Chef José Andrés cooks at four restaurants in Las Vegas that offer cuisines ranging from Iberian to Asian. If you’re interested in food around the world, you should check out these four deliciously different eateries.
At Jaleo in The Cosmopolitan, there are only two words of Spanish you need to know: jamón ibérico. This buttery, fatty ham is sliced thin and jagged, and simply arranged on a plate in a geometric pattern. The delicious dish is served with another staple of Spanish cuisine: crusty bread bathed in tomato, garlic, and olive oil. From the moment you enter Jaleo’s open dining room, you’re hit with a woody smell of paella, which is enough to stoke a waning appetite. When the bell rings, that means your meal is done.
Ku Noodle in SLS Las Vegas is chef José Andrés’s playful, casual noodle bar. As you walk in, you notice the Asian newspapers and magazines that hang on the stark white walls. You may also catch a glimpse of the chefs in the process of making hand-pulled noodles in the observation kitchen, which beckons those perusing the casino to come in and check out the food. Once you take in the frenetic pace of the restaurant, you feel like you’ve been transported to a Taiwanese night market. And after taking a look at the menu, you want to try the spicy pork Dan Dan Mian noodles, which will set your mouth on fire, knock out any potential health issues, and create the immediate need for an ice-cold beer.
When you walk into Bazaar Meat in SLS Las Vegas and see the room’s massive wood-burning ovens, you know that the tone has been set for a night of remarkable meat eating. At this point, after your olfactory senses are sufficiently engaged, your true experience of dining at the eatery begins. After a server comes to your table with a mallet to smash a giant pork-skin chicharrón, there’s no telling what could happen next. The presentation is as much a part of the experience as the food. But the true star of the menu is the A5 Kobe eye of the rib from Japan’s Hyogo Prefecture, and is a piece of meat so tender that no knife is required.
When you enter through China Poblano’s Buddha-shaped doorway, you find a restaurant that is equal parts Mexican and Chinese, with no fusion in sight. A glance in one direction will point you toward the dim sum kitchen, which is alive with noodle making and dumpling steam. But when you turn your head, you see the margarita bar, where there’s a steady stream of tequila, tacos, and tortillas. The aesthetic is even more unique as a result of the fact that bicycle wheels suspend from the ceiling, giving you the feeling that you’re in the middle of a Beijing street during rush hour. Now that you’ve had a chance to experience food around the world with chef José Andrés, you can end the night with an order of churros con chocolate.