Fodor's Expert Review Bazaar Meat by José Andrés

This restaurant, the crown jewel of the Sahara Las Vegas, is decorated in a subtle jungle motif and is clearly all about meat. There's an emphasis on shared plates, such as famed Chef José Andrés's signature cotton-candy foie gras and Ferran Adria olives, a nod to the legend's molecular gastronomy. Choose from steaks sold by the pound, such as wagyu/Black Angus and grass-fed rib steaks, smaller cuts such as skirt steaks and flat-irons, quarter or whole suckling pigs (the latter of which has to be ordered ahead), Chateaubriand, rack of lamb, and Iberico pork. Plus there's a raw bar, with choices such as oysters, shrimp, and the chef's signature caviar cone, as well as a meat bar, with three tartares, two carpaccio, and more. Besides the à la carte menu, there are five- and six-course tasting menus and vegetarian and pescatarian menus.