🍖 Las Vegas | Bazaar Meat – A Must-Visit Dining Experience in My Book

Welcome to Bazaar Meat by José Andrés — the steakhouse crafted by the godfather of Spanish molecular gastronomy! Here, Chef José Andrés masterfully blends molecular techniques with the bold, rustic charm of a classic steakhouse and the soul of Spanish flavors. 🇪🇸✨ 🫑 Starters & Signature Bites Ibérico 5J Ham 🐖 – Carved right at your table and served with sun-dried tomato bread. Rich, aromatic, the perfect opening act. Cotton Candy Foie Gras 🍬 – A true signature. Sweet, airy, and utterly decadent — it’s like the foie gras version of Peking duck skin with sugar. Mind-blowing! “Not Your Everyday Caesar Salad” 🥬 – Lettuce puréed into pesto, Parmesan transformed into bursting pearls. A brilliant molecular twist on a classic. 🥩 The Main Event: Steak While Bazaar Meat also has a location in NYC, only here will you find the legendary “Vaca Vieja” — 8–10 Year-Old Black Angus from Stemple Creek, CA. “Vaca Vieja” means “old cow” in Spanish, and this cut is everything. Aged to perfection, the fat turns apricot-gold when grilled 🟡, releasing cheesy, nutty, deeply beefy flavors you won’t find in any Wagyu. Skip the hybrid Wagyu — go straight for this. Trust me. 🔥 And don’t you dare leave the bone-in ribeye scraps behind! The meat closest to the bone is the most flavorful — charred, crispy, and smoky from the open flame. ⏳ Heads Up: Steaks here take at least 1 hour from order to plate. Plan accordingly — or be like me and happily reschedule a red-eye flight for a meal this memorable. 😉 📍 Bazaar Meat Las Vegas, NV #BazaarMeat #JoséAndrés #MolecularGastronomy #SteakhouseLV #VegasEats #SpanishCuisine