Bazaar Meat at Palazzo

Why Bazaar Meats is worth the reservation in Las Vegas

Booking Bazaar Meats in Las Vegas is not just about getting a table; it is about getting the right table at the right time — before a residency set, after a show, in the private room for a group of twelve. MyRSVP handles each of those with the restaurant directly and stacks the rest of the night around it.

Inside the room and on the menu

José Andrés’s ThinkFoodGroup expanded Bazaar Meat to Palazzo in September 2025, doubling the footprint to 20,000 square feet in the former Dal Toro space. The open layout seats 428 across a central wood-fired kitchen with brass accents, linen partitions, and a raw bar island showcasing chilled displays and carving stations—every seat has sightlines to the flames. Three private dining rooms accommodate 12 to 25 guests, a separate event area handles buyouts, and a covered terrace adds 50 al fresco seats year-round. Executive chef Frank Medina steers a menu built on fire-kissed cuts and raw preparations: the signature cotton candy foie gras ($32) torches sugar around seared liver, the 32-ounce bison tomahawk grilled over oak ($145) arrives pink with bone marrow butter, and jamón ibérico de bellota ($48 for two ounces) gets sliced tableside. A $295 ten-course tasting menu sequences the experience for full tables, while raw selections like caviar service (California white sturgeon over crème fraîche cones, $125) and beefstraw tomato tartare in a sneaker vessel ($28) lead the progression. Service layers in showmanship—tableside martini builds, suckling pig reveals—paced to match the room’s energy. Upscale casual dress applies (no shorts or hats). Hours run 5–10 p.m. daily, extending to 11 p.m. Fridays and Saturdays, positioning the venue as a natural pre- or post-show anchor within the Venetian ecosystem.

What MyRSVP secures at Bazaar Meats

Through MyRSVP, your Bazaar Meats reservation is the first piece of a stacked Las Vegas evening. We handle the seating tier, the private-dining allocation if the group runs larger, the celebration coordination (birthday plate, champagne presentation, wine selection), and the nightclub or lounge handoff so the table-to-table transitions flow instead of stalling.

Hours, dress, and planning windows

Here is the practical layer on Bazaar Meats — the details worth knowing before you book. Hours of operation: Monday–Thursday 5:00 PM – 10:00 PM; Friday–Saturday 4:30 PM – 10:30 PM; Sunday 5:00 PM – 10:00 PM. Dress code: Casual elegant. No flip-flops, baseball caps or swimwear. Minimum spend and bottle pricing scale with the tier you reserve, the day of the week, and the specific event; the March–October pool season, plus F1, Super Bowl, UFC, EDC, and NYE weekends carries clear uplift and F1 Las Vegas Grand Prix weekend, Super Bowl weekend are the sharpest points on the calendar. The booking window that matters: three to eight weeks out for flagship placement on peak dates, and shoulder weeknights as the value route for guests who can be flexible on timing. One operational note: LOCATION NOTE: Now at The Palazzo (The Venetian Resort), relocated from SAHARA. José Andrés; Michelin-recognized.

How to book Bazaar Meats with MyRSVP

The fastest way to confirm Bazaar Meats. Submit the reservation form on this page with your date, party size, and occasion. A concierge assigned specifically to Bazaar Meats will contact you promptly to walk through pricing, table or cabana options, your actual budget, and the best area within the venue for your group and occasion. Every detail — minimum spend, placement, timing, celebration coordination — gets confirmed with you in writing before anything commits, so the night is planned before you land, not improvised at the rope. For guests who prefer a direct line, the WhatsApp button on this page opens a conversation with our Las Vegas concierge team — people who know Bazaar Meats, the door, and the calendar personally. For groups tied to F1 Las Vegas Grand Prix weekend, earlier is sharper; we’ll flag peak-date uplift up front so there are no surprises on the night.