[content_slider]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[content_slide]
[/content_slide]
[/content_slider]
LAS VEGAS | Bazaar Meat by José Andrés is located in SLS Las Vegas on The Strip. As the name suggests, this restaurant is the creation of the James Beard award winning chef José Andrés. Andrés has taken a fresh approach to the idea of a Steakhouse creating a “celebration of the carnivore in all its forms”. This notion is also evident in the decor – the strikingly seductive space designed by Phillipe Stark resembles an upscale hunting lodge with mounted animal heads and antler chandeliers. It’s not too serious thought, and there is a degree of whimsy with images such as animals wearing sunglasses and Mardi Gras beads which also aligns with the approach taken to the food; a little of the classic with a little of the bizarre.
As you walk through the venue, you can’t help but notice the open kitchen, wood grills and rotisseries all perfectly designed to treat the spectacular produce with care. Next to the open kitchen is the raw bar where ceviche, tartare and carpaccio is created in front of you.
Andrés is considered to be the pioneer of tapas in the US, and it’s no surprise that the menu is comprised of tapas and small plates to designed share. Even the larger plates and steaks come out sliced for ease. The menu contains a combination of classic options like wagyu beef rib steak and flat iron steak which is what you would expect from a restaurant catering to the carnivore yet there are some incredibly creative and interesting dishes such as their signature cotton candy, foie gras with crispy amaranth. It contains an airy sweet cotton candy exterior, encapsulating a buttery yet meaty foie gras core. It is a beautifully balanced and visually intriguing starter, and one of our favourite things on the menu. We would also recommend José’s Asian taco, a sheet of toasted nori topped with a slice of Jamon Iberico and a generous portion of flying fish roe to create a slightly salty, rich and textural dish.
Another spectacular plate is the salmon tartare. Fresh salmon is lightly coated in yuzu and soy sauce with salmon roe, capers and avocado. It’s served with seaweed crackers to scoop up mouthfuls of the tartare. Lastly, the morcilla with uni is great, a thick piece of Spanish blood sausage topped with a generous portion of fresh sea urchin. Heaven on a plate.
If you are in the mood for dessert a gorgeous tray is carried over to your table so that you can pick whatever takes your fancy. These include a selection of tarts, cakes, chocolates and candies.
We highly recommend this restaurant – the wait staff are friendly and attentive, the food is spectacular and the overall ambiance is great. However a word of warning, a meal at Baazar Meat by José Andrés is expensive, making this is a venue for a special treat or occasion. You will not leave spending less than $100 a head excluding drinks.
Bazaar Meat by José Andrés
SLS Las Vegas
2535 S Las Vegas Boulevard
Las Vegas
Nevada 89109
United States
Telephone: 702 761 7610
E-mail: [email protected]
Website: https://www.slslasvegas.com/dining/bazaar-meat
Open
Sun – Thu: 5:30pm to 10:00pm
Fri – Sat: 5:30pm to 11:00pm