New openings on the gourmet restaurant scene showcase the finest in premium pastries and high-end chocolates.

SAHARA Las Vegas proudly celebrates the remarkable legacy of Bazaar Meat by José Andrés and looks forward to the addition of another world-class restaurant to its culinary portfolio. In the meantime, culinary aficionados alike can indulge their cravings at Bazaar Meat at SAHARA into 2025.

Bazaar Patisserie Sweets Selection includes such one-of-a-kind desserts as PB&B Alfajore (peanut butter ganache, strawberry jam, peanut brittle), Chocolate Cream Puff (chocolate chantilly, olive oil jam, maldon sea salt), and Peach Melba Cream Puff (vanilla diplomat cream, raspberry compote, peach compote).

"José Andrés Group toasts SAHARA Las Vegas and our longstanding partnership, cementing Bazaar Meat as a dining destination on the Strip," shared José Andrés Group Global CEO Sam Bakhshandehpour.

In preparation for the transition, SAHARA has been working diligently to identify a new culinary partner who will inaugurate the next great era of SAHARA’s lauded culinary program. An agreement is currently being finalized and the new partner will be announced. SAHARA’s talented culinary and service teams can look forward to having extraordinary career opportunities at the new restaurant.

The Bazaar Patisserie Sweets Selection features three pieces, five pieces, or eight pieces, and includes the following choices: Key Lime Tart, Milk Chocolate Peanut Tart, Yuzu Raspberry Tart, Pecan Pie Cookie, Pionono, and the Doughnut (doughnut mousse, doughnut caramel, flavored chocolate shell).

In Chicago, Toro Chicago, from critically acclaimed Chef Richard Sandoval, is now open within Fairmont Chicago. The opening of Toro Chicago marks an extension of the long-standing relationship between Fairmont Hotels & Resorts, and Richard Sandoval Hospitality, which began with the launch of Toro Scottsdale in Arizona in 2014. Fairmont, combined with the vibrant energy of Chicago, provides the perfect backdrop to showcase Chef Sandoval's thrilling Pan-Latin cuisine. The opening of Toro Chicago is the second Chicago location in 2024 from Chef Sandoval, who brought Casa Chi to the city in May of this year. 

“Chicago is a city known for its diverse and dynamic culinary scene. I'm thrilled to bring to the city the rich heritage and bold innovations that define what we do at Toro,” said Chef Sandoval. “The energy in the city and its appreciation for amazing food make it the perfect home for Toro, and I’ve found the perfect partner with Fairmont Chicago.”

Toro Chicago celebrates the tapestry of Pan-Latin cooking, allowing the flavors of heritage to intertwine with the modern techniques and global influences of Chef Sandoval. The restaurant draws inspiration from the vibrant traditions of Colombia, Mexico, Brazil, Venezuela, and beyond. Chef Sandoval transcends geographical boundaries, uniting the diverse flavors of Central and South America on a single, enriching plate. 

Guests get a taste of Chef Sandoval’s Latin American inspirations with dishes like the Peruvian Ceviche Amarillo, which is made with shrimp, white fish, ají amarillo, leche de tigre, mango, cucumber, red onion. Another classic to hit the Toro Chicago menu is Chef Sandoval’s Argentinian Sweet Corn Empanadas, which include corn and ají Amarillo, manchego, avocado purée, and chimichurri, hand-packed in empanada dough prepared daily at the restaurant.

Signature desserts at Toro Chicago include a Yellow Corn Cake, and a beautiful La Bomba made with chocolate, house-made ice cream and cookies, and a drizzle of fruity coulis sauce — the show stopping dish is a chocolate half sphere which is dashingly dropped to pieces and prepared tableside.