Bazaar Meat at Palazzo

Bazaar Meat by José Andrés at The Palazzo Resort in Las Vegas redefines the steakhouse through Spanish-inflected grilling and raw preparations, centered on premium proteins with dramatic presentations. Positioned on the lower level off the lobby, this outlet attracts groups for immersive sessions that feed into casino flows or late shows. For dinner reservations at this Las Vegas restaurant, myrsvp.com oversees VIP table bookings, facilitating access for occasions like bachelor parties or corporate retreats.

The venture stems from José Andrés, who formed ThinkFoodGroup in 1997 after relocating from Spain to Washington, D.C., where he built acclaim at spots like Café Atlántico for molecular touches on Iberian roots. Bazaar Meat debuted in 2014 at the SLS Las Vegas (later Sahara), marking Andrés’s push into meat-forward concepts amid his growing Strip presence with Jaleo and é. The original 10,000-square-foot site, designed by Philippe Starck, introduced theatrical elements like cotton candy-wrapped foie gras, earning a James Beard Best New Restaurant nod in 2015 and consistent Forbes Five-Star ratings. After a decade, it closed at Sahara on July 31, 2025, to relocate southward, reopening September 4, 2025, in the former Dal Toro space as part of Venetian’s $1.5 billion upgrade. This 20,000-square-foot expansion under executive chef Frank Medina incorporates new raw bar expansions and aligns with Andrés’s humanitarian work via World Central Kitchen, while joining Bazaar Mar and Zaytinya in his local portfolio. The move underscores the brand’s evolution from novelty-driven outpost to Strip staple, with global siblings in Miami and Washington, D.C.

Patrons descend from the lobby into a layout that merges open spectacle with segmented zones, seating over 428 across a central wood-fired kitchen visible from every angle. The interior employs brass accents, linen partitions, and a raw bar island for chilled displays, fostering a sense of controlled chaos around grill flames and carving stations. Three private rooms handle 12 to 25, a dedicated event area suits buyouts, and a covered terrace adds 50 al fresco seats for year-round use. Service layers in showmanship, such as tableside martini builds or suckling pig reveals, with a team pacing courses to match the room’s build. A bar area manages early pours, and the setup enforces upscale casual attire—no shorts or hats—to fit the resort’s refined crowd. Operations run daily from 5 p.m. to 10 p.m., extending to 11 p.m. on Fridays and Saturdays, with brunch previews eyed for weekends; this timing dovetails with Palazzo pool parties or TAO nightclub extensions.

The offerings build around fire-kissed cuts, chilled towers, and shareable bites, with a $295 tasting menu sequencing 10 courses for full tables. Raw selections lead with beefsteak tomato tartare in a sneaker-shaped vessel at $28, its diced fruit layered with mustard ice cream for contrast. Caviar service assembles California white sturgeon over crème fraîche cones at $125, a bite-sized ritual. The cotton candy foie gras, torched to melt the sugar shell around seared liver, runs $32, blending sweet and game notes. Cured meats feature jamón ibérico de bellota sliced tableside at $48 for two ounces, its acorn-fed silk paired with Marcona almonds. Mains spotlight the bison tomahawk, a 32-ounce chop from sustainable herds grilled over oak for $145, yielding to pink center with bone marrow butter. Wagyu-Black Angus rib-eye blend, dry-aged 35 days, arrives at $125 for 16 ounces, charred for caramel depth. The quarter suckling pig from Fermín in Spain, roasted in cazuela for crackled skin, serves four at $180 with piparra peppers and gem lettuce. Seafood counters with a $165 tower stacking oysters, shrimp, and lobster tails over ice. Sides include truffled fingerling potatoes or charred leeks with romesco at $18-22. Plant-based entries cover grilled portobello with aged cheddar at $36. Desserts pivot to a new gelato cart with flavors like olive oil and sea salt at $20 per scoop, or the returning nitro caipirinha-frozen tableside for $22. The 800-label wine program emphasizes Rioja and Ribera del Duero from $18 per glass, with pairings at $150; cocktails revive the Magic Mojito—rum over dissolving cotton candy—for $24.

This framework aids bachelor parties, where myrsvp.com reserves terrace access or kitchen views for interactive pacing. The passed small plates and fire displays prolong engagement, suiting Las Vegas restaurants’ integration into extended itineraries. At The Palazzo, Bazaar Meat neighbors Lavo for lighter follow-ups or Venetian pools for midday resets. Overall, it propels Andrés’s command of bold sourcing and staged delivery, now scaled for broader immersion in a flagship frame.