Jose Andres' Bazaar Meat moves to the Venetian

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The Rojo Room is among the many distinct spaces at Bazaar Meat.
The Rojo Room is among the many distinct spaces at Bazaar Meat. Photo Credit: Katrina Frederick

Chef Jose Andres has moved his lauded Bazaar Meat to the Palazzo at the Venetian Resort in Las Vegas.

Formerly at Sahara Las Vegas, Bazaar Meat's signature dishes include caviar cones, bagels and lox cones and the wagyu/black angus ribeye. Cotton candy foie gras, bison carpaccio and beefsteak tomato tartare are other popular choices. New dishes include roasted leeks, live scallop ceviche and beef tenderloin Rossini.

"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," Andres said. He called the new 20,000-square-foot space "almost more Vegas than Vegas!"

A chocolate dome desert, Sphere Graffiti, is a nod to the Palazzo's round, brightly lit neighbor. Guests use a small mallet to break the dome and reveal treats.

Drinks take center stage

The beverage program also has a theatrical flair. The Magic Mojito is prepared tableside and strained over cotton candy. The Nitro Caipirinha is frozen at the table. Guests can also build their own super-chilled martini from their seats by selecting from among base spirits, rotating aromas and garnishes.

Spain's vibrant Feria de Jerez, a celebration of the Andalusia region's equestrian and cultural heritage, inspired the 428-seat space. Guests enter through a corridor with dark lacquer and rhythmic bull graphics. Every seat in the main room has a view of a central open-fire kitchen.

The Rosewood ribeye is among the signature dishes at Bazaar Meat in the Palazzo at the Venetian Resort.
The Rosewood ribeye is among the signature dishes at Bazaar Meat in the Palazzo at the Venetian Resort. Photo Credit: Katrina Frederick

Ceiling lights attract guests into the bar and lounge, which has monochromatic warm tones, oxblood leather seating, carved saddle-stitched bar stools and velvet banquettes. A tapas kitchen is integrated into the lounge.

The design includes an event space, three private dining rooms and a covered terrace for al fresco dining.

Bazaar Meat, open from 5 p.m. to 11 p.m. daily, rejoins the Jose Andres Group's portfolio of restaurants in the city. Mediterranean-themed Zaytinya at the Forum Shops at Caesars Palace was the most recent to open.

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