Skilled and steady Las Vegas hospitality pros Nicole Brisson and Jason Rocheleau created the most buzzed-about restaurant in the first wave of Resorts World dining with last summer’s opening of Brezza. That was no small feat, considering the massive resort’s ambitious arrival and the dynamic breadth of its food and beverage portfolio.
The duo’s second act, upscale European tapas lounge Bar Zazu, landed a few months later, rounding out the western end of the shopping and dining district alongside Carversteak and Caviar Bar. Now there’s so much food happening at Resorts World, it’s likely Bar Zazu has been overlooked when it deserves to be exalted as one of the most stylish and exciting new places to eat on the Strip.
With plush booths lining the intimate, colorful space, Zazu looks and feels clubby without the clatter, creating the perfect atmosphere for a small or large group dinner with your friends—or at least the ones with the best taste. Brisson’s precise menu is big on small, shareable plates, but the entrees are perfect for passing around the table as well, and the flavors never disappoint. But you already know that from experiencing the chef’s food at Brezza, Locale or the late, great Carnevino.
You’ll find terrific renditions of favorite Spanish tapas like ham and cheese croquettes ($15) flush with Manchego and served with saffron and garlic aioli sauces, patatas bravas ($13) and perfect pan con tomate ($12), delightful all alone or bolstered by more Manchego (plus $2) or buttery, blissful jamon Iberico ($16). Cheese and salumi boards are available for those who love to graze, as are starters of various backgrounds like chickpea hummus ($14), arbol chili lollipop chicken wings ($16) or tuna carpaccio ($27) with avocado, citrus and squid ink flatbread.
Simple salads stand out for their superior ingredients and light touches, like arugula with goat cheese-stuffed peppers ($18) and a colorful bowl of kalamata olives, tomatoes, cucumbers and feta sprinkled with oregano and red wine vinaigrette ($18). Treat these fresh offerings as shareable dishes, too.
Seekers of decadence will find it in the roasted bone marrow for two ($42), which actually feeds many more with the rich, unctuous marrow spread over crisp brioche with trumpet mushrooms and pickled mustard seeds pushing each bite to the limit. If you want to take a less meaty, more oceanic route after that, there’s charred Spanish octopus ($25) or pan-roasted shrimp accented with paprika and preserved lemon ($29).
Other entrees will wow with huge flavors (once again, think back to Carnevino). A lamb T-bone ($45) is served with pea puree and pea shoots while the Cape Grim skirt steak ($49) dances in a green peppercorn sauce. And it looks innocent on the menu, but the confit chicken ($31) is out of this world, fall-off-the-bone tender and subtly kissed with lemon and garam masala.
Not every Strip resort offers so many different cuisines and dining styles, but Resorts World has obviously made it a top priority. Teaming with these restaurateurs was one of the company’s best ideas.
BAR ZAZU Resorts World, 702-676-6017, barzazulv.com. Thursday-Monday, 5-10 p.m.
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