Bazaar Meat by Jose Andres

Bazaar Meat by Jose Andres is a carnivore-focused restaurant inside Sahara Las Vegas, 2535 Las Vegas Blvd S, on the north Strip of Las Vegas, Nevada. It is part of the portfolio of Spanish-born chef Jose Andres, who is widely known for popularizing tapas in the United States and for the humanitarian work of World Central Kitchen. The restaurant combines a steakhouse with Spanish cooking and avant-garde touches, and is built around a showy open kitchen with live-fire cooking.

Several dishes are emblematic of the Bazaar style. Ferran Adria's olives, a spherified olive that bursts in the mouth, is a classic example of the culinary playfulness. Cotton candy foie gras, a small bite wrapped in spun sugar, is another signature item. The kitchen also serves dry-aged steaks and jamon Iberico, a cured Spanish ham that is sliced at the table or at a dedicated station. Many diners build a meal from several small plates before moving to a larger steak for the table.

The room is lively and theatrical, with an open kitchen, a bar and high-energy service. Noise is moderate to high, particularly in the evening, and dress is smart casual to dressy. The price range of $100-200 per person is high, reflecting premium meat cuts and an extensive wine and cocktail program. The beverage list includes Spanish wines, sherry and creative cocktails, and staff can advise on pairings.

Reservations are advised and can be made through the resort website or OpenTable. Weekend evenings book out several days to weeks ahead, so early booking is sensible, while counter or bar seats may be available on shorter notice. Dinner is the main service, and hours should be confirmed on the resort website. The restaurant is at the north end of the Strip, a short walk from the Sahara monorail area or a short ride from center Strip resorts.