Bazaar Meat Las Vegas: José Andrés at The Palazzo

20,000 square feet. A grand staircase. An open-fire kitchen visible from every seat. Cotton candy foie gras. Liquid olives. José’s Taco with jamón and caviar wrapped in nori. Vaca vieja ribeye. Suckling pig. Wagyu. And a James Beard Award-winning chef who describes this as almost more Vegas than Vegas. Bazaar Meat reopened at The Palazzo at The Venetian Resort on September 4, 2025, and it is better than it has ever been.

Ten Years at the Sahara. This Is What Comes Next.

Bazaar Meat by José Andrés spent a decade at the Sahara Las Vegas before closing to make way for a new chapter that Andrés himself described with unusual enthusiasm. “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.” The new location opened September 4, 2025, inside The Venetian Resort Las Vegas at 3325 S Las Vegas Blvd, in an expansive 20,000-square-foot space with a grand staircase at the entrance and a central open-fire kitchen visible from every seat in the dining room.

Sam Bakhshandehpour, JAG Global CEO, described the move directly: “Opening Bazaar Meat at The Venetian Resort will allow us to redefine the Las Vegas experience. The new design and menu additions are unlike any other restaurant in the world, allowing guests to engage in a multi-sensory journey as soon as they step through the door.” Patrick Nichols, President and CEO of The Venetian Resort, called it a destination in its own right: “Every detail of the design was crafted to match the drama and delight of the menu itself, making the setting as memorable as the meal.”

Bazaar Meat at The Palazzo joins a remarkable José Andrés Group portfolio already operating in Las Vegas: Bazaar Mar, Bar Centro, Zaytinya, é by José Andrés, Jaleo, and China Poblano — making The Venetian Resort the single most concentrated expression of Andrés’ culinary vision anywhere in the world.

The Room: A Grand Staircase and a Kitchen You Can Watch From Everywhere

The scale of the new location is the first thing every guest notices. A grand staircase greets you at the entrance, setting a tone that the dining room sustains. The 20,000-square-foot space was designed to match the drama of the menu at every turn. The central open-fire kitchen is the architectural anchor of the room — positioned so that every seat has a sightline to the flames, the rotisserie, and the action. The design evokes the theatrical spirit of the original Bazaar Meat while operating at a scale that the Sahara location never allowed. Andrés described it simply: “A dining room that will make you feel like you’re living large.” The room seats significantly more guests than before, yet the service model has not been adjusted downward to accommodate the volume. Impeccable yet unfussy is how the team describes it, and the early reviews reflect that.

The Menu: Classics, New Additions, and the Dishes Worth Knowing

Executive Chef Frank Medina leads the kitchen under Andrés’ direction, delivering a menu that honors the signatures that made Bazaar Meat a Las Vegas institution while introducing bold new creations designed specifically for the Palazzo space.

The Signatures You Cannot Skip

• Cotton Candy Foie Gras: the dish that has defined Bazaar Meat since day one. Foie gras torchon wrapped in spun cotton candy. Sweet, rich, and completely unexpected.
• Liquid Olives: spherified Arbequina olives with a liquid center. One of the most technically precise single bites in Las Vegas dining.
• José’s Taco: jamón ibérico and Osetra caviar wrapped in nori. Three ingredients. No conversation needed.
• Caviar Cones: a Bazaar classic returning to the Palazzo menu.
• Vaca Vieja Ribeye: Stemple Creek Black Angus from older cows that lived long lives, producing intensely flavorful, richly marbled ribeyes with a depth that standard prime beef does not match.
• Suckling Pig: roasted in a wood-fired oven in a traditional Spanish cazuela. Crispy skin, juicy interior, ensalada mixta alongside. Andrés calls this the heart and soul of Bazaar Meat.

Pricing Context

Bazaar Meat runs at $100 or more per person before tax, tip, and drinks. A full table experience with the suckling pig, steak, tapas, cocktails, and dessert for two will comfortably run $300 to $500 and above. The New Year’s Eve tasting menu ran $185 per person as a reference point for what a curated multi-course experience costs. Budget accordingly and come hungry — the menu rewards ordering widely across every section.

The Dessert Worth Knowing About

Sphere Graffiti is a new addition to the Palazzo menu and a nod to Bazaar Meat’s new neighbor down the Strip. A chocolate dome arrives at the table, guests crack it open, and miniature desserts hidden inside spill out. It is exactly the kind of theatrical finale that Andrés built his reputation on.

• Josper Roasted Leeks: a vegetable course elevated by the high-heat Josper oven that defines much of the menu’s character.
• Live Scallop Ceviche: raw bar precision applied to live shellfish with bright citrus acidity.
• Beef Tenderloin Rossini: a classical composition updated by Medina’s kitchen, one of the showpiece new additions to the menu.
• Beefsteak Tomato Tartare: inspired by a dish from the legendary elBulli, Ferran Adrià’s Michelin three-star restaurant in Catalonia that Andrés trained in early in his career.

The Full Experience: What a Night at Bazaar Meat Looks Like

Bazaar Meat is not a quiet dinner. It is one of the most energetic, theatrical, and deliberately spectacular dining experiences in Las Vegas, built around the idea that great food and great performance are not separate things. Dishes arrive in waves. Some are finished tableside. The open-fire kitchen produces sounds and smells that move through the room throughout the evening. The cocktail program runs parallel to the food in complexity — liquid nitrogen preparations, Spanish vermouth, and an extensive wine list built around Spanish producers are the backbone. The bar at Bazaar Meat operates as a full destination in its own right before the dining room opens for dinner.

Timing matters at Bazaar Meat. The menu is designed for sharing and paced to build across two to three hours. Coming in hungry and ordering widely across the tapas, the raw bar, the meat program, and dessert is the only way to understand what the kitchen is capable of. The suckling pig requires advance notice — ask when making your reservation if you want it confirmed for your table. Group sizes of four to six allow the widest coverage of the menu without ordering doubles of everything.

Before You Go

Bazaar Meat by José Andrés at The Palazzo is open Monday through Thursday from 5pm to 10pm and Friday and Saturday from 4:30pm to 10:30pm and Sunday from 5pm to 10pm. Located inside The Palazzo at The Venetian Resort, 3325 S Las Vegas Blvd, Las Vegas, NV 89109. Phone: 702-607-6328. Reservations are strongly recommended and available through OpenTable or directly through venetianlasvegas.com. Weekend reservations book out significantly in advance. Valet and self-parking are available at The Venetian Resort. Rideshare to the main Venetian entrance is the easiest arrival option.

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