Another spot I've been wanting to try.
Was in Vegas about 2 weeks before Covid shut everything down and my 2 traveling partners canceled on me, so I ditched the reservation. Didn't want to eat alone…these days, i kind of prefer it.
Finally made it back to Vegas couldn't get a reservation so i showed up early and sat at the bar since they offer the full menu.
Did the Ultimate Tasting Menu ($295 per person). If I'm going…I'm going hard!
Sat at the bar and became buddies with my bartender, Charles. We spoke about how I grew up in Vegas and bartender at the Wynn, Encode and opened The Cosmopolitan. Also spoke about how Bazzar is going to be relocating to The Venetian in July. Don't get me wrong, The Sahara isn't a bad spot. Its a little old but not many people want to go to the north end of the strip. People probably only make it there for this restaurant. I believe once in The Venetian; The Sahara will lose a lot of traffic. Bazaar deserves to be in a place like The Venetian. Looking forward to coming back to see how they set it up.
(1) The Menu
(2) Cotton Candy Foie – Probably the best tasting Foie I've ever had. I wanted 10 more.
(3) Marinated Ferran Adria Olive, Sphere Olive, Caviar Cone & Shrimp cocktail – Not a big fan of olives in general but I sure in the hell ate them both and both were fantastic! The shrimp cocktail is what you would expect but there was just something special about it. Wish there was more Caviar in the cone but still quite good. Thomas Kellers cone set a pretty high standard for these.
(4) Caprese Salad – GOOD LORD! This lil fella was excellent! That tomato with the balsamic was exquisite. Can't fully describe in words what happened when I ate it. It was perfect.
(5 & 6) Jamóne Service – Nice presentation and very delicious. Melted in your mouth and left a nice glaze of fat on the plate.
(7) Bison Buffalo Style – Can't really say it tasted like a Buffalo Wing. It was great…but the wing connection didn't get me.
(8) Classic Tartar Slider and Tomato Tartar – The Slider was absolutely fantastic, but the Tomato Tartar wrap shown in the back was the star. The care and technique they have given to the Tomato with this course was mind blowing. So good.
(9) Sobrasada Toast – like a little pizza but with no tomato sauce. Could have had a few more if these. Hot melted cheese on the perfect toast.
(10,11 & 12) Japanese A5 Wagyu – Prepared on a hot stone and presented on a spring mix. Very good flavor and the meat was like butter.
At this point, seeing how the courses were winding down and getting close to the end, I told Charles that before the desert course comes out that I might want to order a few more apps. Who knows when I'll be back and there were so many things I wanted to try. He turned up an eyebrow at me and said, "just wait till the actually steak course comes out., then we can talk"
(13) Setas al Ajilo – this came out with the steak and the portion sized turned into a Sunday Dinner. These were very good and paired perfectly with the steak.
(14) Washugyu Ribeye – Once again, portion size exploded. I understand why Charles looked at me like I was crazy. Probably one of the best steaks I had. Ate the entire thing, even the small chunks of fat which I normally avoid.
(15) Butter Potatoes – More like a little bit of potatoes in butter. Fucking loved it!
(16) Grilled Asparagus – tried to eat as much as I could. I put most of it down, but I put up a good fight.
Desert was next but I was determined to try something else I kept hearing about, so I ordered another Foie Gras Cotten Candy (I just had to…) and José's "Philly Cheesesteak".
(17) "Philly Cheesesteak" – Worth the extra stomach pain of trying to get more food in. Crunchy, creamy, warm…. everything was awesome. They instruct you to bite into it while over your plate because as soon as it splits open, the creamy cheese inside explodes. I made a slight mess in my hand but such is life.
(18) Deserts -Finished the meal with a smooth landing. Not too heavy and not too rich. The cookie was delicious, and the tart was basically like a cheesecake with blueberries.
Bazaar was worth the Covid wait. I left feeling VERY satisfied and VERY filled. When I return, I am definitely going back but at their new location in The Venetian.
Bravo Bazaar….bravo.
by kevinspoonie
5 Comments
The cotton candy foie gras is one the best things I’ve ever had in my life.
If you make it to Chicago, the location there is worth a visit as well. They’ve had a dragonfruit ceviche that’s fabulous.
They have a steak cut from a working bull. It’s a good contrast to the super fatty, pampered life of a Kobe cow. I got that with Kobe beef last time and it was so crazy to taste the difference between two cows that were raised on different ends of the spectrum. SUPER beefy tasting and I actually preferred it over the Kobe. Very unique and something I’ve only seen at this restaurant.
I also loved the butter butter butter potatoes – an homage to the late chef Robuchon.
I went here and had the same menu and literally don’t remember any of the meal. It felt nice but not fine dining nice, more like vegas nice. If that makes sense, like a manufactured fine dining experience but something was off. Also some girl vomited all over the carpet and we watched the employees clean it up. That can happen anywhere, but it just reminded us oh yeah we’re not in paris/tokyo/nyc we are in vegas and inside of a casino.
This looks incredible. They don’t take reservations for solo diners – did you reserve at the bar or was it easy to just walk in?