We dined at Minibar the other night, which is most accurately described as “better food through chemistry.” Seriously, dining at Minibar is a gastronomical experience (rather than simply dining) and a seriously impressive (and delicious) look at molecular gastronomy in cooking.
We started off with a series of appetizers, which included:
Yogurt carnation (not pictured)
Pizza Jose’s Way
pizza Jose’s way
This plethora of appetizers was then followed by Liquid Olive
And then a Rubber Ducky with foie gras ice cream inside (which earned not only the favorite vote from some of the diners but universally the best serving dish):
We then were served a palate cleanser called a Yuzujito (sherry, yuzu, cucumber, and phosphate).
Next came a burger (a way too simple name for the deliciousness it contained):
Then Asparagus con Mayonesa
asparagus con mayonesa
Followed by Fusilli al Pesto (the fusilli is clear and then filled)
fusilli al pesto
And then Smoked Oysters in Escabeche
smoked oysters in escabeche
smoked oysters, cont.
In case that wasn’t enough food, it was followed by Fabes con Almejas
fabes con almejas
A Lobster in Sequence (the first one was Lobster Knuckle on Chicken Skin, which got a few votes for favorite dish)
lobster on chicken skin
Completed by Lobster Tail, Peanut Butter, and Honey
Next up was Ham and Peas (the “roll” is a molecular version of Spanish Iberico ham)
ham & peas
Then Squab and Oysters
squab & oysters
And the final entrée of Thai Rabbit.
But, wait, we’re not finished—there’s still dessert:
Bonne Bouche Cheese Puff (I’m told it was delicious)
Strawberries and Cream
strawberries & cream
This is not Carrot Cake (but it sure tasted like one!)
Piña Colada Tablet
pina colada tablet
Caterpillar (but not real ones!)
Doughnuts (a universal favorite and filled with ice cream!)
And the T Rex is serving White Chocolate Asparagus, Liquid Bourbon Peanut, and a Cherry Bomb
Tony the T rex
The dinner also came with paired wines, which included:
2014 Dr. Herman Ürziger Würtzgarten Riesling from Kabinett Mosel, Germany
2013 Nigl Grüner Veltliner from Freiheit, Austria
2012 Didier Dagueneau Silex, Pouilly Fumé
2013 Shafer Chardonnay Red Shoulder Ranch from Napa Valley
2011 Dunn Vineyards Cabernet Sauvignon, also from Napa Valley
2001 Domaine de la Grange des Pères Vin de Pays de L’Hérault from Languedoc, France
2013 Lucy Rosé from the Santa Lucia Highlands, U.S.
20101 Kracher Auslese Muskat Ottonel from Burgenland, Austria
1985 Dow’s Port, Portugal
We finally (after about 3 hours) rolled out of the restaurant, wondering if the food coma was permanent. Minibar isn’t somewhere I could eat every day (I’d weigh 200+ pounds if I did), but it is an incredibly fabulous dining experience. I highly recommend it!
Minibar by José Andrés is located at 855 E St, NW, Washington, DC (www.minibarbyjoseandres.com).