Having conquered Spanish cuisine both traditional (Jaleo and his Pepe food truck) and avant-garde (The Bazaar, minibar, é), the cooking styles of the Eastern Mediterranean (Zaytinya), historical American fare (America Eats Tavern), and Mexican-Chinese (China Poblano), Puerto Rican-Spanish (Mi Casa) and Chinese-Peruvian (China Chilcano), Asian (Ku Noodle), what could the ceaselessly energetic José Andrés tackle next? Hmm. How about meat? At his latest Sin City venture, Bazaar Meat (in the SLS Las Vegas Hotel), the menu by The Daily Meal’s 2012 American Chef of the Year Andrés’ is full of Spanish flavors and signature bites like cotton candy foie gras, bagels and lox cone, and Ferran Adrià olives, as well as an extensive raw bar and "meat from the sea" (fish to you), but the focus is appropriately meaty. Behold the menu of carpaccio, tartare, cured meats, and, yes, serious beef rib steaks from California, Oregon, and Washington — including a chateaubriand from the Golden State's Brandt Beef — served with truffle sauce and pommes soufflés. Bazaar Meat, one of Las Vegas’ Best Steakhouses even if it was snubbed for a best new restaurant award by the James Beard Foundation this year, can provide all the meat you need when you're out on the town.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015