- 整體 5
- 食物 5
- 服務 4
- 氛圍 5
Bazaar Meat isn’t your typical Vegas steakhouse. It’s creative, over-the-top in all the right ways, and still manages to execute at a high level. I came in with high expectations—and it delivered across the board.
Appetizers:
Started off with the bagels & lox cones—tiny, but packed with flavor. The dill cream cheese and salmon roe combo hits hard, salty and smooth, like an elevated bite of brunch.
The giant chicharrón showed up looking like a prop from a cooking show—massive, crispy, and served with chili dust, crema, and lime. Crunchy, fatty, and straight-up addictive.
Croquetas de pollo were rich, golden, and creamy. A comfort food classic done right.
Now for the standout: The Classic Tartare. Perfectly hand-chopped beef sirloin, seasoned with mustard, anchovy, and egg yolk, then paired with soft, warm Parker House rolls. Bold, savory, and one of the best tartares I’ve had. It’s a dish that actually respects the beef and lets it speak for itself.
Entrees:
The Wagyu ribeye (oak-wood grilled, bone-in) was everything you want in a steak—juicy, buttery, with a great char and zero need for sauce. This is why you go to a place like this.
The octopus was another winner. Tender, smoky, plated with potatoes, chorizo, and pimentón. Balanced, flavorful, and not overcooked like you find at lesser spots.
Drinks:
Their salt air margarita is a trip. No salt rim—just this smooth salt foam on top. Sounds gimmicky, but it works. Clean, citrus-forward, and super refreshing.
Atmosphere & Service:
Refined but not stiff. Servers were sharp, knew the menu front to back, and didn’t hover. You can tell the team’s well-trained and takes pride in what they do.
Final Word:
Bazaar Meat is a full-on experience. Wild presentation, top-tier ingredients, and execution to match. If you’re into creative
