With some of the world’s best chefs coming out of the Iberian Peninsula—starting with Ferran Adria, revered for his “deconstructivist” style of
gastronomy—and a steady stream of followers turning
the tables upside down when it comes to inventive
dishes, Spanish cuisine is one of the hottest around
nowadays, and Vegas is in on the action.
Spanish celebrity chef Jose Andres spearheads Bazaar Meat at the SLS Las Vegas Hotel and Casino on the
Strip, and the experience is nothing short of sublime.
During a recent visit, we savored everything from cotton candy foie gras and liquid green olives to suckling
pig and A5 Kobe rib eye, not to mention some of the
coolest cocktails in town. How about an LN2 Don’t Be A
Lemon, prepared tableside with Bacardi Superior rum,
elderflower liqueur, lemon and grapefruit juice, tarragon,
pomegranate, orange bitters and liquid nitrogen?
The minute you walk into Bazaar Meat, the aromas
engulf your senses, and you immediately notice the
classic Josper, a combination wood grill and oven that
is unique to Spain. Andres believes they provide the
perfect way of cooking meat and fish to hold the juices
and impart the flavor, so he had them shipped over from
Spain. It’s just one of the things that makes Bazaar Meat
like no other dining establishment in Vegas, or anywhere
for that matter.
“As the name suggests, we create something com-
pletely unique here, and we are completely different
than a steakhouse in Vegas,” said David Thomas,
corporate executive chef at Bazaar Meat. “The concept
of Bazaar Meat draws a lot of influence from Jose’s
homeland of Spain, and we are ingredient-driven, so de-
pending on what is the best at the time, we will source
meat, fish (which Jose refers to as the meat of the sea)
and other products from as close as California and as
far away as Japan and the Galician coast of Spain.”
The restaurant sets itself apart menu-wise with items
such as suckling pig from Spain, Kobe beef from Japan
(Bazaar Meat is one of only nine restaurants in the
U.S. certified to buy Kobe directly from Japan) and the
sourcing of older, mature animals, which is very com-
mon in Europe because of the rich flavor profile. Andres
partners with a purveyor in Northern California to source
animals up to 10 years old.
Meanwhile, the restaurant has an interesting 27-liter
wine program, in which fine domestic and Spanish
wines are bottled in a 27-liter glass vessel and served
through a tap system.
Playing on every sense, the ambience is also visually
stunning. The large dining room and several smaller private areas were designed by Phillipe Starck and feature
an elegantly warm and inviting turn-of-20th-the-century
huntsmen vibe, with earth tones and playful animal
concepts in the seating, chandeliers and other decor.
“The ambience helps evoke an amazing feeling that
is enhanced by fire and smoke, then you sit down in a
unique chair and everywhere you look there’s a different
lamp or curtain,” Thomas said. “It’s sensory overload
Bazaar Meat is a wonderful choice for group dining
and special events. The space can accommodate
groups as small as 10 or as large as 500.
“With a large dining room and several private spaces,
the restaurant lends itself to activating several areas,”
Thomas said. “We specialize in creating menus and
experiences around group preferences, no matter how
grand the concept. We like to do interaction with chefs,
so tableside tartare or foie gras cotton candy machines
are unique options, as well as cochinillo, which is a whole
suckling pig that we cook, present to your group and
cut right in front of you. We also do roving craft cocktail
With so many innovative, mouthwatering options, it
truly is a dream bazaar.
ULTIMATE DECONSTRUCTED GIN & TONIC
CHEF DAVID THOMAS
CHEF JOSE ANDRES
Jose Andres makes an eccentric epicurean statement on the Vegas Strip