It wasn't too long ago that Vegas was known for cheap buffets and steakhouses.
But then celebrity chefs from around the world started to put down stakes, and everything changed.
Wolfgang Puck, who opened Spago in Caesars Palace in 1992, paved the way for other upscale chefs to open in Las Vegas, and now even non-gambling tourists visit just for the food.
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These days, pretty much every famous chef you can think of — from Thomas Keller to Gordon Ramsey to Giada — has a place in Vegas, in some cases more than one.
José Andrés is also on that list. Andrés helped introduce “molecular gastronomy” to the United States with restaurants like minibar and Jaleo. His inventive style — imagine caviar made from fruit juice, edible paper, and translucent pasta — has earned him global acclaim and numerous James Beard Awards.
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Yet the Spanish Andrés is equally known for his global humanitarian work. Through his nonprofit World Central Kitchen, he has mobilized chefs and volunteers to serve millions of meals to people in disaster zones from Puerto Rico to Ukraine.
His efforts have earned him a Nobel Peace Prize nomination and the U.S. National Humanities Medal.
Now, after more than a decade at Sahara Las Vegas, Bazaar Meat by José Andrés has closed its doors at the Sahara.
From the edge of The Strip to the center
It's not goodbye forever, though: Bazaar Meat will open in a prime spot on The Strip inside the The Palazzo at The Venetian Resort, at one of the busiest hubs in town.
The new venue plans to welcome guests starting September 4, 2025.
The new location places Andrés’ award-winning steakhouse within a short walk of the Venetian Expo and The Sphere, and in the heart of the Strip’s pedestrian flow.
Bazaar Meat debuted at Sahara in 2014, bringing a bold, theatrical take on the steakhouse genre. Andrés’ menu blended molecular gastronomy with primal cooking, offering cotton-candy foie gras, caviar cones, fire-seared ribeye, and whole roasted suckling pig.
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The restaurant quickly became a destination for serious diners but faced foot-traffic challenges at the quieter north end of the Strip.
The relocation fixes that problem.
At The Palazzo, Bazaar Meat joins a roster of acclaimed restaurants from chefs such as Thomas Keller and Tetsuya Wakuda. It’s a move designed to capture Strip foot traffic while keeping the uniqueness that made the original a standout.
The new Bazaar Meat remains true to its original identity, while scaling up its spectacle.
- Signature dishes return: Wagyu steaks, tartare prepared tableside, and Andrés’ signature tapas remain core to the menu.
- Live-fire drama: Open grills and roasters provide all the spectacle diners could want in the dining room.
- Team continuity: Much of the Sahara staff will move over, ensuring service and execution remain consistent.
- Fresh stage: A redesigned Palazzo space, formerly Dal Toro Ristorante, highlights the showmanship of fire-driven cooking.
For Andrés, the new home is an evolution aimed at a Strip audience that increasingly seeks dining as entertainment before they head to other entertainment, like concerts and sporting events.
What’s next for Sahara?
Bazaar Meat’s departure leaves a gap at Sahara, but the resort has already revealed its replacement.
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Later this year, it will debut Maroon by Kwame Onwuachi, a Caribbean-inspired steakhouse from the James Beard Award-winning chef. Like Andrés, Onwuachi brings star power and fresh culinary energy to The Strip.
(The Arena Group will earn a commission if you book a trip.)
Make a free appointment with TheStreet’s Travel Agent Partner, Postcard Travel, or email Amy Post at amypost@postcardtravelplanning.com or call or text her at 386-383-2472.
