Bazaar Meat — Restaurant in Paradise

Ordered the ultimate tasting, bourbon, and two bottles of wine.

Spanish olives and modern olive. Good presentation and flavor. Modern olive was definitely a tactile treat. Caviar. Good presentation. Excellent flavor. Shrimp. Light, sweet and well cooked and tasty, but presentation could use some work (lacking in originality). No avocado like the menu mentioned. Cotton candy foie gras. Delicious, but presentation weak, but not much you can do there given the idea. Chicken croquettes. Béchamel sauce was on point. Again presentation lacked. Like 4 mozzarella sticks on a paper napkin. Patatas Bravas. Good taste. Presentation was passable. Excellent in simplicity. Gazpacho. Tomato front with bell pepper. Delicious. Onion and garlic on the backside. Great color and loved it in the small espresso cup. Iberico ham. I mean you can’t go wrong, this is my favorite food in existence. It was just laid on the plate in four small slices. It’s basic, but could even just fold it up and stick a toothpick in it. Caprese salad. Good flavor. Good presentation. Nothing memorable tho. Bison carpaccio with compressed celery and hot sauce. Bison not too gamey. Level of heat was just right. Celery added that bit of crunch / texture needed. Blue cheese was light. Maybe a touch more on the blue cheese note. All notes came forward with the right timing. One of the better dishes of the. Sobrasada toast - flavors were muted. I think I probably needed to eat the entire piece in one bite. Mostly chorizo. Honey took a back-foot. Goat cheese as well. Chives might as well have been absent. I think the chorizo needed to have a little kick / spice. All I got was grease really. Steak tartare. Loved the mustard note. Meat was good. The bun was light and a surprising highlight of the dish. Texture was pleasing. Beefsteak tomatoes tartare. Texture and presentation were pleasing, but…. Very acidic. Essentially taste like Heinze ketchup. Sorry, not sorry. Wagyu. As expected. Presentation and cooking s the table was neat. Good flavor. Cut looked good. Cooked well. So buttery it was like eating bone marrow. Ribeye. Great. Smooth. Almost an acorn like hint to it. Asparagus and the sauce is almost mole like in flavor. Potatoes are buttery smooth. Only disappointment are the mushrooms. All I taste is smoke. Blueberry desert cheesecake. Was good. Almost flan like texture which I’m not a fan of. Cookie was too chalky in texture. I thought too strong on hazelnut.

Atmosphere, lighting a bit bright if seated near the wall. Might just be this spot. Server / runner attention when bringing plates was lacking and rushed. Attention was good but tardy. Didn’t de-plate from previous courses (had 3x at one point). Brought courses while carrying other table discards (biggest offense). Brought multiple tables all at once.

The sommeliers was on point. Listened to our input and gave thoughtful options. Excellent pairings. The bourbon cocktail was also great.

Overall 3/5 given we spent around 1100 + tip and tax.

7-5-4 and + to the wine. Skip the tasting menu and order just the highlights and steak. Probably a 5 if...

This dinner culminated our weekend staycation, and was our group's second such weekend getaway to Vegas. We had visited from San Diego and all of us love dining at exceptional restaurants. Only 2 of the 8 had dined at Bazaar Meat by José Andrés (BMJA) before so 6 of us were anxiously excited to try another highly touted steakhouse. We arrived shortly before our reservation time, but were soon taken to their Chef's Table, their best table in the dining room! Sunday, our server, had welcomed us all and took care of everything that evening. During our walk to our table, we walked past their Fire Stage where you'll see many of their refrigerated meat cuts, suspended meats cooking over flames with fat dripping off and being collected below, and the aroma emanating from this area was heavenly to say the least. Two within our party were also celebrating birthdays and Sunday made sure everyone had the best time the entire time! Five of us kicked things off with their smoked Old Fashioned cocktails, and it was one of the smoothest Old Fashioned's I've ever sipped. I'll list our favorite MUST HAVE menu selections starting with their: Cotton Candy Foie Gras (do not leave without ordering this!), A5 “Philly Cheesesteak”, Bison Buffalo Style Carpaccio, Akaushi Beef Rib Steak Chuletón w/ white truffle shavings, their preselected A5 Japanese Wagyu 3oz selection, Buttered Potato Purée, and their post-dinner dessert selection. We also had the following menu selections which were also delicious, but not quite as Hall-of-Fame worthy as the selections mentioned above: Marinated ‘Ferran Adrià’ Olives, Super-Giant Pork-Skin Chicharrón, Sobrasada Toast, Classic Tartare, Caviar Cone, Lucía’s Salad, and Setas al Ajillo.

Our entire dining experience from beginning to end was well choreographed, the courses never felt rushed, and just about all the dishes brought to the table were well explained as to exactly what had been prepared and the best way to eat it. Sunday added his personal touch demonstrating how to roll the Bison Carpaccio onto the fork for example. If you have never been to a steakhouse where the attention to detail wasn't as highly prioritized as I've described, you'll definitely notice the difference if you dined here. Sunday introduced his General Manager to us, Eduardo, who came and greeted the two birthday guests, and welcomed all of us to their BMJA Vegas location. Eduardo also provided additional information on other highly renowned José Andrés restaurants, and said he hoped they'd meet all of our expectations and be well pleased with our dining experience that evening. The service, ambiance, food, vibe, and aroma from their Fire Stage all contributed to make this a pretty spectacular night! BMJA had reset my steakhouse bar so high, it will be very hard to impress me much past this great time... HUGE KUDOS to both Sunday (our server) and Eduardo (GM) for going above and beyond for our party! We couldn't thank them enough for their top notch service and hospitality that evening. If I could give BMJA a SIX star review, it would definitely be...

From the moment you pull into the spacious parking lot. You’re greeted by the sight of well-marked spaces and the gentle guidance of parking attendants or un-homed who ensure a seamless start to your experience. The lot is well-lit, fostering a sense of security that extends beyond the physical space into the realm of care the sombering attendant takes action in between naps and studies of democracy.

As you approach the entrance, the presence of security personnel offers a subtle reminder of the establishment’s commitment to your well-being.

They serve not just as guardians but as welcomers, setting the tone for the hospitality that defines every aspect of the restaurant.

Inside, the atmosphere is one of vibrant health and safety. Every surface gleams with cleanliness, and the air is fresh, hinting at the rigorous standards upheld behind the scenes. The staff, adorned in crisp uniforms, move with purpose and poise, embodying the efficiency and thoroughness that mark the establishment’s operations.

Customer service here is not just a department; it’s a philosophy that permeates every interaction.

Waitstaff are attentive without being intrusive, knowledgeable without being overbearing, and always ready with a recommendation to suit your taste and mood.

The warmth they exude is matched only by the literal warm hugs offered by the cooking staff, who emerge from the kitchen to share their passion for the food they lovingly prepare.

The menu is a testament to the culinary team’s skill, featuring an array of dishes that tantalize the palate and nourish the body. Each ingredient is chosen for its freshness and flavor, contributing to a dining experience that is both indulgent and wholesome. But the restaurant’s commitment to the community extends beyond the plate. Their hiring practices are a beacon of inclusivity, with a diverse team that reflects the rich tapestry of society. The LGBTQ+ community is not just welcomed; it is celebrated here, with team members empowered to bring their whole selves to work, enriching the establishment with their unique perspectives and talents. Innovation is at the heart of the restaurant’s ethos, and this is nowhere more evident than in their approach to sustainability. The decision to recycle napkins might raise eyebrows, but it speaks to a willingness to challenge norms and find new solutions to old problems.

Yes, it’s a little gross at first blush, but ask about the napkins, and you’ll be regaled with a story of creativity and environmental stewardship that will leave you both impressed and inspired.

As you conclude your meal and reflect on the experience, it’s clear that this isn’t just a restaurant; it’s a microcosm of what society can be when we lead with love and embrace diversity, and commit to the well-being of our planet and its people.

It’s a place where you arrive as a guest and leave as a friend, already looking forward to your next visit.

I hope this review encapsulates the essence of the...