Location:

minibar

Address

minibar 855 E St. NW, DC 20004
Get directions

Phone

+1 202-393-0812

Price

$

Overview

At the base of an unremarkable building, find two frosted doors marking the entrance to minibar—a restaurant that extends well beyond its diminutive name. The stylish entry lounge is an idyllic stop for a glass of bubbly before heading into the elegant dining room. Here, guests are situated at six seats per dining counter, all set around Chef José Andrés' stainless steel workspace that literally makes his world a stage. As expected, this kitchen is superbly orchestrated, highlighting foams, flowers, intricate compositions, and extreme dexterity—with tweezers, of course. Plates are crafted from pottery, aloe vera, or bamboo leaves, ensuring that creativity is as much in the eye as on the palate. The repast may begin with a unique cocktail, like Barr Hill vodka, made from honey, served in a beeswax cup, and drizzled with more honey from the same Vermont bees. Playful course after course reminds one that a snail is not just a snail here, but a dome of Ibérico ham gel, formed like that mollusk, served with rabbit jus and escargot roe. A final dessert course arrives as a porcelain T-rex bearing Key lime bonbons and trompe l’oeil “peanuts” that are nutty confections filled with Bourbon gel.

At the base of an unremarkable building, find two frosted doors marking the entrance to minibar—a restaurant that extends well beyond its diminutive name. The stylish entry lounge is an idyllic stop for a glass of bubbly before heading into the elegant dining room. Here, guests are situated at six seats per dining counter, all set around Chef José Andrés' stainless steel workspace that literally makes his world a stage. As expected, this kitchen is superbly orchestrated, highlighting foams, flowers, intricate compositions, and extreme dexterity—with tweezers, of course. Plates are crafted from pottery, aloe vera, or bamboo leaves, ensuring that creativity is as much in the eye as on the palate. The repast may begin with a unique cocktail, like Barr Hill vodka, made from honey, served in a beeswax cup, and drizzled with more honey from the same Vermont bees. Playful course after course reminds one that a snail is not just a snail here, but a dome of Ibérico ham gel, formed like that mollusk, served with rabbit jus and escargot roe. A final dessert course arrives as a porcelain T-rex bearing Key lime bonbons and trompe l’oeil “peanuts” that are nutty confections filled with Bourbon gel.

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27 Nov 2021

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