SAHARA Las Vegas is celebrating the day of love with a special Valentine’s Day menu at Bazaar Meat, Chef José Andrés’ award-winning restaurant where meat reigns supreme.
The culinary team at Bazaar Meat has designed a multi-course experience for two to indulge in a variety of culinary delights for $135 per person. The menu begins with an assortment of whimsical dishes, featuring liquid mozzarella spheres, oyster “funnel cake,” Kobe airbread, beet and citrus salad, croquetas de pollo and Rossejat, a paella-style pasta. For the main presentation, couples will enjoy chateaubriand of brandt beef tenderloin and Josper-roasted sole served together with Robouchon potatoes, setas ajilio, and grilled asparagus. The night will end on a sweet note with an assortment of cream puffs, eclairs, little cakes, and tarts.
Bazaar Meat by José Andrés will be open from 5 p.m. to 10 p.m. on Sunday, Feb. 14. For additional information and to make a reservation, visit saharalasvegas.com.
Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of the carnivorous that offers guests a groundbreaking culinary experience. Since opening at SAHARA Las Vegas, the restaurant has received numerous awards and accolades, including “Best Restaurant in Nevada” by Business Insider. Bazaar Meat by José Andrés is currently open Friday through Sunday, 5 p.m. to 10 p.m.
SAHARA Las Vegas has followed a comprehensive outline of health and safety protocols under the resort’s SAHARA Cares program since reopening the property in June. Under this program, the resort collaborated with health experts to establish several practices to minimize risk for guests and team members including developing a number of contactless solutions to assist with social distancing measures. In addition to protocols established under the SAHARA Cares program, Bazaar Meat by José Andrés follows the health and safety protocols established in the ThinkFoodGroup playbook. More information on that program may be found at thinkfoodgroup.com/playbook.
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