Bazaar Meat by José Andrés

The story

Crafted with passion, served with love

A Steakhouse Reimagined

Bazaar Meat by José Andrés sits inside The Palazzo at The Venetian Resort, and it arrives with a clear declaration of intent. The restaurant describes itself as "a wild celebration of the carnivorous—where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse." That is not an overstatement. This is a steakhouse that opens with Jamon Iberico de Bellota hand-cut from acorn-fed black-footed Spanish pigs and Cotton Candy Foie Gras, and only then gets to the fire.

Wine Spectator recognized the program with its Best of Award of Excellence, a fitting acknowledgment for a room that pairs serious Spanish and international bottles with a menu spanning three continents.

Fire, Craft, and the Chuletón

The gravitational center of the menu is what José Andrés himself calls the "heart and soul" of Bazaar Meat: whole animals and prime cuts cooked in a wood-fired oven or over oak. Young suckling pig arrives roasted in a traditional Spanish cazuela, achieving the crispy skin and juicy interior the method demands. The beef rib steaks—sourced from ranches in California, Texas, and Oregon, including an 8-to-10-year-old "Vaca Vieja" Black Angus from Stemple Creek—are cooked bone-in at 46°C before finishing over the fire. For those drawn to Japan, certified Wagyu from Saitama, Shiga, Kagoshima, and Niigata prefectures is available by the ounce, served tableside after a conversation with your server about the day's selection.

More Than Meat

The steakhouse format here is deliberately elastic. The raw bar offers Ponzu Oysters, Ora King Salmon Tiradito, and Bluefin Tuna with quail eggs in soy dashi broth. Small plates—the menu calls them "Little Snacks"—include Ferran Adrià's modern olives, a Super-Giant Pork-Skin Chicharron with Greek yogurt and wasabi, and Jose's Taco: jamón ibérico de bellota, ossetra caviar, gold leaf, and nori folded into a single bite. From the sea, Fire Roasted King Crab arrives with brown butter dashi and sobrasada crumble.

Vegetables are treated with the same seriousness: Josper Roasted Leeks come with winter truffle and hazelnut; the Buttered Potato Puree is listed simply as "butter, butter, more butter, some potatoes."

The Room and the Philosophy

The experience is unmistakably the work of the José Andrés Group—technically precise, culturally wide-ranging, and genuinely fun. The progression from a jamon bar and tartare station through wood-fired mains to tasting portions of Japanese Wagyu reflects a kitchen that takes the steakhouse as a starting point rather than a ceiling. For anyone serious about what fire and craft can do to meat, this Las Vegas address delivers.