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Bazaar Classics: Air Bread

a slice of pizza on a paper plate

On the menu since the flagship Bazaar opened in Beverly Hills over a decade ago, this José Andrés signature takes different forms at each Bazaar location. In Beverly Hills, the puffy pita is filled with creamy white cheddar espuma foam and topped with onion jam and wagyu tenderloin, seared and finished with a torch – Chef José's take on a Philly Cheesesteak. At Bazaar Meat, the classic gets a Las Vegas spin as a Reuben, with a lusty amount of Swiss cheese espuma and housemade ribeye corned beef. And at The Bazaar South Beach, José pays homage to the most famous Cuban restaurant in Miami, Versailles, with a Cubano air bread, filled with Swiss cheese espuma and topped with both jamon de bellota and sectreto de bellota. Have you savored them all?