- We're independent! Let's cook out!
minibar by José Andrés
They really have tried to make it easier on everyone, but getting into minibar, where protean chef José Andrés channels Spanish avant-garde cuisine, is still difficult. The restaurant now accepts reservations on a seasonal basis (in three-month periods), with each season opening one month in advance. But you still need to send them an email a couple of months ahead of time and keep your fingers crossed. When you do get what is still essentially the reservation of a lifetime (let’s be honest here), you’ll perch at one of two counters that overlook 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 executed by executive sous-chef Johnny Spero and filled with culinary hat tricks — think edible rubber duckies, popcorn that smokes in your mouth, and a churro made with veal tendon. Even with a price tag of $250 for 25 to 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. In 2013, Andrés opened the adjoining barmini, his “culinary cocktail lab,” where more than 100 adventuresome cocktail creations adorn the menu. According to Sietsema, it is “home to some of the most fascinating liquids this city has ever sipped.”
— Arthur Bovino, 101 Best Restaurants, April 1, 2015