Bazaar Meat by José Andrés
SLS Las Vegas
2535 S Las Vegas Blvd
Las Vegas, NV 89109
Dining date: 5/7/15
My first visit to Bazaar Meats was just a few weeks prior, but my family and I returned two weeks later primarily to try the suckling pig. On our previous visit, it was highly recommended by our server, but the dish ran out just before we could order it. While in town for Vegas Uncork’d, we stopped in again to try this suckling pig along with a couple of new dishes.
“Magic” Mojito served in an individual shaker strained over cotton candy
The meal began with a whimsical cocktail, one I’ve had at the Bazaar in Los Angeles.
Live Scallops green pepper, onion, tomato, togarashi
We observed an impressive raw bar on our last visit and wanted to give one of the items a try. Scallops were shelled to order, thinly sliced with a myriad of accompanying flavors. I thought this was a bit too acidic and just a little too busy; the delicate scallop flavor was missed. Don’t need to get this $28 scallop again.
Sucking Pig Sandwich horseradish aioli and caramelized onions
This was an off-menu item made from the trimmings of the suckling pigs the restaurant serves. My dad loved them in his first visit but they weren’t the same this time. These were smaller and less meaty with large chunks of fat. I appreciate well-marbled meat and the fact that fat equals flavor, but large chunks of fat were pretty off-putting and kind of overshadowed what meat was inside (those three large chunks in the image were pure fat).
Suckling Pig nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interiorm, served with ensalada mixta, lettuce, onions, tomatoes
This was the pièce de résistance of this meal, a quarter of a 9-11 pound suckling pig. The pork was pretty delicious, with a wonderfully crispy skin and some moist, tender meat. A side salad came alongside to provide some brightness and acidity to complement the rich bites. Excellent pork and a fun way to have at a quarter of a suckling pig.
Pommes Paillasson classic shredded potato cake, bacon
The potato cake had plenty of texture, cooked to a well-done crisp on both sides. Subtle bacon flavor came through.
Brussels Sprouts Petals apricots, grapes, lemon air, lemon purée
Brussels sprouts came with plenty of acid and aromatic fruit flavors.
Bazaar Meat was a bit disappointing on this visit, a result of higher expectations from some great meals in prior trips. Suckling pig sandwiches and scallop didn’t quite excite like the foieffle, chicken croquettes and oxtail steam bun appetizers last visit, and the steaks really outshined the suckling pig (even if it was very good pork, the steaks were that good). Still, the restaurant puts out some really great food and I wouldn’t let this visit put a damper on recommending this spot for high quality meats.