At Bar Zazu, you may get a strange feeling about the paintings on the wall. It’s almost as if they’re changing while you eat. Well, they are. The digital art pieces that overlook the dining room of the Spanish tapas bar at Resorts World morph from one “doña” to another as whimsical food items float by. It sets the tone for a relaxed meal in the ultra-plush booths that line the walls.
At the other end of the restaurant, a wall of wine separates the bar from the rest of the resort, and that makes sitting at the bar for a cocktail both visually interesting and delicious. No matter where you are, though, a beverage is practically required. The selection spreads over eight pages and covers spirits, different types of wine and signature cocktails, such as the refined Isabella, with Lunazul tequila blanco, Aperol, passion fruit, lime and molé spice; and the Sophia, a perky glass of Ketel One vodka, Italicus liqueur, Cava, cucumber, lime, hibiscus and elderflower. Each one of those signature drinks corresponds to one of the doñas, too!
As at most tapas bars, you can order a variety of small plates and entrées, here overseen by executive chef Nicole Brisson, who also keeps next-door eatery Brezza running smoothly. Under the Pan Con Tomate section, start with pan traditional, slices of toasted bread rubbed with garlic and spread with tomato conserva. There are a number of toppings that can be ordered individually, such as Manchego cheese, ham and boquerones (a type of prepared anchovies) plus preserved ones like stuffed squid, Cantabrian anchovies and marinated mussels. Cheeses and salumi can be ordered individually or in a composed chef’s board. The Mahón cheese here is exceptional and melts in your mouth; order the tres quesos and contrast it to Brie and Manchego.
There are lots of other hot and cold plates. If you prefer cold bites, the hummus has crunchy chickpeas, herbs and a bit of veg atop; roasted beet salad comes with charred oranges; and the chilled seafood pasta includes shrimp, mussel and clams; and a chef’s daily ceviche. Peppadew peppers stuffed with goat cheese and served with arugula are especially delish. Highlights on the hot dishes include the patatas brava, which seems de rigueur for a tapas bar—but it is always my favorite. Here, the potatoes are sliced super thin and stacked together, and drizzled with a saffron aioli.
For something with a little more size, the ham and cheese croquettes are stuffed with Iberico ham and manchego cheese, and drizzled with saffron and garlic aiolis. The tempura broccolini is much lighter than you’d expect a fried item to be, and given a little pop with lemon and Calabrian pepper aioli. Bobo chicken and seafood paella is stuffed with Spanish shrimp, mussels, chicken and chorizo; other options include charred octopus and a Piedmontese flat iron steak. Bone marrow for two is served with toasted brioche.
Dessert? Oh, yes, you can. Pastry is made in-house, and the Frutta Luna has kiwi, mango and coconut sorbet with kiwi, mango and pineapple chutney; for a spectacular visual, check out the Raspberry, a creation of dark chocolate mousse, raspberry gelee and chocolate cake. It’s so decadent!
Resorts World Las Vegas, 702.676.6017
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