January 2007: 100 Very Best Restaurants
A thrilling 30-plus course carnival of culinary surprises.
Reviewed By Todd Kliman, Ann Limpert, Cynthia Hacinli
Comments () | Published January 19, 2007
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Minibar
Address: 855 E St., NW, Washington, DC 20004
Phone: 202-393-0812
Neighborhood: Penn Quarter/Chinatown
Cuisines: Spanish/Portuguese, Modern
Opening Hours: Open Tuesday through Saturday for dinner.
Nearby Metro Stops: Gallery Place-Chinatown, Archives-Navy Memorial-Penn Quarter
Price Range: Very expensive
Noise Level: Chatty
Reservations: Required
Best Dishes Oaxacan marshmallow; pig-tail-curry panini; chicken shawarma; Thai soup; carrots with coconut; beech-mushroom risotto; oysters with escabeche; squab with oysters and seaweed; “pine snow” with honey; sticky rice with mango.
Price Details: $250 per person (before alcohol)
Special Features:
Valet Parking Available

No. 5: Minibar at Café Atlántico

A culinary high-wire act plays out twice nightly at this restaurant within a restaurant on the second floor of Café Atlántico. Seatings are at 6 and 8:30, on six stools at a sushi-style bar. Two chefs create some 30 morsels on a preset menu while you watch, smell, taste, and revel in food that is by turns witty, bizarre, playful, and sublime.

The presentation owes much to José Andrés’s old mentor, Ferran Adrià of El Bulli in Spain, but the format is Andrés’s own. Working with Minibar chefs Katsuya Fukushima and Ruben Garcia, he has crafted a dazzling science lab of a meal intended to wow at every turn.

By now such standbys as cotton-candy foie gras—a cube of foie on a stick crusted with corn nuts and swiped in cotton candy—and the deconstructed glass of white wine highlighting flavor notes from slivers of green apple to dabs of grape gelée have become classics. But there are always surprises: a fully cooked soft-boiled egg with sturgeon caviar; crunchy pork rinds sweet with maple syrup; confit of boneless chicken wing with tamarind, cilantro, and coconut; New New England Clam Chowder; and a beet meringue with pistachio sauce.

The one-bite format can leave some vaguely unsatisfied. But usually the show has the desired effect, and you walk out feeling that you’ve been part of a rare type of performance art.

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Posted at 12:33 PM/ET, 01/19/2007 RSS | Print | Permalink | Washingtonian.com Restaurant Reviews