Sizzling, sinful steaks in Vegas
One of the hottest steakhouses in Las Vegas, Bazaar Meat by José Andrés is not just an ode to those who love meat, but also to anyone who wants to dine on flavorful cuisine in a buzzy scene. José Andrés, a James Beard Award-winning chef, has created a meat eater’s nirvana that also leaves room for those with different food tastes. Bazaar Meat, located inside the luxury SLS Las Vegas Hotel & Casino, has five kitchens and a menu filled with savory starters, a raw bar, seafood and, of course, seriously sized steaks. It’s also a hot spot for A-listers.
The idea behind Bazaar is to share your dining experience with your tablemates. A delicious bite here, another taste sensation there. Try a bunch of tasting plates or tiny tapas to get started and linger over the specialty drinks or a bottle of vino to begin the journey. The only losers here will be those who don’t come hungry.
Designed by Philippe Starck, Bazaar Meat has a sophisticated steakhouse feel but is never stuffy. The main room is done in rich caramels, deep browns and sexy golds set aglow with soft lighting. The place does not take itself too seriously, though, as whimsical design touches abound (you might see a cow’s face on the back of your chair).
Whimsy isn’t just in the decor, it’s in the food concepts, too. The eclectic group of appetizers ranges from cotton candy foie gras mixing salty and sweet to an Asian-flavor taco to chicken béchamel fritters. The bagels and lox cone is made with dill cream cheese and salmon roe.
For fish lovers, Bazaar has an expansive raw bar with live scallops, sea urchin, salmon sashimi, clams and king crab. Those who crave oysters can choose from fresh to smoked to grilled. For those who want a little caviar, there’s a not-so-classic service with chives, crème fraîche, egg, shallot and pomme soufflé.
But all of the above simply is the opening act. Bazaar is really about the meat and big portions of it cooked to perfection. How do you choose? You wouldn’t walk across America without a map, and the same idea applies at Bazaar. Servers are excellent guides who can tell you the difference between Washugu and Wagyu. Even if you don’t talk “meat,” the competent servers will help find something to suit your tastes.
But one thing you will need is an appetite. Big steaks are cooked “José’s way” — at high heat and oak-wood fired. Succulent, melt-in-your-mouth bone-in ribeye steak is done Spanish style. This is also one of the few restaurants that offers authentic Kobe beef from the Hyogo Prefecture in Japan, and its A5 Kobe eye of the rib is pure pleasure. Other meat selections include chateaubriand, tenderloin, pork lion, lamb and a veal chop that arrives sizzling.
The aforementioned seafood dishes include grilled Maine lobster, whole turbot and fresh sea urchin. Side options are numerous — standouts include the Catalan spinach with apples, pine nuts, shallots and raisins, and the Brussels sprouts with apricots, grapes and lemon puree. You won’t have to worry about being rushed through your dinner, either. At this Las Vegas steakhouse, you can sit back and savor the leisurely pace of the meal and each and every bite.