Bazaar Meat by José Andrés

Bazaar Meat by José Andrés is an acclaimed fine-dining steakhouse by chef José Andrés, located at The Palazzo at The Venetian Resort in Las Vegas. Known for blending Spanish culinary artistry with theatrical flair, it redefines the American steakhouse through a multisensory, over-the-top dining experience.

Concept and Cuisine

Bazaar Meat celebrates “the carnivorous” with a menu centered on open-fire cooking and inventive presentations. Signature dishes include cotton candy foie gras, caviar cones, and the aged vaca vieja ribeye—beef from mature cattle prized for deep flavor. The menu also features Josper-roasted vegetables, live scallop ceviche, and Beef Tenderloin Rossini, alongside elaborate desserts such as the Sphere Graffiti, a smashable chocolate dome revealing hidden treats.

Design and Atmosphere

Designed in collaboration with Studio Munge and KGA Architecture, the 20,000-square-foot restaurant evokes the festive energy of Spain’s Feria de Jerez. Guests dine amid oxblood leather seating, warm-toned lighting, and views of the dramatic open-fire kitchen. The space includes a bar and lounge, tapas kitchen, private dining rooms, and a covered terrace, accommodating over 400 guests.

Evolution and Legacy

The original Bazaar Meat debuted in 2014 at the Sahara Las Vegas (formerly SLS) and quickly earned global acclaim for its bold tasting menus and showmanship. In 2025, it relocated to The Venetian Resort, marking a new chapter for the José Andrés Group’s Las Vegas portfolio, which also includes Bazaar Mar and Zaytinya.

Experience

Bazaar Meat merges cutting-edge gastronomy with performance. The beverage program is equally theatrical, offering tableside-crafted cocktails like the Magic Mojito and Nitro Caipirinha, alongside a customizable martini service. The result is a dining event that is as visual and immersive as it is flavorful—a signature of José Andrés’s culinary style.

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