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| - Wow! What an amazing find for the true carnivore with a serious appetite. Was in town for a large industry convention and Bazaar Meat was recommended by multiple locals and my hotel concierge as an excellent fine dining spot.
I decided to make a call over and try to secure a reservation for 830 (a tough time to get really anywhere in Vegas on a convention week) unfortunately these guys were booked solid but had a 1000 available. I took the 10pm slot hoping to squeeze in a little earlier after spending sometime at the restaurant bar.
I had never been over to the SLS hotel/casino before but really was surprised how much I liked the look and feel of the place. SLS has a real "LA" style to it, also being a much smaller casino and catering to a younger crowd it didn't reek of cigarette smoke or bad perfume. Bazaar is tucked into the rear of the SLS with a nice entrance and foyer at the front. The restaurant looks great with unique steak and kitchen knives on display and real working butcher shop equipment. The dry aging racks are on display with suckling pig and the beef I was about to consume.
We let the hostesses know we were there a bit early and would be at the bar. They were friendly and upfront with us that early seating wasn't guaranteed but they would try. Drinks at the bar were priced well for fine dining and the service was prompt. We had a Mezcal Negroni and an Old Fashioned; both were mixed well with crystal clear square cubes. The Negroni in particular was excellent and a unique expierence with the selected liquors, a fresh look at the standard.
We were lucky to be seated about an hour early of our reservation directly in front of one of the open air kitchens. I don't write many reviews but really felt compelled to do so after the first rate service by our server Marc Lewandoski, this guy made the entire experience worthwhile. His innate knowledge of the menu, pairings and source of the fare was truly astounding. Marc takes his job seriously, and it shows.
After a few minutes of discussion we chose a few starters: Pulpo (octopus), the Vittore Carpaccio, Geoduck (clam) and the Kushi Oysters. Each was distinctive and worth the coin.
The Pulpo: Fresh and perfectly cooked, not rubbery or mushy. The sauce was light and very flavorful but not overpowering. Serving size was a small plate enough for two or three people.
The Vittore Carpaccio: Served ice cold on a cold plate was sliced razor thin with hard cheese slivers, capers and light oil. A real excellent dish for two, the meat melts in your mouth and the cheese is robust.
The Geoduck: Uniquely flavored and refreshing a good size for two people was served with an excellent sauce that was possibly cream based. Good dish for someone who enjoys a seafood experience.
The Kushi Oysters: Amazingly fresh for being in the middle of a desert wasteland that is Vegas. The in-house vinaigrette and cocktail sauce was excellent. These really were my favorite...you can't go wrong with fresh oysters.
The main dish HAD to be the rib eye steak. I discussed with Marc about my particular tastes in red meat and he made two recommendations the Mishima reserve and the Lindsay Ranch. I really wanted a steak that required no seasoning and had a powerful flavor. Marc pointed me towards the dry aged Lindsay cut and I decided to take the plunge. Asking for a medium cooking was the right choice as well. The rib eye arrived hot and perfect...red in the center with plenty of marbling present. The portion would be good for two hungry Americans or three from anywhere else in the world. Flavor was amazing; didn't need anything and stood alone as the best steak I have ever been served.
After this truly serious gastronomic adventure Marc hooked us up with liquid nitrogen frozen cocktail that I really can't remember the name of. It was sweet, potent and made right at our table, an excellent ending.
Unfortunately, we didn't leave any space for dessert...we were stuffed. I really wanted to try something as it seemed the pastry chefs were working hard in the kitchen just a few feet away.
This meal wouldn't have been half as enjoyable without the direction of our amazing server Marc. Hat Tip to you dude, best meal I have ever had.
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