Industry Weekly

[Hot Plate]

Bazaar Meat’s new Bar Centro menu sets the standard

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The Bar Centro menu includes beef tartare sliders and fried oxtail steamed buns.
Photo: Anthony Mair

Since its Las Vegas launch two years ago, Bazaar Meat has pushed the boundaries of what a steakhouse should and shouldn’t be. That’s because—according to chef José Andrés himself—Bazaar isn’t just a steakhouse. Succulent, delicious meats are certainly at the center of the concept, but you don’t need to order the Spanish-style bone-in ribeye to enjoy this carnivore’s paradise.

Its latest innovation: a new menu of famous small plates and refreshing libations served only at the pristine, all-white Bar Centro, perfect for curious walk-up guests. Served nightly starting at 5:30 p.m., these dishes elevate the idea of a quick pre-game meal. Bring friends.

Start with Andrés’ signature cotton candy foie gras: savory nuggets of creamy duck liver suspended inside an air-light puff of fluffy, cloud-like spun sugar. Then consider a chilled shot of gazpacho with tomato, cucumber and green bell pepper.

The giant pork skin chicharrón won’t be ignored, broken tableside with a silver mallet and served with Greek yogurt and za’atar, a popular Middle Eastern spice. The beef and Parmesan grissini, breadsticks wrapped in Washugyu carpaccio, are another luxurious and fun favorite.

Bigger appetites can’t go wrong with the suckling pig sandwich: mounds of crispy, fatty, heavenly meat smothered with sweet caramelized onions and honey mustard, then stuffed between two slices of buttery, crunchy pan de cristal.

From 5 to 7 p.m., Bar Centro’s specially priced wines, beers and cocktails—like the Daiquiri Brutal, made with rum, lime juice and orange oil—provide an ideal complement to all this savory snacking. With a menu this approachable, you’ll wonder why you haven’t hit this bar sooner. Bazaar Meat at SLS, 702-761-7610; Sunday-Thursday 5:30-10 p.m., Friday & Saturday 5:30-11 p.m.

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Leslie Ventura is a staff writer at Las Vegas Weekly and Industry Weekly. She’s picked the brains of rock stars ...

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