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Bazaar Meat by José Andrés 

Bazaar Meat by José Andrés has racked up awards for its incredibly inventive and delicious ode the wonderful world of meat. From Jamón Ibérico to Washugyu, carnivores flock to the SAHARA Las Vegas hotspot for some of the most top-tier cuts that will ever meet their fork.

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José Andrés is one of the most well-recognized names in the culinary landscape today, and Bazaar Meat is his delightful love letter to all that is carnivorous (though even those who aren’t big meat eaters will find myriad dishes to enjoy on the expansive menu). The playful tone starts in the restaurant design. The dimly lit space is decked with majestic, mismatched chandeliers, hunters depicted in murals featuring floor-to-ceiling-sized dogs, and crocodile heads–with beaded necklaces draped from their mouths–protruding out of the walls. Even with such quirky touches, the space is still perfect for a romantic date night or a decadent meal shared with friends.

The menu is neatly sectioned (Little Snacks, Caviar Service, From the Raw Bar, From the Meat Bar, etc.), and it is advised that diners pick and choose a little from each and share. A starter to really wow? Chef Andrés’ take on a Philly cheesesteak. Instead of a bun, the two-piece appetizer features crispy, cheddar-filled airbread, topped with paper-thin slices of Wagyu beef. The bison Buffalo-style carpaccio is another next-level take on beloved bar-food flavors. With this, thin bison slices are topped with petite bits of pickled celery and Valdeón bleu cheese; the diner then rolls up the slice into a neat little package with their fork.

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Bazaar Meat has a variety of “Big Guys” (including Washugyu and Wagyu) as well as whole or quartered suckling pig to satiate meat lovers with a hearty appetite, while the “Not So Big Guys” include lamb rack, Secreto Ibérico pork, skirt steak, roasted half Jidori chicken and more. Though every cut and every option will be outstanding, the sides might just be the unsung heroes of the plate. The brussel sprout petals, with apricots, grapes, lemon air and lemon puree, cut through the meat’s richness while the utterly decadent buttered potato puree piles it on–in the best way possible.

Desserts at Bazaar Meat are fairly light, offering a just-enough bite at the end of the meal. Favorites from Bazaar Patisserie include the peach melba creme puff and tangy yuzu-raspberry tart.

In addition to its traditional tasting menus, the restaurant just introduced an exclusive tasting menu in its bar and lounge. The Classics is a curated tasting of 10 tapas, offering the restaurant’s signature flair in a more casual setting for date night or solo dining.

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Bazaar Meat by José Andrés is open Sunday to Thursday, 5:30 to 9:30 p.m., and Friday and Saturday, 5 to 9:30 p.m. For more information, visit www.saharalasvegas.com.

2535 S. Las Vegas Blvd.
Las Vegas, NV 89109

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