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| - I recently created a unique food bucket list. This place allowed me to cross some items off my list AND provided me with an extraordinary dining experience.
So with that being said, I told my boyfriend about this place ages ago. The good guy that he is, he made reservations 3 months in advance to take me here for my birthday! When the reservations were made, we did not know that it was going to fall on the weekend of Mayweather fight. So, the place was crazy and the other 7 people we dined with were actually there for the fight and were from out of town.
When we arrived, we were seated at a table to go over our beverage options. As far as the alcohol pairing, we opted out of it. I honestly did not want my taste buds to be under the influence in any way. As the meal progressed, I saw that the other people at the table seemed overwhelmed with alcohol at times; sitting with 3 glasses and needing to catch up. So I was very happy that we just stuck with water, because I went to eat, not to drink.
Here is what my courses were comprised of since they can change:
*Drunken Truffles - presented in a box, these fluffy balls with a dusty exterior were interesting. But honestly, thought the flavors were too much.
*Branch of the Desert- edible rice cracker centerpieces in cacao nibs. That was so cool and quite tasty.
*Foie Doughnut - this made me think of those fancy dog bakeries were the treats look delectable but actually do not have any sugar because they are for dogs. It was like that because it has sprinkles and you think it is going to be sweet but instead it is savory. It was an interesting dish.
*Cheese Cracker- I have made these at home before. Nothing too extraordinary but still delicious.
*Vidrio (potato Glass with anchovy butter) - I really dug the salty anchovy butter and smearing it on the potato glass as the glass itself did not have much of a distinctive flavor.
*Beet Gazpacho - sort of like an ice cream sandwich. Very unique concept but the beets were too overpowering, so I gave up on this earthy dish.
*Merienda- a touch of gooey ham and cheese on the inside. My favorite of the first grouping.
*Clams in Escabeche- foamy clams that I really enjoyed.
*Cheese and Nuts - this was another cheese course, the hazelnut "caviar" was delicious and the cheese had a hard sugary exterior. The cheese was deliciously stinky and the scent stayed on my fingers the rest of the night.
*Cava Sangria - sort of like a jello shot in a ball form. Super fun!
*Ibèrico Chickpeas - very home-style/hearty with the warmth of the soup and little pieces of Iberico.
*Live scallop with Black Truffles-my favorite of the night! The scallop melted in my mouth and the paired so wonderfully with the earthiness of the black truffles. I could eat this every day if I could.
*Squid with rosemary foam- beautifully plated. Not always a huge fan of squid personally, but out of the squid I have tasted, this was the best.
*Fluke with squid ink flakes-the fluke was cooked perfectly, and it was interesting to hear that the squid ink is made into a flakes to create a crust for this fish.
*Wagyu Beef - delicious and I loved that they had two pieces on the plate, as one of the smaller pieces was more marbled and I died eating that buttery piece. The potato gnocchi was also a perfect accompaniment.
*Cotton Candy Empanada- such a fun concept and neat to see them come out with a pile of cotton candy. Crunchy surprise in the middle of it made it fun.
*Santa Gradea-a dish with soft cheese and I believe frozen pomegranate seeds. So much work went into this dish for plating and was then scrambled all together.
*Créma Catalana Egg - a dish with soft cheese that looked like a fried. I dipped my spoon into all of the individual parts to test separately and realized that you really needed to scramble it all together to get the piece to taste delicious.
*After Eight Timbal- my favorite of the desserts, as when you cracked the barrel of chocolate, a minty liquid flooded out and mixed with the bed of granola-ish stuff. Once it was all mixed together, I dug it.
*Ferrero Rocher- a delicate little piece of chocolate with amazing presentation in a box. The chef said that it is one of the most difficult dishes to make of the night.
*Burnt rum drink- it was awesome watching them still and set this drink aflame from the start of the night. Warm and served in a delightful little teacup!
*Yemita- cute little lemon drop
*More things- collection of little things with a small piece of chocolate, a wafer type thing. I was so full at this point that I just took little bites of these desserts.
Overall, it was a brilliant dining experience. All of the staff were efficient and professional. Even if I did not particularly enjoy some of the dishes, I still loved watching them plate the dishes and talking to the chefs about the dishes. I was also pleased to discover some things that I want to get my hands on again such as more live seafood and more Wagyu beef!
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