DMV Dining

A few weeks ago we were invited to the soft opening of the second Maryland location of Not Your Average Joe’s in Bethesda off of Old Georgetown Road, the same address that once housed Hamburger Hamlet. As beloved as that restaurant was by locals, Not Your Average Joe’s is a substantial upgrade and then some.

The 7,000 square feet space can accommodate up to 200 diners inside as well as an additional 75 patrons out on the patio. The New England-based chain prides itself on its reasonably-priced, seasonally-inspired menu, but it’s even more accommodating to gluten-free diners with an entirely separate menu which is certainly a nice touch.

Meanwhile the bar area makes for a great gathering spot by offering 20 drafts on tap, with nearly half of the lines dedicated to “Backyard Brews” that feature local breweries such as DC Brau, Flying Dog, and Devil’s Backbone. We started the evening off with a pair of refreshing summer cocktails – the Bulleit Bourbon Lemonade and Joe’s Margarita (the latter of which can be ordered “skinny” for those counting calories).

The two of us split the ahi tuna wontons as an appetizer. Topped with sesame-crusted tuna, pickled ginger, and wasabi aioli, diners have their preference of Japanese chili spiced crispy wontons or chilled cucumbers (we opted for the latter).

For my entrée I went with the Vietnamese salmon, which was served in a large bowl of rice noodles, peanuts, vegetables, and lime-infused chili broth.

Rachel got the herb-crusted, pan-seared haddock that was accompanied with a parmesan-cauliflower mash, green beans, and tartar sauce.

We concluded the evening with the classic molten chocolate cake, because who doesn’t love warm, gooey cake and vanilla ice cream?

Between the great location and accessible menu, Not Your Average Joe’s makes for a solid dining option whether you’re going out as a couple, family, or large party. And with a Silver Spring location on the horizon, the restaurant appears to have a winning formula.

While several New York chefs have imported their restaurants into our nation’s capital, chef Alex Garcia decided to open the second location of his popular A.G. Kitchen in downtown Silver Spring.

The original, which is located the Upper West Side, offers an array of Latin American fare in a casual, colorful setting. The Maryland location continues that theme of vibrancy in the heart of Silver Spring with a menu full of “Nuevo Latino” cuisine.

Rachel and I were invited to a preview event a few weeks ago and had the opportunity to sample some of Chef Garcia’s menu.

We started the evening off with a seafood ceviche that featured a medley of shrimp and lobster, blended with tomatoes mango and avocado.

The braised short ribs arepa prominently showcased Garcia’s Cuban heritage with the traditional sweet yellow corn cake.

The gorgeously arranged seafood paella was overflowing with crab laws, lobster, shrimp, clams, mussels, chicken, chorizo, rice, and last but not least, calamari salad.

Meanwhile, the “ultimate potato skin burger” fuses some American elements into the Cuban-inspired menu with a ribeye patty topped with crispy potato skin, cheddar, bacon, and crema.

The table even got to sample the full-size version of this behemoth as the smaller plate didn’t do it enough justice – there’s a reason why it’s listed under the menu as one of chef Garcia’s favorites amongst nearly a dozen burger offerings.

We concluded the evening with a trio of chocolate empanadas, complete with chocolate dipping sauce, as well as a miniature salted caramel milkshake. In fact, all of the milkshakes can be made boozy for an additional $5, because who doesn’t love boozy milkshakes?

One of the most memorable if not creative moments of the night was reading the dessert menu off of a 3D View-Master. Certainly brought back memories of our childhood (P.S. we’re officially old now).

A.G. Kitchen not only offers another exciting option in the ever-expanding dining scene of downtown Silver Spring with its first NYC import, but also brings a lively atmosphere complemented by a colorful backdrop of Latin American fusion.

A.G. Kitchen is located on 931 Ellsworth Drive in downtown Silver Spring.

One of the newer concepts we have observed in the Washington dining scene are restaurants within a restaurant. We’ve seen Bryan Voltaggio do it with Aggio inside Range, his behemoth Chevy Chase restaurant (he even opened a standalone Aggio up in Baltimore). And to a lesser degree, there are also tasting menu experiences like Nonna’s Kitchen within Alphonse and Fishnook at Fishnet, separating diners from the bustling activity in the main dining room to a secluded part of the restaurant for a more intimate experience.

Now Silver Spring gets in on the action with The Room at McGinty’s. Wait, McGinty’s Public House? You mean that Irish bar across the street from the Regal Cinemas? Yep.

Unbeknownst to this writer, executive chef Nico Amroune, who has been helming the kitchen at McGinty’s Public House since 2011, has previously worked with famed D.C. chef Roberto Donna at the original Galileo, as well as at Tosca, Teatro Goldoni, and M Café. And while he’s been cooking classic Irish dishes the past few years, the newly-opened Room at McGinty’s has given Chef Amroune an opportunity to let his talents really shine.

Take for example the ahi tuna tartar. Prepared with avocado, spicy radish, poppy seeds, and a ginger marinade, this isn’t exactly pub fare. What it is, however, is a deliciously fresh, gorgeous preparation of raw fish in the upstairs of an Irish bar. (Don’t worry – the large, separate dining room isolates a lot of the noise from the Public House patrons).

The burrata of buffalo mozzarella salad, adorned with roasted beets, quinoa fritters, arugula, and a blueberry vincotto immediately wowed Rachel, who remarked on the freshness of the locally-sourced ingredients.

As for our entrees, the spring lamb Provençal was simply outstanding. Perfectly cooked at medium-rare, the herb-crusted lamb was complemented with an olive-oil potato puree, a wonderful ratatouille, and then capped off with a savory mint lamb jus. I had to do a double-take while eating this in the upstairs of an Irish pub – I can see why this dish deserves its very own dining room!

Not to be outdone was Rachel’s roast Icelandic cod. Prepared with English pea creama, heirloom cauliflower, zaatar, and pea tendrils, this dish was superbly executed.

For dessert, we decided to be adventurous and try both the salted caramel panna cotta and the strawberry rhubarb crisp.

Both proved to be excellent endings to what was an incredible meal. While The Room at McGinty’s has been only open a month, Chef Amroune is doing some amazing things in the kitchen. This is downtown cooking that just happens to take place in the upstairs of a pub in the ‘burbs.

We have to come clean: After living in the Washington metropolitan area for over a decade, neither of us had ever dined at Vidalia until a couple of weeks ago. And after a superb Restaurant Week lunch, we both wished we had eaten there sooner.

As the D.C. dining scene has blown up exponentially over the past five years, Vidalia has been a staple since opening in 1993 when James Beard award-winning chef Jeffrey Buben opened up shop and introduced diners to his wonderful blend of modern American cuisine and down-home Southern cooking.

And while Restaurant Week isn’t as popular as it once was now that there’s an overabundance of dining options to choose from, Vidalia still offers an exceptional value with a three-course menu priced at $20.15 per person while being able to present its full menu (with minimal up charges on select dishes). It’s an even larger menu than their regularly offered prix-fixe lunch special (a great value in its own right).

Our meal began with their much raved about bread basket, and let me tell you, it’s worth all the praise and is arguably one of the best bread baskets in town. A trio of corn bread, dinner rolls, and onion focaccia (our personal favorite) was accompanied with a side of onion butter and made for an impromptu appetizer as the basket was devoured in seconds.

For the first course I ordered the Shenandoah beef tartare. Prepared with garlic chip, pickled peppers, porcini steak sauce, and deviled egg aioli, it was beautifully presented while both rich and tender.

Between the indulgent bread and dessert still to come, Rachel opted for something lighter with the Shady Lane salad. The bowl of Bibb lettuce was topped with watercress, radishes, almonds, apricots, bleu cheese, and onion vinaigrette.

I went with the pan-roasted Carolina mountain trout as my entrée. Situated on a bed of succotash, crawfish, and bits of country ham, it really complemented the crispy skin of the trout. Unfortunately the fish was a tad dry but the Creole mustard butter helped counter that to an extent.

Rachel’s Atlantic salmon dish proved to be the better entrée choice. It came with sweet potato puree, country ham, lentils, frisee, and whiskey vinaigrette, and each bite was a treat.  There’s always a risk of salmon being too dry, but this piece was medium to medium rare and cooked perfectly.

I could not help but order the Peanut Better S’more for dessert. Artfully arranged pieces of chocolate ganache cake and milk chocolate feuilletine were topped with chocolate cream and cookie crumble which made a wonderful if not decadent ending to lunch.

You can’t go wrong with Key Lime tart, and this lighter dessert that Rachel ordered hit the spot. She was plenty full after, but was so glad we went with the Restaurant Week deal because otherwise we would have passed up on these amazing desserts.

We had a fantastic lunch at Vidalia, and I have to tip my hat to them for not cutting corners during Restaurant Week. While other restaurants tend to slack off in service or not offer their entire menu during this promotional period, it’s refreshing to see a restaurant actually embrace Restaurant Week and show diners what they’re missing out on places like Vidalia. And isn’t that what Restaurant Week is all about?

DMV Dining is introducing a new feature called Quick Bites where we profile a popular menu item from an area restaurant. It’s also an excuse to use grainy cell phone pics when Brett forgets to bring his (bulky) camera. 

Boss Shepherd’s has received a lofty amount of praise for being open less than two months. The Penn Quarter restaurant was recently featured in Tom Sietsema’s Fall Dining Guide in the Washington Post as the food critic gushed over Chef Jeremy Waybright’s exquisite fried chicken.

It just so happened that Rachel and I were a few blocks away at Taste of DC a few weeks ago, and while walking back to the Metro, we noticed that Boss Shepherd’s was directly across the street from the annual food festival. Considering that we’re not downtown much these days, we had to take advantage of the situation. Despite the fact it was only 5pm, all the tables in the dining room were already reserved for the evening. Needless to say word travels fast in this city!

No matter, we were able to procure a couple of seats at the bar. And despite sampling a variety of foods at Taste of DC, we were on a focused mission to try this fried chicken. And let me tell you, both Rachel and I agreed that it was the best fried chicken we have had in our nation’s capital. 

A wooden plank arrives at our table carrying a gorgeously fried half chicken that was brined in the kitchen for 12 hours. Incredibly crispy without being overly greasy, each bite of the delectably juicy chicken left a pair of smiles on our collective faces. The bird is not only accompanied with a warm, flaky buttermilk biscuit, but a trio of dipping sauces – a housemade smoked egg yolk sauce, honey, and a housemade hot sauce, the latter of the three being my personal favorite. In addition, the platter also came with a pair of sweet corn cobs.

But what’s truly amazing is that you really don’t need any of the sauces to enjoy this incredible chicken – that’s how good it is. For $24, it was a large enough entrée to split between the two of us resulting in a terrific early bird dinner (no pun intended).

Boss Shepherd’s is located on 1299 Pennsylvania Ave NW

It’s no secret that I’m a fan of all things meat, so when I heard that Raynold Mendizabal was going to open a butcher-themed restaurant in Silver Spring, my ears (and my taste buds) piqued with interest. Urban Butcher is the newest entrant in downtown Silver Spring’s restaurant scene, and it’s certainly one of the most interesting when you scroll down their long if not diverse menu.

Both a butcher shop and a full service restaurant, Urban Butcher features everything from steaks to crispy pig tails to… ratatouille? Why yes, surprisingly enough, the restaurant accommodates vegetarians quite nicely as they offer a handful of non-meat items, something which our vegetarian friend Katie was really surprised by.

We started the evening off with some capocollo from their meat cellar. The house-cured meat was delicious, and with one bite you can easily tell that this is what they excel at.

But what was more surprising was how good the ahi tuna and ginger ceviche turned out to be. For a place that specializes in meats, this was one of our favorite items of the evening. Light and refreshing, the sushi-grade tuna was beautifully presented in a shot glass situated in a mason jar of ice.

Meanwhile, the winter chicory salad was overly salty and probably the weakest dish of the meal.

The beef empanadas, however, are worth getting. Stuffed with tender meat in a delightfully crisp shell and accompanied with chimichurri, I could have had a trio of these for myself.

Just as good was the thick-cut house pastrami. Smoky and tender, my only qualm was the small-sized portion.

The grilled Brussels sprouts were another unanticipated hit. Prepared with soy butter and garlic, it’s one of the best preparations you will find in the area – right up there with Red Hen’s. A vegetarian’s, or even vegans, delight.

Our party couldn’t resist ordering the crispy fries, which were accompanied with a side of mayo for dipping, as it was a good dish for sharing amongst the table.

The four of us decided to split two desserts. The first was a chocolate soufflé with goat cheese gelato. While the soufflé itself was grand, the goat cheese flavor was too overpowering and didn’t really complement the chocolate as well as anticipated.

On the other hand, the churros were simply fantastic. Served with an orange-cocoa dipping sauce, the fried dough was exceptionally crispy and was easily the better of the two desserts we ordered.

And while Urban Butcher is relatively new, the kitchen really needs to work on the pacing of their dishes. As soon as we were halfway done with the charcuterie, the rest of our dishes came out at nearly the same time. It was a mad dash to try most of them while they were still hot. Meanwhile, the desserts took an extraordinarily long time to come to the table after we had ordered them.

Hopefully management is trying to remedy that as they are producing some quality food in the kitchen, let alone in downtown Silver Spring. I’d certainly make a return visit, just for that ceviche of all things.

It’s very rare that the first visit to a brand new restaurant can leave such a joyous first impression. In fact, I almost feel guilty blogging about it because I want it all to myself. Rose’s Luxury, the newest addition to Capitol Hill, is already one of my favorite restaurants. I feel confident in saying that because every aspect, from the food to the service to the atmosphere, made our evening special.

We were able to procure a table for four in the upstairs part of the restaurant without a wait on a Saturday night, something I sincerely doubt will happen anytime soon once the word gets out on this place.  I loved the cozy, unpretentious vibe of Rose’s – from the antique chandeliers hanging from the ceiling to the dining room soundtrack that featured Divine Fits. Everything just felt so homey while the crisp, autumn breeze drifted through the open windows.

Chef Aaron Silverman’s menu focuses around small plates and is broken down into several categories such as cold dishes, pasta, and grilled items. On top of that, the restaurant offers two family-style entrees to share amongst the table. What really impressed us was that nearly half of the dishes were either vegetarian or could be prepared as vegetarian-friendly (the pork sausage, for instance). Considering we had a vegetarian in our party, this was music to our friend’s ears.

Before we had even placed our order, our waiter brought over what I thought was our first dish. Instead, it was actually an amuse bouche of grilled octopus, compliments of the chef. And I should use the term “amuse bouche” loosely as this was a portion large enough to share for the entire table.  Gorgeously presented and garnished with a burnt lemon puree, the fresh octopus was a real treat.

Up next was a fresh loaf of potato bread from the kitchen. Served on antique china, which would make several appearances throughout the meal, the bread was so warm, soft, and delicious that I almost asked a second loaf. When you pair it up with the accompanying butter, which was topped with fried pieces of potato skin, it almost feels like you’re eating a loaded baked potato.  (Side note: Jessica Sidman of the Washington City Paper wrote a fantastic article on the resurgence of bread baskets in the area).

The dish that followed was Rachel’s favorite of the night: popcorn soup with grilled lobster. One of the most creative dishes we have tried this year, it’s exactly how it sounds – creamy soup that tastes like movie butter popcorn. Blended with bits of lobster, the soup was able to achieve its buttery flavor without being overpowering. Our waiter was even kind enough to provide them in separate jars as each couple was sharing their respective soup. Very nice gesture.

The burnt romaine with avocado, poblano, and Cotija cheese was another hit amongst the table. The poblano gave the charred romaine a subtle kick while the crumbled Cotija added a good amount of texture to it. I also appreciated how the kitchen was able to take something as bland as a romaine salad and transform it into such an inventive dish.

The caramelized cauliflower, which was situated under a bed of Greek yogurt and raisins and topped with breadcrumbs, was also fantastic.

After that came our first pasta dish, Cacio e Pepe, which literally means cheese and pepper. As minimalist as it gets, the execution was flawless. The homemade pasta seamlessly blended with the cheesy, peppery sauce. In fact, it was so good that we ordered a second helping of it!

Just as good was the strawberry spaghetti. Prepared with ricotta and black pepper, there was more a hint of strawberry in this dish than a burst of it, and that’s a good thing.

Then came the main event. We decided (well, at least three of us) to conclude dinner with the family-style serving of smoked brisket. Served with slices of Texas toast, pickled cabbage, and horseradish cream, the incredibly tender brisket rivaled that of barbecue you’ll find in Kansas City, or anywhere else for that matter. It was so soft that you didn’t even need a knife. And while it was a little fatty, it didn’t matter. I loved every bite of it. For $28, it’s one of the better values at Rose’s considering the generous portion as it was more than enough for the three of us.

Just when we thought we were full, our waiter ran down a trio of dessert options available, with the homemade brioche battered in cinnamon toast ice cream sounding the most tantalizing. Originally topped with foie gras, our waiter was able to take it off for half the price so that all four of us could share it.  Instead, it was topped with the cinnamon toast ice cream. And yes, it was just as amazing as it sounded.

As for the service, it was impeccable.  Our waiter was not only very knowledgeable about the menu but also had a great personality to boot. Everyone was so warm and inviting, and the positive vibes kept flowing throughout the evening. Each and every one of us was very happy not only with the meal, but also the overall experience. It’s hard to find a flaw in Rose’s Luxury, and considering they have only been open less than a month, that is pretty darn impressive.

Cedar, which has been open since 2009, recently welcomed the addition of Chef Aaron McCloud to its kitchen last year. McCloud, who left the Inn at Perry Cabin for the Penn Quarter restaurant, has revived Cedar and its focus on “field and stream” cuisine. Rachel and I were invited to try McCloud’s cooking a few weeks ago, so we were curious to check out the game-animal focused menu. (Full disclosure — this meal was provided by the restaurant).

Should you opt for a cocktail from the bar, I highly recommend the Presidential Pardon. Featuring applejack whiskey, apple cider, honey, and bitters, it was a refreshing libation before the amuse bouche of seared tuna arrived. Rachel ordered the Ideal Husband, which the waitress said was a signature drink and was actually based on a play that was shown recently right down the street from the restaurant. It was fruity but wasn’t too sweet, and great for a warm early spring evening.

Cedar puts an emphasis on locally sourced ingredients, but Chef McCloud takes things one step further by curing and smoking all his meats in-house as well. The freshness was highly evident after tasting their beets and bleu cheese salad. Featuring baby greens and pickled onions, this was one of the better beet salads I have come across in the District.

Not to be outdone, Rachel opted for one of Cedar’s most famous appetizers, the lobster and white chocolate soup which featured roasted baby vegetables.

For our entrees, the mocha Cervena venison caught my eye, and considering how infrequently I actually order venison, I went with my gut and ordered it. Topped with parsnips and accompanied with roasted garlic croquettes, the espresso jus gave the dish a subtle hint of coffee without overpowering the meat. Cooked medium rare, the venison was slightly dry, but such is the case when cooking with such a lean protein.

Rachel ordered the saffron oil poached salmon. Prepared with artichoke, pequillo pepper, olive custard, and picked fennel, the dish was artfully arranged.

Just like everything else at Cedar, the desserts are prepared in-house. We got to try a trio of confections, from the chocolate peanut butter praline with candied peanuts and chocolate ice cream to the Cherry Glen goat cheese mousse to McCloud’s creative take of key lime pie (a citrusy, refreshing panna cotta).

The 55-seat restaurant is one of the more intimate dining rooms we have encountered, and considering that the First Lady recently dined here, it’s no wonder Cedar has been picking up some buzz as of late.

Cedar is located at 822 E Street NW in the Penn Quarter neighborhood of Washington, DC.

One of the most anticipated restaurant openings of 2012 was Bryan Voltaggio’s latest project, Range. Located in Chevy Chase Pavilion, just 40 miles south of Volt where Voltaggio first gained fame, the former Top Chef contestant’s latest venture is his most extensive yet.

With nearly 14,000 square feet of space, this is not your typical restaurant. Taking a small plates approach, the menu is broken down into “kitchens”. That’s because Range has its own raw bar, bakery, wood-burning pizza oven, and even a confectionery shop. And just like the restaurant itself, navigating the menu is a massive undertaking.

With a 5:30pm reservation (which we made nearly a month ago) and stroller in tow, we were greeted by the hostess and then taken to our table towards the back of the house. This worked out well since we had more than ample space for our stroller while having a nice view of the kitchen.

As fairly new parents, we have also been analyzing whether restaurants are baby-friendly or not. While Range was able to accommodate our stroller, the restaurant didn’t have a changing table in their restrooms. Needless to say, we had to work around that since a diaper situation arose.

But enough baby talk, let’s discuss booze! To start off, I ordered the Makeshift Harmony, a rum-based beverage that featured St. Germain, lemon, and bitters. Very refreshing without being too sweet.

As mentioned earlier, the menu is fairly large which makes deciding what to order somewhat overwhelming. For example, there are no more than 19 different items one can order from the salumeria. Our waiter was very helpful in describing the plates, suggesting we should order two to three per person.

Our first dish was from the bakery: skillet cornbread with bacon marmalade. First of all, this is probably one of the best values on the menu. The cornbread was enough to feed four people! And as good as the cornbread was it was the bacon marmalade that stole the show. Seriously, I would pay money just for a jar of this stuff. It was that good. A must-order in our book.

From the “roasted” portion of the menu came the pork cheeks. Featuring celeriac and moustarda, it was perhaps the most forgettable dish of the evening. At $14, the portions were tiny, and while the cheeks were indeed succulent, there just wasn’t enough on the plate to equate for a satisfying dish.

On the other hand, the goat cheese ravioli with braised meat ragu was the star of the night. The plate featured a trio of puffy ravioli stuffed with warm goat cheese while being surrounded by the savory ragu. I particularly enjoyed the sauce, scraping every last drop from the plate using my fork.

The kale Caesar salad was beautifully presented and featured diced Whitmore farm eggs. The texture was a departure from your prototypical Caesar salad, but it was also a lighter dish compared to the traditional recipe. That was a good thing considering what came next…

Which leads us to the lobster mac and cheese. Undoubtedly the heaviest dish of the night, it was also the most savory. Like the ravioli, the macaroni was homemade, and it showed. My only beef with the dish, however, was the lack of lobster. There were two small chunks adorned atop the macaroni, and at nearly $20 for the plate, one would think you’d get a little more lobster at that price. Other than that, it was an enjoyable creamy dish.

In between all these dishes we also ordered a side of roasted cauliflower. Prepared with golden raisins and za’atar, it was an excellent accompaniment to the meal and was probably our second favorite dish behind the ravioli. Not only that, but for $6 it was a very generous portion. Not sure if the lowest-priced items are always the largest in quantity at Range, but that was definitely the case with both the cornbread and cauliflower.

Just when we thought we were finished, along came the candy cart. Featuring all the desserts made at the restaurant’s confectionery station and housed in gorgeous glass containers, how could you not order something? We wound up getting a chocolate covered blondie as well as a cashew bark.

The service was terrific – our waters were constantly refilled, plates were cleared in a timely fashion, and our waiter was very knowledgeable about the menu. Given the menu format, we recommend you dine at Range as a group rather than a couple. Not only will you be able to try more dishes, but it would probably cost you less as well. Our bill totaled to over $100 for just the two of us which kind of took me by surprise. The cornbread and cauliflower alone could have been split amongst a table for four.

At any rate, Range is a welcome addition to what was formerly a dining wasteland in Friendship Heights. Speaking of which, Washingtonian recently broke the news that Voltaggio’s casual outpost Lunchbox will debuting in Chevy Chase Pavilion as well. Hey Bryan, mind opening Family Meal down here as well? Because, you know, fried chicken.

First off, let me preface by saying that we had no idea we were going to Minibar, Jose Andres’ crown jewel of his ThinkFoodGroup empire, until two days prior. You see, our friend Casey proposed the venue to celebrate a joint birthday dinner. Her birthday and Rachel’s are about a week apart, so I said “sure, go for it”, pretty much assuming that we would never make the cut given how tough a table at Minibar is.

If you are not aware, Minibar’s reservation system is as follows: you send an email to the restaurant at exactly 10 a.m. on the dot, 30 days prior to when you want to dine there. If you’re one of the lucky few, congratulations, if not, try again for the next day. And the next. And then the next.

Casey, however, was fortunate enough to be placed on the waitlist. Considering that we were a party of four, on a Friday night, I thought there was no chance we would ever make the cut, so I went about with plans for dinner at Makoto for just the two of us. At about midday Wednesday, Casey texts me saying that we got in. I could not believe it. What party of four actually cancels a reservation for Minibar on a Friday night?! Whoever you are, I would personally like to thank you for letting us enjoy one of the most memorable dining experiences we have ever taken part of.

On top of all that, Rachel had no idea where we were going. Like past birthdays, I kept the whole thing a secret. So once I found out about the Minibar news, I promptly had to shuffle plans with our babysitter (thanks again, Brian and Kim!) as well as inform Rachel we were now going out on Friday instead of Thursday.

Minibar’s new location at 9th and E is unmarked, so Rachel still had no clue where we were until the hostess greeted us with “Welcome to Minibar”. Right on cue, Rachel’s mouth dropped to the floor.

Once they took our coats, we were seated in a small vestibule which acted as a greeting area. Our server introduced himself and ran down a listing of no more than four different beverage package options that ranged from $45 to $200 per person. Considering how expensive this meal was going to be from the get-go, we opted to go the a la carte route for booze, but more on that later.

Once we made our beverage selections, our waiter then showed us to the main attraction, Minibar’s dining room. The open kitchen is situated in the center of the room while a bar of six seats is on both the left and right sides, creating an enclosure where Jose Andres’ top chefs work their magic directly in front of you. This isn’t dinner. It’s an all-out production.

I’m going to buck the trend of carefully detailing each plate because, well, there were 27 of them in total. For this post, I’ll simply let the pictures do the talking.

Our first course of the evening was an Oaxacan Snowball cocktail. The twist, however, was that you ate it with your hands. Propped on top of “snow”, it tasted slightly like a margarita.

Up next was one of the most gorgeously arranged presentations of the night, a parmesan leaf and walnut mimetic. And yes, you opened the walnut shell to find the small bite tucked inside the enclosure.

Next was an Asian “Coca de Vidrio”. The translation means “glass” because of how the sugar crystallizes when cooking it.

The next course was a pillow of PB&J. Pretty self-explanatory – in one bite you got a burst of homemade peanut butter with a dash of raspberry jelly on top.

Next was one of the more clever dishes of the evening, dubbed “When Pigs Fly”. Placed inside the box were two apple meringues, shaped liked little pigs, and stuffed with bacon ice cream. Yep, bacon ice cream!

What followed was perhaps one of Jose Andres’ trademark dishes in molecular gastronomy: the foie bomb. You simply popped this delicately-prepared item in your mouth and what followed was a flavor explosion of foie gras. Outstanding.

Next was a churro tendon, Minibar’s rendition of the Mexican staple which was stuffed with beef tendon.

Watching the kitchen carefully prepare an almond tart with blue cheese was a show of in itself. Apologies if I cannot recall every single detail, but liquid nitrogen and cold stones were involved.

Next was a pig tail curry panini. The curried pigtail was sandwiched between two “slices” of butternut squash meringue.

The next plate was their take on chicken “shawarma“. They managed to turn it into a light and airy dish, and the yogurt sauce was a real delight.

What followed was sea urchin ceviche with hibiscus. Not much to report here other than it was one of the least memorable dishes of the evening.

However, the next dish was one of our favorites, both in taste and presentation: baby carrots with coconut. Liquefied baby carrots blended with a light coconut cream. Simple ingredients using advanced cooking techniques yet flawlessly executed.

Just as good was the beech mushroom risotto with shaved black truffles. The cooking pouch was placed in a bowl with our server scissoring the bag, releasing the contents right in front of our eyes. Nice touch.

The smoked oyster escabeche was presented with a tall glass lid covering the plate. Once it was lifted, the aroma of a campfire was released. I don’t know how they did that.

Minibar’s take on fabes con almejas, a traditional Spanish dish, featured liquefied clams and beans. Yes, somehow the kitchen was able to make the entire clam edible.

Dinner soon became breakfast as our next course was a parmesan egg with migas.

The next dish might have been our favorite out of the entire meal – espardenyes with bone marrow. The bone marrow was a terrific complement to the flavorful sea cucumber. An interesting pairing that somehow worked.

Another gorgeous dish, both in presentation as well as flavor, was the olive oil soup with mandarin.

One of the most interactive plates of the evening was dubbed Dragon’s Breath. Featuring a chunk of popcorn placed in liquid nitrogen, you were instructed to put it in your mouth while chewing and staring at your partner. The effect, of course, was the “smoke” from the liquid nitrogen being released from your nostrils. Can’t say I’ve done this in a restaurant before.

We soon entered the dessert portion of the meal, starting with pine snow with honey. Artfully arranged, the “snow” was drizzled with honey creating a winter-esque landscape on your plate. And no, the pine was not edible.

The next dish, however, was perhaps the best dessert of the night: coconut sticky rice with mango. The sticky rice was capped off on both sides with what at first appeared to be mango slices, but was in fact mango sorbet. One of the prettiest courses of the meal.

Soon thereafter, we were escorted from the main dining room into a futuristic lounge that was part EPCOT and part 2001: A Space Odyssey. White walls adorned with hanging plants, a chain curtain, and a foam chair that resembled an apple were just some of the quirky aspects of this chic room.

We were treated to our final bites of the evening in here, all of which were desserts. The first was a pina colada tablet. Apparently all cocktails at Minibar are to be served edible.

Next was a duo of white chocolate lychee with coffee toffee and a sable bonbon.

I really enjoyed their version of TerraMisu. All the flavors found in this traditional dessert were encapsulated in one single bite.

Our final taste of the evening was rhubarb binchotan. Resembling tree bark, it marked the conclusion of, count’em, 27 dishes.

As for wine throughout the evening, Rachel and I decided to order a la carte. While the beverage pairings were out of our price range, wines by the glass were fairly reasonable, some of which were as low as six dollars. Not too shabby considering how expensive the meal was.

And that brings me to my next point: price. This was hands down the most expensive meal I have ever paid for in my entire life. At $225 per person, I honestly feel that no meal should cost that much, no matter what high-tech food wizardry is involved. And yes, while I understand that this is more of an experience than a meal, I’m still in shock at how much the final bill was.

As for the service, what could you say other than it was exceptional. The sommelier was very helpful while the chefs appeared very engaged in explaining the concoctions they were crafting in their kitchen slash laboratory.

In the end, Minibar was truly a memorable experience and I can see why Chef Andres can charge whatever the hell he wants. It’s still the toughest table in town and for good reason. Just don’t expect much new content anytime soon as our restaurant budget is pretty much shot for the rest of the year.