Having tried all of Andres' places in DC, I thought I'd try "The Bazaar" which he just opened in LA a few months ago. I got the Chef's Tasting of tapas. Overall, the courses are a sampling of dishes, or variations on dishes, you can find in his DC restaurants. The ones you get at the Minibar tend to be the ones, as expected, that get the most oohs and aahs. Service and pacing was odd -- they seemed like they were rushing at times, but other times it would take them almost 20 minutes to bring out a single tapas course. Add to the fact it's like eating in the middle of a circus, as the name "Bazaar" implies -- adjacent to the dining room is a bar/club/lounge area so you can hear the music blasting into the dining room, forcing everyone to talk really loud, and to make it "hip" all the seats are mismatched and odd, so I sat for 3 hours in a plush, low arm chair which put the table up near the top of my chest; I almost asked for a pillow to sit on. And to top it off, there was a long black hair in my spinach satay. My advice is to fly to DC and try Andres' other restaurants.
EDIT: Sorry about the photos... I thought I copied the "Thumbnail" code.
Sweet potato chips with sour yogurt, tamarind, and star anise dip, similar to the Parmesan pringles and Greek yogurt dip from the Minibar.
Watermelon cherry tomato skewers with Pedro Ximenez reduction, and lemon dressing
Jamon Iberico: Dry cured free-range Iberico ham with bread and tomatoes
California cone (left): Tomato hearts and guacamole
"Bagel and lox" cone (right): Smoke salmon eggs with sour cream and dill, as seen at the Minibar
Papas Canarias: Salty wrinkled potatoes with mojo verde
Croquetas de pollo: Chicken and bechamel fritters
"Not your everyday Caprese": Cherry tomatoes with spherized liquid mozzarella and air bread
King crab with fresh raspberries and raspberry vinegar
Norwegian lobster with seaweed salad and "soup of itself" made from lobster head and tail
Satay spinach": Catalan spinach with apple puree, pine nuts, peanut sauce, and raisins... and a bonus hair wrapped up inside
Beef hanger steak with piquillo pepper confit
"Philly Cheesesteak": A Minibar classic - Air bread, cheddar, and Wagyu beef
Sauteed cauliflower "couscous": Cauliflower puree, harissa sauce, lemon, pomegranate, pine nuts, raisins, and fried quinoa
Coconut mousse with fresh berries and mint, a la Albert Adria
Tres chocolate mousse with layers of milk, white, and dark chocolate with chocolate sauce filled pipette dusted with pop rocks and mini chocolate balls