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| - We came for dinner on the Friday before Christmas and it was a cool experience. First of all, you can only get a reservation by e-mail at midnight PST 30 days before you want to go. Those are a lot of rules for eating in Las Vegas, but it was worth it. There are only 8 seats and we were able to get 6 of them. The whole experience is 3 hours and it was pretty cool.
We started with a frozen gin and tonic, which had a weird flavor. There was lime and citrus but the gin and tonic were frozen into an ice ball. Snacks were up next and the first dish was called Flower, which was a raspberry purée and petals made of raspberry. It looked cool and tasted cool and was served on a plate that was shaped like Jose Andres' hand. Then came the beet ring, which was a very delicate ring that had beet flavor with gold specks on top. I'm not sure what would possess someone to create a beet ring but it was good. My favorite snack was the Chicaronnes, which were honey glazed and perfectly crunchy.
The appetizer portion of the meal was next. The first dish was called the Gypsy's arm, which was a green apple and blue cheese meringue. The meringue was light and fluffy but the blue cheese and apple were tart. Then came the nitrogen almond cup, which was topped with caviar. They then served crispy chicken skin with escabeche sauce and topped with thyme foam. The skin was perfect and the foam was thymy (which is probably not a word but should be). The jamon Iberico topped with caviar was salty, fatty and great. The meat was perfectly cured and with the caviar, it was a great bite. The coolest looking appetizer was Ferran Adria's olive. It was an olive purée with a membrane on outside and olive liquid on the inside. The final appetizer was the bocata del calamari, which was a fried uni sandwich with cucumber. The sandwich was delicious.
Our next molecular alcoholic drink was a white sangria made with cava that came in a membrane. It reminded me of the olive, except alcoholic and very strong.
Next our show moved on to the dinner portion of the menu. We started with an artichoke purée, which were artichoke hearts topped with black truffles and an artichoke purée. This dish was good, but the truffles were amazing. Next came the lobster, which was fresh and cooked perfectly and served with a side jasmine foam and citrus fruits. The chickpea stew had a rich and fatty base and had chickpeas made of chickpea essence with a membrane on outside to make the essence into a chickpea shape. The mushrooms in paper were served with rosemary foam, white truffle topping. There were chanterelle and porcini mushrooms cooked in a rich and creamy broth, topped with rosemary foam. This dish was great. Next came the turbot plate. The turbot was cooked perfectly with crispy skin on one side and tender fish. There was also bone marrow in puff pastry topped with caviar. This was an awesome compliment to the fish. Next came the salt baked foie gras. When I ate it, I thought to myself, "This is how food should taste all the time". It was perfect. The last main course was an Iberico ham steak with squid a la pancha and parsley air. The pork was chewy and had a nice taste. The squid and sauce were great.
Finally we had the desserts and cheeses. The cheese was called torta de la Serena and was served with toasted bread and a sweet sauce. Next we had flan with oranges and ice, which was a light dessert as most of it was ice. The oranges were bitter but the ice added texture to the dish.There was and edible flower and a caramel on the flan. There was a panko un chocolate, which was crunchy, creamy, bread and chocolate together. The arroz con leche was cold rice pudding with a sticky outside. A great treat was the chocolate truffle, which was chocolate on outside but truffles on inside. This was pretty light and very tasty. Finally we had the 25 second bis coco, which was light and springy and the citrus paper which was crunchy and sour.
The meal was expensive, the service was spectacular, and the setting was intimate. If you get a reservation, you should go. It is worth every penny.
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