{"id":525,"date":"2025-01-16T03:12:55","date_gmt":"2025-01-16T11:12:55","guid":{"rendered":"https:\/\/stand77.biz\/jose-andres-expands-on-las-vegas-excellence-with-bazaar-mar\/"},"modified":"2025-01-16T21:46:03","modified_gmt":"2025-01-17T05:46:03","slug":"jose-andres-expands-on-las-vegas-excellence-with-bazaar-mar","status":"publish","type":"post","link":"https:\/\/stand77.biz\/category\/casino-resorts\/jose-andres-expands-on-las-vegas-excellence-with-bazaar-mar\/","title":{"rendered":"Jos\u00e9 Andr\u00e9s expands on Las Vegas excellence with Bazaar Mar"},"content":{"rendered":"<p> [ad_1]<br \/>\n<\/p>\n<div itemprop=\"articleBody\">\n<p>Recently awarded with the Presidential Medal of Honor, Jos\u00e9 Andr\u00e9s is a culinary icon whose humanitarian reputation has grown almost as fast as his restaurant empire. The recent opening of the Bazaar Mar\/Bar Centro duo on the Las Vegas Strip expands his local presence to a sextet of venues, including the Sahara\u2019s mind-blowing Bazaar Meat. And if early meals are any indication, Andr\u00e9s is not resting upon his laurels, even while he furthers World Food Kitchen and his other charity efforts.<\/p>\n<p>When you have a successful concept, it serves you to rinse and repeat. With this in mind, think of Mar as the seafood-centric younger sibling of Bazaar Meat. Whereas Meat is Andr\u00e9s\u2019 ode to the classic steakhouse, Mar is his nod to a Mediterranean fish market with the daily catch proudly displayed on ice outside the kitchen; with that in mind, keep an eye out for staff members occasionally misting the seafood. And while Meat has a hunting-lodge-gone-awry motif, Mar is airy and ocean-like on the mezzanine overlooking the spacious Crystals mall, in the space where Wolfgang Puck\u2019s Cucina used to reside.<\/p>\n<style><![CDATA[\n        .caption, .photo-byline {\n            font-size: 0.85em;\n        }\n\n        .caption::after {\n            content: \". \";\n        }\n    ]]><\/style>\n<div class=\"inline inline-photo inline-right\">\n<div class=\"inline-content\">\n<div class=\"inlinePhotoWrap\">\n        <a class=\"inline-image\" href=\"https:\/\/lasvegasweekly.com\/photos\/2025\/jan\/15\/922034\/\" title=\"Click to open photo detail\"><\/p>\n<p>                        <img decoding=\"async\" src=\"https:\/\/media.lasvegasweekly.com\/img\/photos\/2025\/01\/15\/0116_FoodDrink_Bazaar_2_Interior_C_Katrina-Frederick_t300.jpg?bc8f91a32a1fe7063c1735aaff50741302861a35\" alt=\"Bazaar Mar interior\"\/><\/p>\n<p>        <\/a><\/p>\n<p>        <span class=\"caption\">Bazaar Mar interior<\/span><\/p>\n<p>        <span class=\"photo-byline\">Photo by Katrina Frederick \/ Courtesy<\/span><\/p><\/div>\n<p> <!-- \/inlinePhotoWrap --><\/p><\/div>\n<p><!-- \/inline-content -->\n<\/div>\n<p>The menu contains some Jos\u00e9 hallmarks\u2014nutty jam\u00f3n Ib<strong>\u00e9<\/strong>rica de bellota with pan con tomate, Jos\u00e9\u2019s tacos, his liquid olives\u2014but with the seafood focus, the menu runs the gamut from common (think sea scallops and monkfish) to obscure (cockles, anyone?) aquatic offerings. You\u2019ll certainly find something to pique your interest.<\/p>\n<p>I suggest starting with kueh pai tai ($14) as your opportunity to explore southeast Asia, a spicy sweet shrimp and peanut-filled pastry shell indigenous to Malaysian hawker stands. Cobia ceviche ($28) makes playful use of liquid nitrogen with a frozen rose of leche de tigre, while abalone and shiitake ($32) is a study in contrast with the subtle shellfish coupled with umami-laden mushrooms. And the bluefin tuna and fried egg ($26) requires a steady hand, rolling the paper-thin, dashi-doused chu toro around the comically tiny fried eggs.<\/p>\n<p>The menu exudes Andr\u00e9s\u2019 typical playfulness. The California \u201cfunnel cake\u201d ($18)\u2014the quotation marks are chef\u2019s\u2014is a California roll masquerading as the state fair favorite, a crispy, nori-infused funnel cake topped with king crab and tobiko. The buttery Alaskan king crab chawanmushi ($28), a Japanese egg custard, is delivered in a crab-shaped dish, as if you\u2019re cracking the crustacean yourself to devour its tomalley, while the bagel and lox ($14), a playful take on the New York deli classic, is a cream cheese-stuffed and lox-layered air bread shaped like salmon itself. These presentations are so much more natural than many other Insta-ready restaurants.<\/p>\n<style><![CDATA[\n        .caption, .photo-byline {\n            font-size: 0.85em;\n        }\n\n        .caption::after {\n            content: \". \";\n        }\n    ]]><\/style>\n<div class=\"inline inline-photo inline-right\">\n<div class=\"inline-content\">\n<div class=\"inlinePhotoWrap\">\n        <a class=\"inline-image\" href=\"https:\/\/lasvegasweekly.com\/photos\/2025\/jan\/15\/922035\/\" title=\"Click to open photo detail\"><\/p>\n<p>                        <img decoding=\"async\" src=\"https:\/\/media.lasvegasweekly.com\/img\/photos\/2025\/01\/15\/0116_FoodDrink_Bazaar_3_River-Trout-Cone_C_Katrina-Frederick_t300.jpg?bc8f91a32a1fe7063c1735aaff50741302861a35\" alt=\"River trout cone\"\/><\/p>\n<p>        <\/a><\/p>\n<p>        <span class=\"caption\">River trout cone<\/span><\/p>\n<p>        <span class=\"photo-byline\">Photo by Katrina Frederick \/ Courtesy<\/span><\/p><\/div>\n<p> <!-- \/inlinePhotoWrap --><\/p><\/div>\n<p><!-- \/inline-content -->\n<\/div>\n<p>Strip seafood restaurants allowing for a variety for preparations aren\u2019t uncommon, but where else would sashimi be an option? Your server will advise you as to which preparation method applies to what catch \u2014turbot sashimi is unfortunately not an option but sendai is\u2014but where else can you get whole fish sashimi in a fine dining setting? Just another way Mar differentiates itself.<\/p>\n<p>And then there\u2019s the single best bite on the menu, and quite possibly across the Valley right now: the Anchoas Don Bocarte ($26). Nothing could sound simpler: an anchovy on bread with smoked butter. But the fish\u2019s saltiness atop the subtlely smoky spread is an epiphany which demonstrates that even intertwined among all the fanciful presentations and obscure ingredients, Andr\u00e9s understands simple is sometimes best. It\u2019s why he continues to be so successful, even as he expands his domain.<\/p>\n<p><strong>BAZAAR MAR\u00a0<\/strong><em>The Shops at Crystals, 702-803-1100,\u00a0<a href=\"https:\/\/thebazaar.com\" target=\"_blank\" rel=\"noopener\">thebazaar.com<\/a>. Sunday-Thursday, 5-9 p.m.; Friday &amp; Saturday, 5-10 p.m.<\/em><\/p>\n<p><em>Click\u00a0<a href=\"https:\/\/visitor.r20.constantcontact.com\/manage\/optin?v=0012UVvq9vDWuw26NdK6-VSo_ku-YlCQaS4kf95Z3XopdZNngEr735_LU5nc4LSkMzbu9nZz464PahWExUe_ay-SdsLlYugxP23uBGEtkPjcKM%3D\">HERE<\/a>\u00a0to subscribe for free to the Weekly Fix, the digital edition of Las Vegas Weekly! Stay up to date with the latest on Las Vegas concerts, shows, restaurants, bars and more, sent directly to your inbox!<\/em><\/p>\n<\/p><\/div>\n<p><script>\n!function(f,b,e,v,n,t,s)\n{if(f.fbq)return;n=f.fbq=function(){n.callMethod?\nn.callMethod.apply(n,arguments):n.queue.push(arguments)};\nif(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0';\nn.queue=[];t=b.createElement(e);t.async=!0;\nt.src=v;s=b.getElementsByTagName(e)[0];\ns.parentNode.insertBefore(t,s)}(window, document,'script',\n'https:\/\/connect.facebook.net\/en_US\/fbevents.js');\nfbq('init', '1235562847030139');\nfbq('track', 'PageView');\n<\/script><script>(function(d, s, id) {\n          var js, fjs = d.getElementsByTagName(s)[0];\n          if (d.getElementById(id)) return;\n          js = d.createElement(s); js.id = id;\n          js.src = \"\/\/connect.facebook.net\/en_US\/all.js#xfbml=1&appId=114455478590878\";\n          fjs.parentNode.insertBefore(js, fjs);\n        }(document, 'script', 'facebook-jssdk'));<\/script><br \/>\n<br \/>[ad_2]<br \/>\n<br \/><a href=\"https:\/\/lasvegasweekly.com\/dining\/2025\/jan\/16\/jos-andrs-expands-vegas-excellence-bazzar-mar\/\" marked=\"1\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] Recently awarded with the Presidential Medal of Honor, Jos\u00e9 Andr\u00e9s is a culinary icon whose humanitarian reputation has grown almost as fast as his restaurant empire. The recent opening of the Bazaar Mar\/Bar Centro&hellip;<\/p>\n","protected":false},"author":1,"featured_media":526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[71],"class_list":["post-525","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-casino-resorts"],"_links":{"self":[{"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/posts\/525","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/comments?post=525"}],"version-history":[{"count":1,"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/posts\/525\/revisions"}],"predecessor-version":[{"id":640,"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/posts\/525\/revisions\/640"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/media\/526"}],"wp:attachment":[{"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/media?parent=525"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/categories?post=525"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stand77.biz\/category\/casino-resorts\/wp-json\/wp\/v2\/tags?post=525"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}