José Andrés to Open 'Bazaar Meat' Steakhouse in DC
What happened
Chef José Andrés will replace his restaurant "The Bazaar" at the Waldorf Astoria in DC with a new steakhouse concept called "Bazaar Meat." The new restaurant will focus on theatrical dishes and large-format cuts of meat.
Why it matters
The transformation from The Bazaar to Bazaar Meat marks a new chapter in a long history for José Andrés at the Old Post Office. Andrés first dreamed of opening a restaurant in the historic building back in 1993. The chef was originally slated to open a restaurant in the building in 2016, but pulled out after its then-owner, Donald Trump, made disparaging comments about immigrants, leading to a lawsuit that was settled in 2017. The Bazaar by José Andrés had a relatively short run, opening in the Waldorf Astoria in February 2023 and closing its doors on March 11, 2026, after just over three years. Its menu featured playful and avant-garde dishes with Spanish roots and Americana nods, such as a "Philly cheesesteak" made with airbread and wagyu beef, and a beef cheeks "Eisenhower stew". The incoming Bazaar Meat is not a new concept for the chef; it already has successful locations in Las Vegas, Chicago, and other cities. The restaurant is described as a "wild and wonderful celebration of the carnivorous" and a reimagining of the traditional steakhouse with theatrical presentations and inventive techniques. Diners can expect a menu centered around high-quality meats, including imported and rare cuts, with a prominent jamón bar. Signature dishes from other locations that are expected in D.C. include cotton candy foie gras, caviar cones, and large-format items like a Spanish-style whole suckling pig and a bone-in ribeye called "chuletón".
Key numbers
- Andrés first dreamed of opening a restaurant in the historic building back in 1993.
- The chef was originally slated to open a restaurant in the building in 2016, but pulled out after its then-owner, Donald Trump, made disparaging comments about immigrants, leading to a lawsuit that was settled in 2017.
- The Bazaar by José Andrés had a relatively short run, opening in the Waldorf Astoria in February 2023 and closing its doors on March 11, 2026, after just over three years.
What happens next
- Diners can expect a menu centered around high-quality meats, including imported and rare cuts, with a prominent jamón bar.
- Signature dishes from other locations that are expected in D.C.
- Chef José Andrés will replace his restaurant "The Bazaar" at the Waldorf Astoria in DC with a new steakhouse concept called "Bazaar Meat." The new restaurant will focus on theatrical dishes and large-format cuts of meat.
Quick answers
What happened in José Andrés to Open 'Bazaar Meat' Steakhouse in DC?
Chef José Andrés will replace his restaurant "The Bazaar" at the Waldorf Astoria in DC with a new steakhouse concept called "Bazaar Meat." The new restaurant will focus on theatrical dishes and large-format cuts of meat.
Why does José Andrés to Open 'Bazaar Meat' Steakhouse in DC matter?
The transformation from The Bazaar to Bazaar Meat marks a new chapter in a long history for José Andrés at the Old Post Office. Andrés first dreamed of opening a restaurant in the historic building back in 1993. The chef was originally slated to open a restaurant in the building in 2016, but pulled out after its then-owner, Donald Trump, made disparaging comments about immigrants, leading to a lawsuit that was settled in 2017. The Bazaar by José Andrés had a relatively short run, opening in the Waldorf Astoria in February 2023 and closing its doors on March 11, 2026, after just over three years. Its menu featured playful and avant-garde dishes with Spanish roots and Americana nods, such as a "Philly cheesesteak" made with airbread and wagyu beef, and a beef cheeks "Eisenhower stew". The incoming Bazaar Meat is not a new concept for the chef; it already has successful locations in Las Vegas, Chicago, and other cities. The restaurant is described as a "wild and wonderful celebration of the carnivorous" and a reimagining of the traditional steakhouse with theatrical presentations and inventive techniques. Diners can expect a menu centered around high-quality meats, including imported and rare cuts, with a prominent jamón bar. Signature dishes from other locations that are expected in D.C. include cotton candy foie gras, caviar cones, and large-format items like a Spanish-style whole suckling pig and a bone-in ribeye called "chuletón".
