syddoc Rubber Ducky-Foie gras ice cream filled in a cute little ducky meringue. Only one of the 25 courses at the wildest dinner if my life. #minibardc #minibarbyjoseandres #rubberducky 11h
  •   lori48 That's amazing. 8h

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m_elsesser Early birthday surprise from @ellenep! Rubber ducky, vietnamese street food & aerated milk were among the highlights at #minibar. Thanks to @marygracehf for help w/reservation. 1d

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nj.soler Handsdown probably THE best meal of our lives! This probably may have trumped our dinner experience at Noma. From start to finish, everything tasted phenomenal, every little detail was well thought out. After the first wine pairing, they started placing my wine glasses, even my cutleries on my left side, since I am left handed (they are that attentive). The wine pairing was spot on with the food. Service was top notch, the staff talked about what formula they used to prep their food and all. Watching your meal getting prepared in front of you was like watching magic unravel in front of your eyes. If I am ever back in DC, I will definitely come back here over and over again. Bravo Chef José Andrés @chefjoseandres #Minibar #JoséAndrés #DC #foodie 1d

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nj.soler To start our DC foodie adventure, we are dining tonight at "Mini bar" by Chef José Andrés. Chef Andrés is a Spanish chef that trained under the famous Chef Ferran Adrià, the father of molecular gastronomy at the restaurant El Bulli. They only have sitting for 6 people, 4 seatings a day, total of 24 people a day to have the pleasure to dine here and experience that magic here as you see the chef prepare your meal right in front of you.
Here is our amuse-bouche of pressed edible flowers with elderflower, fennel, pollen. #Minibar #JoséAndrés #Minibar #DC
2d

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tinahoang1013 26th course: Breakfast in Hakkaido. Cloud of marshmallow milk foam goodness. 7d

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tinahoang1013 25th course: Rose ice cream with white and dark chocolate crumble 7d

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tinahoang1013 16th course: squab in an oyster sauce with berries and seaweed toppings 7d

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Ludwig tinahoang1013
tinahoang1013 13th course: clams in a white bean soup. Those balls are delicate balls of white bean purée that bursts in your mouth! 7d

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tinahoang1013 9th course: Hand molded pesto pasta under a sous vid duck egg with black truffle. A play on carbonara! 7d

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tinahoang1013 8th course: mini burger with Uni and Japanese wagyu beef tartare 7d

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tinahoang1013 5th course: Almond tart with blue cheese. Instantly melts in your mouth! 7d

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tinahoang1013 4th course: Thinly baked Parmesan cheese pizza with caviar, ricotta mousse, and truffle shavings 7d

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tinahoang1013 1st course: Champagne with pressed edible flowers 7d

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worldaccordingtoj Fire burn and cauldron bubble . Orange blossom derby with hibiscus cloud ️at Minibar. @dcdining @marissaswag #yum #magic #witchesbrew #cocktail #drinks 1w

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