SLS Hotel’s sleek Philippe Starck–designed steakhouse for inventive meat cuts from chef José Andrés.
A groundbreaking culinary experience, Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of the carnivorous. Enjoy nuanced, playful cuisine and cocktails for which The Bazaar by José Andrés has become known on both coasts, in a strikingly seductive setting.
-James Beard Award-winning and Michelin-starred Chef José Andrés
-Bar Centro offers classic cocktails with a twist and inventive delights
-Recipient of Wine Spectator’s Best of Award of Excellence
-Two private dining rooms for any special occasion
-Named “Best restaurant in Nevada” by Business Insider
-Voted Best of Las Vegas 2018 – Fine Dining by the Las Vegas Review-Journal
4.5 – 1 reviews $$$$ • Eclectic restaurant
Menu
| Bazaar Meat By José Andrés | |
| Some Little Starters | |
| Cotton Candy Foie Gras Crispy amaranth |
$8.00 |
| Ferran Adrià Olives, Modern & Traditional Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy |
$16.00 |
| José’s Asian Taco* Jamón ibérico de bellota, toasted nori, flying fish roe |
$16.00 |
| Super-Giant Pork-Skin Chicharrón Greek yogurt, za’atar spices |
$12.00 |
| Croquetas de Pollo Chicken-bechamel fritters |
$14.00 |
| Croquetas de Jamón Creamy bechamel filling with jamón de bellota |
$14.00 |
| Bagels & Lox Cone* Dill cream cheese, salmon roe |
$6.00 |
| Gazpacho Shots Tomato, cucumber, green bell peppers |
$3.00 |
| Patatas Bravas Fried potatoes, spicy tomato sauce, alioli |
$14.00 |
| Reuben Corned beef, sauerkraut, Thousand Island, Swiss espuma, air bread |
$12.00 |
| Seafood | |
| Live Scallops* ^ Green pepper, onion, tomato, togarashi |
$28.00 |
| Sea Urchin* Soy, pickled ginger, lemon |
$22.00 |
| Geoduck* ^ Yuzu, soy sauce, lime, ginger |
$26.00 |
| Salmon Sashimi* Fresh wasabi |
$24.00 |
| King Crab Legs Dijonnaise |
$30.00 |
| King Crab & Shrimp Cocktail Cocktail sauce, avocado |
$32.00 |
| Abalone* ^ Dashi gelée, lemon, soy, trout roe |
$35.00 |
| Clams* Leche de tigre, Fresno pepper, cilantro |
$22.00 |
| Oysters | |
| Fresh Oysters* Half dozen or dozen with fruit vinegar, cocktail sauce, lemon, black pepper |
$24.00 |
| Smoke & Ice Fresh Oysters* Half dozen applewood-smoked oysters, apple mignonette |
$24.00 |
| Grilled Oysters Half dozen grilled oysters, butter, mace |
$24.00 |
| Caviar Flights 2 Oz. | |
| Caviar Flight A Rainbow Trout Roe* (Sasanian, France); Salmon Roe* (Solex Catsmo, Caspian Sea); Flying Fish Roe* (Iceland) |
$45.00 |
| Caviar Flight B Osetra* (Carelian, Varkaus, Finland); Malossol* (Carelian, Varkaus, Finland); Rainbow Trout Roe* (Solex Catsmo, France) |
$185.00 |
| Caviar Flight C Kaluga* (Noir Caviar Co., China); Malossol* (Carelian, Varkaus, Finland); Tsar Imperial Shassetra* (Petrossian, China) |
$350.00 |
| Tartares | |
| The Classic* Beef sirloin, Savora mustard, egg yolk, HP Sauce, anchovy, Parker House rolls |
$32.00 |
| Salmon* Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers |
$24.00 |
| “Beefsteak” Tomato Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves |
$26.00 |
| Carpaccios | |
| Vittore 1950* Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, Sherry dressing |
$24.00 |
| Bison Buffalo Style* Make your own taco, pickled celery, bleu cheese, Buffalo wing sauce |
$26.00 |
| Beef & Parmesan Grissini* Washugyu beef, espuma, caramelized onion purée |
$26.00 |
| Cured Meats | |
| Jamón Ibérico de Bellota* (Fermín, Salamanca, Spain) Hand-cut from the famous black-footed Spanish pig, acorn-fed, free-range |
$70.00 |
| Curemaster’s Reserve Mangalitsa Ham* (Johnston County Hams, Smithfield, NC) | $23.00 |
| Wild Boar Sausage* (Creminelli, Salt Lake City, UT) | $23.00 |
| Lomo Picante* (La Quercia, Norwalk, IA) | $18.00 |
| Salchichón* (Fermín, Salamanca, Spain) | $20.00 |
| Chef ‘s Selection of Cured Meats* | $60.00 |
| Some Little Sandwiches | |
| The Foieffle Air waffles, foie espuma, peanut butter, honey |
$12.00 |
| Sloppy Joe Beef Bolognese, fried straw potatoes, steamed bun |
$12.00 |
| S’mores Foie gras, chocolate, marshmallow, graham crackers |
$30.00 |
| Soups | |
| Gazpacho Estilo Algeciras Tomato, cucumber, green bell peppers |
$9.00 |
| The Lhardy’s Madrid Beef* Consommé Beef consommé, Sherry wine, quail egg, caviar |
$12.00 |
| From the Fire Pit | |
| Suckling Pig (9-11 lb.) This is the ‘heart and soul’ of Bazaar Meat! Nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes (by pre-order only) |
$160.00 |
| “Vaca Vieja” Rib Eye Tasting In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA |
$45.00 |
| Featured Items | |
| Kobe Eye of the Rib* (Hyogo Prefecture, Japan) | $50.00 |
| Wagyu Eye of the Rib* (Kagoshima Prefecture, Japan) | $40.00 |
| Wagyu Tenderloin* (Kagoshima Prefecture, Japan) | $35.00 |
| Beef Rib Steak | |
| “Vaca Vieja” 8-10 Year-Old Holstein (Mindful Meats, CA) | $65.00 |
| Wagyu / Black Angus (Rosewood, TX) | $75.00 |
| Washugyu / Angus (Lindsay Ranch, OR) | $98.00 |
| Meats From the Sea | |
| Grilled Maine Lobster Beurre monté |
$90.00 |
| Whole Turbot (La Coruña, Spain) Josper-roasted |
$75.00 |
| Grilled Pulpo a la Gallega Galician-style octopus, potato, pimentón |
$22.00 |
| Fresh Sea Urchin* Grilled pan de cristal, ibérico lardo |
$26.00 |
| More than Meats the Eye | |
| Chateaubriand, Tenderloin, Holstein (Brandt Beef, CA) Perigord sauce, pomme soufflé |
$75.00 |
| Roasted Jidori Chicken (CA) Potato purée, garlic, thyme |
$55.00 |
| Butifarra Spiral Catalan-style pork sausage, grilled pan de cristal, fresh tomato, honey alioli |
$42.00 |
| Merino Lamb Rack (New Zealand) Oak-wood fired |
$60.00 |
| Not So Big Guys | |
| Bone-In Strip Loin, Washugyu / Angus (Lindsay Ranch, OR) Miso-mustard sauce |
$140.00 |
| Bone-In Strip Loin, Grass-Fed Angus (Strauss Farm, Franklin, WI) Miso-mustard sauce |
$95.00 |
| Flat-Iron Steak, Angus / Hereford (Klingeman Farm, WA) Valdeón blue cheese sauce |
$45.00 |
| Skirt Steak, American Wagyu / Black Angus (Rosewood, TX) Rosemary-mustard sauce |
$38.00 |
| Veal Chop (Superior Farms, CA) Mojo verde |
$42.00 |
| Denver Steak, Angus / Hereford (Klingeman Farm, WA) Porcini mushrooms |
$50.00 |
| Secreto Ibérico de Bellota (Fermín, Salamanca, Spain) Apple-mustard sauce |
$45.00 |
| Presa Ibérico de Bellota (Fermín, Salamanca, Spain) Moruno marinade |
$45.00 |
| More Meats | |
| Tortilla Sacromonte* Egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow |
$22.00 |
| Morcilla with Uni* Spanish blood sausage, fresh sea urchin |
$25.00 |
| Wagyu Beef Cheeks Mojo rojo, oranges |
$38.00 |
| Braised Lamb Neck Fried oysters, oyster catsup, fried potatoes |
$32.00 |
| Vegetables & Salads | |
| Grilled Asparagus Romesco sauce |
$15.00 |
| Piquillo Peppers “Julian de Tolosa” Confit piquillo peppers |
$13.00 |
| Roasted Leeks Charred chipotle sauce, fire |
$15.00 |
| Setas al Ajillo Button mushrooms, garlic, nasturtium |
$15.00 |
| Catalan Spinach Apple, pine nuts, shallots, raisins |
$15.00 |
| Brussels Sprouts Petals Apricots, grapes, lemon air, lemon purée |
$15.00 |
| Cauliflower Steak Pine nuts, preserved lemon |
$15.00 |
| Baby Carrots Greek yogurt, smoked pepper, Sherry vinegar |
$15.00 |
| Roasted Red Pepper Raw green bell pepper, balsamic vinegar |
$15.00 |
| Greens Salad Petit greens, sprouts, lemon dressing |
$15.00 |
| Lucía’s Salad* Endive Caesar salad, Parmesan, anchovy, air croutons |
$15.00 |
| Romaine on Ice Whole leaves, breakfast radishes, ranch dressing |
$15.00 |
| A Simple Tomato Salad You say tomato, José says tomate |
$15.00 |
| Potatoes | |
| Delmonico Potatoes, cream, cheddar cheese |
$17.00 |
| Buttered Potato Purée Butter, butter, more butter, some potatoes |
$19.00 |
| Papas Canarias Salty wrinkled potatoes, mojo verde, mojo rojo |
$13.00 |
| Straw Traditional potatoes that will remind you of your childhood, with malt vinegar |
$13.00 |
| The Bar Centro Menu | |
| Main | |
| Fresh Oysters (Chef’s Choice)* Fruit vinegar, cocktail sauce, lemon, black pepper |
$3.00 |
| Gazpacho Shot Tomato, cucumber, green bell peppers |
$3.00 |
| Croquetas de Pollo or Jamón Creamy bechamel filling fritters |
$5.00 |
| Pork-Skin Chicharrón Greek yogurt, za’atar spices |
$6.00 |
| Cotton Candy Foie Gras Crispy amaranth |
$8.00 |
| Beef Tartare Sliders* Beef sirloin, savora mustard, quail egg, parker house rolls |
$10.00 |
| “Beefsteak” Tomato Balsamic vinegar, olive oil, cucumber, black olive, romaine leaves |
$13.00 |
| Grilled Pulpo a la Gallega Galician style octopus, potato, pimenton |
$12.00 |
| Beef & Parmesan Grissini* Washugyu beef, espuma, caramelized onion purée |
$8.00 |
| Sloppy Joe Beef bolognese, fried straw potatoes, steamed bun |
$6.00 |
| Fried Oxtail Steamed Bun Red braise |
$13.00 |
| Kobe Beef Airbread* Onion jam, parmesan espuma |
$12.00 |
| Suckling Pig Sandwich Crispy skin, caramelized onions, honey mustard, pan de cristal |
$10.00 |
| Featured Drinks | |
| Med Martinez Tanqueray gin, PX sherry, Luxardo Maraschino, sherry vinegar, olive oil |
$8.00 |
| La Invencible Bols Genever, Amontillado sherry, PX sherry, bitters |
$8.00 |
| Daiquiri Brutal Appleton Estate rum, lime juice, orange oil |
$8.00 |
| Scarlet Pimpernel Tito’s vodka, Paven, lemon juice, raspberries, mint, bitters, cava |
$8.00 |
| Featured Wines by the Glass Red or white |
$8.00 |
| Featured Beers Stella Artois, Kirin Light, Leffe Blonde or Anchor Porter |
$6.00 |
| Caviar Flights | |
| Caviar Flights 2 Oz. | |
| Caviar Flight A Rainbow Trout Roe* (Sasanian, France); Salmon Roe* (Solex Catsmo, Caspian Sea); Flying Fish Roe* (Iceland) |
$45.00 |
| Caviar Flight B Osetra* (Carelian, Varkaus, Finland); Malossol* (Carelian, Varkaus, Finland); Rainbow Trout Roe* (Solex Catsmo, France) |
$185.00 |
| Caviar Flight C Kaluga* (Noir Caviar Co., China); Malossol* (Carelian, Varkaus, Finland); Tsar Imperial Shassetra* (Petrossian, China) |
$350.00 |
| Tasting Menus | |
| The Classics | |
| Super-Giant Pork-Skin Chicharrón Greek yogurt, za’atar spices |
|
| Ferran Adrià Olives, Modern & Traditional Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy |
|
| Bagels & Lox Cone* Dill cream cheese, salmon roe |
|
| Croquetas de Pollo Chicken-bechamel fritters |
|
| The Classic Tartare* Beef sirloin, savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls |
|
| Lucía’s Salad* Endive Caesar salad, Parmesan, anchovy, air croutons |
|
| Chateaubriand, Tenderloin Brandt Beef, CA, Holstein Perigord sauce, pomme soufflé |
|
| Buttered Potato Purée Butter, butter, more butter, some potatoes |
|
| Grilled Asparagus Romesco sauce |
|
| Desserts Cream puffs, assorted tarts, little cakes |
|
| José’s Way | |
| Cotton Candy Foie Gras Crispy amaranth |
|
| Ferran Adrià Olives, Modern & Traditional Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy |
|
| Bagels & Lox Cone* Dill cream cheese, salmon roe |
|
| Smoke & Ice Fresh Oysters* Apple wood-smoked oysters, apple mignonette |
|
| The Classic Tartare* Beef sirloin, savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls |
|
| Chef ‘s Selection of Cured Meats | |
| “Beefsteak” Tomato Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves |
|
| Rosewood Texas Rib Eye Wagyu / Black Angus Spanish-style bone-in rib eye, oak-wood fired |
|
| Cauliflower Steak Pine nuts, preserved lemon |
|
| Buttered Potato Purée Butter, butter, more butter, some potatoes |
|
| Grilled Asparagus Romesco sauce |
|
| Desserts Cream puffs, assorted tarts |
|
| Carpaccios | |
| Carpaccios | |
| Vittore 1950* Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, Sherry dressing |
$24.00 |
| Bison Buffalo Style* Make your own taco, pickled celery, bleu cheese, Buffalo wing sauce |
$26.00 |
| Beef & Parmesan Grissini* Washugyu beef, espuma, caramelized onion purée |
$26.00 |
| Cured Meats | |
| Cured Meats | |
| Jamón Ibérico de Bellota* (Fermín, Salamanca, Spain) Hand-cut from the famous black-footed Spanish pig, acorn-fed, free-range |
$70.00 |
| Curemaster’s Reserve Mangalitsa Ham* (Johnston County Hams, Smithfield, NC) | $23.00 |
| Wild Boar Sausage* (Creminelli, Salt Lake City, UT) | $23.00 |
| Lomo Picante* (La Quercia, Norwalk, IA) | $18.00 |
| Salchichón* (Fermín, Salamanca, Spain) | $20.00 |
| Chef ‘s Selection of Cured Meats* | $60.00 |
| Tartares | |
| Tartares | |
| The Classic* Beef sirloin, Savora mustard, egg yolk, HP Sauce, anchovy, Parker House rolls |
$32.00 |
| Salmon* Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers |
$24.00 |
| “Beefsteak” Tomato Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves |
$26.00 |
| Soups | |
| Soups | |
| Gazpacho Estilo Algeciras Tomato, cucumber, green bell peppers |
$9.00 |
| The Lhardy’s Madrid Beef* Consommé Beef consommé, Sherry wine, quail egg, caviar |
$12.00 |
| Some Little Sandwiches | |
| Some Little Sandwiches | |
| The Foieffle Air waffles, foie espuma, peanut butter, honey |
$12.00 |
| Sloppy Joe Beef Bolognese, fried straw potatoes, steamed bun |
$12.00 |
| S’mores Foie gras, chocolate, marshmallow, graham crackers |
$30.00 |
| Beef Rib Steak | |
| Beef Rib Steak | |
| “Vaca Vieja” 8-10 Year-Old Holstein (Mindful Meats, CA) | $65.00 |
| Wagyu/Black Angus (Rosewood, TX) | $75.00 |
| Washugyu/Angus (Lindsay Ranch, OR) | $98.00 |
| More Than Meats The Eye | |
| More Than Meats The Eye | |
| Chateaubriand, Tenderloin, Holstein (Brandt Beef, CA) Perigord sauce, pomme soufflé |
$75.00 |
| Roasted Jidori Chicken (CA) Potato purée, garlic, thyme |
$55.00 |
| Butifarra Spiral Catalan-style pork sausage, grilled pan de cristal, fresh tomato, honey alioli |
$42.00 |
| Merino Lamb Rack (New Zealand) Oak-wood fired |
$60.00 |
| Meats From The Sea | |
| Meats From The Sea | |
| Grilled Maine Lobster Beurre Monté |
$90.00 |
| Whole Turbot (La Coruña, Spain) Josper-roasted |
$75.00 |
| Grilled Pulpo a la Gallega Galician-style octopus, potato, pimentón |
$22.00 |
| Fresh Sea Urchin* Grilled pan de cristal, ibérico lardo |
$26.00 |
| Not So Big Guys | |
| Not So Big Guys | |
| Bone-In Strip Loin, Washugyu/Angus (Lindsay Ranch, OR) Miso-mustard sauce |
$140.00 |
| Bone-In Strip Loin, Grass-Fed Angus (Strauss Farm, Franklin, WI) Miso-mustard sauce |
$95.00 |
| Flat-Iron Steak, Angus/Hereford (Klingeman Farm, WA) Valdeón blue cheese sauce |
$45.00 |
| Skirt Steak, American Wagyu/Black Angus (Rosewood, TX) Rosemary-mustard sauce |
$38.00 |
| Veal Chop (Superior Farms, CA) Mojo verde |
$42.00 |
| Denver Steak, Angus/Hereford (Klingeman Farm, WA) Porcini mushrooms |
$50.00 |
| Secreto Ibérico de Bellota (Fermín, Salamanca, Spain) Apple-mustard sauce |
$45.00 |
| Presa Ibérico de Bellota (Fermín, Salamanca, Spain) Moruno marinade |
$45.00 |
| Vegetables & Salads | |
| Vegetables & Salads | |
| Grilled Asparagus Romesco sauce |
$15.00 |
| Piquillo Peppers “Julian de Tolosa” Confit piquillo peppers |
$13.00 |
| Roasted Leeks Charred chipotle sauce, fire |
$15.00 |
| Setas al Ajillo Button mushrooms, garlic, nasturtium |
$15.00 |
| Catalan Spinach Apple, pine nuts, shallots, raisins |
$15.00 |
| Brussels Sprouts Petals Apricots, grapes, lemon air, lemon purée |
$15.00 |
| Cauliflower Steak Pine nuts, preserved lemon |
$15.00 |
| Baby Carrots Greek yogurt, smoked pepper, Sherry vinegar |
$15.00 |
| Roasted Red Pepper Raw green bell pepper, balsalmic vinegar |
$15.00 |
| Greens Salad Petit greens, sprouts, lemon dressing |
$15.00 |
| Lucía’s Salad* Endive Caesar salad, Parmesan, anchovy, air croutons |
$15.00 |
| Romaine on Ice Whole leaves, breakfast radishes, ranch dressing |
$15.00 |
| A Simple Tomato Salad You say tomato, José says tomate |
$15.00 |
| More Meats | |
| More Meats | |
| Tortilla Sacromonte* Egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow |
$22.00 |
| Morcilla with Uni* Spanish blood sausage, fresh sea urchin |
$25.00 |
| Wagyu Beef Cheeks Mojo rojo, oranges |
$38.00 |
| Braised Lamb Neck Fried oysters, oyster catsup, fried potatoes |
$32.00 |
| Salads | |
| Salads | |
| Greens Salad Petit greens, sprouts, lemon dressing |
$15.00 |
| Lucía’s Salad* Endive Caesar salad, Parmesan, anchovy, air croutons |
$15.00 |
| Romaine on Ice Whole leaves, breakfast radishes, ranch dressing |
$15.00 |
| A Simple Tomato Salad You say tomato, José says tomate |
$15.00 |
| Potatoes | |
| Potatoes | |
| Delmonico Potatoes, cream, cheddar cheese |
$17.00 |
| Buttered Potato Purée Butter, butter, more butter, some potatoes |
$19.00 |
| Papas Canarias Salty wrinkled potatoes, mojo verde, mojo rojo |
$13.00 |
| Straw Traditional potatoes that will remind you of your childhood, with malt vinegar |
$13.00 |
| Specialty Cocktails | |
| Specialty Cocktails | |
| Jose’s Gin Tonic Hendrick’s gin served with Fever-Tree tonic, kaffir lime leaf, lemon peel, lime wheel and juniper berries |
$20.00 |
| Salt Air Margarita Classic margarita with Milagro tequila and Combier, topped with salt air |
$16.00 |
| Magic Mojito Bacardi Superior rum, mint, lime juice, strained over cotton candy |
$16.00 |
| LN2 Don’t Be A Lemon! Tableside cocktail made with Bacardi Superior rum, elderflower liqueur, lemon and grapefruit juice, tarragon, pomegranate, orange bitters and liquid nitrogen |
$10.00 |
| The Classics | |
| Truffle Noir Mestizo Reposado mezcal, Drambuie, blueberries, lime juice, truffle salt air |
$16.00 |
| Jose’s Gimlet Bombay Sapphire gin, fresh lime juice, key lime, kaffir lime leaf |
$16.00 |
| “New Way” Dirty Martini Belvedere Unfiltered martini with olive spherification and olive brine air |
$16.00 |
| Clover Club* Plymouth gin, raspberries, lemon juice, egg white |
$16.00 |
| Truffles & Bees Grey Goose La Poire vodka, honey, truffles, lemon juice, bubbles |
$16.00 |
| Penicillin Dewar’s White Label scotch, honey, lemon juice, ginger, Laphroaig mist |
$16.00 |
| Landing Gear Buffalo Trace bourbon, Aperol, Benedictine, allspice dram |
$16.00 |
| Old Cuban Denizen Merchant’s Reserve rum, mint, fresh lime, bitters, bubbles |
$16.00 |
| New York Sour Bulleit Rye whiskey, lemon juice, red wine |
$16.00 |
| Sangre y Fuego Mestizo Joven mezcal, Cherry Heering, sweet vermouth, house-made sangrita, flamed orange peel |
$16.00 |
| Cucurrucucu Don Julio Reposado tequila, El Silencio mezcal, lemon juice, cinnamon syrup, grapefruit bitters |
$16.00 |
| El Compadre Woodford Reserve bourbon, Aperol, fresh lime, mint |
$16.00 |
| Aladdin Manhattan “Smoked” Buffalo Trace bourbon, vermouth, aromatic and orange bitters |
$18.00 |
| Mezcal Negroni El Silencio Espadin mezcal, Aperol, Campari, sweet vermouth, lemon peel |
$18.00 |
| Wood & Fire Don Julio Reposado tequila, Benedictine, maple, chocolate bitters with cedar and smoke |
$18.00 |
| Leatherette (Leather-Aged) Old Overholt rye whisky, Spanish brandy, sherry, sweet vermouth, leather |
$18.00 |
| Sangria Vino Tinto 750ml (Tableside Presentation) Titos vodka, Zirbenz Stone Pine liqueur, Spanish brandy, macerated syrup, seasonal fruit, red wine |
$70.00 |
| From The Fire Pit | |
| Main | |
| “Vaca Vieja” Rib Eye Tasting In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA |
$45.00 |
| Kobe Beef | |
| A5 Kobe Eye of the Rib* (Hyogo Prefecture, Japan) | $50.00 |
| A5 Wagyu Eye of the Rib* (Kagoshima Prefecture, Japan) | $40.00 |
| A5 Wagyu Tenderloin* (Kagoshima Prefecture, Japan) | $35.00 |
… View more
Order and Reservations
Reservations: sevenrooms.comopentable.com
Contact Bazaar Meat By José Andrés
Address: 2535 S Las Vegas Blvd, Las Vegas, NV 89109
Phone: (702) 761-7610
Website: https://www.saharalasvegas.com/restaurants-bars/bazaar-meat-by-jose-andres/
Hours
| Saturday | 5–10PM |
| Sunday | 5–10PM |
| Monday | 5–10PM |
| Tuesday | 5–10PM |
| Wednesday | 5–10PM |
| Thursday | 5–10PM |
| Friday | 5–10PM |
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