Related entitiesPlatesArkAlchémilleminibarMixtliCoqodaqQuinceQuintonilPavyllonCaviar-topped chicken nuggetsCaviar-infused panna cottaPaloma Negra cocktail
This was a truly fabulous experience. What struck me most was the evident dedication each team member brought to their craft: the food was exquisite, and the atmosphere they created felt genuinely alive. There is something rare about feeling intimately close to the kitchen and its creative process while simultaneously feeling unhurried, well attended to, and entirely at ease — no awkward silences, no abrupt transitions, just the seamless rhythm of a truly accomplished dining room. This is the kind of experience where molecular gastronomy is not merely a technique but a philosophy, executed with precision and animated by a warmth of service that felt entirely genuine.
I do have some feedbacks that I hope are helpful. For the steamed egg custard, both my partner and I felt the soy sauce was quite too strong in the dish. My partner found it too salty, and I myself found it too sweet — which I believe is simply a characteristic of Japanese soy sauce, and one that can actually blend and echo with the natural sweetness of uni — but in both cases, it was covering the egg quite completely, and by the second or third bite, the beautiful brininess and savory quality of the uni had mostly disappeared. Perhaps the chef has a specific intention in this design, and I am happy to be wrong about it, but personally I would love the soy sauce to be less pronounced so the other elements can express themselves more.
Second, I am genuinely grateful that the team was able to accommodate my pescatarian diet with less than a week's notice. That said, the modified dish, while appreciated, did not quite reach the same level as the rest of the menu — and I mention this only in the spirit of constructive reflection.
Overall, this was a very worthwhile and memorable evening, and I have great respect for the whole team.
This place is absolutely stunning from the moment you walk through the door. The service staff and the atmosphere they create exude elegance and class. The food is beyond delicious — crafted with high-quality ingredients and remarkable creativity, delivering complex and unforgettable flavors. Every dish is memorable, each offering something uniquely special. I arrived with high expectations, and somehow, it still managed to surprise me.
5
As expected, we had a fun time at minibar.
The hits were the cauliflower (a truly amazing dish with awesome complimentary flavors, textures, and temperatures), the "cheese" walnut dish that tasted like an incredibly pungent Roquefort, the crab, the jamon chawanmushi 🤯, and the corn dessert.
Service was warm and engaging. Happy to visit again during a different season.
3
Listen there's not enough food offered on this tasting menu. I ate 1 hour before MiniBar... I had a nice sized salad & 4oz of protein & thankfully I did. Yes, no doubt one of the lightest menu's, I've had at a 1,2,3 Michelin restaurant in my 10 years of dining & regularly dining based off the Michelin guides recommendations. MiniBar is a marketing success but the menu is one where you might not leave full ... The flavor highlights of the menu are the small bites or the first 4 or so small bites. Followed by a nice uni custard, I did enjoy the fish with the squid ink...The main Squab dish was the only dish that was at solid 2 Michelin star level dish, good size, composition, flavor & technique... But they should probably of had or add 1-2 more courses that are of a similar portion size as the main squab dish. Or they could follow up the pistachio oil tart (pure cold oil with a contrast of a flavorful gel) with an actual TART that might fill the nourishment gap. They do treat the food nicely & yes the service is very good. I left hungry at 11pm & most restaurants are close at this time. So no reasonable food options for me until morning. I do think the team is excellent, highly skilled & fully capable of feeding their very hopeful guests. Jose Andres helped produce SOMNI &I loved Somni in LA pre covid. The perspective of Somni was so distinct, a clear Spanish perspective, memorable food & to this day one of my favorite dining memories. MiniBar is not Somni. Somni was a very generous foodie destination with smoked full body langoustine. I left Somni very happy & full. To this day I dream of Somni's food. Based on that Somni experience being so memorable & the whopping 4.7 stars on google reviews! MiniBar I had no doubt must be excellent & it was the first restaurant I booked because I was 100% SOLD on it. This restaurant has very successful marketing & realigning a little on the umbrella corporation's name. It's perfectly okay to over feed guests. They are paying to be fed & enjoy the food. It's NOT okay to underfeed your guests for $500! When your parent company is dedicated to feeding the hungry. But you UNDER feed your paying customers! To not feed guests properly is a decision to be such a light menu. That you knowingly risk the guests fullness why risk it to save $5 dollars of food cost per person. It takes no time make a filler course that leaves all your guests full. Keep the caviar & give me a piece of chicken. Desserts were very well made. I know this review seems long but I'm trying to make the point that sadly the reviews are drastically misleading on here. I did think the team were professional & friendly & service wise 11/11. The pour over coffee 11/11.
5
We’ve been to several two and three Michelins and honestly the service here was top. My husband forgot to mention my mango allergy until a few hours prior and they had no issues accommodating, even though I know they often feature on the menu. Amazing wine pairing with many biodynamic wines, and perfect tasting that is exciting and delicious without being too much food, just right. Loved that they let us in before open because it was windchill of 0 outside!
