| rev:text
| - Let's be honest, when looking for place to chow down in Vegas, most of the world's top Chefs own a piece of restaurant real estate in Sin City so the search can be overwhelming. The Mr and I were looking for an intimate, upscale, romantic, long more-than-a-bottle experience and we narrowed the choices down by way of cuisine and again, no shortage of Steakhouse's either. After skimming through reviews and stars to assist us in finding that new culinary adventure ... Bazaar Meat was our target.
We arrived about 20 minutes early as we generally start off with a drink and relax at the bar until our table is ready. We were happily greeted by the hostess and shown to the bar instantly upon arrival.
The bartender was a younger guy, friendly and helpful, he crafted our cocktails in front of us and waited for us to taste them to ensure we were pleased. We chatted a bit with him and we scoped out the restaurant and all its gorgeousness.
Mr W and I LOVE to cook so when we spotted the wood burning grills across the bar we had to walk over and admire/stare/swoon/adore the equipment, technique and woods that are used to prepare the meats.
Oh the meats! Beautiful marbled cuts, hanging suckling pigs, legs and sausages all encased and on display. Simply glorious. A true Bazaar that you just want to walk through and admire. Everything is open which is also eye catching and inviting to your dining experience here.
We did a tasting menu and as stated in most of the reviews the foie gras wrapped in cotton candy is a delectable experience. Creamy with a crunch from the amaranth ( a Mexican cuisine staple used in candies as well ) and the cotton candy delicately melts around the foie gras as you bite. Mmmm! Perfect with the light bodied Pinot noir we selected.
The giant chicharron was airy and crisp with a light smokey seasoning and a yogurt dipping sauce.
We each had the tomato gazpacho ... Hmmm, tangy, spicy, no bell pepper, no it's lemon ... Pretty much we didn't know if we liked it or not. Not good with the Pinot (FYI) but not a bad dish either.
The pork sausage was dense, firm and full of flavor. Loved it! The skirt steak was cut thick and cooked at a perfect medium rare. Very tender and delicious.
By this time our Brunello was well decanted and we moved on to the wagyu beef cheeks. Holy Mary! So tender, so perfectly done we dubbed them the favorite dish of the night.
As you can tell, this experience lasted a few hours just as we had hoped and everything was more than memorable including the mini desserts.
5 stars "the best we've had Vegas style" review.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)