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José Andrés is likely not the only successful chef to have been fired by Spanish culinary wizard Ferran Adrià of El Bulli, but few if any have enjoyed a similarly meteoric—and sustained—rise since that pivotal moment, back in Barcelona when Andrés was barely old enough to order a drink at a bar in the United States. Which is where he ended up just days later, looking for a new start. And find one, he did—building an empire on the East Coast before setting his sights west. His restaurants have been a Las Vegas staple for well over a decade now, having launched onto the Strip scene along with The Cosmopolitan back in 2010.
Andrés has slowly and thoughtfully worked toward expanding his area empire. He recently announced a flurry of new additions, including a location of East Coast Mediterranean stalwart Zaytinya at the Forum Shops at Caesars Palace next year, and relocating Bazaar Meat to Venetian in 2025.
The good news for fans of the heroic humanitarian comes on the heels of the summer opening of the roughly 7,500-square-foot Bazaar Mar at The Shops at Crystals, a sprawling, seafood-focused follow-up to his notable Bazaar Meat, which has been wowing carnivores at Sahara for a decade.
But what’s the new kid like? Fans of the well-liked Bazaar Mar that opened in Miami back in 2017—and abruptly shuttered in 2019—will have a (squid) inkling, but even they’ll be surprised by what they find. Let’s dive in.
Fish fanatics need apply. Think seafood, think Spanish flavors, think fun and playful —like the California Funnel Cake, akin to the traditional fair favorite, but with the flavors of California roll, including crab, cucumbers, creamy Kewpie mayo, and tobiko. But don’t miss more straightforward gems like the Cobia ceviche, which pairs the delicious and often underrated fish with a tart, Peruvian-inspired leche de tigre.
“Bazaar Mar has always been one of José’s favorites,” Sam Bakhshandehpour, CEO of José Andrés Group says, calling the crew “thrilled” to bring the proven concept back to life, right here in Vegas. Unlike the SoFla original, this one’s more elegant than beachy, plus there are new specialties like a paella-style pasta dish called Catalan Rossejat, lobster salpicon and more.
Andrés’ staple salmon roe-topped seafood cones, a favorite with diners since his earliest days as a local sensation in Washington, D.C., are featured on the tapas-style, sharing-friendly menu. “Bazaar Mar’s take is the River Trout Cone, a crunchy snack featuring a flower made from Smoke in Chimneys trout from Virginia, served with preserved Meyer lemon and dill,” Bakhshandehpour says.
Your meal isn’t complete until you’ve tackled the restaurant’s popular Key Lime Beach dessert—a sandcastle created from graham cracker crumble served with ice cream molded into the shape of seashells and sea stars, all served with a lime air foam made to resemble waves crashing onto a shore far, far away.
One level down from the restaurant, Bar Centro welcomes the morning crowd beginning at 8 o’clock for smart coffees and Spanish-style pastries like Mallorcan ensaïmadas stuffed with luxurious cream, or trendy Basque cheesecakes. The bar remains open all day, serving lunch before donning its little black dress and whipping out the cocktail shakers for an evening of drinks and tapas.
