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| - When you walk into Bazaar Meats your senses are assaulted by the most wonderful grilled meat smell, which is then followed up by the sight of a spectacular meat coolers and grilling station. This does set the expectations pretty high and they nail it.
The menu is varied, from unique appetizers, to fresh oysters and, of course, wonderful steak selections. We did the 7 course menu, with added beef cheeks, which was a great way to experience touches of the entire menu. We started with the olives, traditional and pureed, which was a nice light start to the night. The pureed olives was unique but not as good is the traditional pepper stuffed olives. Next, was the cotton candy with foie gras which was an amazing bite - sweet and salty with a punch of umami. Following that were the Apple wood smoked, fresh oysters. Great oysters, and the light smoke added a unique flavor. Next was one of our favorite dishes - beef steak tomato lettuce wraps. I would eat these daily! Our next two courses came out at once - charcuterie plate and steak tartare with Parker House rolls. On the charcuterie plate we had the best chorizo we ever tasted. The tartare was an experience - it tasted like sloppy joes and was such an outstanding dish that is immediately went in our mental queue of top dishes. Next, was out dry aged steak and braised beef cheeks. My wife loved the beef cheeks, which had a wonderful flavor but more of a tight sausage texture. The dry aged ribeye was the second best steak I have ever had - flavorful, tender, perfectly cooked with a wonderful (again with that word!) beefiness. The cook made the steak as you could taste the grill flavor which makes a huge difference over a pan fried, more broiled, steak. The desert course was pretty standard as it didn't stand out but was good, and light, way to end the meal.
I initially was going to take a star off for the wine list, as that was the only thing that we thought was blatantly disconcerting about our experience. The wine list was lazy, as they had nothing but what we consider, expensive and pretentious wines. It's easy to put together an amazing looking wine list when, almost, every bottle is well over $100 and most really well above that point. A good sommelier better be able to put the work in and add some great wines in the $50-$100 bottle range - if they can not then find a better sommelier.
Overall, the experiences and food was outstanding, and minus the wine list, Bazaar is a place we would not hesitate to come back to.
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