José Andrés Group Unveils Bazaar Meat at The Palazzo at The Venetian Resort
José Andrés Group is proud to announce the highly anticipated opening of Bazaar Meat by José Andrés at The Palazzo at The Venetian Resort Las Vegas, debuting on September 4. This bold new chapter brings the award-winning concept to an expansive 20,000 square-foot space at the heart of the Strip, serving up innovative cuisine through attentive yet unfussy service.
“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!” shared Chef José Andrés. “For me, introducing dishes and ideas from my home in Spain—like vaca vieja, the cows who live long happy lives before giving us super flavorful juicy ribeyes; or our Beefsteak Tomato Tartare, inspired by a mind-blowing dish from the legendary elBulli—to the people of Vegas brings me so much happiness. I can’t wait for you to see what’s next!”
“Bazaar Meat by José Andrés is more than just a restaurant, it’s a destination in its own right, and we wanted to make sure the venue celebrated the bold spirit that has always defined this culinary icon. 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,” said Patrick Nichols, president and chief executive officer of The Venetian Resort Las Vegas. “The Venetian Resort continues to be the landmark of culinary excellence on the Las Vegas Strip and we’re proud to elevate Bazaar Meat into its new era and share it with our guests.”
Culinary: A Bazaar Experience
Under the direction of Executive Chef Frank Medina, Bazaar Meat will debut an exciting mix of signature dishes and bold new creations. Guests can look forward to classics such as Cotton Candy Foie Gras, Caviar Cones, and the indulgent Stemple Creek Black Angus Vaca Vieja, alongside new show-stopping dishes like Josper Roasted Leeks, Live Scallop Ceviche, and Beef Tenderloin Rossini. Launching on the dessert menu is an illuminating chocolate dome called Sphere Graffiti — this tableside dessert gives a playful nod to Sphere Las Vegas while inviting guests to break it open using a small mallet, revealing an assortment of sweet treats.
The beverage program is equally theatrical, pairing innovation with tradition. Highlights include the Magic Mojito, prepared tableside and strained over cotton candy; the tart and refreshing Nitro Caipirinha, a traditional caipirinha frozen tableside; and a new interactive Martini Service, allowing guests to build their own tableside super-chilled martini by selecting their base spirit, rotating aromas and garnish. Spirit-free options such as the Cuadratura—a savory, spirit free negroni with the bite of a traditional alcoholic beverage—deliver a vibrant alternative for all palates.
Design: History Meets Fantasy
Bazaar Meat’s design is reimagined through partnerships with Studio Munge and KGA Architecture, boasting equal parts cultural homage, whimsical artistry, and contemporary luxury. The new 20,000+ square-foot restaurant unfolds as a theatrical procession of spaces inspired by the vibrant cultural spirit of Spain’s Feria de Jerez, reinterpreting the fair into a design narrative that is both rooted in history and elevated by fantasy.
Feria de Jerez, originally a celebration of Andalusia’s equestrian and cultural heritage, becomes the thematic foundation for the space, reimagined not as a literal reference but as an emotional landscape where heritage, performance, and gastronomy collide. Guests do not simply dine, they parade, dance, and dwell within a world layered with symbolism, texture and unexpected delight.
Guests enter the restaurant through a processional corridor rendered in dark lacquer and rhythmic bull graphics. Beyond the host stand, the immersive energy can be felt in the main dining room where every seat allows for a clear view of a central open-fire kitchen.
A cascading installation of ceiling lights draws guests into the bar & lounge, highlighting rich monochromatic warm tones, oxblood leather seating, carved saddle-stitched bar stools and velvet banquettes. A tapas kitchen is integrated into the lounge, reinforcing the theatricality of the space.
The design also includes a dedicated event space, three private dining rooms, and a covered terrace for year-round al fresco dining. With seating for more than 428 guests, the restaurant embodies both grandeur and intimacy, creating a truly immersive Las Vegas experience.
A Vision for the Future of Hospitality
“Opening Bazaar Meat at The Venetian Resort will allow us to redefine the Las Vegas experience,” shared Sam Bahkshandehpour, JAG Global CEO. “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.”
Bazaar Meat at The Palazzo joins José Andrés Group’s portfolio of celebrated restaurants in the city, including Bazaar Mar, Bar Centro, Zaytinya, é by José Andrés, Jaleo, and China Poblano—further solidifying José Andrés Group as a culinary leader in Las Vegas.
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