Celebrating all things carnivores love, José Andrés’ Bazaar Meat is making the mouths of Las Vegas water with amazing protein creations. Try his Asian Tacos.
By Annelise McAuliffe
Image Courtesy of Bazaar Meat
Celebrating all things carnivores love, José Andrés and his Executive Chef David Thomas are making mouths water with amazing meat creations at Bazaar Meat in Las Vegas. With a “wild and wonderful” menu, diners can try more than a tender steak. A raw bar, caviar flights, carpaccios, tartares, an impressive cured meat selection, and mains like Wagyu beef cheeks dot the menu and promise an unforgettable protein experience from the El Bulli alum. One particularly impressive dish is the Cotton Candy Foie Gras, a skewer of duck liver coated in crunchy corn nuts and spun with the fluffy sweet.
But what do you wash down all of this glorious surf and turf with? Chloe Helfand, head Sommelier at Bazaar Meat, suggests approachable pairings that will wow a diner and give them some knowledge to take home with them for a dinner party, too. Her favorite seafood pairing now is libations from the Basque region of Spain and oysters.
“Our 2012 K5 Arguiñano, Hondarrabi Zuri, from Getariako Txakolina – the Basque region in Spain – is so amazing with our daily assortment of Oysters, or really anything from the Raw Bar, such as the Geoduck with Yuzu, Soy Sauce, Lemon and Ginger. Once the K5 goes into the glass, it releases small bubbles. It has a wide array of citrus and stone fruit flavors that dance all the way to the back of your tongue.”
Likewise, Hien Trong leads the bar with impressive beer knowledge, molecular-inspired and delicious classic cocktails. Ordering a steak? Hein recommends a Leatherette cocktail for the spring season.
“The cocktail consists of rye whiskey, brandy, vermouth and sherry aged in a leather Botarron. The leather aging process helps bring out the oak and herbaceous notes of the rye whiskey and brandy, while the sherry and leather give the cocktail a unique, sweet and dry finish that prepares the mouth for the great marbling of our ribeyes. The cocktail is finished with a fresh lavender sprig and lavender bitters, giving the cocktail a nice floral nose, perfect for spring.”
While you plan your next trip to Vegas to see the Bazaar in person, try one of José’s famous, fun meat-forward bites.
José’s Asian Taco is a fun fusion bite of thinly sliced Jamon Iberico de Bellota ham topped with Japanese fish roe served inside nori for an easy finger food that doesn’t require any cooking. This is perfect to serve at a summer soirée.
- 40 grams (1.4 ounces) Jamon Iberico de Bellota Ham
- 4 grams (0.14 ounces or a small spoonful on each taco) Tobiko- Japanese fish roe or a favorite caviar
- 1 sheet toasted Nori
- 0.04 grams maldon sea salt, or to taste
- Slice 4 pieces of Bellota off the bone. About 3.5/4 inches long and 10 grams a piece.
- Place the Nori on the paper-lined slate like in the picture.
- Top each piece of Nori with the sliced Bellota.
- Top each of the Bellota with the caviar in the center.
- Top the caviar with some sea salt.