Bazaar Meats, 6/16 Part 1

20160615_152003In the spot The Sahara used to be is the SLS Hotel and Casino.  We had driven to a spot diagnol from the hotel to a kitschy tourist spot that sells tee shirts and other stuff.  I had never gone in but wanted to get a tee for Dave and it seemed more appropriate to do so from there.  Looking across I saw the big beautiful picture of Jose Andreas.

Later that evening we drive up and parked with the valet (something I recommend you do in Vegas, I just tip a buck) the casino is nicely decorated and more modern, I liked this casino where the dealers all had monkeys on their backs, literally.  it was part of the design.  We arrive at the host stand and are shown to our table, which once I saw into the restaurant i requested a table near this..

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Of course I wanted to be seated near the grill or as close as I could get to an unimpeded view.  The last shot included John-Paul and Pearl.  Such a gracious waiter, putting up with my antics.

20160617_183700Pearl showing how large the menu is and it is a metal frame with glass on both sides.  Beautiful, unique and heavy.  We of course started out with drinks and since I saw my favorite drink from Oyamel on this menu I had to have it.. Andrea ordered the LN2 Don’t Be A Lemon! which was served table side and is a blend of  Bacardi Superior rum, elderflower liqueur, lemon and grapefruit juice, tarragon, pomegranate, orange bitters and liquid nitrogen

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We chatted a bit and discussed menu options for Andrea and I ordered something I was most curious about.

20160617_190241Cotton candy foie gras. I had thought it might be cotton candy made from foie gras, no, it was a bite size morsel under the gentle sugary pillow of the freshly spun candy. It made me laugh at how delicious it is, if you have ever had foie gras it can be a very dominant flavor that asserts itself over many other ingredients.  This very savory and gamey meat covered in this melt in your mouth layer of spun sugar was both neutralized and enhanced. It was delightful and a great way to tart the meal.

20160617_191830Bagel and Lox.  A thin crispy cone filled with a dill cream cheese and topped with Salmon roe.  I like this take on  the traditional dish.. I almost with they had made it a caper and red onion cream cheese with that sprig of dill on top.  A salty acidic twist to the roe which are lightly salty but more sweet than salty.

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The gazpacho shot was an emulsified soup which is why it is creamier looking.  There is no cream, it just looks like it does, delightful and flavorful, it packs a nice punch.

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I had the gazpacho shot and Andrea had grilled asparagus with a roasted tomato/red pepper sauce.  The grilled asparagus was delicious, cooked to perfection with that Romesco sauce which had a great depth of flavor, I could eat it all day.

20160617_19203720160617_192035Smoked oysters, applewood smoked.  It had a lovely apple mignonette, They were plump and juicy and if I had to choose I would pick the grilled oysters from America Eats.  Just a better flavor, the espuma of smoke was maybe too much.  If it had other flavors, they were well hidden by the smoke  which almost reminded me of the liquid smoke chefs use in the kitchen.

20160617_19483720160617_194923My entree was taking time so the chef sent out their version of the Philly cheese steak.  My favorite bite so far, if you go, get it. Oh no since Andrea is a vegetarian..I got both.  They sent out this for her.

20160617_191816A cup filled with avocado mousse and topped with heirloom tomato. Delightful.

We had an issue with my drink, the response was prompt and I was brought out another drink.  As a start of a meal, the cooks at the grill, the service and overall Ambience was great,  It was noisy but not enough to no hear your dinner partner across the table.  The end of the meal is in the next article.  Enjoy for now.