Bazaar Mar by José Andrés
Seafood restaurant · The Strip
3720 S Las Vegas Blvd Suite 240, Las Vegas, NV 89158
Highlights
Creative seafood tapas with Spanish influences and whimsical desserts
Creative seafood tapas with Spanish influences and whimsical desserts
"The Shops at Crystals is more associated with designer shopping than dining, but Bazaar Mar is winning over credit card-maxxing shoppers and fans of its sibling restaurant Bazaar Meat with its luxurious take on seafood. With its surreal nautical drawings and designer-label crowd, Bazaar Mar feels like Poseidon’s posh dinner club, serving seafood versions of the chef’s signature bite-sized cones (with uni) and croquetas (lobster and shrimp). And the miso-glazed pork and the kueh pai ti—a sweet and spicy Singaporean street food with snappy raw shrimp and crunchy peanuts—are pro moves, because you won’t find anything like them at the other Bazaar." - emmy kasten
"Bazaar Mar brings José Andrés’s expanding restaurant empire to The Shops At Crystals, and it comes with all the signature molecular gastronomy touches, including the famous silly-but-delicious trout cones (imagine a lox bagel compressed into a single bite). The scientifically engineered appetizers are what draws diners in, but the best food at Bazaar Mar is the most homey. There’s a focus on seafood—lobster croquetas are like jalapeño poppers made from shellfish, bold and creamy where everything else is delicate. A slice of fried monkfish wrapped in gem lettuce and served with a floating cloud of “lemon air” made us giggle when it hit the table. But it was so fine-tuned—crunchy, sour, fatty—that we could look past the fussiness of it all and admit that sometimes flavored foam still hits. And we’d come back just for the ora king salmon—audibly crunchy on the outside, medium-rare inside—sitting on an incredible meyer lemon sauce more sweet than it is tart. photo credit: Andrew Ryce photo credit: Andrew Ryce photo credit: Andrew Ryce Pause Unmute These are like steakhouse classics redesigned for a seafood restaurant inside a shopping mall in view of the Cartier store: a bit over the top, but worth it if you have a taste for luxury. Settle in with the $175 tasting menu and tell yourself that it’s better to spend hundreds of dollars here than at the Louis Vuitton store across the way." - Andrew Ryce
"José Andrés’s is easily one of the most impressive seafood destinations in Las Vegas. Set in a stunning room with ocean green accents throughout, the restaurant deftly serves a menu of creative dishes like seaweed funnel cake topped with crab and oysters on the half shell. If going for the first time, opt for the $175 tasting menu which offers highlights from across the menu including oyster ceviche, Hokkaido sea scallop crudo, and Maine lobster croquetas. While reservations can be hard to get at Bazaar Mar, the adjacent Bar Centro offers many of the same bar bites, paired with an outstanding drinks menu." - Janna Karel
"This seafood restaurant celebrates all things under the sea with a selection of fresh fish prepared as sashimi or salt‑baked and presented whole. Small plates play with texture and contrast—delicate shells filled with spicy tuna tartare and inventive pairings like Japanese peaches with burrata and hazelnut praline—while dessert takes a whimsical turn with a crumb 'sandcastle' that nods to key lime pie. It opened last August alongside a companion Spanish cafe and lounge inside the Shops at Crystals." - Ryan Slattery
"A celebration of all things briny and seafaring from chef José Andrés’ group, where chef-partner Manuel Echeverri blends bold Spanish flavors with playful flourishes across an expansive seafood-focused menu. A market-style display rotates whole fish—branzino, snapper, sea bream—available grilled over wood fire, baked in salt, fried, or served as striking sashimi (delicate slices arranged on ice alongside the elegantly posed body with head and fins intact). Standouts include Neptune’s Pillow (two lengths of hollow bread filled with spicy tuna sashimi, layered with raw tuna and dotted with fiery rocoto mayo), a popcorn-shrimp riff that uses crisp baby squid, and an Ora King salmon carpaccio served with salmon-shaped crackers. Desserts are whimsical and seaside-themed—most notably a Key lime pie with ice cream molded into seashells and starfish, lime foam, cream, and graham-cracker “sand”—and the dining room’s dreamy artwork and carved mural add to the experience; the adjacent Bar Centro offers elegant cocktails and coffee, and valet is complimentary with dining." - Janna Karel
