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a room filled with furniture and a large window
a room filled with furniture and a large window

Hours & Location

120 N Wacker Drive,
Chicago, IL 60606
(312) 820-6601

Tuesday - Saturday: 4:30 PM - 11 PM
Sunday - Monday: Closed*

Valet service is available Tuesday through Friday starting at 4 PM and Saturday starting at 2:30 PM. There is no valet on Sunday and Monday.

For larger parties of 13-20 in the main dining room, please contact bazaarreservations@grgmc.com. For larger events, spaces are also available outside of restaurant hours. Please visit our private events page for more information.

About

Underneath sparkling crimson chandeliers designed to mimic the flames of a volcano, sit for a curated tasting menu that weaves from raw preparations to the prized vaca vieja, or ribeye aged to perfection. As the flames in the fire kitchen flicker, you’ll have a one-of-a-kind meal, from inventive takes on carpaccio to the most tender meat. No matter how many times you come see us at Bazaar, no two meals will be the same.

For Chef José Andrés' brilliant renditions of iconic seafood classics-like fried calamari and lobster rolls-visit Bar Mar in the Bank of America Tower just below Bazaar Meat.

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WINES BY THE GLASS

To view the full list of wines by the bottle, click here.

  • — SHERRY (2.5 oz) —

  • MV De La Riva

    $10

    (Jerez, Spain) Manzanilla Fina, Miraflores, Palomino

  • MV Gutiérrez

    $18

    (Jerez, Spain) Fino En Rama, Colosia, Palomino

  • MV Lustau

    $17

    (Jerez, Spain) 'José Luis González Obregón,' Amontillado del Puerto, Palomino

  • — SPARKLING —

  • 2019 Raventós i Blanc

    $16

    (Penedes, Spain) 'Cuvée José,' Extra Brut Xarel-lo Based

  • MV Roland Champion

    $29

    (Champagne, France) Chouilly Grand Cru Rosé, Brut, Chardonnay Based

  • MV Robert Moncuit

    $32

    (Champagne, France) 'Les Grands Blancs,' Extra Brut, Grand Cru, Chardonnay

  • — WHITE —

  • 2021 Seehof

    $16

    (Rheinhessen, Germany) Morstein, Kabinett, Riesling

  • 2020 Granbazan

    $20

    (Rías Baixas, Spain) 'Ambar' Albariño

  • 2020 Gaba do Xil

    $16

    (Valdeorras, Spain) 'O Barreiro' Godello

  • 2020 Domaine Blanchet

    $18

    (Pouilly-Fumé, France) Sauvignon Blanc

  • 2019 Domaine Bart

    $26

    (Burgundy, France) 'Les Etalles,' Marsannay, Chardonnay

  • 2018 Heitz

    $25

    (Napa Valley, California) 'Estate' Chardonnay

  • — STILL ROSÉ —

  • 2021 Ostatu

    $15

    (Rioja, Spain) 'Rosato,' Tempranillo

  • — RED —

  • 2021 Presqui'le

    $16

    (Santa Barbara, California) Pinot Noir

  • 2020 Jose Antonio García

    $17

    (Beirzo, Spain) 'Unculin,' Mencia

  • 2018 Lindes de Remelluri

    $20

    (Rioja, Spain) 'Viñedos de San Vicente,' Tempranillo Based

  • 2018 Robert Groffier

    $40

    (Burgundy, France) 'Bourgogne Rogue,' Pinot Noir

  • 2018 Mas Martinet

    $21

    (Bordeaux, France) 'Martinet Bru,' Samso Based

  • 2020 Château Fontanès

    $18

    (Pic Saint Loup, France) Syrah Based

  • 2016 Long Meadow Ranch

    $26

    (Napa Valley, California) 'Estate,' Cabernet Sauvignon

  • 2019 Pegaso, 'Zeta'

    $15

    (Cebreros, Gredos) Garnacha

  • — NON-ALCOHOLIC —

  • 2020 Eric Bordelet

    $12

    (Normandy, France) 'Perlant Jus de Pommes a Sydre,' Apples

COCKTAILS

  • — REFRESHING & EASY —

  • Apollo #3

    $16

    Grey Goose La Poire vodka, blanc vermouth, St. Germain, lemon, ginger, club soda

  • Citrus Season

    $16

    Amontillado and Moscatel sherries, LaVerger Orchard Apple, Citrus Oleo, lemon, sesame

  • Shiso Pisco Sour

    $18

    Tabernero Italia, Valdespino manzanilla sherry, Tio Pepe fino sherry, Kina L'Aero, lime, egg white

  • Nitro-Caipirinha

    $10

    Avuá Prata cachaça, lime, sugar | frozen tableside with liquid nitrogen

  • Salt Air Margarita

    $16

    Milagro blanco tequila, orange liqueur, lime | topped with salt air

  • Ultimate G&T

    $16

    Hendrick’s gin, Fever-Tree Indian tonic water, lime, lemon, juniper berries, lemon verbena

  • Gopalito

    $16

    Fords gin, amontillado, sudachi, lemon, ginger, honey, sesame

  • Reverse Carajillo

    $18

    Torres 10yr, aquavit, vanilla, cold brew | tres leches espuma

  • — APERITIFS & SPIRIT-FOWARD —

  • Bazaar Old Fashioned

    $17

    Bulliet bourbon, Torres 15yr brandy, orange, chamomile, Angostura

  • Med Martinez

    $23

    Gin Mare & Fords gins, px, amontillado, maraschino liqueur, touch of sherry vinegar

  • Foggy Hill Negroni

    $17

    El Silencio Mezcal, Aperol, Cynar, sweet vermouth | orange aromatic cloud

  • Andrés & Cooper*

    $32

    Del Maguey Ibérico mezcal, Yzaguirre Gran Reserva 1884 vermouth, amontillado, Cynar | ibérico ham

  • Surfer Rob Roy

    $18

    scotch blend and single malt whiskies sous-vide with coconut and plantains, sweet vermouth, Angostura bitters | liquid cherry sphere

  • Leatherette

    $23

    Knob Creek rye, Torres 20 brandy, Lustau east india sherry, Yzaguirre Gran Reserva 1884 vermouth, lavender bitters | rested in goat leather

CHICAGO BEERS

  • — DRAFT —

  • Seipp’s, 'Extra Pale'

    $8

    pilsner | 4.5%

  • Casa Humilde 'Neblina'

    $8

    juicy pale | 5%

  • — CANS —

  • Whiner Beer Co., 'Le Tub'

    $8

    IL | farmhouse saisson | 6.3 %

  • Dovetail, 'Hefeweizen'

    $9

    IL | Hefeweizen| 4.8%

  • Casa Humilde, 'Viva la Frida'

    $8

    IL | Hibiscus and Lime Lager| 4.5%

  • Off Color Brewing, 'Beer for Tacos'

    $9

    IL | Gose | 4.5%

  • Half Acre, 'Bodem'

    $8

    IL | India Pale Ale | 6.7%

  • Hopewell Brewing, 'Stay Frosty'

    $9

    IL | Winter Lager | 6%

*Please be aware that consuming raw or undercooked food increases your risk of foodborne illness.

The Bazaar Meat Experience

$145/person

  • Caviar Cone*

    brick dough, horseradish crème fraiche, Osetra caviar, gold leaf

  • Marinated ‘Ferran Adrià’ Olives*

    modern & traditional

  • Not Your Everyday Caprese Salad

    cherry tomatoes, liquid mozzarella, pesto

  • ***

  • The Classic Tartar*

    beef sirloin, Savora mustard, egg yolk, HP tartar sauce, anchovy, shiso tempura

  • Chicken Croquetas

    chicken bechamel fritters and black truffle

  • Spanish Octopus

    potato espuma, fried potatos, chorizo

  • ***

  • Enhance your Experience

    Ohmi Wagyu Striploin* (Shiga Prefecture, Japan) per oz $45

    Satsuma Wagyu Tenderloin* per oz $35

  • ***

  • Rosewood Wagyu/Black Angus Ribeye* (Ennis, TX)

    Served with confit piquillo peppers & buttered potato purée

  • Setas al Ajillo

    button mushrooms, garlic, nasturtium

  • ***

  • Dessert

    Bazaar Patisserie Sweets Selection

*These items are served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness. ^Based on market availability.

The Jamón Experience

  • Jamón Ibérico de Bellota

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

  • Cinco Jotas

    Jabugo, Andalucía, Spain

    per 0.25oz $15

    per 1oz $40

  • Add Pà Amb Tomàquet

    $12

    Catalan-style toasted pan de cristal, fresh tomato

Little Starters

  • Bagels & Lox Cone*

    each $7

    dill cream cheese, salmon roe

  • Caviar Cone*

    each $15

    brick dough, horseradish crème fraiche, Osetra caviar, gold leaf

  • Marinated ‘Ferran Adrià’ Olives*

    $10

    modern & traditional

  • Cotton Candy Foie Gras*

    $12

    foie gras torchon, pimentón, crispy corn nuts

  • José’s Taco*

    each $12

    jamón ibérico de bellota, Osetra caviar, gold leaf

  • Chicken Croquetas

    $6

    chicken bechamel fritters

    with addition of black truffle $6

  • "Philly Cheesesteak"*

    each $13

    airbread, cheddar, Kobe beef

Soups and Salads

  • Not Your Everyday Caprese

    $15

    cherry tomatoes, liquid mozzarella, pesto

  • Ensalada de "Cogollos"

    $12

    sweet baby gem lettuce, piparra peppers, green onions, tomato confit

  • Brussels Sprout Leaves

    $12

    lemon purée, apricots, grapes, lemon air

  • Maine Lobster Bisque

    $14

    buttered lobster, chives

From The Meat Bar

  • 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*

    $28

    beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, shiso tempura

  • “Beefsteak” Tomato

    $22

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

  • 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*

    $24

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

Not Looking for Beef?

  • From the Sea

  • Spanish Octopus

    $28

    potato espuma, fried potatos, chorizo

  • Lubina a la Donostiarra

    $55

    European sea bass, Donostiarra sauce

  • From the Land

  • Pluma Ibérico de Bellota Pork*

    $58

    (Salamanca, Spain) chimichurri, mojo verde

  • Amish Half Roasted Chicken

    $22

    chicken ajillo sauce, potato puree

Vegetables Sides

  • Mushrooms & Cream*

    $19

    wild mushrooms, fried egg, pan de cristal

  • Setas al Ajillo

    $13

    button mushrooms, garlic, nasturtium

  • Josper Roasted Carrots

    $15

    Labneh yogurt, carrot gastrique, za'atar

  • Green Asparagus with Romesco

    $17

    almonds, tomato, garlic, peppers

  • Catalan Spinach

    $14

    apple, pine nuts, PX raisins

  • Buttered Potato Purée

    $12

    butter, butter, more butter, some potatoes

  • Patatas Bravas

    $12

    fried potatoes, spicy tomato sauce, alioli

TASTING THROUGH JAPAN

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

  • Kobe Eye of the Rib*

    $65

    (Hyōgo Prefecture, Japan)

  • Ohmi Wagyu Striploin*

    $45

    (Shiga Prefecture, Japan)

  • Satsuma Wagyu Tenderloin*

    $35

    (Kagoshima Prefecture, Japan)

From The Fire

  • SUCKLING PIG

    (Fermín, Salamanca, Spain)

    per quarter $140

    (9-11lb) available with 24 hours notice per whole $490

  • JOSÉ'S FAVORITE AMERICAN WAGYU

  • Rosewood Ribeye*

    $90

    Bone-in Wagyu / Black Angus* (Ennis, TX)

  • Washugyu Ribeye*

    $98

    Bone-in Wagyu (Lindsay Ranch, OR)

  • Washugyu New York Strip*

    $130

    Bone-in Wagyu* (Lindsay Ranch, OR)

  • COFFEE RUBBED WAGYU HANGER STEAK

    $47

    Wagyu* (Ennis, TX)
    passion fruit, pearl onions, coffee air

  • - "Vaca Vieja" 8-10 Year-Old Holstein* -

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

  • Mindful Meats Ribeye Steak*

    $65

    (Petaluma, CA)

  • - GIBSONS CLASSICS -

  • WR Gibsons Chicago Cut*

    $90

    Angus Prime, (Rivere Farm, MN)

  • Gibsons Filet Tenderloin*

    Angus Prime* (Rivere Farm, MN)

    per 7oz $52

    per 14oz $72

DESSERT

  • Tarta De Queso

    $28

    basque style cheesecake, Asturian chestnut honey

    Toppings:

    honey & truffle + $16

    strawberries & cream + $8

  • Honey Cake

    $18

    yogurt cream, green grapes, melon sorbet

  • Chocolate Soufflé

    $18

    70% dark chocolate, caramelized banana ice

  • Ice Creams & Sorbets

    one scoop 4 | three scoops 12
    seasonal ice cream, vanilla, dark chocolate, seasonal sorbet

* These items are served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness. A 20% suggested gratuity is added to parties of 6 or more. ^Based on market availability.

Theater Menu

$95 per person (excluding tax & gratuity)

To Start

  • Bagel & Lox Cone*

    Dill cream cheese, salmon roe

  • Marinated ‘Ferran Adrià’ Olives

    Modern & traditional

Bites

  • The Classic Tartare*

    Beef sirloin, mustard sauce, egg yolk, anchovy, shiso tempura

  • Chicken Croquetas

    Chicken bechamel fritters with black winter truffles

Entrees

Choice of 1

  • Coffee Rubbed Wagyu Hanger Steak*

    Passion fruit, pearl onions, coffee air

  • Amish Half Roasted Chicken

    Thyme, natural jus

  • Scallops with Romesco Sauce*

    Almonds, tomato, garlic, peppers, onions, escalivada

To Share

  • Buttered Potato Purée

    Butter, butter, more butter, some potatoes

Dessert

Choice of 2

  • Bazaar Patisserie Sweets Selection

Discover Bazaar Meat

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