Bazaar Meat by José Andrés.

Bazaar Meat by José Andrés

Bazaar Meat's dining room at the Venetian looks into an open kitchen, where a blazing fire chars the bone-in ribeyes served on both tasting menus.

Why go

José Andrés opened Bazaar Meat at what is now Sahara Las Vegas in 2014. John Curtas reviewed it that September: It's really quite the stroke of genius on José Andrés' part to re-invent the American steakhouse as a Spanish food hall.4 The restaurant closed there on 31 July 2025 and reopened on 4 September 2025 on the lower level of the Palazzo Tower lobby at the Venetian.7

At the reopening, Andrés said he loves introducing Las Vegas to ideas from his home in Spain, such as vaca vieja, the cows who live long happy lives before giving us super flavorful juicy ribeyes.6 Emmy Kasten ate at the new room for The Infatuation in 2026: Premium cuts not commonly found elsewhere (like the deeply colored vaca vieja beef with golden fat from mature cows) make it a singular steakhouse in Vegas.1

Kasten found the old favorites on the new card, the single-bite ossetra caviar cones and creamy chicken-bechamel croquetas.21 Curtas had already asked for a change in 2023: I wish they'd change the menu at least a little bit, but BM still showcases some of the best beef in town, and suckling pig, and an Iberian-focused wine and cocktail program which is unbeatable.5 The croquetas split the people who ate them. Curtas called them nuggets of deep-fried perfection in 2014, but Adam Parkzer, who writes a personal blog, found them a bit overfried in 2026.43

Order one of the two tasting menus. Kasten calls them the best way to go for the greatest hits, especially for a splurgy birthday.1 Em Jurbala of Las Vegas Magazine gave the same advice in May 2026, because there are far too many dishes on this menu.2 The Bazaar Tasting Menu was $215 a head and José's Ultimate Tasting Menu $295 in July 2026. Parkzer paid $287.51 for the cheaper one with a mocktail, tax and tip, and called it good value once he allowed for being served a steak meant for two.3

Order this / avoid

• Order: the bone-in ribeye. Adam Parkzer (2026): The steak itself was fantastic.3
• Order: José's taco, jamón ibérico de bellota shaved at the table onto nori and topped with ossetra caviar. Parkzer (2026) liked the ham's texture, a great balance of firm and chewy.3
• Order: the classic beef tartare. Parkzer (2026): This was rich and umami.3
• Order: the piquillo peppers. Em Jurbala (2026): Oh, and don't skip the veggies; the piquillo peppers are to die for. Parkzer (2026) found them a bit mushy and slimy.23
• Drink: the Floral Cloud, gin with lemon, maraschino liqueur and crème de violette under a hibiscus-rose cloud (Jurbala, 2026). Emmy Kasten (2026) says the cloud smells like something we want to wear as perfume.21
• Avoid: the sobrasada toast with drunken goat cheese and honey. Parkzer (2026): It was excessively greasy and heavy, and for lack of a better word, it tasted cheap.3
• Avoid: the buttered potato purée, butter, butter, more butter, and some potatoes by the menu's own account. Parkzer (2026): Quite frankly, this was disgusting.3

What locals & experts say

• Janaína Torres, chef of A Casa do Porco in São Paulo, on the beef tartare at the Sahara room (2025): classic; perfect to pair with a good pour of whiskey9
• Giada De Laurentiis, who runs restaurants on the Strip (2022, at the Sahara room): My off-strip go-to is Lotus of Siam, and on Strip it's Bazaar Meat by José Andrés.10
• José Andrés, at the reopening (2025): it's dinner and a show, an incredible celebration of the carnivorous.6

Good to know

• Dinner only, every night, as announced for the reopening in August 2025.7
• Book on 702-607-6328 or through the Venetian's page.11
• The tasting menu usually goes to the whole table. The staff let Parkzer order it alone in 2026 because his friend eats no seafood.3
• Sit at the bar if smoke bothers you. Parkzer saw a lot of the grill's smoke drift over the formal dining tables in 2026.3
• Kobe beef is often counterfeited, but not here. Parkzer photographed this kitchen's certificate from the Kobe Beef Marketing & Distribution Promotion Association near the grill in 2026.3
• José Andrés Group gift cards and inKind are not accepted here.11

Verdict

should-visit — Book it for a birthday and order a tasting menu, which carries the fire-charred ribeye and the dishes built at the table. The room moved to the Palazzo in September 2025 and brought its old favorites. Expect $215 or $295 a head before drinks.