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Bazaar Meat by José Andrés

2535 S. Las Vegas Blvd. (W. Sahara Ave.) Send to Phone
Chef José Andrés’ Las Vegas outpost at the SLS is a celebration of the carnivorous.
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Dining room at Bazaar Meat by José Andrés, Las Vegas, NV

Bazaar Meat by José Andrés Restaurant Review

: This massive, Philippe Starck-designed space has a viewing area sectioned off where it displays cured meats, plus a fire stage of sorts showcasing wood grills and rotisseries. A lodge décor prevails, punctuated with hunting motif murals, alligator heads, antler chandeliers and chairs with whimsical images of animals wearing sunglasses. As chef José Andrés is considered to be a pioneer of Spanish tapas in the U.S., it should come as no surprise that dishes are designed to be shared, such as the croquetas de jamón with creamy béchamel filling; a bagels and lox cone composed of dill cream cheese and salmon roe; or Ferran Adrià liquid olives. Steaks come out sliced to share, like the 16-ounce Châteaubriand tenderloin accompanied by a red wine and truffle Perigord sauce and pomme soufflé. A not-to-be-missed side is the Robuchon potatoes, named in honor of chef Joël, crafted with butter, butter, more butter and potatoes. The creative cuisine is complemented by Zarabanda, a food-friendly saison/farmhouse ale made exclusively for Andrés’ restaurants by Deschutes Brewery; 500 bottles of wine and sherry from around the world, with a large portion from Spain, France, Italy and Napa; and the 27-liter program consisting of large format wine draft systems made especially for the restaurant. Desserts change seasonally and may include salted caramel candy, lemon meringue tart, and milk chocolate and hazelnut cream puff.

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