of Sam Nazarian", the SLS has taken its time to open.. a little too much time. They pushed back opening dates for a while, but now its finally in business. Philippe Starck and design maestro/retailer Murray Moss has really put together a phenomenal space. The design is quirky, yet sophisticated. It evokes old classicism through several means like the use of black and white images, portraits and columns, while clearly having a distinct vision for LA meets the first design-led hotel/restaurant. The thought of "strange" enters your mind once you see that the portraits of old men morph into different monkey species and when you look around, there are eclectic choices of decor everywhere, including the shop that sells most items you can see.

The restaurant is separated into different areas based on a "theme", you could say. The first area you see when you walk through the entrance is the Bar Centro. The decor is eclectic and somewhat.. strange? at first sight.

We were seated in the Blanca dining room of the Rojo y Blanca (the main restaurant space). We had the opportunity to see the meals being prepared in the Blanca kitchen.

Blanca.


Complimentary White Wine Sangria.

Yum.

Trinket windows.

The menu is all about tapas and divided into Rojo (more traditional, richer in taste dishes) and Blanca (more progressive, modern, lighter and alternative taste dishes).

First dish, starting out with the Blanca menu choices.
Tuna toro "Nigiri".



Amazingggg.
Sea scallops with "Romesco" tomato-almond sweet pepper sauce.

Cotton candy foie gras. Interesting combination.



Galician lobster medallions with olive oil crushed potatoes and paprika.

'Philly' cheese steak
Air bread filled with cheese and topped with Kobe beef.


Lamb loin with foraged mushrooms and potato.

Braised veal cheeks with California oranges.

Beef hanger steak with piquillo pepper confit. Best way to end the meal. (Until the dessert)

Patisserie at SLS.

Apples “Carlota” Bread pudding with saffron sauce.

Traditional Spanish flan With fresh cheese and fruit.

Greek yogurt panna cotta With apricots and muscat gelatin. My favorite!

Clever plays of SLS.

Oh, and dineLA is extended. [X]