José Andrés wants to blow your mind.
Not with the fact that you’ll be eating 25 courses (many of them bite-size) or that you’ll pay dearly for the privilege ($250 per person, just for food). This is the ultimate ride through a culinary funhouse.
Twelve seats at a cool, white bar face the open kitchen, and the brigade of tweezer-wielding cooks—led by drolly charming executive sous chef Johnny Spero—are there to chat, explain, and direct. (You’ll be told, say, to eat your canapés in a certain order, starting not with the mildest flavor but with the most “time-sensitive.”)
The menu is dotted with winking allusions, such as a paper plate with a translucent piece of pizza. “Jumbo slice,” one of the cooks says. Translation: edible potato-starch “paper” baked with Parmesan and finished with freeze-dried tomato powder, burrata, and walnut oil.
If there’s a dinner that’s more brilliantly creative, interactive, and downright fun, we haven’t found it.
Consider our minds blown.
- Pineapple “shortbread” (freeze-dried pineapple powder with shaved butter)
- Vietnamese pig ear
- Ice-cream doughnuts