Great review! Love the restaurant have been there about a year ago. Jose Andres amazing human being, always doing all he can to feed the poor and feed those in war zones
I’m so glad y’all still love your favorite! Our favorite is Barry’s-it has a lot to do with it being our first steakhouse in Vegas, and the one we went to the week we got married (before all the family came in town and we were ‘hosting’). We have such a long list of steakhouses to try, and we were just debating when we should go back to our first love. My hubby says, “it’s hard to compete with a memory.” Truly happy your second trip lived up to the memory!
Thanks so much and it’s true that it’s hard to compete with a memory. We have that feeling we hotels and restaurants so we totally understand where you are coming from
Tartare is not for everyone, not is it at any restaurant. But this is the top of the top in Vegas. I love Tartare, in Montréal we have many fantastic spots but this place looks so amazing, glad you brought you guys along with us ❤️
Hi Josh and Rachel, Ha Ha ! Here I am , watching back-to-back cuz I couldn’t resist “ Is this still the Best Steakhouse in Las Vegas “ being a chef and all, how can a Chef resist a title like that … Oh Yes Steak Tartar ; have I not only tried it , I have made many “set up “ dishes for our maître d' / so he can impress the guests table side. Did you know there’s a reason the filet beef is cold ? In fact, it’s slightly frozen for health and prep reason. Slightly flashed frozen allows us to cut perfect-sized cubes for presentation & the bacteria doesn’t grow so fast when extra cold. Two great reasons. Our ingredients are : capers, cornichons, parsley, shallot, ½ teaspoon salt, ¼ teaspoon pepper, Worcestershire sauce, mustard, lemon juice, a special blend of hot sauce/ spice and 2 egg yolks. One mixed in well the other is placed in the middle or on top during preparation. Everyone has there unique twist, but at the end, it’s the same. I can get Japanese Wagyu A5 2 x 454 g (16 oz) Ribeye Steaks here at Costco . Thanks for sharing- Cheers ! Chef Bari
I’ve eaten there twice. Loved it both times! It’s been awhile… thanks for the reminder to return. The whole Sahara property is underrated in my opinion. Great video as always 😊
Excellent as usual. The meat looks amazing. We were salivating. Question: We are looking to upgrade our equipment. What do you guys use for restaurants? We are thinking of getting a DJI Osmo. Thoughts?
We use our IPhones (14 pro max) for the most part with DJI microphones. We have heard great things about DJI osmo from some friends of ours and are definitely considering it for the future. Our key is using the light from one phone and film or take photos with the other, indirect lighting seems to come out better. Right now our next step up is likely to be when IPhone 16 comes out
We actually went a few years ago. It was during the pandemic so it could definitely have been a factor in our experience but there were some elements that just didn't hit right for us. ruclips.net/video/EB3yMqPtEkI/видео.html
Still my favorite ✌️steakhouse✌️, but I consider it more of an experience than a steakhouse! I went here before the pandemic. At that time they had 3 tasting menus and I got the cheapest, but I added 2 oz of Japanese Kobe! When they brought the Kobe, they brought a bonsai tree to the table with a certificate of authenticity with a wax seal on it, to keep, certifying that the Kobe is actually from Japan. It was amazing and perfectly described as meat butter! The foie gras was excellent too, but the deconstructed olive really got my attention, because you get a regular stuffed olive and an olive liquid that looks like it's in a balloon, but when you bite into it the "balloon" disappears and the liquid tastes like a stuffed olive!🤯 I definitely want to experience this place again!
You are all going to love me so much! I have the recipe for Jose Andres' Chicken Croquettes and here it is: Chicken Croquetas Makes about 36 croquetas ¼ pound unsalted butter ½ Spanish onion, peeled and finely chopped (about ½ cup) 2½ cups all-purpose flour 4 cups whole milk Salt 1 pinch nutmeg 10 ounces chicken, boiled and shredded (buy an already cooked chicken from Whole Foods or Costco) 2 large eggs, beaten 1 cup breadcrumbs 2 cups Spanish extra-virgin olive oil Melt the butter in a medium sauté pan over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Slowly stir in 1½ cups of the flour and continue stirring vigorously until well combined. Cook for about 3 minutes until mixture becomes frothy and golden in color. Pour the milk into the mixture, stirring continuously, and continue to cook for about 2 minutes, until you have a thick béchamel sauce. Season to taste with 1/2 teaspoon of salt and nutmeg. Add the chicken and stir with a wooden spoon until well combined. Cook for another 2 minutes until you have a thick mixture that you can mold in your hands. Carefully pick up a bit of the mixture and try to ball it with your hands. It shouldn’t be too sticky. If it does stick to your hands, allow the mixture to cook a little longer. Spread the mixture on a cookie sheet to allow to cool. Once cool enough to handle, take a spoonful of the mixture and roll in your hands to make a small cylinder, about the size of a wine cork. Roll the cylinder in the remaining 1 cup flour, then in the eggs, and then in the breadcrumbs and set aside on another cookie sheet. Repeat with the remaining mixture until you have about 36 croquetas. In a small deep frying pan, heat the olive oil to 375 degrees on candy thermometer. Working in batches, add the croquetas, making sure they are covered completely in oil. Fry until golden, about 1 minute, then transfer to a paper towel-lined tray to let drain. Be sure to allow the oil to return to 375 degrees on the candy thermometer between batches. Season with salt and serve hot.
Love Bazaar...Most unique/interesting Steakhouse in Vegas in my factual opinion😉. The beefsteak tomato tartare is one of my favorite dishes in all of Vegas and that cotton candy(best one bitter) Great video glad you delivered again!
OMG..I love anything floss. I know that's a strange thing to say, but they really have to work to ensure the flavour comes out nicely, if that makes sense. I MUST try the A5 wagu. Thank you for another great video!!
Surprised with all the restaurants you’ve been to this was your first wagu experience. Nothing better than if you get a chance try American wagu. Not even close. Once again great video. Take care guys.
Bazaar Meat is a top 5 restaurant for me. I love steak tartare, but at this place they use too much vinegar. The ribeye, a5, fois, Philly cheese steak, fries are all amazing. Josh ate that a5 too fast! 😆
Hey peeps ! Still haven’t made it to this restaurant yet . Everything looked great. I like my cocktails strong (my usual is a Manhattan stirred into a martini glass ) so I would definitely try the ones you had . The shirt matching the decor was a fun touch …you should have played the buffalo 🦬 slots after dinner lol . 😎😎😎
I had my first Kobe beef experience at Mizumi in the Wynn . I was fortunate enough to also have it in Japan .It was very flavorful and melted in my mouth but it’s so rich that I felt I could not eat a full size 8 Oz steak . Always enjoy your videos #wulffdendad
@@JoshRachael I actually hope that's true. It would be a better location, likely a refreshed space. The one thing I'd critique is the counter setup. I think their bartop areas could be improved. The one up front is ok for drinks, but I wouldn't want to eat there. And the vibe is a little bland. The counter in the restaurant has a high cabinet in front of you and is not good for being social with other solo diners. If they move they could keep the OG open until they are ready to transition to the new space
At 5:14, just as you are about to pan to Josh’s nice shirt: look to the left, at the next table. The chair back cover design looks quite similar to that shirt! 😂 I heard Bazaar Meats will be moving to Venetian/Palazzo, that would be great!
The food looked so delicious. I was impressed by the beef tartare the presentation & the way he brought it all together. Bazaar is definitely on my bucket list to try 🙂
You should watch out Joel Robuchon video if you think that way. Also we think people are crazy for how much they spend on houses, cars, boats, kids, or whatever else people spend their money on
So glad you enjoyed....super expensive, so we enjoyed it through you guys😊
Thanks for watching!
Great review! Love the restaurant have been there about a year ago. Jose Andres amazing human being, always doing all he can to feed the poor and feed those in war zones
🙌🏼
I’m so glad y’all still love your favorite! Our favorite is Barry’s-it has a lot to do with it being our first steakhouse in Vegas, and the one we went to the week we got married (before all the family came in town and we were ‘hosting’).
We have such a long list of steakhouses to try, and we were just debating when we should go back to our first love. My hubby says, “it’s hard to compete with a memory.” Truly happy your second trip lived up to the memory!
Thanks so much and it’s true that it’s hard to compete with a memory. We have that feeling we hotels and restaurants so we totally understand where you are coming from
A5 Wagyu is awesome. It's definitely an experience!! Enjoyed the video. Bazaar Meats is on the list now.
It really is!
Tartare is not for everyone, not is it at any restaurant. But this is the top of the top in Vegas. I love Tartare, in Montréal we have many fantastic spots but this place looks so amazing, glad you brought you guys along with us ❤️
It’s our pleasure 🤩
I've never been to Vegas, but this will be a stop when I do. Great review.
You should!
Magic ! New video while cruising lol . Love what you guys do ! Thanks again guys ! Drink up !
🤣
Looks yummy - I would have loved to try the caipirinha - is my favorite cocktail when it’s done right
Oh nice, never had one of those, will have to be on the lookout for one
Hi Josh and Rachel,
Ha Ha ! Here I am , watching back-to-back cuz I couldn’t resist “ Is this still the Best Steakhouse in Las Vegas “ being a chef and all, how can a Chef resist a title like that …
Oh Yes Steak Tartar ; have I not only tried it , I have made many “set up “ dishes for our maître d' / so he can impress the guests table side. Did you know there’s a reason the filet beef is cold ? In fact, it’s slightly frozen for health and prep reason. Slightly flashed frozen allows us to cut perfect-sized cubes for presentation & the bacteria doesn’t grow so fast when extra cold. Two great reasons. Our ingredients are :
capers, cornichons, parsley, shallot, ½ teaspoon salt, ¼ teaspoon pepper, Worcestershire sauce, mustard, lemon juice, a special blend of hot sauce/ spice and 2 egg yolks. One mixed in well the other is placed in the middle or on top during preparation. Everyone has there unique twist, but at the end, it’s the same.
I can get Japanese Wagyu A5 2 x 454 g (16 oz) Ribeye Steaks here at Costco . Thanks for sharing- Cheers ! Chef Bari
Wow thanks for the tips Chef Bari
I’ve eaten there twice. Loved it both times! It’s been awhile… thanks for the reminder to return. The whole Sahara property is underrated in my opinion. Great video as always 😊
Totally agree with ya. It’s not the best location but North strip is growing
Excellent as usual. The meat looks amazing. We were salivating. Question: We are looking to upgrade our equipment. What do you guys use for restaurants? We are thinking of getting a DJI Osmo. Thoughts?
We use our IPhones (14 pro max) for the most part with DJI microphones. We have heard great things about DJI osmo from some friends of ours and are definitely considering it for the future. Our key is using the light from one phone and film or take photos with the other, indirect lighting seems to come out better. Right now our next step up is likely to be when IPhone 16 comes out
@@JoshRachael I think we are ready to get the DJI Osmo. It just seems a bit delicate and easy to break. But everyone loves it.
Loved the review! 🥩 The A5 Wagyu looked incredible.
Thanks a ton!
You guys should try old school Gallagher’s Steakhouse in the NYNY. We will be going back next month for the first time in years.
We actually went a few years ago. It was during the pandemic so it could definitely have been a factor in our experience but there were some elements that just didn't hit right for us.
ruclips.net/video/EB3yMqPtEkI/видео.html
@@JoshRachael could have been covid related?
@@astrosjer822 definitely could have been but you know that thing about first impressions.
Still my favorite ✌️steakhouse✌️, but I consider it more of an experience than a steakhouse!
I went here before the pandemic.
At that time they had 3 tasting menus and I got the cheapest, but I added 2 oz of Japanese Kobe! When they brought the Kobe, they brought a bonsai tree to the table with a certificate of authenticity with a wax seal on it, to keep, certifying that the Kobe is actually from Japan. It was amazing and perfectly described as meat butter!
The foie gras was excellent too, but the deconstructed olive really got my attention, because you get a regular stuffed olive and an olive liquid that looks like it's in a balloon, but when you bite into it the "balloon" disappears and the liquid tastes like a stuffed olive!🤯
I definitely want to experience this place again!
Great way to look at it
I don't have many LV bucket list restaurants left, but this is one of them! Thanks for the great review.
Our pleasure! Thanks for watching
Someone else mentioned that Baazar Meats was rumored to close. Do you know if this is true? As always love seeing the both of you.
We have heard at some point it will likely move to Venetian but no confirmed dates or announcements
Did the tasting menu and it was delicious.
Every dish was like new surprise
😋
Hi Josh and Rachael! I haven't had beef or steak tartare. Might have to try it on next trip. 😀 Love the shirt Josh! See you soon at Brew Dog! 🐾😎
Yes! 🙌🏼
Whooooooooooooaaa super Delish!!! Love that place❤
Thank you
Bazaar is AMAZING ❤
Heck yea
Great review!! You guys are the cutest couple!! Josh you are a lucky guy!! Rachel 🔥!!😊
Thank you!! 😁
You are all going to love me so much! I have the recipe for Jose Andres' Chicken Croquettes and here it is:
Chicken Croquetas
Makes about 36 croquetas
¼ pound unsalted butter
½ Spanish onion, peeled and finely chopped (about ½ cup)
2½ cups all-purpose flour
4 cups whole milk
Salt
1 pinch nutmeg
10 ounces chicken, boiled and shredded (buy an already cooked chicken from Whole Foods or Costco)
2 large eggs, beaten
1 cup breadcrumbs
2 cups Spanish extra-virgin olive oil
Melt the butter in a medium sauté pan over medium heat. Add the onions and cook until they become translucent, about 5 minutes. Slowly stir in 1½ cups of the flour and continue stirring vigorously until well combined. Cook for about 3 minutes until mixture becomes frothy and golden in color. Pour the milk into the mixture, stirring continuously, and continue to cook for about 2 minutes, until you have a thick béchamel sauce. Season to taste with 1/2 teaspoon of salt and nutmeg.
Add the chicken and stir with a wooden spoon until well combined. Cook for another 2 minutes until you have a thick mixture that you can mold in your hands. Carefully pick up a bit of the mixture and try to ball it with your hands. It shouldn’t be too sticky. If it does stick to your hands, allow the mixture to cook a little longer. Spread the mixture on a cookie sheet to allow to cool.
Once cool enough to handle, take a spoonful of the mixture and roll in your hands to make a small cylinder, about the size of a wine cork. Roll the cylinder in the remaining 1 cup flour, then in the eggs, and then in the breadcrumbs and set aside on another cookie sheet. Repeat with the remaining mixture until you have about 36 croquetas.
In a small deep frying pan, heat the olive oil to 375 degrees on candy thermometer. Working in batches, add the croquetas, making sure they are covered completely in oil. Fry until golden, about 1 minute, then transfer to a paper towel-lined tray to let drain. Be sure to allow the oil to return to 375 degrees on the candy thermometer between batches. Season with salt and serve hot.
omg that is awesome!!!
Rumors say they will be closing.
We have heard it will likely be moving to Venetian
Wow that food looks positively delicious. #Aztec73
So good!
@JoshRachael I'm.
Going to keep that place in mind.😋
Love Bazaar...Most unique/interesting Steakhouse in Vegas in my factual opinion😉. The beefsteak tomato tartare is one of my favorite dishes in all of Vegas and that cotton candy(best one bitter) Great video glad you delivered again!
Thanks Boys!
Wagyu done right. Well worth it at a top tier steakhouse like Bazaar Meat! Great video guys
So glad we waited to try it at the best
We always get the Salt Air Margaritas at China Poblano during happy hour. My favorite.
So good!
The Wagyu sounds amazing! I love croquetas but I can't do tartar. Thanks for the video!
You are so welcome!
That is one hell of an amazing Wyoming shirt there sir!
It sure is!
Oh I love this place!!
🤤
OMG..I love anything floss. I know that's a strange thing to say, but they really have to work to ensure the flavour comes out nicely, if that makes sense. I MUST try the A5 wagu. Thank you for another great video!!
Thank you ☺️
Love that shirt !
Me too!
Your shirt was also perfect for playing buffffalooooooo😅
Haha right!!!
Surprised with all the restaurants you’ve been to this was your first wagu experience. Nothing better than if you get a chance try American wagu. Not even close. Once again great video. Take care guys.
So good! It’s always been so expensive and we just couldn’t pull the trigger. Definitely not something we can do all the time
Not sure if I could do Tartar but the drinks looked great !
Worth a try once
They have one here in Costa Mesa. It’s legit- for special occasions only.
Nice! Definitely a special occasion restaurant
Is there any truth to the rumors that they are closing or moving location?
We have heard it will be moving to Venetian but nothing publicly announced
Lucky to have been there a few times. Best restaurant on the strip. The cost is wild, but worth it if you can swing it.
Agreed 🙌🏼
Bazaar Meat is a top 5 restaurant for me. I love steak tartare, but at this place they use too much vinegar. The ribeye, a5, fois, Philly cheese steak, fries are all amazing. Josh ate that a5 too fast! 😆
Thank you!
You should play there they Treat me good There!
It’s one of those things where we struggle to spread our play even further but definitely have thought about trying it out
lovely couple or partners really know how to enjoy life.
You are so kind
Hey peeps ! Still haven’t made it to this restaurant yet . Everything looked great. I like my cocktails strong (my usual is a Manhattan stirred into a martini glass ) so I would definitely try the ones you had . The shirt matching the decor was a fun touch …you should have played the buffalo 🦬 slots after dinner lol . 😎😎😎
Haha of course I played Buffalo after 🤣
@@JoshRachaelI’m actually at airport on my way to Atlantic City. Haven’t been in years 😎😎😎
let us know if it’s worth a visit
@@JoshRachael Will do
I had my first Kobe beef experience at Mizumi in the Wynn . I was fortunate enough to also have it in Japan .It was very flavorful and melted in my mouth but it’s so rich that I felt I could not eat a full size 8 Oz steak . Always enjoy your videos #wulffdendad
Oh wow! Thanks for sharing
My hubby loves steak tartar but I say no thank you but I do love my steak rare
Interesting because we don’t do rare steak but love tartare 🤣
Did they coat the stone with the Waygu fat and if so did you eat it? Last time I had it I ate the fat; talk about meat butter!
We did not eat the fat but now I wish I had. I don’t think the fat was coated with anything
I'm full just watching!! I love Bazaar Meat. The rumor are that it will be closing or moving. Who knows what is true tho. Great video!! 🐂 #meatbutter
We shall see, the rumor we heard is it will be heading to Venetian but nothing confirmed
@@JoshRachael I actually hope that's true. It would be a better location, likely a refreshed space. The one thing I'd critique is the counter setup. I think their bartop areas could be improved. The one up front is ok for drinks, but I wouldn't want to eat there. And the vibe is a little bland. The counter in the restaurant has a high cabinet in front of you and is not good for being social with other solo diners. If they move they could keep the OG open until they are ready to transition to the new space
@@AmberFromVancouver yes we had a drink at the bar the first time and really didn’t enjoy that setting. It’s so weird
@@JoshRachael That would be nice… it would do well there.
I Love The Sahara Casino
We always say we want to play there more but never do
I heard they’re moving.
We heard the rumor is Venetian but no dates confirmed
@@JoshRachael
Awesome! Great content as always!❤️
Josh’s shirt looks like he works at McDonald’s. Lol
The best McDonalds ever maybe
At 5:14, just as you are about to pan to Josh’s nice shirt: look to the left, at the next table. The chair back cover design looks quite similar to that shirt! 😂
I heard Bazaar Meats will be moving to Venetian/Palazzo, that would be great!
Haha nice catch. We have heard the same but never know when things will happen so we wanted to get to it while we could
when I think of how much steak I could buy n cook for 500$$
Technicality
I like calling it Bizarre Meat.😂😂😂
How Bizarre
@@JoshRachael Great song.
Wagyu over my budget email me a bite ? Lol
🤣
Rachel, Do you have a sister or friend for me? 😂
Ha ha - my sister has been married almost 20 years!
The food looked so delicious. I was impressed by the beef tartare the presentation & the way he brought it all together. Bazaar is definitely on my bucket list to try 🙂
Thanks a ton
You folks need your head examined. Spending that much on a single meal is just nuts. Now we know how the top 1 percent piss there money away.
You should watch out Joel Robuchon video if you think that way. Also we think people are crazy for how much they spend on houses, cars, boats, kids, or whatever else people spend their money on
@@JoshRachaelObviously, not a High Roller.😂😂😂
Raw meat is not for me and then raw egg mixed in is gag worthy
Only if you don’t enjoy deliciousness!
We all have some stuff we like and don’t like.
😂
You can have all my raw stuff! 😂
🤣
WTF 🤔😳😂
👀
Not a fan of this man
Not every place is for everyone, good thing there are lots to choose from
Nope
Not every place is for everyone, good thing there are lots to choose from
For that price I would rather feed the homeless
Why?
And you still can
@@otrebla8944For that price, I'd rather pay my yearly property taxes.💸
@@otrebla8944Let them eat Cake.😂😂😂