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Chef Jose Andres is one of the most avant-garde chefs of his generation, yet he manages to translate his whimsy into approachable food for the masses. Bazaar Meat, an offshoot of his Bazaar in Los Angeles, is his take on a Vegas steakhouse. The massive room feels like a hipster hunting lodge, with mounted animal heads on the wall and hanging tapestries. Seating is a mix and match of chairs and love seats, all leather, but not all the same. The centerpiece of the main dining room is an open kitchen with a wood-burning grill, where you can watch the cooks searing off big hunks of meat for guests. But there are other counters where guests can dine and interact with chefs, like the charcuterie bar where whole legs of jamon hang from the window. Interaction is a big concept here—you don’t just order oysters, for example, you request them, and a roving oyster server comes to you, pulls one out with a gloved hand, and shucks it right there for you. A starter of a pork skin chicharron—a popular snack in Andres’ native Spain—isn’t simply placed on the table for you to pick at. It’s presented as one large sheet of puffed-up skin; you’re handed a mallet and instructed to smash it to bits. One of our favorite starters is the Wagyu beef carpaccio, served wrapped around a breadstick with Parmesan cheese and an onion dipping sauce. Andres’ meat menu focuses on sustainably sourced cuts, most of them from Angus or Wagyu cows, sold by the pound, which explains the exorbitant prices. But there are a few, like a flat iron or skirt steak, that won’t break the bank.