A Night at the Bazaar

Las Vegas boasts a wide variety of different restaurants, whether it’s fine dining or late night eats you can find what version you are looking for. Vegas has transitioned to one of the foodie spots of the nation. There are a large selection of famous chefs setting up shop here, and we as the customers benefit entirely. Whatever your heart desires, Las Vegas can provide. What a come steakhouse we have some of the most profitable steakhouses in the country. One of, if not the best, steakhouse in Las Vegas would have to be Bazaar Meat by José Andrés at the SLS hotel.


2535 S Las Vegas Blvd, Las Vegas, Nevada 89109




José Andrés is a Spanish American Chef who is often credited with bringing the small plates (tapas) style  of dining to the United States. A formerly trained chef, early in his career he trained under Ferran Adrià at the restaurant El Bulli (a Michelin three star restaurant in Spain, described as “the most imaginative generator of haute cuisine on the planet. El Bulli expanded the worlds knowledge and curiosity of molecular gastronomy). Chef Andrés seemed to take away a fascination for molecular gastronomy because it and the tapas style dining is interwoven into the majority of his restaurants in  Washington DC, Beverly Hills, Las Vegas, South Beach, Dorado, Virginia, Maryland,  and Philadelphia.


The SLS hotel hotel is at the north end of the strip located past the circus circus where the old Sahara hotel was located. The SLS Hotel group is a modern luxurious hotel group out of Beverly Hills, with other locations in Sout Beach, Las Vegas, and soon to come New York City, Bahamas, Seattle, and Philadelphia. The Las Vegas location includes multiple popular Los Angeles restaurants such as Bazaar, Umami Burger, Katsuya, Cleo, and 800 degrees Neapolitan Pizzeria. Umami Burger is one of my favorite burger places in California. I highly recommend that if you have one near you, you need to try it.

Now back to the reason we are here, the food! WARNING: IF YOU EAT HERE BE PREPARED FOR THE BILL. This restaurant is definitely a special occasion dinner, but it was worth every penny. Each summer Bazaar offers a special multi course dinner of some of their best hits for a reasonable price. They also offer two other multi course dinner menus. One of them being José’s Way which is some of José Andrés’s career classic dishes, this was the menu that we decided on (plus a few added on specials). Everything that we had was amazing, probably one of the best meals I have had in a long time. Besides the amazing food, their staff was incredibly knowledgeable and curated the dinner like a show. Now let the show begin!

José’s Way Pre Fix Menu

1st Course: Cotton Candy Foie Gras


 Buttery and delicious foie gras wrapped in fresh spun cotton candy.

Second Course: Ferran Andrià Olives, Modern and Traditional 


Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy

Third Course: Caviar Cone


Sturgeon Caviar, crème fraiche, gold leaf

Fourth Course: Smoke & Ice Fresh Oysters


Apple wood-smoked oysters with Apple mignonette foam and apple wood smoke

Fifth Course: Chef’s Selection of Cured Meats


Jamón Ibérico de Bellota, Curemaster’s Reserve Magalitsa Ham, Wild Boar Sausage, Lomo Picante, Salchichón

Sixth Course: The Classic


Beef sirloin tar tar with savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls

Seventh Course: “Beefsteak” Tomato


Tomato tar tar with balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

Eighth Course: Chateubriand, Tenderlion Brandt Beef, CA, Holstein


Beautifully grilled rare steak with perigord sauce, pomme soufflé


Cauliflower Steak


Pine nuts, preserved lemon, cauliflower purée

Robuchon Potatoes


Butter, butter, more butter, some potatoes

*the only way to eat potatoes

Grilled Baby Corn


Mayonnaise, chili piquin, popcorn powder

Ninth Course: Dessert tasting


 So much deliciousness on one little plate, a little taste of all of the desserts available at Bazaar

Some items A la carte



House made corned beef, sauerkraut, thousand island, swiss espuma, air bread


Swiss espuma: liquid heavenly cheese 😵 So good!

Grilled Asaragus with Romesco sauce


Suckling Pig


Or Pork Candy! “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. You can order it whole or quarter.

*Its not on the menu, but they can also give you an eighth

One of the coolest things about this restaurant is they have 5, count them 5, kitchens to handle different aspects of their menu. One for grilling, main courses, desserts, garde manger, and charcuterie.



I hope hope you enjoyed this culinary adventure with us, and I hope you get to embark on it sometime. With Vegas providing so many culinary wonders I will provide you with some of the best spots that we continue to find. I hope you always stay hungry and try something or somewhere new to eat.

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