Went for the open house on Monday and was quite impressed with the attention to detail. The drinks are well thought out and the "philly cheese steak" Â will easily have me coming back for more. This is a special occasion, planned well in advance kind of place. Reservations have to be made online or by phone - and they only accept parties of six and below.
Review Source:I'd like to start by saying this was absolutely a wonderful experience, BUT, want to emphasize that it was wonderful for a molecular gastronomy forward restaurant. Â My feelings on MG has and always will be that the flavors and combinations are creative and interesting, but what you're really there for is to play with your food, and that some taste is lost in that. Â One might argue that the dishes like the "Carrot Soup" or the "Beans and Clams" were as "carroty" or "beany" as one may ever have, and I do not disagree in regards to intensity, but will argue that I've had "tastier" dishes.
With that being said - It's a once in a lifetime experience. Â We got the non-alcoholic beverage package which were interesting and paired wonderfully with the dishes they were served with. Â I did wish we received a little more direction on how many courses each beverage was meant to last. Â Most dishes made us smile at each other, and the "lead Chef" was skillful and knowledgable. Â
I will say - McDonalds was visited immediately following this experience. Â Don't be fooled by the 28 course talk - many of these courses are 1 or 2 bites.
Conflicted to say the least. Â I knew the pros and cons before going here. Â I read Sistema's recent review, still determined to find out for myself.
Eating at minibar is like attending a Cirque du Soleil production. Â There is a lot going on on stage, but somehow it all comes together. Â The minibar concept of having the kitchen in your face and the chefs serve you immediately is neat. Â If you haven't seen it before, it is pretty engaging. Â You spend more time talking about what's going on in the kitchen than having an actual conversation with your new dining friends. Â All the chefs seemed really enthusiastic about their jobs, so that made the experience pleasant. Â Wine pairing seemed thoughtful and explained superbly. Â I really enjoyed their take on shawarma and waldorf salad, but the mango and coconut sticky rice was probably my favorite. Â
Post-meal, we were ushered into barmini to consume the remainder of our desserts and to imbibe (and pay more for) in some more cocktails. Â It's a little bit of a drag to have to be seated in bar post-meal. Â I would have rather enjoyed the last desserts in the kitchen, and then moved on to the bar if I wanted to. Â
After all that, I realize now this isn't even Andres' proving grounds anymore. Â His empire is getting pretty big and the food here isn't necessarily his. Â The foundation might be, but the new dishes might not even get his blessing. Â The chef's frequently commented on how they are trying new stuff and how they're really excited to bring it to the menu. Â Unfortunately in one meal, I can only be wowed once by the deconstructed carrots with liquid interior once. Â You do it again in another dish, and I'm not so impressed anymore.
3 stars for the overall experience being very cool and recommended for those who haven't been, but it isn't worth going back twice. Â The egg-bill reveal is no more.
I've been multiple times and each time Minibar reaffirms that it deserves 5 stars. I look at food as an experience and having each chef prepare works of art in front of me is a total experience. Sadly, I haven't been since the expansion but I hope they won't disappoint.
My last meal would definitely be at Minibar!
Hands down the best dining experience I've ever had! Â
The detail that these people put into the dishes blew me away. Â Plating of the dishes typically took 3 rounds of garnishing with tiny little tweezers. Â The presentation was simply marvalous!
We sat down for dinner around 8:30 and didn't leave until almost midnight!  We had so much fun, it is  truly truly  an experience.  Dinner consists of about 28 one to two bite dishes .....don't worry, it's the PERFECT amount of food. Â
I won't go into too much detail about the meal because it's a surprise every time. Â The dishes are so creative. Â My favorite was their spin on the "churro"....instead of dough, they used veal tendon. Genius idea. Wow so good. Â There is a lot of science behind the dishes which elevates the flavors to levels that will blow your mind.
You can get beverage pairings that range from $45-150 extra or order off the cocktail menu which comes from Barmini next door. Â The cocktails were also amazing, so much detail in presentation. Â The last 4 dessert courses were served in Barmini where you can finish your dinner with tea/coffee/drinks/conversation. Â
Other tidbits:
- Â You can take pictures but no flash as it disturbs the chefs. Â They also give you a menu at the end of the night so that you can remember the deliciousness that you had. Â
-They don't have a dress code but most of the people were dressed nicely. Â The website lists "dressy casual" as the standard (but not required).
-Valet parking is NOT free but there is ample street parking
Amazing.
Minibar beat all my expectations during my visit late March. Â I've eaten at several lengthy tasting menus in NYC and French Laundry and I think Minibar is definitely up there. Â The dishes were unique and I believe the experience was worth the money. Â I would actually like to go back again. Â The service was excellent (except one certain waitstaff didn't know that Willamette Valley valley is in Oregon and NOT CA..which I'll just let slide because perhaps he was confused). Â
The only negative or perhaps part that I didn't like was the fact that the restaurants moves you to next door for your dessert so you can be 'out of the way' for the next seating.
Interesting dinner and wine pairing tonight. Â Highlights were a mini pork sandwich, foie gras bite, and a rollup of chicken shwarma. Â Most wines were good but were in very small tasting portions (i.e. two sips). Â After bugging my husband to take me here for years, I would not go back - unless I was in the mood to spend 700 a couple and getting a snack before heading home. Â Not much food, not much wine. Â Found myself talking up the restaurant Komi to an interesting couple visiting from out of town (which is half the price, better food, more food, nicer atmosphere, and more intimate).
Review Source:On very special occasions, I've experienced some of the best meals and service out there -- dropping $1K for a meal for two. So, I have very high expectations; particularly with service.
If you have a fetish to watch a half-dozen 20-something year olds plate dishes .... you have found mecca.
If you expect to watch the preparation and also discuss the culinary experience (ingredients, flavor profiles, nuances), be prepared for disappointment.
Minibar deliberately hires very young professionals who can follow the explicit direction to prepare the menu. Service starts when 8 or so people take a seat - all facing the "presenters" (they are not chefs) of the dishes.
There is zero showmanship, a lack of time to explain the dish, and an absurd wine flight - don't do the Jose selection (it's a COMPLETE waste of money). I think we got 2-3 wines that were different than the "regular" wines served to the other guests. One wine selection was great but forget about any discussion to gather more information.
So, I thought that a wine was paired with a dish -- in other words, you drink the vino prior to the next course. NOPE -- some wines which didn't have a good pour were expected to last for 3-4 courses. ASK FOR MORE WINE -- NOPE, THAT ISN'T GOING TO HAPPEN. SUE ME -- I WASN'T INFORMED OF PROTOCOL.
The dishes are generally lackluster. For example, they made a pretty meringue in the shape of a pig infused with some bacon essence. Okay -- it's cute but it doesn't trump the bacon grease taste I licked off the pan that I had with my french toast that morning.
Other variants were successful; however, it wasn't one great experience after another. It was more of a wow moment followed by several Meh moments prior to another Wow moment.
If you want a special meal in DC, go to Komi at the first seating where you'll get both the expertise and excitement of both a great meal and wonderful service.
Minibar disappoints.
Have to give these people high marks for originality and creativity. Their concoctions are unique to say the least.There is also a theatrical element to the cooking and serving of the dishes which adds to the experience. Probably a one-time event since the surprise factor plays an important role. The decor and ambiance of the place is also very unique and tasteful and the staff is quite charming!
Review Source:WOWIE ZOWIE!!!
So amazing. Â What an experience. Â If you are going to go, you might as well go all out and get Jose's drink pairings. Â Everything we had we absolutely loved. Â The attention to detail is magnificent. Â The flavors are incredibly precise and at times completely surprising. Â It's a definite must go. Â Service, drinks, food, everything is wonderful and a true experience. Â
Barmini was also lovely and unique. Â We stayed and had drinks for a while. Â What a lovely place. Â Great service.
My expectations coming here were very high. My expectations were met thankfully.
The entrance to the restaurant itself was interesting; almost an egyptian pyramid style-like optic white room with cleverly concealed doors (the left leading to barmini and the right leading to minibar). The hostess quickly recognized us and seated us in the posh waiting room.
To simplify things, here is a play-by-play:
Oaxacan Marshmallow - served in a cocktail glass on a bed of shaved ice; a slight alcoholic kick to it
Asian "Coca de Vidrio" - extremely delicate to the touch
Parmesan Leaf - described by the chef as a glorified cheez-it; of course more profound than a cheez-it
Walnut Mimetic - a cold nugget of goodness served inside actual walnut shell halves
Pillow of PB&J - had a dusting of raspberry powder which was interesting
"When Pigs Fly" - a technique that was similar to what we had in Volt with the dehydrated cylinders in their beet salad; bacon ice cream was in the interior
Sea Bean Tempura - with a tamarind glaze; standard taste to it
Foie Bomb - encased in a candied clear pouch; it was pleasant
Almond Tart with Blue Cheese - a time sensitive dish prepared with liquid nitrogen, nothing too notable
Pigtail Curry Panini - a strong/bold curry flavor and a bit on the messy side, but delicious!
Chicken "Shawarma" - it had a transparent film on it, I thought this was interesting
Thai Soup - this was their rendition of the soup, which was very flavorful and minimalistic
Baby Carrots with Coconut & Curry - the carrots had undergone spherification which gave the notable liquid texture/flavor combination; the essence of carrot was expressed in this dish
Beech Mushroom Risotto with Truffle - this was probably my most favorite dish of the evening; the "risotto" which consisted of petite mushroom caps (no rice) were encased in a plastic bag to trap the aroma prior to tasting. As the bag was cut open, the aromatic mushroom smell gracefully wafted to our nostrils. The intense flavor of the mushroom was greatly appreciated and savored.
Smoked Oysters with Escabeche - apple wood smoke was encased in a glass top (over the oysters) prior to tasting; a dish that was very reminiscent of a technique we saw at Rogue 24
Fabes con Almejas - the clams were intense and the white beans had undergone spherification as well; an excellent dish
Grilled Cigala, Peanut Butter & Honey - this was norwegian lobster served in an intricate and ornate way
Espardenyes with Bone Marrow - this was strips of sea cucumber (which I always envisioned as large chunks of flesh as seen in most chinese restaurants) with succulent morsels of fatty bone marrow, just fantastic
Roast Squab, Seaweed & Oysters - this was the most significant protein for the evening in terms of volume; the flavors were excellent but my only gripe was that the squad was a bit tough to cut
Olive Oil Soup with Mandarin - a dehydrated mandarin orange was to be broken apart in the olive oil soup to serve as a transition to dessert
Dragon's Breath - I was waiting for this dish as well as the spherified mojito (which wasn't served this time around); I thoroughly enjoyed the sensation of the residual effects of consuming popcorn that was doused in liquid nitrogen ("smoke" shooting out of the nostrils, which I have video of)
Spring Thaw - this was a mix of slush and other congealed fruits which was very refreshing and light
Coconut Sticky Rice with Mango - of course in minibar fashion the mango wasn't actually mango; an interpretation of mango as a cold, smooth sorbet
We were then moved to barmini to conclude our evening:
Piña Colada Tablet - interesting; the piña colada was offered as the cold slushy interior
Sablé Bon Bon - the exterior crust exemplified the taste of the "bon bon" portion of the name
TerraMisu - a smooth mousse center which was encased in an irregular chocolate shape; my server was kind enough to offer me another terramisu since I had dropped a portion of it on the table
Jurassic Park - bones hidden under the previous dessert which had to be excavated with tweezers; very clever
Rhubarb Binchotan - this "traditional charcoal of Japan" was cleverly disguised as a sweet treat
The service tonight was excellent (I'm sure it is every night) and the chefs moved swiftly and adroitly. The assembly of some dishes required three separate chefs applying the ingredients one dish at a time. I thought it was quite funny that the most used utensil was a set of tweezers that hung from every apron on every chef. For a good number of the dishes we used our hands; we were given warm towels prior to service and also during service.
In addition to the tasting menu at minibar, at barmini I ordered the grilled cheese and the bánh mì burger which were good but not anything mind-blowing. I shared half of the grilled cheese with Brian and Ian (2 of the 6 that were in our 8:30 pm seating) who were enjoyable to chat with.
I'm glad we got this one crossed off the list of restaurants to try.
I simply loved the experience at Minibar...and having dined at both e and saam, in addition to Jaleo, I knew exactly what to expect when it came to food. There isn't enough that can be said about the creativity of Andres and his team...you simply have to experience it for yourself. And other than two dishes, there wasn't anything else that was duplicated between the three menus at the respective restaurants...which means there is always something out of the box to enjoy!
However, I was blown away by the new space for minibar, as well as the Bazaar like concept as we moved from one room to another inside the restaurant. We began the dinner as the first seating, then were joined about an hour into the reservation by the second seating, which sat at a group of tables along the bar to the right. We then moved the barmini and finished with a few bites and a cocktail.
The experience is amazing...as are all of Andres' restaurants. To say I love one more than the other is to say I love one child more than another...you simply cannot. Each restaurant offers a private oasis away from the commotion of their respective cities. Though I wish minibar stayed in their original 6 seat location, I am sure I would have never gotten to experience the cuisine had that been the case.
I was surprised with dinner at Minibar 90 minutes before our reservation. Â Not kidding. Â So I threw on a cute dress and my Louboutin's and Lady Gaga lipgloss and away I went!!!
I suppose there isn't much sense in reviewing the many dishes I've tasted (I think they said it was 29 different tastes!) since really, it's not like you go here and order anything. Â You kinda get what you get. And you'll LIKE IT!
Minibar is an experience. Â That's the best way to describe it. Â Most of it was "ok, what am I about to be eating???" because if the chefs didn't give a description, I'd have no idea. Â The service was fun, and youthful. Â They all were engaging of the customers and made the dining experience enjoyable. Â There was only one female chef in the kitchen that I remember and she was from Spain and didn't too much English. Â Still, go girl!!!
The dishes were playful and whimsical. Â Dragonsbreath... apple merangue shaped pigs with bacon ice cream .... "terramisu" and digging through chocolate powder for the "Jurassic Park" bones for dessert. Â I've never met Jose but I imagine he has quite the sense of humor.
No, it's not like I ever expect to return, unless I am double lucky in that regard, but it was an experience that I'll always remember.
This review is for Barmini. Â
I was so surprised to read the review by Collin B. as my experience was exactly the opposite! Â My friend and I didn't have reservations but stopped in after dinner anyway. Â Jeffrey (coolest guy on the planet) told us to come back in half an hour. Â We did and he whisked us in, took our coats, seated us on a sofa, and told us that as soon as two people left the bar he would move us. Â We told him, in general, what we were in the mood for, and in minutes two delicious drinks arrived. Â We started to drink those and moments later, we were moved up to the bar. Â
Now we were in for a real treat. Â As we sat sipping and chatting, Juan (I think he's the GM or Director of Barmini) came in and we were treated to his knowledge on the history of some of the creations, as well as the antique glassware in which they were being served. Â Juan even made the drink he loves to make most for my friend, and we watched as he did a bit of a dance and added his magic to it!
Everyone was attentive, friendly, warm, and we felt very welcome. Â It was such a delightful experience and I can't wait to go back!
(Full disclosure, until my friend educated me, I had no idea who Jose Andres was. Â I'm a foodie but haven't watched television in years and when I did I didn't watch reality. At some point I think I'd like to experience Minibar, but for now, Barmini will be my "go-to" place when I want to feel "special";)
So after a VERY long hiatus, my friends and I finally made our way back to the new minibar. During that time, I've been able to eat around the city and try DC's bests, so I was afraid that my standards have been raised and my expectations were too high. Since my original minibar experience has been the gold standard of my culinary journey, I was really scared that my return trip would take the shine off the bloom...but I couldn't have been happier to be wrong.
Not having the menu in front of me, I can't remember exactly what our food geniuses (chefs) called the dishes they served us, but I do know that I had a few food-gasms throughout our 20+ course tasting meal. And the first one...the "fois bomb". I mean, do you really need any further explanation than the name itself?
I know molecular gastronomy has exploded since the first time I had minibar nearly 4 years ago, but it's still amazing to see some of the things we can do with food and the various ingredients that go into them. But what's great about these types of experiences is that you're awed by the talent these chefs have...they're artists with spatulas and stoves instead of paintbrushes and canvas.
I won't get into all the dishes because it really wouldn't do it justice. Anyone who knows minibar already knows that you're in for a treat.
We love Minibar 4.5 stars, this review is for Barmini...Ok, we just had to provide feedback...
ATTENTION...ACHTUNG...so I'm not a regular writer of reviews, but this one is worth your attention. Â My wife and I are major fans of Jose Andres. Â We adore Minibar, Jaleo, Oyamel, and Zaytinya.
So, we were excited at the prospect of Barmini, we hoped it would be the cocktailian equivalent of Minibar. Â It is not...at least not yet.
My wife and I arrived at Barmini for our 7pm rez, unfortunately we had, at the last minute, lost the other two people in our party for the evening. Â We rang the doorbell b/c the door was locked and would not open. Â We waited...rang the doorbell again and finally someone came to the door. Â We were greeted warmly, our coats were taken, and I explained that we would be a party of two instead of four. Â That's where it all started to go wrong...
We sat in our seats at 7pm sharp...at 7:30 we still had no drinks. Â The Barmini menu is a robust 106 or so cocktails, strong with many classics and a good number of Jose originals. Â As fans of Jose and cocktail aficionados, we were salivating at the prospect of a brilliant Thursday night. Â We were to be disappointed...
When we first sat down at our table, we were virtually ignored for almost 30 minutes, were we in purgatory b/c our friends had cancelled at the last minute? Â Perhaps. Â Were we invisible? Â Either way, it took a ridiculous amount of time for anyone to acknowledge our presence and an even longer time for any one to take our drink order. Â I was shocked as I would never have received such poor service in any Jose restaurant...ever, and I've been to all of his restaurants in DC many times.
Good news...when we finally received our first cocktails, they were first rate, and we assumed that the evening was looking up. Â Soon after, we ordered excellent, if expensive, bar bites. Â We ordered second drinks, and the waiter brought my wife an Old Fashioned, instead of the drink she actually ordered. Â The waiter offered the Old Fashioned gratis and agreed to bring what my wife actually ordered. Â First of all, really great craft cocktail bars almost never confuse drink orders. Â Second, the Old Fashioned was probably the worst I've had....ever. Â Now, I'm mad for Old Fashioned...I like them original style with whiskey, sugar and bitters, I also enjoy muddled fruit, with Luxardo cherries I've had OFs great in all forms, but this OF with cotton candy sugar was downright awful....I mean straight up barely drinkable.
We waited a ridiculous amount of time to order another drink. Â Barmini was not even slammed, and it was like no one even wanted to take a look at us to make a drink order. Â We ordered drinks, my wife ordering a drink with vodka, lemon, honey and aperol. Â The bartender brought a drink that tasted only of ginger...a gin or vodka mule probably, but in no way the drink she ordered. Â I brought this to the attention of our waiter, and he had the nerve to tell me that I was mistaken. Â Now, I've never been a bartender, but I make wickedly good drinks, and I've enjoyed cocktails at every cocktail bar from Death & Co to the Violet Hour, and I know without a shadow of a doubt that our server lied to me because he was embarrassed that he got my wife's drink wrong twice! Â This was a new experience for us.
It took two hours to order three drinks due to the almost avoidance of the servers, so we decided to close down for the night. Â There are 106 drinks, and I'm still coming back, but dear God could you have worse service? Â This is a Jose Andres place, or I'd never think twice about coming back.
So, we pay and walk towards the door. Â We are about to leave and had checked our coats, and there is no one there at the door. Â We get our own coats and try to leave. Â I push and pull on the door, but the door does not move. Â Finally, I realize the door is locked at the floor, and we let ourselves our without anyone knowing or saying goodbye. Â
We've been to most every decent cocktail bar on the East Cost and have never received worse service....we'll give Jose another try but there is a major need for an intervention....I wish we could've sat at the bar, would that have made a difference?
I loved this place. It might top off as being my favorite bar in DC. Obviously it's a place to go with only a few of your friends, and for a special occasion where your taste buds are feeling a little particular. The cocktail menu is EXTENSIVE. It must have had 100 or 200 different mix drinks - if that overwhelms you, a simple description of what type of drinks you like to your bartender will do the trick. The food is also awesome. We had the Thai Chicharrones and Foiffles. Both were AMAZING. I mean AMAZING. Flavor profiles, texture, intrigue - all very spot on.
The decor and glassware make barmini all the better. The taste incredible clean, but also quirky and fun.
Reservations can be made through the websites, but they'll take walk-ins if they can accommodate. If you're in the area, just press the button.
Awesome service and atmosphere! We sat at the bar and watched Devin, our mixologist bartender, make concoction after concoction to a perfect blend. If you don't know what any of the ingredients are in any of the drinks you are considering, ask and he'll be happy to tell you. In addition to the drinks, you'll also love the food appetizers such as the Bahn Mi Burger, Jamón Ibérico, Grilled Cheese, etc. If you want to experience an unusual drink being made, order the La Sevillana and watch as your senses are amazed.
Review Source:It is hard to rate Minibar, because nothing I experienced (food, atmosphere, etc) was like any other dining experience I've ever had. Â From the moment you walk in the door, you're disoriented and transformed by the decor, music and ambiance. Â The food is absolutely spectacular - each dish having unique textures, flavors, and temperatures. Â Nothing is as you expect. Â The cocktails, tea and coffee are outstanding as well. Â Truly a foodie paradise. Â Every dish is expertly prepared - they even have mutliple chefs serving you so that everyone in your party receives each bite at exactly the same time. Â The chefs are knowledgeable and answer every question you might have about each dish. Â The presentation alone is unlike any other dining experience I've had. Â
Also, some people have expressed difficulty with getting reservations. Â I emailed them exactly at 10AM, 1 month before the night we wanted to eat and had no issues. Â They have a phone # now too which I think might help.
Reporting on our trip to Washington, DC (February 19-25, 2013) . . .
First night: MINIBAR
I'll confess. Lynn & I set the bar pretty high with our first meal of the trip at Minibar, but before we praise Caesar - uh, José - let us criticize him . . . . they have the STRANGEST wine policy on the planet - or , I should concede, in my experience. Permit me to explain . . . .
I had previously dined at é (José Andres' similar restaurant inside Jaleo in Las Vegas), and there the wine list of Jaleo is also the wine list at é. I could meet with the sommelier of é and - since I had no idea what that evening's menu would be - I selected a couple of options and then asked the sommelier which of the wines would match up best with the cuisine he knew would be coming. But when I emailed Minibar regarding the wine, I was told that their wine list was not the same as Jaleo in Washington, and they emailed me a copy of their RESERVE wine list.
One wine on the reserve list is under $100. There are seven red Bordeaux; four Grand Cru red Burgundies and two Grand Cru whites; five Rhônes; one Loire white; five Italian reds; four Spanish reds; and six from California - two Chardonnays and four Cabernets. The list tops out at $851. Now, the reason I'm going into such detail is that the list comes with the following "instructions":
"In preparation for your minibar experience, we invite you to choose from this list of carefully selected wines from world class producers and classic vintages to pair with your meal. A two week notice of your selection is necessary."
So I need to order two weeks' in advance, without knowing the evening's menu, and certainly not knowing what I'll be in the mood for that evening. Hmmmm . . . .
The regular list is more doable, but corkage is only $25/btl., so I flew out to DC with two Rioja reds - one "old style" (2004 La Rioja Alta "Viña Ardanza" Gran Reserva) and one new (2008 Benjamin Romeo "Predicador"). We also ordered a bottle of 2010 Huet Vouvray "Clos de Bourg" demi-sec to accompany our opening courses, and ended up opening both of the reds, sharing them with the sommelier and our four fellow diners.
OK, onto the meal itself - 28 courses, and not one misstep.
Oaxacan Marshmallow
Asian "Coca de Vidrio"
Pillow of PB&J
Parmesan Leaf
Walnut Mimetic
"When Pigs Fly"
Foie Bomb
Churro Tendon
Almond Tart with Blue Cheese
Pigtail Curry Panini
Chicken "Shawarma"
Baby Carrots with Coconut & Curry
Beech Mushroom Risotto with Truffle
Smoked Oysters with Escabeche
Fabes con Almejas
Grilled Lobster, Peanut Butter & Honey
Parmesan Egg with Migas
Espardenyes with Bone Marrow
Thai Soup
Olive Oil Soup with Mandarin
Dragon's Breath
Pine Snow with Honey
Coconut Sticky Rice with Mango
Piña Colada Tablet
Sablé Bon Bon
"Jurassic Park"
TerraMisu
Lava Rock Chocolate
I understand that Washingtonian Magazine dropped Minibar completely off their Top 100 List for 2013 (from a spot in the Top 10 in 2012). I do not know why, but I found no fault in any of the dishes, which I found to be more sophisticated than those prepared at é and yet filled with purity and delight.
Lynn and I find ourselves already thinking of when we shall return to Washington and dine yet again at Minibar.
great for the experience, not a place you want to frequent. not only because of the cost, but because you don't feel fully satisfied after eating -- substance wise.
the service was amazing. the chefs explained all questions we had, same with the bussers and the bar tenders. Â my husband made a joke asking if any of the chefs have ever been on top chef... the one who heard him seemed insulted. on the upside, we went here for my husband's birthday and the executive chef personalized his meal by signing the menu card that they give you at the end. sweet.
each meal had some what of a sour taste to it.. i couldn't quite put my tongue on it. i feel like, there was a little lime juice in each item. the beech mushroom risotto was my favorite item of the night. and yes, the coffee is the best coffee you will ever have.
Why not the 5th star? Because we were looking for a hot dog vendor on the way out of the city because we were still hungry leaving a 30 course tasting. So $800 (after tip) for 2 of us and we went home and ate hot dogs.
Okay, service was impeccable. Daniel the maitre'D was worth every cent. Food was the experience they wanted. I was a chef and my bf is a huge food guy and we were entertained and enjoyed the night. (side note: I had no idea where we were going when we arrived, it was a surprise for me). I did the Jose picks wine pairing and my bf did the n/a virtue package. Which was good because someone had to drive and I don't know how I got on and off the cactus couch without falling in 5" heels. The wines were very good and as there were many from Spain, would have been nice to been able to look at the bottles while the courses were being served. Maybe leave them on the counter for viewing. 15 wines I cant remember what they said for every wine. Or a printed list at the meal. But they emailed the list the next day.  I don't feel I need to write about the food since people already have and it will probably be different when you go  and more importantly a surprise is always better. But I was shocked over no real proteins. Yeah a piece of foie the size of a dime and 2 clams and 2 oysters and a pork belly panini the size of a twinkie. Molecular gastronomy may use no proteins- I know. But leaving hungry after 28 courses puts it in the "been there, did that" category, not the "I cant wait to go back" listing.
I most definitely have to give Minibar 5 stars for service, creativity, ambiance, and a wonderful evening.
Happy Valentine's Day to me! Â Hubby surprised me with reservations to Minibar, which is a Jose Andres restaurant situated in downtown D.C. Â
We arrived 15 minutes prior to our 9 PM reservations. Â 28 courses, 3 cocktails, and 3 hours later, we were stuffed to oblivion with some of the most creative dishes I've ever seen. Â The Minibar concept is simple -- take everyday foods and scientifically develop new flavors and looks, and present them in a unique way.
The restaurant seats 6 guests at a time for dinner, and serves 4 servings of dinner per night. Â Each group of 6 is provided with phenomenal service, with at least 1 server per 2 people. Â These individuals are well aware of the Jose concepts and provide descriptions to each of your dishes. Â They also answer any questions you have regarding the composite and ingredients of the dish.
Some highlights for me included the apple meringue with bacon ice cream, mussels, white bean with clams; and everything with shrimp. Â My words cannot give justice to the presentation of art we ate. Â The apple meringue was shaped perfectly like a pig; the mussels were served beneath a hot vaccuum of air; the white beans melted in my mouth; the shrimp was placed delicately inside bowls with a matching exterior. Â Fortunately, they do a great job of telling you which parts of the dish are edible, and how to eat them. Â All of their desserts were great. Â Chocolate bones, chocolate truffles, apricot truffles. Â Very delicious small bites of decadence.
Should you choose to add cocktails to your meal, you may choose your own or ask the bartender to make complementary drinks. Â We allowed the bartender to make complementary drinks including vodka and whiskey. Â Hubby and I were so delighted with what we were brought. Â Light, crisp, delicious.
Some notes: Â they take reservations via e-mail only. Â It's conducted on a first-come, first-serve basis. Â The staff is amazing and will take pictures of you with the kitchen, or even Jose Andres, who happened to be present the night Hubby and I were there. Â Note that while we had 28 courses, each course was about 1-2 bites eat. Â The reason we felt so full is because the courses were spread over 3 hours. Â In truth you're not consuming all that much. Â And lastly, they are more than happy to accommodate any dietary restrictions. Â As I do not eat beef, they gladly substituted items in my meal to ensure that my restrictions were maintained. Â This only occurred in 2/28 dishes, by the way.
Hubby and I both believe this is a once in a lifetime must try experience. Â Make your reservation now for a month from now, today :)
This is definitely one of those once in a lifetime experiences. Â If Michelin did ratings in DC, this place would undoubtedly be on the list. Â I've only had one food experience that was on par with this, and it was a Michelin starred restaurant in the middle of Portugal. Â
With only 5 people at our seating, it was an incredibly intimate experience. Â The team walked us through each course, and told us not only the beauty of the ingredients that were chosen, but the techniques behind some of the most amazing food I've ever tasted. Â Prior to this, no one has ever cooked stuff in dry ice in front of me. Â And, I also never experienced eating a cocktail snowball. Â Yes, it was an actual snowball with liquor in it. Â
There's no way you can go into the chemistry behind this in one review. Â Nor is there anyway to really give justice to a 25 course meal. Â But, it was totally worth it.
If you can get the reservations, make it for a special night.
The most incredible, unique meal I have ever had in my entire life.
The food is ART, and you can see much of it being prepared right in front of you. I loved that the chefs told us all about how it is made. Every dish was incredibly creative...for example an apple marzipan piggy filled with bacon ice cream. The mushroom risotto with truffles, cooked in a heat-resistant plastic bag to preserve the smell, was my favorite. Even the coffee was the best coffee I ever had.
Bring out your "nice shirt" for MiniBar because it is very dressy. It is also a bit snooty. The more moneybags-like you look over here, the better your service will be. And I'm being totally serious.
I know nothing about shows on the Food Network, don't follow celebrity chefs and had no idea who José Andrés was till I went here. But my then-boyfriend did. And while I think this might have been a bit too extravagant, it left me very very impressed and SUPER flattered. So if you're rich and want to floor a woman, you should consider this place and drop some famous chef names.
The food was more like delicious, beautiful edible art installation and was extremely well made. I love a good strong cocktail, which is an art they have clearly perfected. Â I'd highly recommend the grilled salmon, lobster and grits, Fabes con almejas and baklava.
I've been here once after that with a few friends, but I think it works better as a date spot, or at least a more "intimate" dinner setting. It's definitely a bit too upscale and pretentious for my taste (and bank account), but you're into fine-dining, then you really should try and dine here at least once.
Oh and try not to balk when you get the check. That's just rude.
My review may upset some "foodies" out there so be warned. Â Unless you watch the Food Network, cook extensively or are just plain old fashioned food snob, stay clear of this place! Â
The setup is only 10 places at a white counter facing the chefs - all Top Chef wannabees. Â I'm not whining about the price, "caveat emptor", but it's just not an experience that meant that much to me, Â Then again, I'm one of those fools that would pay the same price for one round of golf at Pebble Beach. Â
It's all about the "experience" of small one or two bite items and interacting with the chefs in a sterile environment. Â It was not the experience I was looking for with other dining companions. Â The food comes quickly with an introduction so it's very hard to talk about anything but the current "course". Â Sure the food was unique, but there was almost nothing that memorable. Â It just didn't wow me at all. Good but not great. Â BTW, can people stop with taking food pictures.
Sorry for me but dining is not about talking to the chef's about their creation, especially when there are 30 of them. Â It's like the chatty grandma and her grandchildren. Â I came to enjoy my dining companions. Â I would like to do that on your Tuesday afternoon test day, not in the evening on my time. Â The staff was fine - although they blew aerating the wine I'd brought until I asked the 2nd time. Â To be honest the highlight was both the entrance and exit. Â The after dinner area was finally relaxing. Â As they say, adding insult to injury, the pizza slice I had about 2 hours later was more satisfying - sorry foodies. Â My vote at this end of the experience is still Komi - at least there was enough protein to keep me happy.
This was an incredible and unforgettable experience. Â We have been to a lot of excellent restaurants in D.C. and around the world, and I'd say this has to have been our best overall experience. Â The chefs (about 12 of them) were all surprisingly young and modern, which made it a really cool experience. Â Jose has found some of the best and brightest to run his kitchen. Â From top to bottom, all 30 courses were incredible in their own way. Â If you are lucky enough to get reservations, and don't mind spending over $300/person, Minibar is 100% worth it.
Review Source:***With their personable staff and an experimental kitchen showcasing often very creative food, minibar by Jose Andres delivers a truly one-of-a-kind experience***
Minibar is more than just an upscale dinner, it is a very personable and interactive dining experience. Â I've been to restaurants that promised this type of experience (The Restaurant at Meadowood) and ones that provided this type of experience as a secondary benefit (like the chefs presenting the courses at Saison), but no restaurant has delivered an experience quite like minibar.
They put you right in the kitchen and it is true theater as you watch the chefs present every dish as well as plate many of them in front of you from scratch. Â There is a strong engagement with the chefs too as they communicate the story of the restaurant, their approach to food and the essence and individuality of ingredients used with each course.
The chefs as well as the entire team are very loose, which creates a perfect atmosphere for engaging in a casual and revealing conversation with the chefs. Â That was not the case with Alinea. Â With Alinea's servers dressed in suits and ties and presenting the food in such a rehearsed and formal manner, it was hard to engage with the staff, which was such a shame given the playful nature of their food.
Minibar's interactive approach is so good that it kind of overshadows the food even though there is great food here. Â The foie gras bomb is a creamy, flavorful, and rich foie gras mousse wrapped in a super thin case of sweet sugar.
Their Thai Soup completely delivers on the fragrance, heat and flavor of its Asian inspiration while adding creative and upscale touches like the creamy and sweet coconut gels. Â Many upscale restaurants can't combine fine dining presentation and creativity with true Asian flavors. Â San Francisco's Benu can and the same could be said for minibar.
There were other great things too. Â The pig shaped meringue was filled with really strong bacon ice cream. Â The oysters with lardo had a great smokiness that they literally waft into your face.
Their carrots dish reminded me of the Not Your Everyday Caprese at The Bazaar. Â That dish featured a great explosion of liquid mozzarella. Â This one featured an explosion of liquid carrot. Â The carrot flavor was very strong and I really liked that they paired it with ginger. Â Ginger goes well with carrot and I've had it with carrot many times. Â This made the dish nicely familiar while also very unique at the same time.
I also really liked their creamy and pungent blue cheese, which was paired with a nutty and melt-in-your-mouth tart base of Marcona almond.  The creamy clams with very creamy white bean purée (encased in a structure that gave off a gnocchi-like look) was simple in flavor but also hearty, comforting and ultimately distinct.
Some other dishes did not deliver as special of flavors, but they did provide interesting experiences or textures. Â The dragon's breath popcorn allows you to emit noticeable frozen breath as you eat it. Â The Asian flavors roll did have a good flavor but an even better outside skin--very saran wrap-thin and crispy. Â The chicken "Shawarma" also had a great crispy skin and crisp lettuce, but I wish the chicken flavor was more pronounced.
There were a few things I thought were not that special. Â I thought minibar's take on the egg had kind of a boring, salty flavor and the sea cucumber and bone marrow was quite bland.
Desserts did not shine here. Â I liked the great sticky, chewy and sweet honey used in one dish and the unique dehydrated mandarin used in another dish, but many of the desserts delivered too similar sweet and tart sensations. Â And I was hoping the tiramisu bonbon was going to be both classical and progressive at the same time, but it was kind of neither.
In addition to the food, minibar does several beverage pairings including a non-alcoholic pairing, which featured an onslaught of housemade soft beverages with all kinds of ingredients including passionfruit, guava, raspberry, coconut, chai, and beer (with the alcohol cooked off). Â Like the dining experience at minibar, the non-alcoholic pairing was one of a kind.
Prices are high, but minibar is the type of experience you just cannot find at other restaurants. Â Saison and Alinea are the closest.
As mentioned, service was great and from all team members--host, chefs and the mixologist.
Minibar is definitely a one of a kind experience and a must visit for big food and restaurant fans. Â Molecular gastronomy is not my favorite cuisine. Â I much prefer the seasonality and ingredient-driven approach of restaurants like Manresa, but while you can have great food at a handful of restaurants across the country, it will be very hard trying to find the interactive and playful dining experience you get at minibar.
Minibar offers valet parking; I'm not sure what other parking options are available. Â You might be able to find street parking.
Going to Minibar again and experiencing all that Jose Andres has to offer is never a bad thing. Â A month after the reopening I was able to get a seat for 4(btw this took a month of incessant emailing by a colleague and was very appreciated).
The menu itself has changed very little they have a few things that are offered at the E tasting table in LV, and also some additions from the Bazaar. Â Coming back fresh from 41 degrees I realize that there are some things that are very different in the approach, and thought process of this particular restaurant. Â
Andres tries to introduce the American public to classic flavors and profiles from Catalan, Asturias, etc (my only complaint here was that there wasn't anything from the beautiful Galicia). Â This is where the technique and flavor combinations comes into play and recreates textures, temperature in a different way so that it would be a new experience all together.
All the food that you eat will be fantastic, i mean it will blow your mind with the way certain things taste and certain things feel in your mouth. Â My personal favorite was the "tendon churro" Â this was a perfect contrast of warm meaty jelly with a crisp semi sweet batter. Â There are others that I am sure you will enjoy on the menu.
I have to say the interior is clean and bright and feels almost surreal and whimsical (I am sure the designer was going for this), the size and the ability to accomodate 24 people a night is impressive. Â
All in all this is a fantastic night out with friends it is definitely not cheap. Â Would I say its better than most in experience in the DC area. Â I can definitely say yes to that. Â Tasting menu wise there is clearly things that are tastes of Spain and this is definitely a place to come relax and enjoy the chefs comments on food and the wine. Â
I can't give this place a 5 stars because of one simple fact, you think that with double the capacity available it would be easier to snag a few seats. Â It's just as hard to make reservations as before. Â Give it a try and relish the experience. Â
Cheers and Happy eats!
Minibar is by far my favorite restaurant in all of DC and as far as I'm concerned nothing in the area even comes close. It's not your typical meal, but if you're a fan of molecular gastronomy (or whatever the cool kids are calling it these days), Ferran Adrià /elBulli, Grant Achatz/Alinea then you won't be disappointed in the least. It's not just a meal, it's a full on gastro-orgasmic extravaganza. I'm honestly not a huge fan of José Andrés' other DC restaurants (I wouldn't go out of my way to eat there), however, for Minibar I'd do unspeakable things. Perhaps with the new buildout it will seat more than 6 since getting a reservation is extremely difficult these days.
If you eat to live then don't try it. If you live to eat though then you'll fall in love.
Outstanding! Â Minibar definitely deserves it's reputation at the top of the DC Foodie scene. Â
Set at a six-person bar on the upper level of America Eats Tavern, Minibar is a restaurant within a restaurant. Â It is also consistently one of the highest rated restaurants in DC - usually within the top 5! Â It is just as much theater as it is dining while you interact with the chefs and watch them prepare a parade of tiny, one-bite dishes that are clever, whimsical, and above all - delicious.
Our chefs (Cherise, Edwin, and Angel) started us out with a "cocktail" called the Oaxacan Snowball, which we were told to pick up with our hands. Â This frozen ball had an amazing fluffy texture and a citrusy flavor - like a Margarita or Pisco Sour.
The dishes paraded on from there. Â I won't describe every one, but the standouts were:
A tiny PB&J with a crisp shell and molten center.
"Almond tart with blue cheese" - The shell (which taste like Foie) was flash frozen in liquid nitrogen so that it melts immediately in your mouth, and was filled with a fluffy whipped blue cheese and a little fruit jelly. Â The flavors just exploded - it was amazing. Â We got a little cheek from the chefs too: "Please don't eat the rocks."
"Zucchini in Textures' - three layers of zucchini prepared in different ways for a rich depth of flavor that I didn't know existed in the staple squash.
A take on chicken shawarma - Â a ton of different herbs, roasted chicken skin, and a thick chicken sauce were rolled inside lettuce and a potato starch wrapper and served with a delicious yogurt sauce. Â Super fresh and delicious - this was amazing.
Grilled Salmon with Black Garlic, and Lobster and Grits, Parmesan egg with Migas.
Coconut rice with mango - this was my favorite dessert, mostly because the "real thing" is one of my favorite desserts in general! Â This had awesome coconut flavor with a little bit of salt to keep it from getting too sweet (that's how it should be). Â The "mango slices" are actually mango sorbet frozen into a wedge shape.
There are two seatings a night (except for Mondays, when they are closed) which means only twelve spots, so reservations are obviously hard to come by. Â You must call at 10AM exactly, one calendar month in advance and hope that you are one of the lucky few to make it through. Â So plan ahead, have several nights that you are willing to go, and keep calling until you get a spot!
I tried last year to get reservations to Minibar for our anniversary but was unsuccessful. Â I was determined this year! Â I had it marked on my calendar with a reminder notice scheduled for 8am. Â Yes, I wanted 2 hours notice to make sure that I was near my phone at 9:55AM. Â I began dialing at 9:55. Â Busy tone! Â I was determined to get through even if they tell me all the seats are filled. Â So, I redial non-stop for about 15 minutes. Â (Pretend you're trying to win concert tickets with a radio station...those are the memories that come to my mind as I'm constantly redialing.) Finally, the receptionist picks up around 10:10AM. Â Â Success! Â Two slots open for 8:30PM (their second seating for the evening). Â The lesson here is don't give up! Â Keep trying until you get someone on the phone.
They take my credit card information on the phone, which is fine. Â What I was annoyed by was the extra credit card form that I needed to fill out and fax/email back to the restaurant. Â Over kill...but in hindsight, all the trouble was well worth the wait!
We knew more or less what to expect. Â We were to be presented with about 20-25 small courses, most of them consumed in 1-5 bites. Â I'm terrible when it comes to savoring my food. Â Living in this fast-paced area, has made me too fast of an eater. Â I can consume my food in minutes. Â So, this experience at Minibar was a welcome opportunity to sit and to savor each bite in my mouth, to study the flavors bursting on my palette. Â There was only one other time in my life that I had experienced anything like this, and it was at Perse in NYC. Â That was one of the most memorable dining experiences in my life. Â Our experience at Minibar was no less memorable. Â It was amazing!
We started our experience at the 1st floor bar area in America Eats restaurant. Â The Minibar is a small bar of 6 seats on the 2nd floor. Â Our waitress, Corey, was very attentive. Â She escorted us to the minibar upstairs. Â Immediately, the 3 chefs presented their courses one after the other, like clock work. Â The first course was called the Oaxacan Snowball, a frozen welcome cocktail. Â We had to pick it up with our hands and eat it as is. Â Very refreshing and impressive opener.
I enjoyed all the courses that came out but there were definitely stand outs (in no particular order):
1)  Chicken "Oyster" - The morsel of chicken tasted like an oyster  because of the oyster leaf placed on top.  Surprise!
2) Â Oyster Escabeche - Oysters and mushrooms bathing in frothy goodness
3) Â Zucchini in Textures - 3 layers of zucchini, the top is jello-like with zucchini puree underneath. Â I could see myself eating a cup of this. Â The chef told me it takes 1 hour to make this. Â Ridiculous!
4) Â Lobster and Grits - Gnocchi grits and lobster. Â The lobster is prepared in a traditionally Asian way, minced and steamed. Â It reminded me of a lobster dumpling or lobster shumai. Â Delicious!
5)  Espardenyes  - Sea Cucumber over bone marrow.  The sea cucumber is flown in from Spain.  Richness of the bone marrow combined with the "oceany" flavor of the sea cucumber - heaven!
The service by the wait staff never faltered. Â Our drinks were always filled, and our plates cleared. Â They even brought us hot towels to clean off our hands after certain courses. Â
The whole experience was a combination of theater and food - 2 of my favorite things. Â This is food as artistry - but not only in presentation but in flavor.
I will say that this is a place for foodies. Â If you're picky with your food, always asking before taking a bite, "What's in that?, Â What is it?", this is not the place for you. Â
Be prepared to put your trust in the skilled artistry of the chefs and enjoy the experience!
I hope to be back again!
I was worried that minibar wouldn't live up to the hype. Â I was foolish. It did, and then some.
Having eaten at many of the other "amazing" restaurants in DC (Komi, CityZen, etc), I had similar expectations for minibar: I've usually been very happy but definitely not blown away. Â I may have even given those restaurants five stars.
This was different. Â This was on par with some of the best meals I've had in my life (Per Se, l'Arpege) and even better than other 3-Michelin-starred restaurants (Daniel, le Bristol, Fat Duck [well, it's 2 now]). Â Easily the best restaurant in DC; I can't wait till it replaces America Eats Tavern and takes over the entire restaurant!
This is, as all the other reviews say, an experience (I've only ever said that about a meal at one other place: Per Se). Â It's not pretentious, it's in the middle of the rest of the dining room at what is now America Eats Tavern, and everyone around you gazes in confusion/wonder/jealousy as you are served over twenty (I believe we received twenty six) excellent, inventive, and perfectly-executed little dishes. Â Each one is thoughtful, playful, and different. Â And you leave at a perfect state of full but not FULL (part of the reason for this is the low amount of meat served in the meal - so if you're a straight-up carnivore and dream solely of churrascarias, you might want to pass).
But for everyone else: go, and go with an open mind. Â You will be happy you did.
Before going to minibar, I was worried about the prospect of paying close to $200 for dinner. I'm by no means rich (graduate students what's up??) but I'm a fan of Jose Andres' other restaurants, and it was my birthday, so I bit the bullet and made the reservation. It took about 20 phone calls but it got through in one day by about 10:20am and got in.
They ask you about food allergies, and it's tempting to just say "Yeah, I'm not eating raw sea urchin or eel or oysters or fish ovaries" or the myriad of other scary ingredients on the menu. I went back and forth between wanting to try everything and being honest and listing all the things too gross to eat. I highly recommend you just list what you won't eat. They will make brilliant substitutions for you (like using oyster mushrooms in place of actual oysters) and won't make a big deal of your list of things you're too afraid to try.
The staff was amazing. The server anticipated our needs before we even voiced them. My boyfriend doesn't drink alcohol and I forgot to list it, so when he passed on ordering wine and the Oaxacan Snowball which was the first dish we were served, the server figured out that he didn't drink alcohol and immediately brought him a non-alcoholic cocktail. Also, I'm pretty sure our water glass was refilled by a ninja- it was totally fast and non-intrusive.
You can lick your plates clean. At one of the most expensive, fanciest restaurants in DC. In fact, there was one dish that you have to lick off the paper because it's made of foam. So don't worry about feeling like you don't belong there because it's so fancy or anything- I felt right at home.
The food was, of course, beyond amazing. Everything was equal parts impressive due to presentation and due to flavor. It feels like you're a judge on Iron Chef. The Chicken "Shawarma" was by far my favorite thing on the menu. I ate everything and everything was delicious.
WORTH. EVERY. PENNY.
I noticed that Jed L already gave a great rundown on the entirety of the menu here, so I won't repeat it all, save to say that the menu hasn't changed dramatically in that time, although glancing at some of the older pictures, the dishes are the same conceptually, but the final output has evolved pretty drastically.
We arrived a smidge early to our 1800 hours seating and were ushered over to the downstairs bar to meet our server, Dan, and to select from the huge variety of wine pairings. Â They offer by-the-glass, which runs roughly $10-$30 a pop, or via a combination of half-bottles and bottles... running anywhere from $35+ for a half bottles to into the hundreds of dollars for the priciest bottles. Â
As I've noted elsewhere, I'm not enough of an oenophile to be able to fully appreciate a $400 bottle of wine, so we ended up selecting one of the three wine flights offered, each at $40 apiece, with about five samples each, totaling roughly three glasses of wine. Â They're pretty serious, too - it's not an inconsiderable amount of alcohol by the end.
Eventually, we were led upstairs where we were seated and introduced to two of the six culinary geniuses behind minibar: Chefs Brad and Ryan. Â Both have some impressive resumes, with Chef Brad having spent time at Oceana, Le Cirque, and a little joint called Nobu in NYC... while Chef Ryan trained at L'Academie de Cuisine locally, before spending time at our very own Zola. Â They operate in tandem, and apparently switch up spots based on whim, which is supremely impressive considering each dish requires almost absolute perfection, otherwise it'll utterly fail (which was apparently the case with one of the courses they planned to serve this evening, but ended up canning because it didn't turn out just right).
Highlights of the evening's meal, from my own perspective:
Dragonsbreath Popcorn (<a href="/redir?url=http%3A%2F%2Fis.gd%2FpaZe&s=f3c44f8cc15ab6f94bda2a9545c6fb363b45c745d651b3df9d596716fcb2f0e1" target="_blank" rel="nofollow">http://is.gd/paZe</a>): We were warned to look at our dining companions before popping this in our mouths. Â Unfortunately, I didn't have time to grab my camera to get a photo of the boy spewing white smoke from his mouth and nostrils, but the effect was too short-lived, if surprising and comedic.
Cotton Candy Eel (<a href="/redir?url=http%3A%2F%2Fis.gd%2Fpb0v&s=544556c95767001640a764b748b2df9ad60aefc1d2cd2f95e8dfd3117d870b13" target="_blank" rel="nofollow">http://is.gd/pb0v</a>): Incredible flavor and texture combinations of savory unagi wrapped in shiso, along with bright pickled ginger, spicy wasabi, and sweet, fluffy cotton candy, topped with soy powder and sancho pepper.
Guacamole (<a href="/redir?url=http%3A%2F%2Fis.gd%2Fpb4W&s=f1de03fcec107e4e129690403c5b0470045c2703e6c4519260e29cafe1c37083" target="_blank" rel="nofollow">http://is.gd/pb4W</a>): This was another play in textures and temperatures, with the creamy thinly sliced avocado wrapping up a spicy tomato sorbet, with crunchy salty Fritos as garnish. Â Again, salty, creamy, icy, sweet, and crunchy... all in a single bite.
Frozen Yogurt (<a href="/redir?url=http%3A%2F%2Fis.gd%2Fpb3F&s=e79faa328227af38a3314b004501124a1d9af864869764d0c103ed0e3003bc3b" target="_blank" rel="nofollow">http://is.gd/pb3F</a>): I was entertained at calling out that I thought it tasted like Fage - then put back in my place when they corrected my pronunciation of the brand (it's fay-uh, not fai-yeh). Â It turns out that they've tuned the recipe exactly to that particular brand, and are now locked into it. Â And the sprinkles on top are crystallized honey (stolen from Zaytinya). Â Unfortunately, I neglected to takes notes on the obscure origin of the honey, save to say this beats Pinkberry.
Scrambled Egg (<a href="/redir?url=http%3A%2F%2Fis.gd%2Fpb99&s=682a3ddeb6aac4e43d69e0822c79d384ca8398ed42cfb89bee6674ad62e803f5" target="_blank" rel="nofollow">http://is.gd/pb99</a>): Though not an actual course, I thought this thoroughly entertaining. Â This is how our bill was served to us at the end of the culinary orgastronomic experience. Â Alas, I wasn't fast enough to take a picture of Dan in action, but he brought out an eggshell. Â I can only postulate as to how they managed to get a rolled scroll of paper inside, but upon serving it on our plate and presenting it as "Scrambled Egg," he proceeded to smash it to bits, leaving eggshells and the damage. Â Witty, whimsical, and an entirely appropriate finish to the meal.
I could go on to rave about each and every single course, but I'll leave some to future yelpers to explore and expound on.
As for the service, I thought it was impeccably smooth. Â Plates were whisked away upon completion. Â I never even noticed my empty wine glasses vanishing. Â The counter was cleaned up after each course of messy, dribbly things (of which, my seat was nearly immaculate, whereas the boy splattered Philly Cheesesteak all over... just sayin').
Also, a word to the wise: go for the 1800 seating if at all possible.  Roughly two-thirds of the way through our meal, the middle mezzanine level filled up with patrons for Café Atlantico and it became significantly more challenging to hear Chefs Brad and Ryan talk over the din.  The 2030 seating probably has to suffer through the clamor for most of their meal, and I would find that distracting to converse in depth with the chefs as they're working.
This is perhaps the second most extravagant meal I've partaken of in DC. Â Although some dishes were more pleasing or entertaining than others, the entire experience is wholly worth the cost. Â This will be one meal I'll be raving about for months and years to come, for certain.
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