Award-winning chef José Andrés combines traditional Spanish flavors with cutting edge culinary techniques in Bazaar Meat at the SLS hotel.
Dinners include everything from Mediterranean mussels to sea urchin, seared quail, farm chicken and oxtail.
For dessert, enjoy delights like dark chocolate lollipops, bonbons, ice creams and sorbets.
The restaurant also features a creative cocktail selection with drinks like the Smoke on the Water, made with blackberries, atomized scotch, islay mist and flame.
Bazaar Meat is designed by Philippe Starck and features two private dining rooms.