Bazaar Meat
Jose Andres turned his own Spanish-Japanese room in the NoMad Ritz-Carlton into a steakhouse in October 2025. The Japanese wagyu cooks on a hot ishiyaki stone at your table.
Why go
The big cuts sell by the pound. In October 2025 the range ran $85 to $115. That covers Australian chateaubriand, bone-in New York strip, Washugyu out of Oregon and rib-eye chuletons from Texas. The cheap end of the same menu is the interesting one. A Denver steak was $84 under piquillo pil pil. Iberico pork shoulder was $62 with mojo verde and nori chimichurri. A wood-fired Pennsylvania chicken was $24. I haven't found a critic on this room.
Order this / avoid
- Order: the Jose Taco, which is iberico ham with caviar, gold leaf and nori, $25. A server builds the Caesar tableside with jamon crisps, $22. The foie gras arrives spun like cotton candy, $12.1
- Avoid: athletic wear, a baseball hat and flip flops. The dress code says guests in them
may be asked to modify their attire or to return at another time.
2
What locals & experts say
- Jose Andres, through a rep, to Eater NY (21 October 2025):
If you know me, you know that I love a beautiful steak,
and it iseven better if it was grilled over an open wood fire, like we do in Spain.
1 - Who cooks it: Manuel Echeverri is culinary director and Victor Rivera is executive chef. Andres is the name on the door.1
Good to know
- Timing: dinner, and the room is dark on Mondays.
- Booking: book.
Verdict
could-visit — Andres opened another new steakhouse in this city, Txula Steak in Hudson Yards. Book a table that will share, because one large cut carved for everybody beats four separate steaks here.