Bazaar Meat by José Andrés

I am going to go out on a limb and say that this is actually one of the few restaurants on the Strip that is NOT overrated. Located inside the SLS Las Vegas, this is a very nice place to wine and dine and impress your guests.
Like the name implies, this is a meat-​centric establishment. The very first display is a Japanese Wagyu Beef certification statement that explains the grade of Wagyu used and it’s authentication at Bazaar meat. As soon as you start walking towards your table, you will see the magic happening. It’s like a live show of meats being cooked constantly in front of you and the various cuts before cooking. Although this place serves more than just steaks, you should really try a cut of something if this is your first time here.
I do recommend trying any one of their salads. The presentation and arrangement of these salads are very unique and of course, very tasty. Additionally with your steak (of which I assume you’re having), try the Robuchon potatoes. I’m gonna use the word ‘dangerous’ when describing this stuff. Also, ‘incredible’. The desserts here are the only items that didn’t really amaze me but they were still good. The outstanding wine selection will round out your evening.
This place isn’t cheap. If you get a full course dinner, you can run your bill up around $ 200 per person. To help you out, The SLS and this restaurant have a relationship with BMW of Las Vegas, and you can get a $ 100 coupon at this restaurant from the dealership when you purchase a new BMW. Enjoy your evening here. I don’t mind going to the strip for this place.

Let me begin by saying that I hope to one day return. The food was amazingly creative and delicious. Unfortunately the restaurant is filled with smoke to the point it bothers your eyes. They obviously didn’t install the correct ventilation system. While I love the food I wouldn’t go out of my way to go off the strip as long as the restaurant is filled with smoke.
Great job on the menu Jose Andres, just need to address smoke issue.
Try the classic carpaccio, the chicken croquettes and papaya bravas. I enjoyed the smaller plates more.

Holy shit. This is one of the best meals I’ve had in a long time. Cool vibe, incredible food and great service. Overall it was an incredibly eclectic dining experience. There were three chef tasting menu options running from $ 150-​$ 275. We wanted to go rouge so we ordered a la carte off the menu. Although it is a rather daunting menu with lots to choose from, the servers are great at guiding you through and providing recommendations.
Those mashed potatoes (or rather butter with some potato-​fine with me) unreal. Don’t ask questions. Get those.
Salt air margarita –meh kinda looks like soapy dishwasher on top but I liked it and let’s face it I’ll never drink something like that ever again so screw it. Get one while you’re there.
Cotton candy fois gras– one expensive ass bite but just do it. Why? Bc it’s there and you won’t regret it. Where else are you gonna get that? No where. so just get it. It’s badass.
Rib eye– also Bad. Ass.
Charcuterie tray– See answer above.
In summary– Just go already. Say goodbye to your money, you can’t take it with you anyway.

I’m reluctantly giving Bazaar Meat a 4 star rating, but barely.
I’m a Vegas local and finally tried Bazaar Meat last week. First the good:
— The ambiance and multiple open kitchens is great.
— Our waiter was out of this world.
— The sommelier and wine choices were fantastic.
— The food for the most part was over the top good. Notably:
— Cotton candy foie gras — One of the most creative things I’ve had in a long time. Keep in mind these are one per order.
— Kobe beef sandwiches — too hard to describe as a sandwich these are single bites of heaven. Again, one per order
— Sushi — Amazing presentation and just plain good
— Chef’s selection of cured meats — FAB
— Suckling pig — sticker shock starts here, but this is the only restaurant in the U.S. that can serve this and it is WELL worth it. A little surprise is that it is served with a very good salad.
— Robuchon whipped potatoes — would you like some potatoes with your butter? Just indulge. Worth it!
— Dessert — I won’t steal the surprise, but its delightful.
Now to the not so impressive:
— The menus are just too over-​the-​top. Huge plastic monstrosities that are difficult to hold and just plain awkward. They were obviously trying to make a statement with these, but they are a huge fail.
— The menu is convoluted and confusing. Study before you go or choose one of the pre fixe menu offerings.
— We spent a lot of money on the Mindful Meats beef rib steak and it was NOT cooked. I actually like rare steak but we ordered it medium to please everyone at the table. It came out BLUE. If you don’t know what I mean by blue meat, look it up. When we brought it to the waiter’s attention, he agreed, but did nothing. This was the biggest fail of the evening.
Overall a great experience, but they’ve got to get the details down.

Excellent restaurant dans un cadre d’exception ;)
La viande est délicieuse et les plats originaux ;)
Je vous conseille le Coton Candy Mojito pour bien commencer votre expérience gustative ;)
Seule ombré au tableau: la note qui est plutôt salée ;)

Nice place to eat if you want to feel fancy, waste money, and feel hungry. This place is alright. I expected more. To tell you the oyster dipping sauces were some weak cocktail sauce, tabasco, and vinegar.. I could have had that at Joes Crab Shack in better quality. It was fancy, but a little to pricey for the quality. $ 1700 not well spent.

Bazaar Meat by Chef José Andres Amazing!
One of the best dinners I’ve had exelent service, table side amenities the food is unforgettable & different dining experiences available.
You can do ala carte menu, participate of there 3 different taisting menu, simply seat by the charcuterie bar or reserve a private taisting you won’t go wrong with any of the alternatives.
Great wine list & some craft beer can complement you dinner. There high quality of products definitely sets them up for success.
There kitchen equipment is spectacular, the wood burning grill greets you on your way in and sets high expectations. When your steak gets to your table it’s worth every penny melts in your mouth!
Great for a romantic dinner or just enjoying food at it’s finest.
If you are at the SLS Hotel Las Vegas you must stop at Bazaar Meat what an experience!

Came here with a large group. Since I am a fan of other Andres restaurants, and I like meat, I figured this was a winning combination. I was correct. It was a great spot for a large group. The open spread out kitchens are very cool. The prices are high, but to be expected. Service was great, along with the food. The SLS is just quite far from other parts of the strip (and it’s quiet there), so it’s not ideal.

Had some fun treats at their bar. Tried the foie gras and cotton candy appetizer. We also tried a few of their specialty drinks. It was fun and I enjoyed the experience. But I also felt that the menu was conceived with the mentality of «how can we make this more crazy?» rather than «how can we make this taste the best?» The name is appropriate in that regard but when I go out to eat and spend that amount of money I am more interested in the best tasting rather than the most bazaar.

This is hands down my favorite restaurant in Las Vegas. I highly recommend you come here during your stay in Las Vegas. I came here for my 4^th time last week and it just keeps getting better and better. The service is top notch. The staff is knowledgable on the plates and the drinks and they come by the table often to make sure everything is going well with your meal. What I would recommend is reserving the suckling pig before coming in. Sometimes they run out and the suckling pig is a must! Other plates I would recommend are:
–Foie gras cotton candy: a mix of sweet and salty.
— cheese steak air bread: crispy air bread with Topped with Kobe beef and melted cheese inside the bread. TO DIE FOR.
–Caesar salad: a unique twist, not your average Caesar salad.
–Beef cheeks: all I can say is yum yum yum!
–Passion fruit martini
— magic mojito
And that’s all I can think of right now, but they have a huge menu and the food is just phenomenal. Definitely a must when you come to Las Vegas!

Wow!!! What an experience. If you’re a meat eater this is the place. The only thing better than the food is the service. Thank you Natalie!!!
Table side tartar, cotton candy foie gras and smoke oysters a must try. Any steak will be unbelievable. Great place for a special occasions.

My first thought was to try the tasting menu for $ 200 or $ 275, but there were items I wanted that were not offered, so I went for individual items that rated well on Unilocal.Thank you fellow Unilocalers! I started with the foie gras cotton candy (delightful and whimsical). Then I had Robouchon mashed potatoes saturated in butter – divinely decadent! And lastly, I had 4 ounces of sliced Kobe ribeye that I got to cook at my table along with mustard greens (had no idea how much I like mustard greens!). It was delicious. I’m done with Kobe beef now, however. It just seems overly fatty to me, personally. I chose 3 bite sized deserts that I no longer remember but were heavenly. It was a wonderful meal albeit $ 170 just for me without any alcohol. I wanted to give it 4.5 stars but was stunted by Unilocal’s whole star system.

I’ve been to Bazaar in Beverly Hills and Miami and now this. Beverly Hills location is one of my favorite restaurants ever. This one didn’t disappoint.
It’s pricy, so be prepared. And the amount of food you get for the price is small. But… Here, I’m also paying for the experience. The food is inventive and fun to eat. All of my fellow diners really enjoyed!
I was with a party if 9 and we ate tapas style, so here are my thoughts on each.
Amazing:
— corned beef sandwich (fun!)
— made at table beef tartare (fun!)
— bison buffalo tacos (fun!)
— by the pound ribeye (very flavorful!)
— lamb (very flavorful)
— chicken croquets
— yellowfin sushi
— mushroom side (flavored like escargot usually is — garlic!)
— signature cotton candy drink
Okay, would eat again:
— Brussels
— grilled cauliflower
— desert (we got $ 50 sampler — it was just okay — a lot of $ 2 chocolates on it which makes the price really not worth it)
— smoked oysters (I’m not a fan of oysters but my fellow diners liked)
— liquid nitrogen table side drink (strong, but fun to watch them make)
Not a fan:
— suckling pig (this is their signature dish and I don’t get it– fatty on the inside and super crunchy on the outside. Not tasty and a weird mix of textures for me. Most of my fellow diners agree.)
— fish entrée (this is entire fish option. I should have remembered rule of thumb — don’t order fish in a meat restaurant. Not fresh!!! No one at my table of 9 liked)

Probably the best steak in my life. Not guaranteed in Vegas, where other values frequently trump the essence.
I was alone :-(and the maitre d offered a seat at the charcuterie bar as an option to a table for one. The bar is well laid out and I was gently embraced by the guys behind it in the experience and what they were doing.
Smart, knowledgeable, and happy (not a sure thing in a top line restaurant!) they made the movie of my exposure a pleasure.
The service was fabulous, with a waiter who mixed solid founded professionalism with just enough personal reach to help me get to where I wanted to be.
The steak (after an amazing Spanish charcuterie appetizer — vegans need not apply but then you get that) comes from a farm in Texas — I got the sense they could name the animal — was presented carved off the bone. My rare it was, and gorgeous in the presentation, but more so in the mouth.
Absolutely perfect in every respect. A side of mushrooms (why spoil the red fest with green?) and glasses of wine recommended by my server complimented every bite.
Breathtakingly expensive as well… But it is not infrequent that one finds expensive in Vegas… It is thus kind of quality of experience and substance that is rare.
Do it.

We had been dreaming of steaks all day. When we arrived (the restaurant is far from the strip, btw) the waiter started to talk us out of the steaks. «They are too large», «nobody ever finishes them», and suggested we share one. I hate sharing food, but we grudgingly agreed.
Started with the caviar flight (pretty awesome). But when the steaks and sides arrives; a) there wasn’t enough food for two of us; and b) the steak was overcooked and bland.
I complained to the waiter. He comped us the value of our steak. But in the end, we paid almost $ 300 for our appetizer, 4 cocktails, sides, and tip.
This was supposed to be our foodie meal in Vegas. Any buffet would have been better

the service was great! the décor was super cool and eccentric! They had the fire roaring and all the meat displayed out! The prices were too outrageous for the mediocre food!
we had the lindsay ranch ribeye, the kobe steak, the peanut fed ham, the classic tartar, patatas bravas and the mushrooms!
soo. lets break down what we ate…
lindsay ranch ribeye: we thought hey! in vegas right? lets get the best one! the flavor of the beef was good but the chew… my jaw still hurts form the constant chewing that went down…
kobe: do i need to say anything… delish! soft and melts in your mouth! then on top of that we got a certificate with a nose print of the black kobe cow… poor cow! but still yummy in my tummy!
peanut fed ham: you could taste the peanut… we really wanted the bellota but we took the cheap route but it was a good substitute!
the classic tartar: yummmmm! that tartar was goood! table side presentation! big portion!
patatas bravas: crispy but soft on the inside! 6 pieces of potato…
mushrooms: were roasted with olive oil, garlic and parsley… they worked well with the rich beef taste!

I would give it 8 stars if I could! You have to go here at least once. My friend and I tried the summer tasting menu here which was an awesome deal. It was by far one the best food experiences Ive ever had. We talked about it for days.
Every time they brought out a course we thought it was the best one until the next one came out. Our favorites were the croquetas de Jamon (crunchy outside/​melt-​in-​your mouth inside), cotton candy foie gras, robuchon potatoes are ridiculously good, the beef and Parmesan grissini is a must order item-​beef wrapped crunchy breadsticks with a Carmelized onion purée, and the chateaubriand tenderloin was cooked perfectly. One of the best restaurants in Las Vegas.

Some of my favorite food in Vegas, was there last night for the 4^th time and service was not fantastic but it normally is.
Classic tartare, salmon tartare, any steak, all the deserts! Anything! And of course the jamón croquetas!

This is a long over due review but I just got the Meathead Badge and out of all the places I’ve been to meat related speaking this is one of my top 5 restaurants.
I came here initially for a friends birthday. Just a heads up no basic group of friends can come here for a birthday dinner because let’s just say not everyone has a thick enough pocket. As a first timer here it was only right to order one of the beef rib steaks. I’ll post a picture of the one I got. Pricing was done by the pound so don’t let the 60, 70, 95 etc fool you. The server stated on average these steaks are 2.5lbs. However, have no fear if you don’t have the appetite or someone to share it with like me they do have «no so big guys» section. If you do go with the steak got be ready to wait for it to be prepared to perfection. Perfection takes time but when your with the right people the time will pass quickly. We tried various appetizer on the menu as a group as well. I can’t comment on them because I don’t eat pork and they all contained bits and pieces of it. The ones I did try were delicious though. We also order a side of Mac & Cheese as a side and it was the perfect 5 Unilocal stars of a serving. As our dinner came to an end the server handed us a red box filled with delicious pastries to go!
If you like meat and you know what a good steak is this is has to be on your list. If you’re into outback and generic «steakhouses» then take a damn seat elsewhere. This is for people that know what’s up. Okay that was kinda stuck up but the truth hurts here & there.

Great steakhouse in Vegas, albeit way out there on the outskirts of the Strip at the SLS. The décor is less than perfect, but the food is solid.
Had both a ribeye and skirt steak here, and they were perfectly cooked. Although it took over an hour for the ribeye. The outside was nicely charred without being burnt, and the inside was a perfect medium rare.
The best appetizer and side here for me is hands down the fresh tomato and bread.
The worst side you can order here is the «cauliflower steak.» It tastes nothing like steak at all, but mushy cauliflower.
The wine list is also pretty good here, about 2x-2.5x retail prices. Do the Spanish wines, as you are in a Spanish inspired restaurant, and they have some terrific bottles.

This review will cover the experience of my first visit but the food of both of my visits.
I have been to the Bazaar in LA multiple times, so when I finally had a chance to go try Bazaar Meat in Las Vegas, I couldn’t pass it up. It’s located in the newly re-​designed SLS hotel in the corner of the hotel. Right outside of the restaurant there is a gigantic lit up «LIFE» for all those basic instagram’ers out there.
I got in at 5:30pm, right when they opened so they told me to hang out at the bar. I ordered the Passion Up cocktail (which I couldn’t find the second time). This drink is truly unique, that passion fruit foam is amazing, and the drink itself was a perfect combination of sweet, tarty and strong too. Too bad I had a busted lip at the time so it burned every time I had a sip, but it was worth it.
Before I got to finish the drink, they told me that my table for 1 was ready. Just a heads up, if you order from the bar, you have to close the tab at the bar, so might be easier just to wait to get the drink at the table next time.
Once I was seated, I was overwhelmed by this gigantic menu and additional tasting menus, which made the decision to pick what I wanted to eat even more difficult. Given that I was eating alone, I had to pick the best of the best. (I only realized there was a back side to the gigantic menu on my second visit, wow…)
(Food is a combination of my two visits, no I did not eat all this alone)
Sea Urchin: A super light starter, really fresh uni and you can really taste the ginger. I’m starting to like uni more and more so I definitely enjoyed this dish.
Croquetas de Pollo: I only got this for the shoe, have tried this at the LA location but it was really creamy, had the perfect crunch to it and a really nice contrasting texture. Another really good starter to share.
Beef & Parmesan Grissini: Got this both visits, comes with 5 sticks so perfect for sharing and that cheese sauce is sooooo good and cheesy. At first, I was pretty stingy about using the sauce, but I had to add more and more once I realized how good it was. The washugyu beef has a really good texture to it and flavor, definitely one of my favorites.
Classic Tartare: Got this both visits as well, they show you the dish at first and then someone mixes everything for you and puts it on a marble plate, served with 6 dinner rolls which are perfect to eat with the tartare. The flavor was amazing, with all the sauces, one of my favorite dishes as well.
Rosewood, Wagyu/​Black Angus Steak: Minimum order was 3lbs so we shared it among 5 people and wow, this was pretty good steak. Not sure if it was worth the price point, but I can definitely appreciate a good piece of meat. They serve it to you two different ways so you can try each of the flavors.
Robuchon: They aren’t kidding when they said butter, butter and more butter with some potatoes. This is probably the creamiest, most delicious mashed potatoes I’ve ever had. One of my friends even got a dish with regular mash potatoes and her didn’t stand a chance. Definitely need to share as it is very filling, perfect to go along with any of the other steaks.
Morcilla with Uni: Probably the most plain dish of the night, thought I would try something else with uni, but the blood sausage overpowered the dish with it’s flavor and texture.
Now to the last two and my two MUST GETS (if you like foie gras):
The Foieffle: Air waffle, foie espuma, peanut butter and honey, how can you go wrong with this? When you cut up the waffle in half, the ooze from the peanut butter and honey comes out so be careful! This combination is an orgasm in your mouth. I could have eaten 2 – 3 easily.
S’mores: A play off the classic S’mores from those good ol’ bonfire nights. Foie Gras, Chocolate, Marshmallow, Graham Crackers. You get 4 per dish and I would make sure you cherish each one. After I finished the first two, I could help but wanting to save the last two. And when you finish the last one, you just want another order. It’s a never ending cycle so make sure you’re ready to stop all the urges.
Service was amazing both trips, super professional and respectful staff. They made both experiences amazing for me and I will definitely be back. One of the waiters, John, talked about a tasting menu for $ 150 with a minimum group of 4 people that I have to get. Until next time!

I don’t know where to even begin. It was such a great meal, I want to go back already. I’ve been to the Bazaar in LA once and that was also amazing, so I knew I had to check out Bazaar Meat when in Vegas.
We made reservations for 5:30pm (time they open) for 12 people. We were seated right away at a long table. Since everything is served tapas style, we split the group in half to make sharing easier.
Pitcher of Sangria to share — Refreshing and light. The 6 of us each got about 2 full glasses. I wish I was able to try one of their more innovative cocktails, but I shall save that for next time.
Starters:
Reuben — This is very similar to the Philly Cheese Steak in LA. Each order comes with one «air bread» filled with cheese and meat on top. Unfortunately, I liked the Philly Cheese Steak more. The swiss cheese in the Reuben was a bit overpowering.
Beef & Parmesan Grissini — 5 long breadsticks with beef carpaccio wrapped around. Served with a delicious parmesan sauce. This cheese wasn’t too overpowering. It complemented the bread and meat very well.
Classic Tartare — Served tableside, which was awesome. I was drooling while they were making it. Very well seasoned and quite acidic, maybe from the mustard or sauce? We made tiny sandwiches with the cute parker rolls and it was perfect.
Entrée:
Blood Sausage with Uni — Only dish I didn’t really like since I’m not a fan of blood sausage. So although this is the best blood sausage I’ve had, that’s really not saying much. I ate the uni separately since its delicate taste gets totally lost if you eat it together.
Wagyu /​Angus Rib Steak — HUGE portion. And so it should be as this was pretty pricey. They price by ounce but a lot of the weight comes from the inedible bone. There are two different cuts, and I wasn’t sure which was which. One was cooked medium rare and was very juicy and flavorful. The other was cooked more well done and was a bit tough to cut through.
Sides:
Robuchon Potatoes — Soooo heavenly. Their description is literally «butter, butter, some potatoes, and more butter.» Can’t go wrong with that! The texture was silky smooth too. I slathered the potatoes like sauce all over the steak and it made it that much better.
«Dessert»:
Foieffle — Comes with 2. A puffy waffle that when cut into, melted goodness of foie oozes out. It’s a mix of sweet and savory. The peanut butter and honey gives it a sticky texture, but its sweetness balances out the fattiness of the foie. The waffle itself is light and crispy.
Foie Gras S’mores — My favorite dish saved for last! Also a play on sweet and savory which I’m realizing is probably the best way to enjoy foie. Comes with 4. The foie, chocolate, and marshmallow are sandwiched in between thin, crisp graham crackers. Yum!
Service was good, as expected from a high-​end restaurant. Our waiter was a little snooty but he was very attentive and tried to suggest items based on our likes and dislikes. Our bill came out to around $ 120 per person, inclusive of tax and service, which I thought was very reasonable. Will definitely be back, not only to try new items, but to also order the same ones again!

This was a good restaurant, but nothing outstanding. The food was tasty, and nothing was technically wrong. However, it just didn’t leave a lasting impression. It’s kind of like a typical online date: great match on paper, but no chemistry in person. That’s how Jose Andrés and I are. *Luckily, I was with my boyfriend, so who cares about Jose.
Pros:
I liked the cocktails.
I liked the bar ambiance.
The oysters worked.
I liked that my super handsome date could sit next to me.
Cons:
The food came out in a weird order. We were warned, but it still seemed odd to have to wait for side dishes of a steak.
We were early for our reservation, but still had to wait. It was off putting, considering there were many empty tables. Also, our table was kind of lonely and far away from the action it seemed (except for the one drunken table directly in front of us).
Overall…a typical Vegas restaurant.

I came here for dinner on a Saturday night with a group of 4 others. While it doesn’t quite earn 5 stars from me (which I don’t often give), Bazaar Meat comes damn close!
Bazaar Meat isn’t cheap, that’s for certain, and the dining experience does take a while, but nearly everything I tried here was excellent! I truly don’t recall a low point of this meal, from the service to the quality of the food to the décor. Even the displays of raw meat and vintage slicers and food prep equipment at the center of this restaurant where some of the cooking and food prep. is done were a really cool touch to the look of the place!
When we were given menus, I was a bit confused at first, as some of their meats were listed as 2.5 pounds. One of the steaks listed in the «not so big» section of the menu was 22 oz! What? Then along came our server to explain that the concept here is to order a few dishes that are large enough to be shared. He also explained that some of their cuts of meat are made to be cooked, smoked or go through other types of preparation that takes several hours. Here they basically do the hours of work ahead of time so that most of their meats simply need to go through the last 40 or so minutes of cooking and preparation once you order them. This made one of the guys at our table a bit nervous as we were seated at 7 and he needed to depart for the airport no later than 8:30 to catch a red eye. Our server promised this wouldn’t be a problem, and certainly enough, he was right.
For starters we had the croquetas de jamon and gazpacho shots. For the main courses, we had the pork loin with roasted apples, the lamb and the tenderloin steak. We also ordered the asparagus and spinach with apple, pine nuts, shallots and raisins.
As mentioned, I can’t remember a downside to the meal, everything was excellent and all the meat dishes were cooked perfectly. I also liked that a side was included and served with nearly every one of the meat dishes which complimented it perfectly… The pork came with roasted apples, the steak came with a sauce and the lamb also was delivered with a condiment to compliment the flavor of the meat.
We left here full but not stuffed which was great, and to boot, they got the one member of our party out the door in time to catch his flight, just as the server promised!

I finally got around to checking out Bazaar Meat after meaning to go here for over a year, and I’m so glad I did! The first thing that drew me in was the overall atmosphere of the place. It’s dark with really bizarre décor and a huge fire pit right in the middle of the dining room. I really love the multiple kitchen concept here and as a true foodie, it was super entertaining to watch the chefs busy at work preparing my meal.
The best tip I can give you is that if you come here, BRING MONEY. I mean serious amounts of it. This is NOT a bargain restaurant but I thought the high price tag was worth it. This was not just a meal, it was a very memorable experience.
The service was leisurely paced with just the right amount of friendliness. We decided to go all out with this meal so we ordered multiple courses and brought our own wine ($ 35 corkage fee). I took a pic of the wine menu since it was surprisingly heavy on big California reds. Worth noting since it’s a faux pas to bring a bottle of wine that’s already on the menu! The menu is heavy on Spanish influenced cuisine, with a focus on cured meats and giant steaks. This is not the place for picky eaters either, I’d classify most of the menu items as not only adventurous, but downright strange. Get out of your comfort zone and try some of the more wacky menu listings!
The serving styles are pretty inventive too — the chicken croquetas are served in a fake glass Converse shoe! My favorite menu item of the evening were the cauliflower steak (roasted cauliflower in a very tasty romesco sauce). Yep, delicious! The asparagus were a huge let down and our plate was comprised of mostly the hard, woody stems. Yuck. Nobody likes that part and most of what we were served should’ve been thrown out. I was also not a fan of the crab and shrimp cocktail and would not order that again. The Chateaubriand was absolutely perfect. It took a while to cook but we were having a blast relaxing in the intimate atmosphere of the place. Since Bazaar Meat specializes in steaks, it goes without saying that the kitchen knows how to cook meat perfectly. We had both medium and medium-​rare meat and both were absolutely perfect.
I loved the dessert menu concept (go for the «Chef’s Sampler» box of mini desserts). They were almost too pretty to eat and tasted great. My favorite thing? The mini cookies, yum! My $ 6.00 espresso was more than acceptable and was a great way to round out our dinner.
While I’d love to be able to make dining here a habit, the prices will make it only reserved for special occasions. Ask to see the daily tasting menu options too, but be warned: the prices are EVEN HIGHER THAN THE FRENCH LAUNDRY! Yikes!
If you only order one thing here, make it the Robuchon potatoes. They were like eating mashed potato butter icing! Smooth texture and tons of creamy butter-​ness!

Nick has been my waiter the many times I’ve been to Bazaar Meats, and I’d change my reservation to another date/​time to get him every time. He’s patient, knows food, knows the 3 – 8 menus you’ll look at while you’re there (crazy number of menus!!!), and he’ll ensure you have the perfect experience.
Start with the gin & tonic. I’m not even a gin & tonic gal and it’s one of my favorite drinks of all time, but only from Bazaar Meats. Start there and then find the right wine pairings for your meal. There is a page of wine by the glass to choose from, not a ton, but if you’re the only one wanting wine all you need is a glass or two. Let’s be real — you’ll need red wine to go with your meats.
Automatically order the cotton candy foie gras when you order your drinks. It’s like a bite of sweet whimsical butter. Your tastebuds will be inspired. Then you’ve got time to be walked through the menu with your senses engaged.
Don’t even peruse the menu (s) until your waiter walks you through them. It’s overwhelming. If you’re a first timer — start with a tasting menu. They normally have 3 tasting menus at $ 150, $ 200, or $ 275. The $ 200 is my go-​to, main difference between that one and the $ 275 is the sucking pig.
I forget what it’s called but there is a table side sorbet you should get as a palette cleanser. It has booze in it, if I’m remembering correctly. Either way — this is more of a bonus than a must have.
These are my favorite items I’ve had: the croquettes de pollo, the carpaccio with Parmesan, the caviar flight, the cold smoked oysters, Chateaubriand, sucking pig, grilled pulpo (octopus), classic tartare, geoduck.
I won’t go through all the veggies, but they’re all good. You must order their mashed potatoes, as in must. Did I mention must. Go ahead and get 2 orders if you’ve got more than 3 hungry people.
Desserts — yes please. Just get whatever you’re feeling and you’ll be happy.
My least favorite orders are few, but they weren’t worth the ordering in my experience. The chicharron was a giant mess of fried pig skin. It gets everywhere and is forgettable. The other disappointment was the Lindsay Ranch. It’s pricey and the flavor was mild. For $ 95/​lb there are better items on the menu.
I feel like I always end describing the décor. It’s the fat kid in me. I love the feel and appeal of Bazaar Meats. It’s a mix between somehow glitzy random as hell and a hunting expedition. You’ll see.

Bazaar Meat by José Andrés has a summer tasting menu with fewer items than their three normal tasting menus. This was my chance to give Bazaar a try.
I was seated at a long bar that has two sushi style refrigerated cabinets and I was able to watch two of the chefs cut very thin slices from the Iberico ham and make steak tartare. I was soon brought the iced tea I ordered and it was refilled several times during my time there.
I was given the three tasting menus and the huge regular menu. I already knew I wanted the summer tasting menu and I asked my server, Edward, about it. He was going to retrieve one for me but I knew that was what I wanted so he merely took my order afgter asking how I wanted my chateaubriand cooked and if I had any food allergies.
The first thing brought to me was the giant pork skin chicharrón in some white butcher paper. After seeing the huge piece of chicharrón, the person took a mallet and whacked the pork skin so it was broken into more manageable pieces to eat. It was served with Greek yogurt that was almost foamy and both the pork rind and the yogurt were dusted with za’atar spices. It was very good.
Next up was a trip of small bites – a bagel and lox cone, a liquid green olive, and an olive stuffed with piquillo pepper and anchovy. The cone was made was made from bagel dough and was filled with cream cheese and topped with salmon row. The olives were both good but the stuffed one was the best.
Next up were 6 croquetas de jamón, small fried balls stuffed with béchamel with Iberico ham. These were excellent. There was a lot of béchamel flavoring but the ham flavor was not quite there.
The next item was an Italian grissini – a long breadstick – that was wrapped with very thinly sliced beef and served with a caramelized onion purée. Really good.
Then the chateaubriand was brought. The hot plate was put on a raised wooden platform and the server put two of the slices on my plate and spooned perigord sauce over the pieces. There was also a folded napkin filled with pomme soufflé. These were puffed potatoes like 4D potato chips. The steak was seasoned perfectly with just the right amount of salt and pepper. Along with all of this was a serving of Robuchon potatoes which the menu describes as «butter, butter, more butter, some potatoes. It was creamy and delightful! Still one more accompaniment to the main course was some grilled asparagus on Romesco sauce.
After this, I was brought three small desserts – a lemon meringue tart, a chocolate cream puff, and a chocolate bon bon.
Almost everything was very good but I’d subtract some for the deserts. There’s nothing creative there. These type of small tarts and cream puffs are what you’d find on a higher end buffet line and was so out of character with the rest of the meal.
Service was excellent. Edward refilled my iced tea often and was always around for anything I might need.
One thing of note, as I was watching the one cook making steak tartare, he would put a small tasting fork into the mixture and check the flavor and then tossed the fork. I told him if he wanted a third party, neutral taster, I’d volunteer. Just after my dessert was brought, he handed over the counter a steak tartar slider with a raw quail egg. A really nice gesture and a perfect ending to a fun and flavorful meal.
This gave me a chance to try some of Bazaar’s food in smaller portions. I recommend trying the summer tasting menu.

While the people I went with were all lovely, I felt limited in what could have been ordered for reasons not worth getting into. The service, quality of ingredients, creativity, and a yearning for a more shared experience guarantee a return visit. Perhaps Willy Wonka and Marilyn Manson would be my dream dinner companions to get bizarre with at Bazaar.
The décor is pretty unique. With Jose Andres being the culinary advisor for NBC’s recently cancelled TV version of «Hannibal», the area is a little treat for fans. From the large blown glass above the front bar looking like long drops of blood, to all the deer heads making me feel like I was in the middle of a Will Graham hallucination, the style and vision of the show has its fingerprints all over the space.
The beef cheek was done wonderfully. It was the tenderest version of cow face I’ve ever had, probably because of its wagyuness. I liked how it was served like steak instead of a stew or overly saucy. Safe to say, the distinct texture was not a hit with everyone as I alone reached for seconds and thirds.
It’s a good thing we got something a little more traditional like the chateaubriand presented already sliced. Those big slices of rare meat were excellent. Maybe it was just me feeling «Hannibalistic» at the moment, but the corn feed flavor and iron taste of the tenderloin really popped.
Unbelievably to me, the 2 pound grilled Maine lobster was the best dish we had. Whatever the crack sauce was that the cook put on top took my taste buds into overdrive. The head of the lobster was an absolute delight. The tomalley (aka the uni of the lobster) mixed with the sauce and that awesome grill flavor was one of the best things I’ve had in recent memory. My Asianess begged me to order a bowl of white rice to mix it all with, but I ended up diving straight into it with two hands until there was nothing left to gnaw on. Who needs a damn bib?
So is it worth it? If the plan is to get a ribeye and potatoes, I would go to Carnevino over this. But there are a fair amount of menu items that are intriguing, especially the whole pig, that could make this a really fun and interesting dining experience. I’ll be back before SLS falls to pieces.

I have wanted to dine at Bazaar Meat since before SLS opened! Well, Hubby and I were celebrating our 8 year anniversary and I decided it was time to take the plunge. We easily valeted at SLS and made our way to the players club to redeem a $ 30 dining credit for my birthday.
We were a tad late for our reservation, but I had called to confirm we were still coming. After being greeted by the hostess and who I presume was a manager we waited a few moments then we’re told to follow the hostess. Right before walking off the gentleman, who I think was a manager, whispered something to the hostess about our table facing something. We were led through the dining room and past all the kitchens. Our table was a half booth/​half table facing the closed, empty side of the dining room, to be fair had we chose to sit in the chairs instead of the comfy booths we would have faced the action.
Our server greeted us soon after sitting down, he went over the menu with us and let us know what the specials were. It took my husband and I a little while to figure out our plan of attack. We decided to pick a few starters–
Passion Up cocktail
LN2 Don’t Be A Lemon!
Cotton Candy Foie Gras
Rueben
THE Foieffle
We wanted to try multiple things vs. ordering one large Ribeye so we decided on–
Merino Rack Of Lamb
Chauteaubriand
Street Corn
Delmonico Potatoes
Setas al Aljillo
I ordered the Passion Up and it was AMAZING, I could have taken a bath in that passion fruit foam! The drink itself was a great balance of tart, sweet, and strong. The LN2 is meant as a palate cleanser, it’s prepared table side using lots of liquid nitrogen. I loved the texture of it, «the best sorbet I’ve ever tasted» were the words I said. I used it as a pallette cleanser through the whole meal.
Onto food! I wish I had an endless supply of all 3 starters we chose. They were that phenomenal!!! The Cotton Candy was a great balance of salty/​savory. We tried the Rueben next, the salty swiss was a perfect balance for the sauerkraut. Finally THE Foieffle. This crispy Belgian style waffle was full of this peanut butter foie mixture that I could have eatin forever.
Our lamb arrived first, prepared perfectly medium as asked, followed by the potatoes. Perfect pace to take pictures. As I started serving the lamb the rest of our order followed. Perfect timing. Every morsel I put in my mouth was amazing. I highly recommend just ordering exactly what we ordered. Maybe throw in the Iberico Ham, it’s the only item I regret not ordering. After we finished my husband asked me my favorite, the lamb stoke the show for me. And THE Foieffle. But really I would order every single item over again.
Now to service. Somewhere between bite checking and when we fished eating, our server disappeared. I had bottled sparkling water but my husband had iced water. We sat finished for a little bit before an assistant offered to clear plates, we asked him for water. We sat a little while longer before I noticed a different server peek around to our out of the way booth. He brought over dessert menus. Then a dessert platter of an array of petite fours. We decided on the 10 piece chef selection of desserts. When our box arrived it was beautiful, but only contained 9 pieces. We stopped a waitress (not ours) to ask about it. She took care of it right away and we were given a chocolate as our 10^th piece. Our new server then brought an 11^th piece, a crème puff, for our anniversary. My husband’s water sat empty through the entirety of dessert.
After such a tasty and down right joyous meal I feel like the ball had been dropped. We were given up by a server who never cared to stop and say bye. We were shoved off on to a server who never cared to introduce his self. From years in the industry it felt like we were being judged as a «who cares» table, maybe because we’re young, or maybe we weren’t dressed to the 9’s. But from the manager sticking us in that awful table in the beginning to not one, but 2 servers, ignoring us I needed to take that 5^th star away. When you’re spending $ 300 (before tip) on a meal that tasted OUT OF THIS WORLD, service should make that meal BETTER. Not leave a sour taste in my mouth.
My PC is down, written on my phone. Sorry for errors.