On and Off the Strip: Bazaar Meat, Shiraz and more
On the Strip: José Andrés’ Bazaar Meat
Chef José Andrés’ Bazaar Meat (SLS, 702.761.7610) has established itself as nothing less than a Las Vegas restaurant institution, and the one factor that sets it apart from the many meat-centric dining destinations along the Strip is its uncommon creativity. In case you didn’t know, that ingenuity extends to the Bazaar beverage program, based in the all-white, avant-garde Bar Centro. This masterful mixology spot has a new offering called Flight Unknown and it provides the talented bar staff a new opportunity to show their stuff.
They’ll create cocktails for you that redefine the definition of a cocktail, using various spirits and fresh-made ingredients to twist up classic flavors and combinations into something entirely new. You might experience Spanish sparkling wine confined in a single bubble, or a crisp Negroni amplified by an orange tea fog created with dry ice. Hopefully Bar Centro’s liquid nitrogen Caipirinha, a frosty and refreshing take on Brazil’s national cocktail, will find its way to the everyday menu once Vegas’ sizzling summer rolls around again. –Brock Radke
Off the Strip: Shiraz
Named for a picturesque Iranian city long famed for poetry, flowers and wine, Shiraz (2575 S. Decatur Blvd., 702.870.0860) lives up to its evocative title with a vibrant menu of imaginative Persian, Pakistani and Indian cuisine. Aromatic herbs and spices elevate delectable dishes like Ghormeh Sabzi, beef stew with fenugreek leaves. Sizzling chicken shish kabobs are a must, as are Biryani entrées bursting with fragrant, fluffy rice. And the slow-braised lamb shanks are perfectly tender and redolent with saffron. The cocktail program is adventurous and the dessert selections are crowned with the ancient flavors of faloodeh, chilled vermicelli in rose petal syrup. –Greg Thilmont
#trending: Virgil’s Real BBQ
Can you barbecue for brunch? Absolutely, especially now that Virgil’s Real BBQ (The Linq Promenade, 702.389.7400) is serving up its smoked meats along with weekend brunch dishes like biscuit egg sandwiches, steak and eggs and fried chicken with waffles. One of the stars of Virgil’s brunch menu is a take on biscuits and gravy with a country chicken-fried steak. Cap it off with the Big Bloody Bull Rider, a customizable Bloody Mary garnished with beef jerky, jalapeño olives and a barbecue dry rub rim. –Brock Radke