I dined at Jaleo, a restaurant by Jose Andres and loved it! So when my friend told me about his newest restaurant, Bazaar Meat, at the SLS hotel...I had to say OH MEAT! Since Bazaar Meat is located at the newly built SLS hotel...it is kind of "far". No offense, but it was kind of dead in the hotel and the restaurant when my friends and I were there on a Friday night. Despite that, the food was still delicious! The girls and I each ordered their gin & tonic, which was Spanish style with big chunk of ice and some floral décor. They used Fever Tree tonic, which I love love love! However, they did not mention what kind of gin they used...hmmm.
The chef started us with a complimentary endive salad. The salad was covered with shredded cheese, so it was quite delicious...reminded me of a Caesar Salad but all in an endive. I had the Beef & Parmesan Grissini, which was sliced Washugyu beef carpaccio wrapped in pretzel sticks with an onion dipping sauce--this was so, so good! The place is known for the suckling pigs, which I recommend. If you were to order a whole one, call ahead of time! Otherwise, you can get them in quarters. Jose Andres' suckling pig was different from the Chinese one. The skin of this one is thinner and not as dry. The exterior was crispy and juicy, and the interior was crispy and juicy as well. It was served with a side of salad. We also tried the octopus. That was quite disappointing because it was dry, chewy and overly charred. To end the night, the serve made at our table an alcoholic grapefruit sorbet with liquid nitrogen. That thing was strong! All in all, the way they serve food here is pretty tapas-style with great presentations. The brussel sprout side was just okay. It was nothing like I expected--it's like boiled leaves.
Don't forget to save room for their dessert. It's like a small bites with big flavors--I recommend the hazelnut one! Overall, it was a great dining place.