Bazaar Meat

 

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Beneath sparkling crimson chandeliers designed to mimic volcanic flames, Chef José Andrés reimagines the steakhouse as theatrical celebration.

The second-floor dining room features velvet banquettes, an eight-seat meat bar positioned before a centerpiece Ispor brick oven from Spain, meat curing boxes at the entrance, and sweeping views of the Chicago River where flames flicker in the fire kitchen.