High Tea at The Bazaar by José Andrés

It's no secret that I'm a tad obsessed with The Bazaar by José Andrés. I was thrilled to go to high tea there on Sunday with Food Fashionista and sinosoul.

High tea is at the Tres space, which is accessed through a different entrance from the main doors to The Bazaar. Tres has a similar through-the-looking-glass design, but, unlike The Bazaar, Tres is transcendently tranquil. Come in and feel the calm.

From 3 to 5 p.m. daily, you can experience peace, tea, and dainty goodies for $26.

We each got a personal Bodum press with the tea of our choice, which was refilled by our server intermittently.

I went caffeine-free with the Nobo Whole Fruit, which was a gorgeous warm red tea infused with wild strawberries, blackberries, and raspberries. So fragrant and so bright. I drank it sans sugar and loved it.

Everything comes at once. I began with some savory items -- bagel and lox cone, foie gras sandwich with quince, caviar steamed buns with crème fraiche.

Exquisite as always. High tea may be the most economical way to experience the creative wonders here. Each of these tidbits usually costs $5.

And this was just my salty beginning.

Our beautiful tiers.

FYI, when you eat chocolate pop rocks, the noise is not, in fact, only in your head. Those things are like super loud firecrackers -- Chinese New Year in your mouth. Everyone at the table can hear the poppin' party.

Raspberry pipette.

Eat the berries. Squeeze the juice into your mouth. Fruit science.

Peanut butter and jelly sandwich.

Mille-feuille-style. Light crisp layers of classic kid lunch awesomeness.

It's not an exhaustive list of everything on the tiers, but here's my plate -- almond orange tart, hazelnut volcano cookie, saffron pâté de fruit, financier, mint chocolate after eight, beet macaron with goat cheese, chocolate tablets.

Absolutely delectable. All of it.

This would be the end of high tea for most people.

But we're not most people. We're lucky people.

Our friendly waitstaff gave us some extras that had not been served at brunch.

I'm quite certain that the pastry chef here is a genius. The pink nougat, mousse, and panna cotta were particularly dreamy.

Even the leftover bags here are adorably chic.

Gotta love that brilliant SLS marketing.