Bazaar Meat (Las Vegas, NV) [2]

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.

grill display


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Bazaar Meat (Las Vegas, NV)

Bazaar Meat by José Andrés
SLS Las Vegas
2535 S Las Vegas Blvd
Las Vegas, NV 89109
Dining date: 4/23/15


Bazaar Meat is Jose Andres’ latest concept, opened as part of the new SLS Hotel in Las Vegas. The restaurant draws inspiration from the classic American steakhouse, married with Andres’ Spanish flair. The menu offers something for everyone from a vast raw seafood bar (including a caviar bar), meats in raw carpaccio/tartare form, cured meats, Spanish small plates, and an impressively long list of meats cooked to order. Just for beef ribeyes alone, Bazaar Meats offered them from five different ranches, all of different breeds and sold by the pound. Other cuts of beef, suckling pig, lamb, veal and various fish were all available as well.


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Vegas Uncork’d Preview @ Bourbon Steak (Los Angeles, CA)

Bourbon Steak
237 S Brand Blvd
Glendale, CA 91204
Dining date: 3/27/14


Bourbon Steak is Michael Mina’s return to the Los Angeles restaurant scene since the closure of XIV in 2011. This is Mina’s fifth location of the steakhouse, a restaurant blending a traditional steakhouse with modern touches, joining San Francisco, Scottsdale, Washington DC, and Miami. Located right next to ever-popular Din Tai Fung, the duo has created a dining hotspot at the Americana at Brand.


This meal served two purposes – to sample Bourbon Steak and to serve as a preview for Bon Appetit’s Vegas Uncork’d in May. I’m a huge fan of Vegas Uncork’d and thus was very excited for this one. The festival has turned into one of the largest of its kind in the nation and Mina, who has four restaurants in Vegas, is a big participant each year.

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Alexander’s Steakhouse (San Francisco, CA)

Alexander’s Steakhouse
448 Brannan St
San Francisco, CA 94107
Dining date: 11/25/12

alexanders signage

I’ve wanted to try Alexander’s Steakhouse for some time. I love a good steak and Alexander’s is one of the more highly regarded steakhouses on the West Coast (and perhaps country). The original location, in Cupertino, garnered a Michelin star in the inaugural Bay Area guide and has maintained it ever since. A San Francisco location opened up in 2010 serving up the same American steakhouse fare with a bunch of Japanese influences. I tend to think my favorite steakhouse is Beverly Hills’ CUT, but figured Alexander’s would be a strong competitor to that.

It took a couple of years, but my family and I finally dined at the restaurant for my grandmother’s (surprise!) birthday. Over the years, this birthday dinner has become a bit of a tradition with previous birthday dinners at The French Laundry, Masa’s, Quince, Murray Circle, Cyrus, and The Dining Room at the Ritz Carlton. Alexander’s seemed to be the ideal choice for our carnivorous family, and the large restaurant was able to accommodate a private party for our extended family and friends.


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Lawry’s (Beverly Hills, CA)

Lawry’s The Prime Rib
100 N La Cienega Blvd
Beverly Hills, CA 90211
Dining date: 8/12/12


Lawry’s an institution in L.A., nestled in the middle of La Cienega’s ‘restaurant row’ since 1938. That location was the first of many for the chain, which now has restaurants internationally. Growing up in San Francisco, I visited the House of Prime Rib a number of times and always heard comparisons when I moved to Los Angeles. I first came while in college with my dad and found the restaurant eerily similar to my S.F. comparison. For what it’s worth, Lawry’s opened first.

The food at Lawry’s is not complicated or fussy. Sure there are some fish and other meat options, but most people opt for a slice of prime rib (sizing varies from a petite boneless cut to an almost obscene bone-in chunk of meat), served with horseradish, Yorkshire pudding, and mashed potatoes. Sides such as creamed spinach, creamed corn, sauteed mushrooms, baked potatoes, and asparagus are extra.

One of my favorite parts about Lawry’s is waiting for a table (imagine that!). In the waiting room are meatballs in a marinara sauce and house-fried potato chips. I must say they’re pretty tasty and it’s always a struggle not to eat too much. I always end up with a couple of small plates, though.



Famous Original Spinning Bowl Salad crisp romaine and iceberg lettuce, baby spinach, shredded beets, chopped eggs and croutons, tossed with exclusive vintage dressing


A large salad bowl is put on ice and literally spun, as dressing is poured into the bowl from high above.

Whipped Cream Horseradish grated fresh horseradish and seasoned whipped cream


When it’s time for the main course, large silver carts are wheeled around filled with racks of prime rib. Yes, please.


Five ‘sizes’ of prime rib are available ($35-$53); below are the three largest.

The Lawry Cut traditional and most popular cut

prime rib

The Diamond Jim Brady Cut an extra-thick portion that includes the rib bone

prime rib

The Beef Bowl Cut a double-sized cut with the rib bone

prime rib

A large slab of beef is put on each plate, topped with au jus, and served with the sides of choice. It’s quite a sight, for sure. I think the cooking temperatures were pretty spot-on and consistent (easier to do with prime rib than steaks), and I found the prime rib to be tender and juicy. There was a good beefy flavor and I particularly liked their au jus (ask for extra on the side). Total comfort food for me, particularly with the creamy mashed potatoes and gravy.

Lobster tails were available to add to the meal – $16 for one and $24 for two.

lobster tail

While I thought the lobster tails were reasonably priced, I didn’t think they were anything special. You get what you pay for, I suppose. Save the money and upgrade for a larger cut of beef.

Similar to previous visits, I left my meal at Lawry’s content and full. Prime rib and mashed potatoes happen to be two of my favorite foods, so it’s hard to go wrong. However, prime rib is a relatively easy thing to make at home and I wouldn’t say the beef here is that much better than what a typical home cook can do. But hey, it’s still pretty delicious, good for large groups and has a sense of timeless nostalgia; for that, I’ll be returning here for many years.