Dinner at The Bazaar, José Andrés's tapas spot in the Philippe Starck designed SLS Hotel in Beverly Hills, takes place in two acts: savory bites in the main dining room, followed by sweets in the Patisserie, a whimsical space decked out in rosy hues. It has a wide assortment of temptations, from the modern (caramels wrapped in edible paper), to the traditional (flan).
Like the savory component of the meal, it's best to sample multiple items, but it can be a little overwhelming if you don't know where to begin. Luckily, Chef de Cuisine Joshua Whigham was my spirit guide for both acts, and set me up with his top 5 picks for pastry, including a modernist spin on a cocktail, a coconut island floating in liquid nitrogen vapor, and a bonbon he finds so irresistible that he's instructed the pastry team to eject him from the kitchen whenever they're being prepared.
Click through the slide-show for all of Joshua's favorite items.
The Patisserie, inside The Bazaar by Jose Andres
About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax