José Andrés’s Spanish Temple of Meat Makes Its Grand Return to the Strip
José Andrés’s Spanish Temple of Meat Makes Its Grand Return to the Strip
José Andrés’s highly anticipated Bazaar Meat restaurant is about to make its grand return to Las Vegas. After ending a decade-long run at Sahara Las Vegas in July, the temple to all things Spanish beef will reopen at the Palazzo at the Venetian Resort on September 4 in the former Dal Toro Ristorante. Bazaar Meat will reintroduce itself to Sin City in a 20,000-square-foot space, serving a mix of familiar classics and new dishes from executive chef Frank Medina.
Andrés debuted Bazaar Meat at the then-SLS Las Vegas in 2014, which reverted to its original name, Sahara, in 2019. During its first decade, the restaurant gained widespread recognition as one of the best steakhouses in the U.S. Diners from across the globe flocked to Bazaar Meat for prized Spanish vaca vieja steaks and an inventive tasting menu featuring signature dishes, including airy cotton candy foie gras.
Bazaar Meat at the Palazzo will have the same DNA as its predecessor. The tasting menu — with the famed Washugyu rib-eye — will return, alongside favorites like vaca vieja from Stemple Creek and the caviar cones. New dishes include roasted leeks cooked over a charcoal grill, live scallop ceviche, and foie gras-topped beef tenderloin Rossini. Sphere Graffiti, a chocolate dome inspired by the neighboring Sphere, joins the dessert menu; guests will take a mallet to the delicate structure, breaking it open to reveal miniature desserts hidden inside.
The Magic Mojito, a rum-based cocktail strained over cotton candy, and the Nitro Caiprinha, frozen tableside, both return to the cocktail menu. A new martini service debuts at the revamped iteration of Bazaar Meat, where guests can customize their ideal martini at the table, selecting from a range of liquors, aromas, and garnishes. Non-alcoholic options will include Cuadratura, a zero-proof take on a Negroni.
Studio Munge and KGA Architecture designed the Venetian’s Bazaar Meat, drawing inspiration from Feria de Jerez, a Spanish celebration of Andalusian culture. Translating to “horse fair,” the week-long festival was born as a celebration of livestock, and now includes flamenco and bullfighting. Hints of Feria de Jerez reveal themselves in the restaurant, beginning with a stampede of bulls painted onto the walls at the entrance. The main dining room opens up to a view of the open kitchen where a live fire burns. Just around the corner, cylindrical metal lights hang from the ceiling in the lounge area, resembling an Art Deco take on floating candlesticks. The restaurant seats a total of 428 diners across its main dining room, lounge, three private dining rooms, and covered terrace.