José Andrés is opening his first-ever hotel, a 67-room Georgetown property developed with Thor Equities and built around a private membership club, the Bazaar Club. Designed by Winstanley Architects at 3000 M Street, it pairs multiple Andrés-curated restaurant concepts with a wellness center, targeting a 2027 debut.
The essentials
Group José Andrés Group / Thor Equities
Opening 2027
Rooms & suites 67 rooms and suites
Segment Luxury
Designer Winstanley Architects
Entry rate NC Official website → The place The property is set at 3000 M Street in Georgetown, on one of Washington's oldest and most trafficked retail-and-dining corridors, a few blocks from the Potomac waterfront.
The concept This is chef José Andrés's first hotel after three decades running restaurants in the capital, developed with global real estate firm Thor Equities. The 67-room property is built around a private membership club, the Bazaar Club, occupying a penthouse level with its own restaurant — positioning the hotel as much as a members' destination as a place to sleep.
Dining & wellness Multiple José Andrés Group-curated restaurant and bar concepts run through the building, capped by the Bazaar Club's penthouse restaurant reserved for members and hotel guests, alongside a wellness center.
Our take A chef of Andrés's stature attaching his name to a hotel — rather than just a restaurant lease — is unusual, and the membership-club structure suggests the ambition is a Georgetown social hub as much as a transient hotel. The 67-key count keeps it deliberately small; the real test is whether the club draws locals as much as guests.
Google guest reviews 4.3/5 · 1135 reviews
Was looking forward to this trip for a while and a work trip finally brought me to town.
Air margarita was tasty, Neptune's pillow was simple but good. The caviar cones and "not your everyday caprese" were delicious. The Denver stay was cooked well but lacked seasoning, and for the price I expected more. The foggy hollow was a nice drink as well and the cheesecake for dessert was killer.
Overall nice experience, but for it to be the steakhouse version of his restaurant I expected more flavor out of the steak.
Richard Kinnison (LSXSwinger) · 4/5 We just had the pleasure of trying a Jose Andres' restaurant for the first time. I have been following him for decades and ironically, we had just spent a long weekend in Sonoma where Chuck from LaRochelle raved about his friend Jose! It was such an exciting place! Gorgeous! Unpretentious! We had such a comfy, intimate spot with pillows and a beautiful view. Our server, Kitty was AWESOME!! I just loved him! Took such great care of us and was very personable! I love that!! I love that you can choose ala carte or courses. We went for Jose's Ultimate course with the wine pairings! Sadly, the cotton candy machine was down so no foi gras for my hot date who was really excited about that. We couldn't believe how truly delicious the iberico course was AND the genius caviar cone course!! So tiny, but soooo delicious!!! I could've eaten 12 more! Thank you all for a wonderful experience!! We will definitely be back! *Not a reflection of Bazaar; but I long for the day in the not so distant future where we're going to crack down on the phone use. It sincerely is tragic and in my opinion SAD! Diners everywhere just on their phones the entire time. I hope Jose will be one of those who pioneer a plan for phones. They'd be better off dropped in the fryer! :)
Bazaar Meat has immense potential, but the execution does not match the price point.
This dinner was the centerpiece of a birthday surprise trip to DC, and our server, Daniela, was warm, knowledgeable, and a genuine highlight of the evening.
Unfortunately, nearly every dish arrived at room temperature. Our $220 steak arrived cool and rarer than requested. Because it was already cold within a minute of being served, there was no recovering it.
The issue is the open layout. The kitchen is downstairs, and food travels through an open hotel environment to reach tables. This is precisely why chafing dishes were invented in the 17th century, when even royalty was served cold food.
It is surprising a restaurant at this price point hasn’t adopted a similar solution.
I deeply admire José Andrés’ philanthropic work, but expensive should mean exceptional, not just costly. I hope management addresses this transit temperature issue.
Delicious
She crab soup *****
desserts *****
I was thrilled to finally see Bazaar Meat open in DC after having to miss the one in Vegas. This was undoubtedly one of the most delicious meals I’ve had in quite some time. The restaurant itself is stunning, sitting within the sprawling atrium of the Waldorf Astoria. It’s vibrant and bright yet cozy. We started with cocktails—I ordered the Watermelon Report and my husband ordered this sort of deconstructed dirty martini with an olive oil washed vodka—and they were amazing. My husband’s martini was definitely the favorite. You are asked to order everything at once, but the service is staggered. We started with the jamón ibérico and pà amb tomàquet (crusty bread with tomato), caviar cones, the oxtail croquetas, and the A5 “Philly cheesesteak”. I can’t pic a favorite because they all were my favorite (my mouth is actually watering as I write this). Do not skip the cheesesteak. Life changing. We also go the bluefin tuna and fried egg, which was great but nothing to write home about in all honesty. Now for the pièce de résistance—the ribeye Akaushi. I don’t have words. The meat was cooked and seasoned superbly, simple yet perfect. We also ordered the mushrooms al ajillo and buttered potato purée to accompany the steak. Both were a 10/10. We finished our meal with the basque cheesecake and this sort of deconstructed key lime pie as well as an espresso and the Carajillo (basically a Spanish espresso martini). What a perfect way to end the meal. Easily one of the best dining experiences I’ve had in a long time. But definitely a “treat yourself” or special occasion kind of meal. Do not miss this place, and just treat yourself. We will definitely be back.
Visiting a restaurant by José Andrés is always a true culinary experience. Every detail is carefully curated, and each tasting was a delight to my palate. I must say, it was incredibly gratifying.
I would especially like to highlight the kindness of Adam Nazca, who was without a doubt the perfect host for the evening. Special thanks as well to my server, Andrés, for his excellent service.
If I return to D.C., this will definitely be a must-visit stop
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