Bazaar Meat
Steak house · South Las Vegas ·
Theatrical steakhouse with innovative dishes and playful presentations
![Bazaar Meat by Bazaar Meat by José Andrés [Official Site]](https://cdn.vox-cdn.com/uploads/chorus_image/image/68067522/bazaarmeat.0.jpg "Bazaar Meat by Bazaar Meat by José Andrés [Official Site]")
![Bazaar Meat by Bazaar Meat [Official Site]](https://cdn.vox-cdn.com/uploads/chorus_image/image/64119857/Kobe_at_Bazaar_Meat.0.jpg "Bazaar Meat by Bazaar Meat [Official Site]")
![Bazaar Meat by Bazaar Meat [Official Site]](https://cdn.vox-cdn.com/uploads/chorus_image/image/62554375/jose-andres-bazaar-meat-rib-eye-FT-BLOG0517.0.0.0.jpg "Bazaar Meat by Bazaar Meat [Official Site]")
Theatrical steakhouse with innovative dishes and playful presentations
"Reinvented on the Strip at The Palazzo in The Venetian, this carnivore’s temple keeps its indulgent soul intact with richly marbled vaca vieja rib eyes and playful signatures like cotton candy foie gras and caviar cones, now joined by scallop ceviche, Josper‑roasted leeks, and a dramatic chocolate “Sphere Graffiti” that cracks open to spill petite sweets. I love the high‑energy, theatrical room built around an expansive open kitchen—flames and hanging cuts are part of the show—while oxblood leather, velvet banquettes, and a sultry bar‑lounge add clubby allure, and a tapas counter plates bites within arm’s reach of cocktails." - Andrea Bennett
"As one would expect, José Andrés’s New Year’s Eve menu is spectacular at Bazaar Meat. The $185 per person offering includes cotton candy foie gras; a bagel and lox cone with salmon roe; or the wagyu black angus with a Spanish-style chuleton, the meatiest bone-in rib steak. The reservations are already filling up, so act quickly if looking to secure one." - Jennifer Smith
"In the days leading up to Bazaar Meat’s September 4 opening, chef José Andrés told Eater he felt excited to bring the restaurant to the “50-yard line of the Las Vegas Strip.” The move, from its decade-long home at Sahara Las Vegas to its massive new palace at the Palazzo, allows Andrés to tap into conventioneers and Sphere concert-goers. Many of those familiar dishes — caviar cones, crisp suckling pig, and tender cuts of Wagyu beef — star on the new menu, which also includes a raw bar and cotton candy foie gras. And in a nod to its new neighbor, Bazaar Meat has introduced a sweet treat called Sphere Graffiti, a chocolate dome guests crack open to reveal the miniature desserts hidden inside." - Ryan Slattery
"In its final week, I returned to the bar for one last run at the tasting menu before the restaurant closes at the Sahara on Thursday, July 31, and reopens later this year at the Venetian Resort. Beneath a chandelier of deep red teardrops — like suspended drops of blood within a white dome ringed by glowing deer heads — the 12-course experience opens with a puff of cotton candy wrapped around a cube of foie gras dusted with crushed corn nuts, a playful, inventive bite that distills what chef José Andrés does best. Croquetas de pollo, a house staple, arrive warm and crisp, filled with chicken and silky béchamel, but the showstopper is the Washugyu bone-in rib-eye — a cross between Japanese Tajima wagyu and Black Angus — grilled over oak in the Spanish style until the meat is tender, its crust deeply savory and crackling with salt. I’m eager to see what the new space brings, but I savored one last lap around the original with its open-fire grills, haunches of Ibérico ham hanging above the back bar, and alligator busts mounted on the walls, Mardi Gras beads looped through their jaws." - Janna Karel
"José Andrés is relocating his theatrical meat-focused concept to a new, more than 10,000-square-foot space in the Venetian’s Palazzo tower, where playful small bites and dramatic presentations meet roaring open-fire grills and jamón ibérico. The expanded dining room will accommodate multi-course tasting menus built around Andrés’s signature flourishes — from caviar-filled crispy cones and cotton candy-swathed foie gras to Japanese A5 wagyu carved and finished tableside on an ishiyaki stone — in a high-design setting intended to amplify the restaurant’s theatricality." - Janna Karel