Bazaar Meat by José Andrés

Bazaar Meat is the José Andrés take on the American steakhouse — the dry-aged porterhouse and the tomahawk are the meat, but the rest of the room is the tapas of Spain reimagined as the most theatrical preamble to a steak dinner in Las Vegas. The cotton-candy foie gras, the ham-and-cheese air bread, the spherical olives — it is a thirty-course experience that happens to also feature one of the best cuts of beef on the Strip. The restaurant closed at Sahara in July 2025 and reopened inside The Palazzo at the Venetian.

For significant birthdays and group dinners of eight to twelve, the chef's table experience is the way to do it — the menu set with the chef in advance, the pacing matched to the wine. Book three weeks ahead.

The Vegas steakhouse with a chef behind it.