Updated: Dec 22, 2019
Date Dined: August 21. 2017
Rant or Rayve: Rant
Star Ranking: 2/5 Stars
Before i take this place to the gallows, I must give a shout-out to our waiter Abu, who was the only one of the few thing going for this aptly named restaurant.
During the course of our vacation, we went to a number of steakhouses i.e., Maestros, Delmonico's, Tender and on the more reasonable side of the price ledger, Ellis Island. The one common thread these steakhouses have that Bazaar doesn't, is they grill their steaks over high temperature. Meanwhile, Bazaar, goes through a multiple layer 4 or 5 zone cooking process that takes at least fifty (yes 50) minutes to cook your meat (bazaar)! The end result is a steak that looks like a like a slug and has a texture of meat that was either boiled or cooked in the microwave!
I had the 22oz strip steak, which was dry and tasteless, while my wife had the skirt steak, which after a few bites, she had to return. In this regard, the waiter was very accommodating and offered to replace or take her meal off the menu and she choose the latter.
On the brighter side, the restaurant is beautifully appointed and the cuts of meats displayed add to the overall ambiance. The desert was spot on, the bottle of wine was properly selected by our sommelier, who like our waiter, was on top of her game.
At the end of the day this eatery was not up to the mark and the prices foot to one of the most expensive steakhouses on or around the strip!
I guess my wife and i are just not a fan of the cooking process and as a result, will not be returning anytime soon.
My apologies to José Andrés.
Learn more about Bazaar Meat by José Andrés on their website.