Bazaar Meat by José Andrés

About Bazaar Meat by José Andrés

Bazaar Meat by José Andrés opened at the Sahara (then SLS Las Vegas) in 2014 as Andrés's answer to the conventional Vegas steakhouse. The 6,000-square-foot dining room combines open fire, a suckling-pig roasting station, a raw bar, and a cotton-candy-foie-gras bar in a single multi-theater room. The menu leans maximalist: 45-day dry-aged ribeyes, a 75-day steak tartare, Ibérico pork cuts flown from Spain, and a roasted suckling pig that comes to the table on a platter. Andrés himself visits Las Vegas regularly and personally oversees the Spanish ingredient program. Reservations recommended. The theatrical dining concept makes it an unusual steakhouse pick; expect a longer, louder meal than a traditional competitor like Delmonico or Prime.