I’ve eaten at several molecular gastronom-themed restaurants over the years (The Molecular Tapas Bar, Les Creations de Narisawa, Aronia de Takazawa) as well as restaurants that have offered occasional molecular-inspired menu items – but these have all been in Tokyo. Last night, I finally sampled one in North America when I dined at E by Jose Andres in the Jaleo Restaurant in the Cosmopolitan Hotel. I’ve already explained how I happened across an intriguing passing mention of this (purportedly) secret restaurant, an eight-seater, that can only be booked through a secret email. Fortunately, my google-fu was strong and a search for “e by jose andres secret email” turned up very positive results. I booked and had been looking forward to the meal ever since. And the recent arrival of my golden access tickets days prior to my departure only intensified the excitement.
As much as I was looking forward to this meal, I’d say my fellow foodie Martin Gero was equally thrilled at the prospect of the culinary theatrics that lay ahead. We arrived, as instructed, well in advance of our seating, and enjoyed a drink at the bar while we waited for the rest of our dining companions to show. This would be theater after all. Delicious theater, but theater nevertheless, and the audience would have to be seated before the show could commence.
When the rest of our dining party showed, we were finally ushered through an innocuous-looking door and into the mini restaurant comprised of bar seating which allowed all participants an unobstructed view of the proceedings.
As we prepared for our meal, I asked one of our genial servers, Anthony, about the presumed “no picture” policy. He explained that flash photography was not permitted (understandable in most high end restaurants) and that while the snapping of the occasional pic was not frowned upon, incessant photography, it was felt, tended to detract from the meal. “Bloggers,”he confided.
The meal went something like this. It was comprised of three parts: appetizers, mains, and desserts…
It turns out that two of my fellow diners were also visiting from Vancouver – and were hitting the same restaurants we were on this culinary circuit: e by Jose Andres, Guy Savoy, and Joel Robuchon.
According to our server, Stephanie, the restaurant has entertained a disproportionate number of guests from Canada – clearly home of the foodies.
And then we moved on to dessert…
Frozen Apricot Coulant. A fruit-based version of the molten-centered chocolate cake was one of the stand-outs of the evening. I never thought I’d say this, but I preferred this version!