Bazaar Meat at SLS
Why It’s Hot: This is how José Andrés does a steakhouse: a tartare bar with carpaccio and cured meats; raw bar with a huge selection of caviar; lots of grills; the best grass-fed, corn-finished beef in America, plus suckling pigs, lamb, quail, offal and more. Think anything that will fulfill carnivorous cravings. The room, which is just off of the main floor of the newish SLS hotel on the north end of the Strip (the former Sahara) is expansive and feels rather meaty throughout, from the carpet emblazoned with a butcher's diagram of a cow to the antler chandeliers hanging above. The wine list tops 600 bottles and cocktails have the flash and flair of other Bazaars (think smoke, liquid nitrogen and goblets). Get those and small bites in the restaurant's Bar Centro.
Must-Order: Some of Andrés’ famous dishes, like the smoked salmon cones, cotton-candy-wrapped foie gras and gazpacho shots. The raw bar is impressive, as are the caviar flights ranging from $45 to $350 for three. Suckling pig nestled in a Spanish cazuela and roasted in a wood-fired oven. The giant bone-in rib-eye steaks are sold by weight, cooked to your specifications and sliced for sharing. Catalan spinach, baby carrots with Greek yogurt and Robuchon-style potatoes (“butter, butter, more butter, some potatoes”) from the massive side selection.
Insider Tip: Should the need to play poker while sipping a martini with liquid olives strike, the Bazaar Casino, the only casino to be branded by a James Beard Award– winning chef, allows you to play blackjack and roulette while noshing and sipping from the Bazaar menu.
2535 S. Las Vegas Blvd.; 702-761-7610