Bazaar Meat

Tartare first appeared in Escoffier’s culinary guide in 1921, as a variant of “Beefsteak à l’Americaine” named for the tartar sauce with which it was served.

First popularized at Harry’s Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings.

“C’mon, guys...this is why you are here!” - José Andrés. The ‘heart and soul’ of Bazaar Meat! Our young animals are nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta; gem lettuce, piparra pepper, tomatoes.

BEEF RIB STEAK CHULETON bone-in ribeye, oak-wood fired

Selected cuts of certified Japanese Wagyu beef from the following Prefectures. Ask your server for our daily selection.

Cocktails

Cocktails

Cocktails

Cocktails

Wine by the Glass

Wine by the Glass

Wine by the Glass

Wine by the Glass

Wine by the Glass

Wine by the Glass

*These items are served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness.

*These items are served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood or eggs may increase your risk of foodborne illness.

Wine by the Glass

Wine by the Glass

Wine by the Glass

Wine by the Glass

Wine by the Glass