Bazaar Meat (Las Vegas, NV) [3]

Bazaar Meat by José Andrés
SLS Las Vegas
2535 S Las Vegas Blvd
Las Vegas, NV 89109
Dining date: 5/27/17

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This was my third visit to Jose Andres’ Bazaar Meat with my last visit being over two years ago (when the restaurant first opened). I’ve been able to try a pretty wide variety of food items in my first two visits, from a couple different cuts of steaks to the lamb chops to the suckling pig. I was part of some larger party sizes for those meals, which really allowed us to try quite a bit of the menu. Some of the meats here tend to be very large portions, so it can be challenging to try a lot with a party of two. Given that, we decided to go with a tasting menu. The restaurant offers three tiers of tasting menus ($125, $185, $225) – we went with the middle tier for this meal.

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Cotton Candy Foie Gras crispy amaranth

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Ferran Adrià Olives, Modern & Traditional liquid green olive, gordal olives stuffed with piquillo pepper and anchovy

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Bagels & Lox Cone dill cream cheese, salmon roe

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Smoke & Ice Fresh Oysters apple wood-smoked oysters, apple mignonette

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The Classic Tartare beef sirloin, savora mustard, egg yolk, hp sauce, anchovy, parker house rolls

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Chef’s Selection of Cured Meats

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“Beefsteak” Tomato tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

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Rosewood Texas Rib Eye wagyu/black angus spanish-style bone-in rib eye, oak-wood fired

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Cauliflower Steak pine nuts, preserved lemon

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Robuchon Potato Purée butter, butter, more butter, some potatoes

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Grilled Asparagus romesco sauce
Setas al Ajillo button mushrooms, garlic, nasturtium

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Desserts cream puffs, assorted tarts

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I thoroughly enjoyed this meal, similar to past visits. The food is as strong as I remember. Given how varied the offerings are, it’s pretty impressive that the restaurant is able to maintain this quality. The dishes with a ‘molecular gastronomy’ flair, cotton candy foie gras and the olives, were whimsical and welcome starters. It was nice to be able to try some of the cured meats, including slivers of the jamon Iberico. The centerpiece was, of course, the ribeye from Rosewood, TX, a cross-breed of wagyu and Black Angus. This was one of the best steaks I’ve ever had in my first visit and it didn’t disappoint here. A 20oz portion was served as part of the tasting – the meat was tender, juicy, and with a strong beefy flavor. The sides were also very good – I loved the “Robuchon potatoes” but the asparagus and cauliflower helped to lighten things up a bit. Bazaar Meat is still one of my favorite steakhouses – I hope to return.


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