This August, Minibar took a break from service to do some research and development. The result: a 27-dish menu with 18 new dishes.
Already experienced José Andrés’s $225-per-person fine-dining extravaganza? See which of your favorite creations made the cut. We’ve included some notes for context.
• Poor Man’s Pretension—an opening cocktail served in a little glass bottle wrapped in a paper bag
• Parmesan canelé
• Pineapple shortbread
• Pizza Margarita
• Pressed flowers
• Almond tart with blue cheese—served in a frozen shell made from liquefied Marcona almonds
• Rubber ducky—looks like the bath toy, comes stuffed with foie gras ice cream
• Sea bean tempura—two little twigs coated in coconut powder and drizzled in tamarind reduction
• Waldorf salad—served sandwich-style, sort of, in a hollowed-out meringue meant to resemble a sub roll
• Late-night chicken shawarma
• Vietnamese pig ear—a new dish that plays on Vietnamese street food and arrives with a little pipette filled with chili oil
• Ibérico sea urchin—a play on surf and turf in which uni lies in a Ibérico-pork broth
• Shabu shabu
• Beech mushroom papillote with truffle—staffers cut open individual “gift bags” filled with mushroom and shave truffles on top
• Smoked oysters with escabeche—presented under a cloche that staffers lift before serving, waving the aromatic vapors toward guests
• Fabes con almejas (beans and clams)
• Giant heart of palm raviolo with bone marrow
• Squab with oysters and seaweed
• Bonne bouche cheese puff
• Bloody beets and yogurt
• Mango floating island
• Raspberry bonbon
• Thai pocky stick—tastes like a Butterfinger
• Lemon-mallow
• Blueberry coulant
• Boozy bear—just your average mezcal-flavored gummy bear
• Doughnuts—this is how Entemann’s mini donuts taste in heaven.
