Bazaar Meat by José Andrés opens in a 20,000-square-foot space at The Palazzo on the Las Vegas Strip, bringing the acclaimed concept’s inventive menu to Las Vegas diners.
Highlights
- The Venetian Resort will welcome Bazaar Meat by José on September 4.
- The restaurant will feature a mix of signature and innovative dishes.
- The design of the eatery blends history and fantasy.
Bazaar Meat Debuts at The Palazzo This September
José Andrés Restaurants operates 40 dining concepts across cities like Chicago, Las Vegas, NYC, and more, ranging from food trucks to Michelin-starred experiences like minibar in Washington, D.C.
“Since Day 1, Bazaar Meat has been one of my favorite restaurants to send friends to, it’s dinner and a show, an incredible celebration of the carnivorous. It’s larger than life, and the new opening at The Palazzo at The Venetian Resort will be even larger… it’s almost more Vegas than Vegas!” shared Chef José Andrés.
“For me, introducing dishes and ideas from my home in Spain, like vaca vieja, the cows who live long happy lives before giving us super flavorful juicy ribeyes; or our Beefsteak Tomato Tartare, inspired by a mind-blowing dish from the legendary elBulli, to the people of Vegas brings me so much happiness. I can’t wait for you to see what’s next!”
A Mix of Innovative and Signature Dishes
Bazaar Meat blends its signature dishes and innovative creations guided by Executive Chef Frank Medina. Some of the classics include Caviar Cones, Cotton Candy Foie Gras, and Stemple Creek Black Angus Vaca Vieja.
Other new highlights on the menu are Live Scallop Ceviche, Beef Tenderloin Rossini and Josper Roasted Leeks. The dessert menu includes some creative dishes for the sweet tooth. One of the standout desserts is Sphere Graffiti, a glowing chocolate dome that pays tribute to Sphere Las Vegas.
Guests can break open the dome using a mallet that reveals an assortment of treats. The beverage program includes Magic Mojito, which is prepared tableside, strained over cotton candy, and an interactive Martini Service, letting guests build their own tableside chilled martini by choosing their base spirit, rotating aromas, and garnish.
Non-alcoholic offerings include the Cuadratura, a savory, spirit-free Negroni designed to deliver the complexity of a classic cocktail.
Restaurant Design Rooted in History
Bazaar Meat has partnered with KGA Architecture and Studio Munge to design the restaurant to showcase cultural homage, blending with contemporary luxury and artistry. The restaurant, covering 20,000+ square feet, draws from the cultural vibe of Spain’s Feria de Jerez.
The design reinterprets the restaurant’s theatrical flair, blending historical inspiration with whimsical, fantastical elements. The Feria de Jerez was a vibrant festival honoring Andalusia’s rich equestrian traditions and cultural heritage.
The space has been reimagined as an emotional landscape where heritage and gastronomy intersect, rather than a literal interpretation. The entrance is washed in dark lacquer and bull graphics. Beyond the host stand, the dining room allows for a clear view of the open-fire kitchen.
Ceiling lights highlight warm tones throughout the space, complemented by carved saddle-stitched bar stools, velvet banquettes, and oxblood leather seating. The restaurant includes three private dining rooms and a terrace suitable for year-round al fresco dining.
With areas to seat 428 guests, the restaurant embraces both intimacy and grandeur. Blending classic culinary craftsmanship with bold new ideas, the restaurant delivers an immersive dining experience that celebrates tradition, creativity, and dramatic design.
