Bazaar Meat

Known as a pioneer of avant garde cooking techniques and for bringing Spanish tapas to the US, Jose Andres was an unlikely contender to helm Las Vegas’ top steakhouse. Yet no venue on or off The Strip got more nods in our steakhouse category than his temple to carnivorism, located in the rechristened Sahara. You can attribute that to an unparalleled understanding of how cattle are raised, slaughtered, aged and cooked, and a devoted team that takes those factors as seriously as Andres does. (Food nerds should feel free to ask questions – if staff doesn't have an answer at the ready, they’ll find it for you.)

Nevada Public Radio’s Lorraine Moss (who once worked in Bazaar Meat’s kitchen) calls the restaurant “a major dining experience,” adding “you can’t get a better steak in Las Vegas.” And Eater Las Vegas editor Janna Karel proclaims, "The tasting menu ... is actually incredible value for what you get — even if the $290 price still makes it a splurge."