Washington D.C. 20004
A reservation at minibar is still very difficult to come by (you need to send them an email a couple of months ahead of time and keep your fingers crossed). Diners perch at two counters overlooking the kitchen, which The Washington Post critic Tom Sietsema called"suggestive of an operating theater when you factor in the chefs in their whites bending over dishes manipulated by tweezers, tongs, liquid nitrogen and cloches galore." Expect a "molecular gastronomy" experience filled with culinary hat tricks — edible rubber duckies, popcorn that smokes in your mouth, a churro made with veal tendon. Even with a price tag of $225 for 30 (mini) courses, it's a steal of a deal. The imaginative cuisine displayed at minibar scored chef José Andrés a 2011 James Beard Outstanding Chef Award. This year, Andrés opened the adjoining barmini, his “culinary cocktail lab” where more than 100 adventuresome cocktail creations adorn the menu and, according to Washington Post critic Tom Sietsema, is “home to some of the most fascinating liquids this city has ever sipped.”
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Check out Minibar as seen on Best Thing I Ever Ate
Holy mother of everything. This meal was fantastic and completely worth it.
Bill Addison was "hooked by a dish called 'Ibérico tendon,' where noodles fashioned from Ibérico ham consommé and Japanse kuzu root mimicked the translucent chewiness of beef ligament."
The chefs hear E V E R Y T H I NG you say.
Wonderful experience but note it comes at a high price.
The restaurant address is incorrect. It is on The corner of E Street NW and 9th St. And, Daniel the maitre d is great! ;)
The Obamas celebrated Valentine's Day 2013 at Jose Andres' Penn Quarter restaurant, which left Washington Post restaurant critic Tom Sietsema unimpressed in December 2012.
Obama's favorite chef, Jose Andres, feeds the plebes at his Penn Quarter restaurant. Since it takes ages to get a reservation, we hope you booked yours last year.
If you’re looking for something more daring than José Andrés’s tapas restaurant Jaleo, head to nearby Minibar, where one-bite molecular concoctions take center stage.
When was the last time you picked up a mezcal-spiked cocktail and ate it like a snowball? José Andrés’s 27-course menu kicks off with just that and follows up with other mind-bending surprises.
Reservations are hard to come by at this six-customer, two-chef restaurant. Call exactly at 10am (not 10:05) one month ahead for a reservation.
A must do everyones bucket list if you are a foodie! Also , for a corkage fee you can bring wine. The culinary staff are talented, creative and entertaining. I cannot begin to discribe the menu but t
With only six bar seats available for dining, this restaurant within arestaurant is arguably the country's toughest reservation to score.
Kevin Sbraga loves this place! -Kevin Sbraga, Top Chef
Try the Philly Cheese Steak
Try the Boneless Chicken Wing
The whole menu is stunning-it is a true experience
Call at 10am exactly 1 month ahead for a reservation.