Bazaar Meat by José Andrés

Bazaar Meat by José Andrés Restaurant is a massive, Philippe Starck-designed space with 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 a chef, José Andrés is considered a pioneer of Spanish tapas in the U.S. It should not surprise that dishes are designed to be shared, such as the croquetas de jamón with creamy béchamel filling, 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 glass of red wine and truffle Perigord sauce and pommes soufflé.

The creative cuisine is complemented by Zarabanda, a food-friendly Saison/farmhouse ale made exclusively for Bazaar Meat restaurants by Deschutes Brewery; 500 bottles of wine and sherry from around the world, with a large portion from Spain, France, Italy, and Napa. The 27-liter program consists of large format wine draft systems made especially for the restaurant. Desserts change seasonally and may include salted caramel candy, lemon meringue tart, milk chocolate, and hazelnut cream puff.

Detail information:

Address: 2535 S. Las Vegas Blvd. (W. Sahara Ave.)

Website: https://saharalasvegas.com/restaurants-bars/bazaar-meat-by-jose-andres/