José Andrés

So, you know, Bazaar, I opened first one, oh, my God, over 15 years ago in L.A. In this hotel, amazing hotel, SLS, by Philippe Starck. Sam Nazarian was the brains behind the whole project. And the restaurant just became wow. Wow. Big, big, big hit in L.A. It was a crazy place. It was like Alice in Wonderland, like Joe in Wonderland.

So, you know, Bazaar, I opened first one, oh, my God, over 15 years ago in L.A. In this hotel, amazing hotel, SLS, by Philippe Starck. Sam Nazarian was the brains behind the whole project. And the restaurant just became wow. Wow. Big, big, big hit in L.A. It was a crazy place. It was like Alice in Wonderland, like Joe in Wonderland.

So, you know, Bazaar, I opened first one, oh, my God, over 15 years ago in L.A. In this hotel, amazing hotel, SLS, by Philippe Starck. Sam Nazarian was the brains behind the whole project. And the restaurant just became wow. Wow. Big, big, big hit in L.A. It was a crazy place. It was like Alice in Wonderland, like Joe in Wonderland.

But then when we were opening SLS, the same hotel in Vegas, we were like, let's do bazaar but something else. And obviously what everybody loves in Vegas is a meat place. So we got the spirit of the original bazaar, same dishes, the whimsy, the corn candy foie gras, the Philly cheese steak that you eat in one bite, but...

But then when we were opening SLS, the same hotel in Vegas, we were like, let's do bazaar but something else. And obviously what everybody loves in Vegas is a meat place. So we got the spirit of the original bazaar, same dishes, the whimsy, the corn candy foie gras, the Philly cheese steak that you eat in one bite, but...

But then when we were opening SLS, the same hotel in Vegas, we were like, let's do bazaar but something else. And obviously what everybody loves in Vegas is a meat place. So we got the spirit of the original bazaar, same dishes, the whimsy, the corn candy foie gras, the Philly cheese steak that you eat in one bite, but...

We brought meats, meats from different parts of the United States, different parts of Spain, Europe, Iberico pork, big grills, and was kind of fancy. You could go fancy. You could go corn candy and cones of caviar, which, by the way, I have here some cones if you're hungry later. But then you can go and you eat the steak. That's it. Why is Vegas a big meat place?

We brought meats, meats from different parts of the United States, different parts of Spain, Europe, Iberico pork, big grills, and was kind of fancy. You could go fancy. You could go corn candy and cones of caviar, which, by the way, I have here some cones if you're hungry later. But then you can go and you eat the steak. That's it. Why is Vegas a big meat place?

We brought meats, meats from different parts of the United States, different parts of Spain, Europe, Iberico pork, big grills, and was kind of fancy. You could go fancy. You could go corn candy and cones of caviar, which, by the way, I have here some cones if you're hungry later. But then you can go and you eat the steak. That's it. Why is Vegas a big meat place?

It feels like it's a lot of steakhouses. A lot of steakhouses, yeah. Not a lot of great ones, though. A lot of women.

It feels like it's a lot of steakhouses. A lot of steakhouses, yeah. Not a lot of great ones, though. A lot of women.

It feels like it's a lot of steakhouses. A lot of steakhouses, yeah. Not a lot of great ones, though. A lot of women.

I'm not going to be the one saying it. You can. I'm not going to be the one.

I'm not going to be the one saying it. You can. I'm not going to be the one.

I'm not going to be the one saying it. You can. I'm not going to be the one.

There's a couple of good ones.

There's a couple of good ones.

There's a couple of good ones.

I'm not going to be. I mean, listen, it's a great chef. My friend Tom Colicchio has one. What's that one? You don't even know that. It's so many casinos. I don't know. But Tom Colicchio, the chef, wow, you know everything. Yeah, that's the one we've been to at MGM.

I'm not going to be. I mean, listen, it's a great chef. My friend Tom Colicchio has one. What's that one? You don't even know that. It's so many casinos. I don't know. But Tom Colicchio, the chef, wow, you know everything. Yeah, that's the one we've been to at MGM.