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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2013-05-30 00:00:00 (xsd:dateTime)
itemReviewed	é by José Andrés
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	4 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	0 (xsd:int)
rev:text	I loved the Bazaar by José Andrés in Los Angeles, Ca and my fiancee thought it would be a nice surprise to reserve an experience here at é by José Andrés. I must admit that I was glad to experience and was amazed by the technicality and the attention to detail that must be placed into these dishes. At some point I was getting a little anxious to try the dish since it took awhile for them to prep each dish. Overall, I prefer Bizarre (before the foie gras banned in Cali) over é just because the dishes had more spectacular flavors. This place is a must try since you are getting a 2 in 1 package (performance and meal). After we arrived at the front desk of Jaleo, they sat us in the Jaleo restaurant until the group of 8 people that we ate with all arrive and then they walk us into a small intimate hidden room. The room has a half circle table with chairs facing toward the center where the chefs prepare the meals. One main chef speaks to you throughout the meal and answers any questions about the dishes or anything else. 23 Dishes experienced: (favorites*) (fyi - your dishes might vary a little if you do not drink alcohol) rebujito/limonada - similar to other drinks at other José Andrés restaurant, where it is prepared in liquid nitrogen, the drink tasted like a slushy truffle cotton candy* - self explanatory but truffle enhances the cotton candy idiazabal "macaron"* - almond flavor goodness apple "brazo de gitano" - looks/feels like a foam cylinder which taste like apple nitro almond cup* - delicate dish that must be gobbled up in less than 1 min or else it will melt in your hands, this dish has caviar in the cup barquillo mejillones in escabeche - muscles in a foam sauce "merienda"* - "afternoon lunch" that is made of bread and strong goat cheese cripsy chicken skin en escabeche* - piece of chicken skin fried and topped with foam cava sangria/sandria - sangria encapsulated in an egg shape or watermelon with juices artichoke "puree" w/ vanilla - artichoke in the shape of a meatball with delicious puree lobster w/ citrus & jasmine - self explanatory "fabes" con jamon" - puree of beans that is encapsulated in a thin sheet with ham broth "kokotxas" al pil-pil - codfish throat with squid ink whole lobe of foie gras baked in salt* - delicate way of cooking foie gras where you can hardly taste the fattiness of the foi gras and I prefer pan seared foie gras since it brings out more flavor secreto of iberico pork w/ squid* - pork shoulder from porks that build 40% of body fat from eating acorn, the crunchiness of the squid tentacles complemented the dish well torta pascualete w/ cotton candy - strong goat cheese flavor with sweet flavors flan - orange flavor incorporated with the flan pan con chocolate* - my favorite dish of all time, the salt added to the dish was a little too much but this simple dish with ingredients (cocoa powder and olive oil) that have not been cooked or modified with temperature just comes together in your mouth to make an mouthgasmic experience "arroz con leche"* - sugar cone with rice and milk cocoa paper w/ dried strawberry - self explanatory 25 second bizcocho chocolates
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Rena

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