| rev:text
| - My boyfriend asked me, how would you like to be romanced on Valentine's day? Without hesitation, I told him I wanted a MEATgasm.
Get your appetites ready to be seduced by José Andrés's creative menu and somewhat primitive du jour dining experience. The temperature of the restaurant's dining room was engulfed by a sweltering heat that emanates from the open concept kitchen that lines the perimeter of the dining floor. Massive broilers, sparkling coals and rows of professional ovens surrounds the dining room and views of the fierce open flames in the background was a dramatic touch. Every seating arrangement had a prime view of the kitchen, where all of the action happened.
We came already well versed on the menu, but we definitely had some questions to ask our server as well. He was very knowledgeable and gave us great feedback on menu selections.
Cotton Candy Foie Gras - crispy amaranth $8/per: Jeez. It was so incredibly tasty! At first, it seems like it is just simple ol' cotton candy, but the foie gras is hidden inside and just wait until you get that perfect bite, nothing else matters. You will want to get angry with how good it is. We were seriously considering ordering a second, maybe fourth round. Flavor rating: 5/5
Croquetas de Pollo - Chicken-bechamel fritters $12: the creamiest, most luscious chicken bechamel croquetas served in a glass sneaker designed by Salma Hayek's brother (!!) truly a cool presentation. The breading on the croquetas were so perfect and encased inside was just the most decadent bechamel and succulent chicken. The seasoning just takes it to an addictive level. Hey, if the glass sneaker fits! Flavor rating: 5/5
The Classic Tartare - Beef sirloin, savory mustard, egg yolk, HP Sauce, anchovy, Parker House rolls $24: dramatic table-side presentation with helpful commentary on every ingredient that is being mixed in. I adored the festive Valentine's heart-shaped plating on a cold, over-sized marbled serving dish sprinkled with edible flowers; so gorgeous! The tartare is exquisite, the sirloin is the highest of quality, the sauce is slightly tangy and left us with very moist bites. It is served alongside warm Parker house rolls which are baked in meat fat (!!!!) Meat fat! It's a genius way to utilize flavor and oh boy! You can really taste the richness in flavor from the meat! I die. Flavor rating: 5/5
Sucking Pig Sandwich: served with horseradish aioli and caramelized onions (secret menu). The presentation offered 4 small and handy sandwiches. The bread was super thin and extra crispy, which added the perfect texture with every bite. However, as delicious as it sounded, we were a little unimpressed with the suckling pig; it was leaning towards dry and flavorless. The horseradish aioli, although tasty, was super pungent and overpowered the flavor of the entire sandwich. My favorite part of the sandwich was certainly the expertly grilled onions which brought so much character and caramelized sweetness. Flavor rating: 3/5
Wagyu Beef Cheeks Mojo rojo, oranges $36: 4 pieces of Wagyu beef broiled and succulent to the extreme. The orange wedges added a splash of brightness to the meat, however, the sauce was not as complex or even interesting as I would have wanted it to be. The sauce could have been left off of the dish and we would have still been fine with the excellent quality and preparation of the beef cheeks. Flavor rating: 3/5
Robuchon Potatoes $15: Can they even call these potatoes? Here is the exact description on the menu: Butter, butter, more butter, some potatoes - "The most fattening potatoes I will ever ingest", said our server as he smirked and placed the dish on our table. They weren't wrong about that. It is 99% butter, no joke. Insanely creamy, very silky, super naughty. It is as simple as you want to make of it though; just cream and butter whipped up until its airy. But I have no regrets (until the next day) Flavor rating: 4/5
Setas al Ajillo - Button mushrooms, garlic, lemon, arbol chile $12: Served comfortably on a thin layer of garlic and lemon puree which was divine and cooked with extreme purpose. The mushrooms were broiled with just the right tenderness. However, my hugest complaint was the arbol chile was nonexistent, maybe removed off the menu that evening unbeknownst to us. The mushrooms are cooked well, but note that it's still an extremely simple side; imagine 7 grilled buttery, garlicky mushrooms. Unless you are mushroom fans like us, you might not be missing it if you don't order it. Flavor rating: 4/5
The final note on the desert tray is also an artistic and modern display of their playful culinary style. Lots of jeweled tones, rich dark chocolates and fresh creams detected. We opted for the fresh vanilla bean cream, fresh strawberry & bacon on a thin cracker and we also selected one geometric shaped dark chocolate coffee truffle. The petite thin cracker with cream, strawberry and bacon was my favorite! Flavor rating: 4/5
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)