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  • Bazaar Meat By José Andrés

    Cotton Candy Foie Gras
    Crispy amaranth
    8
    Ferran Adrià Olives, Modern & Traditional
    Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy
    16
    José's Asian Taco*
    Jamón ibérico de bellota, toasted nori, flying fish roe
    16
    Super-Giant Pork-Skin Chicharrón
    Greek yogurt, za'atar spices
    12
    Croquetas de Pollo
    Chicken-bechamel fritters
    14
    Croquetas de Jamón
    Creamy bechamel filling with jamón de bellota
    14
    Bagels & Lox Cone*
    Dill cream cheese, salmon roe
    6
    Gazpacho Shots
    Tomato, cucumber, green bell peppers
    3
    Patatas Bravas
    Fried potatoes, spicy tomato sauce, alioli
    14
    Reuben
    Corned beef, sauerkraut, Thousand Island, Swiss espuma, air bread
    12
    Live Scallops* ^
    Green pepper, onion, tomato, togarashi
    28
    Sea Urchin*
    Soy, pickled ginger, lemon
    22
    Geoduck* ^
    Yuzu, soy sauce, lime, ginger
    26
    Salmon Sashimi*
    Fresh wasabi
    24
    King Crab Legs
    Dijonnaise
    Quarter Lb.30
    King Crab & Shrimp Cocktail
    Cocktail sauce, avocado
    32
    Abalone* ^
    Dashi gelée, lemon, soy, trout roe
    35
    Clams*
    Leche de tigre, Fresno pepper, cilantro
    22
    Fresh Oysters*
    Half dozen or dozen with fruit vinegar, cocktail sauce, lemon, black pepper
    Half Dozen24
    Dozen48
    Smoke & Ice Fresh Oysters*
    Half dozen applewood-smoked oysters, apple mignonette
    Half Dozen24
    Grilled Oysters
    Half dozen grilled oysters, butter, mace
    Half Dozen24
    Caviar Flight A
    Rainbow Trout Roe* (Sasanian, France); Salmon Roe* (Solex Catsmo, Caspian Sea); Flying Fish Roe* (Iceland)
    45
    Caviar Flight B
    Osetra* (Carelian, Varkaus, Finland); Malossol* (Carelian, Varkaus, Finland); Rainbow Trout Roe* (Solex Catsmo, France)
    185
    Caviar Flight C
    Kaluga* (Noir Caviar Co., China); Malossol* (Carelian, Varkaus, Finland); Tsar Imperial Shassetra* (Petrossian, China)
    350
    The Classic*
    Beef sirloin, Savora mustard, egg yolk, HP Sauce, anchovy, Parker House rolls
    32
    Salmon*
    Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers
    24
    "Beefsteak" Tomato
    Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves
    26
    Vittore 1950*
    Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, Sherry dressing
    24
    Bison Buffalo Style*
    Make your own taco, pickled celery, bleu cheese, Buffalo wing sauce
    26
    Beef & Parmesan Grissini*
    Washugyu beef, espuma, caramelized onion purée
    26
    Jamón Ibérico de Bellota* (Fermín, Salamanca, Spain)
    Hand-cut from the famous black-footed Spanish pig, acorn-fed, free-range
    70
    Curemaster's Reserve Mangalitsa Ham* (Johnston County Hams, Smithfield, NC)
    23
    Wild Boar Sausage* (Creminelli, Salt Lake City, UT)
    23
    Lomo Picante* (La Quercia, Norwalk, IA)
    18
    Salchichón* (Fermín, Salamanca, Spain)
    20
    Chef 's Selection of Cured Meats*
    60
    The Foieffle
    Air waffles, foie espuma, peanut butter, honey
    12
    Sloppy Joe
    Beef Bolognese, fried straw potatoes, steamed bun
    2 Per Order12
    S'mores
    Foie gras, chocolate, marshmallow, graham crackers
    30
    Gazpacho Estilo Algeciras
    Tomato, cucumber, green bell peppers
    9
    The Lhardy's Madrid Beef* Consommé
    Beef consommé, Sherry wine, quail egg, caviar
    12
    Suckling Pig (9-11 lb.)
    This is the 'heart and soul' of Bazaar Meat! Nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes (by pre-order only)
    Quarter160
    Whole540
    "Vaca Vieja" Rib Eye Tasting
    In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA
    6 Oz. Tasting45
    Kobe Eye of the Rib* (Hyogo Prefecture, Japan)
    50
    Wagyu Eye of the Rib* (Kagoshima Prefecture, Japan)
    40
    Wagyu Tenderloin* (Kagoshima Prefecture, Japan)
    35
    "Vaca Vieja" 8-10 Year-Old Holstein (Mindful Meats, CA)
    65
    Wagyu / Black Angus (Rosewood, TX)
    75
    Washugyu / Angus (Lindsay Ranch, OR)
    98
    Grilled Maine Lobster
    Beurre monté
    2 Lb.90
    Whole Turbot (La Coruña, Spain)
    Josper-roasted
    3 Lb.75
    Grilled Pulpo a la Gallega
    Galician-style octopus, potato, pimentón
    22
    Fresh Sea Urchin*
    Grilled pan de cristal, ibérico lardo
    26
    Chateaubriand, Tenderloin, Holstein (Brandt Beef, CA)
    Perigord sauce, pomme soufflé
    16 Oz.75
    Roasted Jidori Chicken (CA)
    Potato purée, garlic, thyme
    2.5 Lb.55
    Butifarra Spiral
    Catalan-style pork sausage, grilled pan de cristal, fresh tomato, honey alioli
    24 Oz.42
    Merino Lamb Rack (New Zealand)
    Oak-wood fired
    16 Oz.60
    Bone-In Strip Loin, Washugyu / Angus (Lindsay Ranch, OR)
    Miso-mustard sauce
    20 Oz.140
    Bone-In Strip Loin, Grass-Fed Angus (Strauss Farm, Franklin, WI)
    Miso-mustard sauce
    20 Oz.95
    Flat-Iron Steak, Angus / Hereford (Klingeman Farm, WA)
    Valdeón blue cheese sauce
    8 Oz.45
    Skirt Steak, American Wagyu / Black Angus (Rosewood, TX)
    Rosemary-mustard sauce
    8 Oz.38
    Veal Chop (Superior Farms, CA)
    Mojo verde
    16 Oz.42
    Denver Steak, Angus / Hereford (Klingeman Farm, WA)
    Porcini mushrooms
    8 Oz.50
    Secreto Ibérico de Bellota (Fermín, Salamanca, Spain)
    Apple-mustard sauce
    8 Oz.45
    Presa Ibérico de Bellota (Fermín, Salamanca, Spain)
    Moruno marinade
    8 Oz.45
    Tortilla Sacromonte*
    Egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow
    22
    Morcilla with Uni*
    Spanish blood sausage, fresh sea urchin
    25
    Wagyu Beef Cheeks
    Mojo rojo, oranges
    38
    Braised Lamb Neck
    Fried oysters, oyster catsup, fried potatoes
    32
    Grilled Asparagus
    Romesco sauce
    15
    Piquillo Peppers "Julian de Tolosa"
    Confit piquillo peppers
    13
    Roasted Leeks
    Charred chipotle sauce, fire
    15
    Setas al Ajillo
    Button mushrooms, garlic, nasturtium
    15
    Catalan Spinach
    Apple, pine nuts, shallots, raisins
    15
    Brussels Sprouts Petals
    Apricots, grapes, lemon air, lemon purée
    15
    Cauliflower Steak
    Pine nuts, preserved lemon
    15
    Baby Carrots
    Greek yogurt, smoked pepper, Sherry vinegar
    15
    Roasted Red Pepper
    Raw green bell pepper, balsamic vinegar
    15
    Greens Salad
    Petit greens, sprouts, lemon dressing
    15
    Lucía's Salad*
    Endive Caesar salad, Parmesan, anchovy, air croutons
    15
    Romaine on Ice
    Whole leaves, breakfast radishes, ranch dressing
    15
    A Simple Tomato Salad
    You say tomato, José says tomate
    15
    Delmonico
    Potatoes, cream, cheddar cheese
    17
    Buttered Potato Purée
    Butter, butter, more butter, some potatoes
    19
    Papas Canarias
    Salty wrinkled potatoes, mojo verde, mojo rojo
    13
    Straw
    Traditional potatoes that will remind you of your childhood, with malt vinegar
    13

  • The Bar Centro Menu

    Fresh Oysters (Chef's Choice)*
    Fruit vinegar, cocktail sauce, lemon, black pepper
    3
    Gazpacho Shot
    Tomato, cucumber, green bell peppers
    3
    Croquetas de Pollo or Jamón
    Creamy bechamel filling fritters
    5
    Pork-Skin Chicharrón
    Greek yogurt, za'atar spices
    6
    Cotton Candy Foie Gras
    Crispy amaranth
    8
    Beef Tartare Sliders*
    Beef sirloin, savora mustard, quail egg, parker house rolls
    10
    "Beefsteak" Tomato
    Balsamic vinegar, olive oil, cucumber, black olive, romaine leaves
    13
    Grilled Pulpo a la Gallega
    Galician style octopus, potato, pimenton
    12
    Beef & Parmesan Grissini*
    Washugyu beef, espuma, caramelized onion purée
    8
    Sloppy Joe
    Beef bolognese, fried straw potatoes, steamed bun
    6
    Fried Oxtail Steamed Bun
    Red braise
    13
    Kobe Beef Airbread*
    Onion jam, parmesan espuma
    12
    Suckling Pig Sandwich
    Crispy skin, caramelized onions, honey mustard, pan de cristal
    10
    Med Martinez
    Tanqueray gin, PX sherry, Luxardo Maraschino, sherry vinegar, olive oil
    8
    La Invencible
    Bols Genever, Amontillado sherry, PX sherry, bitters
    8
    Daiquiri Brutal
    Appleton Estate rum, lime juice, orange oil
    8
    Scarlet Pimpernel
    Tito's vodka, Paven, lemon juice, raspberries, mint, bitters, cava
    8
    Featured Wines by the Glass
    Red or white
    8
    Featured Beers
    Stella Artois, Kirin Light, Leffe Blonde or Anchor Porter
    6

  • Tasting Menus

    Super-Giant Pork-Skin Chicharrón
    Greek yogurt, za'atar spices
    Ferran Adrià Olives, Modern & Traditional
    Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy
    Bagels & Lox Cone*
    Dill cream cheese, salmon roe
    Croquetas de Pollo
    Chicken-bechamel fritters
    The Classic Tartare*
    Beef sirloin, savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls
    Lucía's Salad*
    Endive Caesar salad, Parmesan, anchovy, air croutons
    Chateaubriand, Tenderloin Brandt Beef, CA, Holstein
    Perigord sauce, pomme soufflé
    Buttered Potato Purée
    Butter, butter, more butter, some potatoes
    Grilled Asparagus
    Romesco sauce
    Desserts
    Cream puffs, assorted tarts, little cakes
    Cotton Candy Foie Gras
    Crispy amaranth
    Ferran Adrià Olives, Modern & Traditional
    Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy
    Bagels & Lox Cone*
    Dill cream cheese, salmon roe
    Smoke & Ice Fresh Oysters*
    Apple wood-smoked oysters, apple mignonette
    The Classic Tartare*
    Beef sirloin, savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls
    Chef 's Selection of Cured Meats
    "Beefsteak" Tomato
    Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves
    Rosewood Texas Rib Eye Wagyu / Black Angus
    Spanish-style bone-in rib eye, oak-wood fired
    Cauliflower Steak
    Pine nuts, preserved lemon
    Buttered Potato Purée
    Butter, butter, more butter, some potatoes
    Grilled Asparagus
    Romesco sauce
    Desserts
    Cream puffs, assorted tarts

Bazaar Meat by José Andrés

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About Bazaar Meat by José Andrés

A groundbreaking culinary experience, Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of the carnivorous, in all its forms.

Enjoy nuanced, playful cuisine and cocktails for which The Bazaar by José Andrés has become known on both coasts, in a strikingly seductive setting by Philippe Starck, in collaboration with  Gensler and SLS Hotels.

Reserve Now Learn More
Highlights
  • Chef José Andrés Goes Beyond the Steakhouse
  • A Social, Shared Plates Dining Experience
  • Bar Centro Offers Classic Cocktails with a Twist and Inventive Delights
  • Two Private Dining Rooms for Any Special Occasion
  • Bazaar Casino Fuses Gaming with Innovative Cuisine and Beverage

Events & Catering

A groundbreaking culinary experience, Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of the carnivorous, in all its forms. Enjoy nuanced, playful cuisine and cocktails for which The Bazaar has become known on both coasts—inspired by Andrés’ native Spain in approach and techniques, both age-old and modern—in Philippe Starck’s strikingly settings.

Highlights
  • Accommodates up to 500 guests
  • Design by Philippe Starck
  • Culinary creations by James Beard Award-winning Chef José Andrés
  • Specialty cocktails created by renowned mixologists

Bazaar Meat Event Brochure

Bazaar Meat By José Andrés One Sheet

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