One of the most respected restaurants in Las Vegas, Bazaar Meat by José Andrés, recently opened its doors in an elegant new environment in The Venetian Resort. Just before the opening, Andrés shared his vision for the new restaurant in a news release: “Since Day 1, Bazaar Meat has been one of my favorite restaurants to send friends to—it’s dinner and a show, an incredible celebration of the carnivorous. It’s larger than life, and the new opening at ... The Venetian Resort will be even larger… it’s almost more Vegas than Vegas!”
And at a huge grand opening party this fall, the chef presided over a party introducing all the new aspects of the restaurant, like an open kitchen that juts into both bar and dining room. Off the large bar is an incredible private dining room with plush burgundy appointments. Along the kitchen wall in the dining room, opposite a secluded Stripside patio, are several refrigerators with meat and fish. The beverage program is exemplary and features several tableside cocktail experiences like the Nitro Caipirinha, whipped up as you watch, and the martini service, where you can customize your drink.
You’ll find Andrés’ classics on the menu like beefsteak tomato tartare, the famous jamón de Ibérico de bellota and Stemple Creek black Angus vaca vieja. “For me, introducing dishes and ideas from my home in Spain—like vaca vieja, the cows who live long happy lives before giving us super-flavorful juicy ribeyes; or our beefsteak tomato tartare, inspired by a mind-blowing dish from the legendary elBulli—to the people of Vegas brings me so much happiness,” said Andres.
You can also order the quarter suckling pig, roasted in a wood-fired oven, seafood like fire-roasted king crab, or newer items like live scallop ceviche, beef tenderloin Rossini, Ibérico pork chops and Basque-style pork sausage. One of the best ways to experience the fullness of the experience is through a tasting menu, and José’s Ultimate Tasting will give you so many classic bites to enjoy that it’s hard not to go for it.
And it all issues from the kitchen presided over by executive chef Frank Medina, who originally opened Bazaar Meat by José Andrés in 2014.
The Venetian Resort. venetianlasvegas.com
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