I’ve had the pleasure of eating at a few of your establishments, as I live in the DC area. And knowing that you do so much to bring food and sustenance to those in need the world over, makes me feel like I’m helping a little bit. Thank you. You’re an outstanding humanitarian and chef.
I cannot express the amount of respect and admiration I have for these chefs. This is love for one's work and creativity of the next level. Good luck to all of them for everything there is to come. Such passion should be saluted.
Eater done did it again! Love this video. Minibar is one of the best restaurants I’ve ever been to. Glad to see all the chefs in the back getting some recognition.
What an amazing group of chefs. not only for the amazing food they make, but to do it right in front of the eaters so they can see the art and the intense labor that is the preparation. i know i couldnt do my job if someone was watching me the whole time. Good on jose andres for setting up this restaurant so these chefs can show off their art.
I worked in one of jose andres kitchens and all the cooking staff there always push. The energy and the focus is all there with everyone. One of my favorite kitchens i worked in, in all my years of cooking.
When we passed by DC over a year ago we spent an evening at barmini, the bar they briefly mentioned in the video. We really recommend it. The cocktails are excellent, with a similar level of creativity and theatrical touch as you see in the video on minibar. And it's cheaper and easier to book! It's very interesting how some of the elements of elBulli's philosophy has been imported and changed to adapt to the American contemporary scene.
Wow what a masterpiece of a clip. I feel privileged being able to watch this. Its like seeing art, science, creativity and food coming together to create a wonderful dining experience. Thank you Eater and the team at Minibar for this :)
It’s always nice to remember the whole team of staff is important but this place takes that even further. Everyone really has to be on point in front of guests
This series never disappoints, love every episode. But this one really really hit. I never comment on anything but this one drove me to comment. Incredibly unique techniques, in a unique setting, for a unique experience. Love that the head chef addresses how hard it is to make it in that kitchen, that 2 month period, the ego bruising, love it. Great series, great episode, great restaurant.
Looks like an enjoyable outstanding culinary experience! The quality of ingredients, the harmony of flavours, the mastery of techniques & the personality of the chefs expressed through their cuisine says it all! Can’t wait to dine there😘🎉
To be told by a chef at this level that there are machines to execute your job and reply "nah I'd rather do it by hands tho" is the biggest cooking flex I have ever heard. You gotta be an absolute monster to say this. I'm not so much into this kind of cuisine, but I'd dine there for sure!!!
What I liked about this Restaurant (from the video, I have never visited it) is the amount of focus these chefs need to do their best. It's like they are at another mental plane where nothing else registers except making and presenting the best food there can be
Wow that looks like an amazing Restaurant the perfection they do in every dish is so special never seen a restaurant like this you have raise the bar for any restaurant who wants to compete
To think that Jose Andres is not only creating these experiences of elevated cuisine but also finds time to feed people around the world during natural and man-made disasters. The world is a better place because of Chef Andres.
You have inspired my niece Sophia and her husband Paul from D.C. to open an amazing Columbian restaurant called ''Parche'' in downtown Oakland California!!! You're a legend.
I think the chef may have mixed up dish's name at some point - 'Toad in the Hole' is sausages in yorkshire pudding batter, the dish her recipe is based on is called 'Eggs in the basket'.
hi. just wondering if the courses are enough to get full on? i'm asking because i went to dinner at a restaurant in SF that had several bite-sized courses that were beautifully plated, and i appreciated all the effort the chef and team put in, but i left feeling very hungry. i paid pretty much for the meal.
Unlike the dude who basically just dunked half his menu in liquid nitrogen, I actually respect this. It probably wouldn't be for me, but it seems so well thought out and cohesive.
Love these background stories and insights, love the nice little ideas to make simple food more exciting and enjoyable. Hate people saying "end result" all the time. It's redundant as each and every result comes at the very end. And god beware their dehydrator breaks down which they seem to need for every dish.
It just amazes me how labour intensive the restaurant industry is. You have such dedication to detail. It's too bad that so much food is not used, just so a particular appearance can be achieved. Yeah, I know the cliche "you eat with your eyes first", but I think that less food waste should be the focus rather than the appearance of the food. Sorry, it's just that starting with a half pound of tofu only to end up with a small ring around an egg yolk just kind of got to me. I don't know what the solution is.
@@pavelow235 your comment is uncalled for. It is true that food waste is one of the dumbest problems we have. Many perfectly edible produce are wasted just because they don’t look pretty. I hope restaurants make use of off cuts in other consumable ways in their prep instead of discarding out of convenience.
It’s funny, I went maybe 5-7 years ago, and I think the entire menu was different from what is shown. Incredible how much work they do, every day and for the menu as a whole.
I absolutely love this. THIS is what Noma was supposed to be! Exce pt Noma decided to only use unpaid labour because working for them was supposed to be a privilege… I cheer for you and all your talented chefs!
Love this video. I wish there was a way for the chefs here to teach an interactive online course in molecular gastronomy for the home chef. Love the idea of the beef consume egg, but would have no clue how to make it. 😮
I feel like Jamie from "Sorted Food" should show his friends this video especially the "Strawberry Milk" dessert. Because it's basically a classier homemade chef version of the TikTok trend of a fruit roll up filled with ice cream.
Thank you Eater for joining my incredible team at minibar!! Doing unbelievable work to push the boundaries in this kitchen every day...
One of my favorite restaurants in the world chef!
Chef! You are the best
We had the best time filming with your team! Thanks for letting us share your story.
I’ve had the pleasure of eating at a few of your establishments, as I live in the DC area. And knowing that you do so much to bring food and sustenance to those in need the world over, makes me feel like I’m helping a little bit. Thank you. You’re an outstanding humanitarian and chef.
fantastic stuff
these people seem so chill despite under immense pressure..sign of good management really.
Jesus christ you people are gullible. Every single kitchen that operated at this level is a very toxic environment. They are just putting on a show.
Indeed I feel their stress just watching vid!
I cannot express the amount of respect and admiration I have for these chefs. This is love for one's work and creativity of the next level. Good luck to all of them for everything there is to come. Such passion should be saluted.
wrg,idts
Eater never disappoints. Seems like their content has been getting better over time.
Thanks for watching!
@@eater your content is criminally good, it's not fair. My best wishes to the team, please stay authentic always
Whats you end goal
wrrr
Eater done did it again! Love this video. Minibar is one of the best restaurants I’ve ever been to. Glad to see all the chefs in the back getting some recognition.
What an amazing group of chefs. not only for the amazing food they make, but to do it right in front of the eaters so they can see the art and the intense labor that is the preparation. i know i couldnt do my job if someone was watching me the whole time.
Good on jose andres for setting up this restaurant so these chefs can show off their art.
looks like all the chefs are real young too. the training sounds real tough, but taking chances on new folks is awesome
I love that he's nowhere to be seen during this piece. Looks like he trusts his staff completely. Markings of strong leadership.
I worked in one of jose andres kitchens and all the cooking staff there always push. The energy and the focus is all there with everyone. One of my favorite kitchens i worked in, in all my years of cooking.
wrr
When we passed by DC over a year ago we spent an evening at barmini, the bar they briefly mentioned in the video. We really recommend it. The cocktails are excellent, with a similar level of creativity and theatrical touch as you see in the video on minibar. And it's cheaper and easier to book!
It's very interesting how some of the elements of elBulli's philosophy has been imported and changed to adapt to the American contemporary scene.
Wow what a masterpiece of a clip. I feel privileged being able to watch this. Its like seeing art, science, creativity and food coming together to create a wonderful dining experience. Thank you Eater and the team at Minibar for this :)
a privelege to watch pretentious food and a subpar experience, amazing
wrrr
It’s always nice to remember the whole team of staff is important but this place takes that even further.
Everyone really has to be on point in front of guests
This series never disappoints, love every episode. But this one really really hit. I never comment on anything but this one drove me to comment. Incredibly unique techniques, in a unique setting, for a unique experience. Love that the head chef addresses how hard it is to make it in that kitchen, that 2 month period, the ego bruising, love it. Great series, great episode, great restaurant.
Doesn't appeal to me, but must respect all the talent and motivation of such young chefs.
Looks like an enjoyable outstanding culinary experience! The quality of ingredients, the harmony of flavours, the mastery of techniques & the personality of the chefs expressed through their cuisine says it all! Can’t wait to dine there😘🎉
wrr
This feels like a real life challenge from food wars. The head chef has a vision and wants it done perfectly!
WAOW FOOD!! JUST LIKE MUH ANIME!!11
ayyy shokugeki
@@muffinconsumer4431 dude shut up that anime is the reason why I started cooking
@@thedumpsterfire4909 Thank you for your anecdote, I’ll file it away for later 🚮
now we just need exploding clothes
To be told by a chef at this level that there are machines to execute your job and reply "nah I'd rather do it by hands tho" is the biggest cooking flex I have ever heard. You gotta be an absolute monster to say this. I'm not so much into this kind of cuisine, but I'd dine there for sure!!!
What I liked about this Restaurant (from the video, I have never visited it) is the amount of focus these chefs need to do their best. It's like they are at another mental plane where nothing else registers except making and presenting the best food there can be
Wow that looks like an amazing Restaurant the perfection they do in every dish is so special never seen a restaurant like this you have raise the bar for any restaurant who wants to compete
So glad I got to take a look inside this kitchen. Minibar has been on my bucket list for years. I hope I get to go one day 🤞🏾
The amount of work that goes into this menu is insane
They have really difficult techniques there. Just looking at it make me nervous
the person speaking to the dinner guests has such a nice voice! very engaging and entertaining without being too much.
I will never understand the obsession of fine dining chefs have with foam. Everything else looks amazing
"The Menu" vibes
Find a new movie
This is so tired. The movie is a commentary on these places so they’re all vaguely similar to it. We get it.
@@mohnjayer yes chef 🫡😤
It’s actually a great place to work. I love it there.
Chew, don’t eat.
As a fellow from where José Andrés is born, it's really nice to see one of his restaurants on here!
Where? in Catalonia?
It’s like a Broadway show beautiful extravagant inspirational timing has to be perfect. Just fabulous thank you chefs, all your time and energy
It’s so inspiring watching professional chefs pushing their skill boundaries in the search for greatness! 👏👏
To think that Jose Andres is not only creating these experiences of elevated cuisine but also finds time to feed people around the world during natural and man-made disasters. The world is a better place because of Chef Andres.
12:37 I love this server lady's energy and her presentation of the dishes! Totally elevates the dining experience.
She was the best part. Everybody else seems dead inside.
You have inspired my niece Sophia and her husband Paul from D.C. to open an amazing Columbian restaurant called ''Parche'' in downtown Oakland California!!! You're a legend.
Best cooking series on UA-cam 💯
Wow! This episode was absolutely incredible, and now im going to research more about this place and style. Phenomenal!
A lot of creativity and work here. Crazy.
The amount of effort and detail in every dish that you'll devour in just minutes is money well spent.
I think the chef may have mixed up dish's name at some point - 'Toad in the Hole' is sausages in yorkshire pudding batter, the dish her recipe is based on is called 'Eggs in the basket'.
Ya I thought this too, that's not what toad in the hole is
Love the experiential aspect of this dining set-up.
I’m going to have to watch this multiple times to dissect the wizardry happening here. I’ve never seen such avant-garde food in all my life!
McDonald’s is a restaurant
McDonald’s is a restaurant
hi. just wondering if the courses are enough to get full on? i'm asking because i went to dinner at a restaurant in SF that had several bite-sized courses that were beautifully plated, and i appreciated all the effort the chef and team put in, but i left feeling very hungry. i paid pretty much for the meal.
I Just wanna know what they do with the rest of cut food. They could serve whole tofu or use for two servings.
Unlike the dude who basically just dunked half his menu in liquid nitrogen, I actually respect this. It probably wouldn't be for me, but it seems so well thought out and cohesive.
This might be your best episode yet
It’s literally like a symphony. Art in motion!
I gotta come check this place out next time I'm on the East Coast. Love the passion I see here. I bet it tastes so good!
The DC content is incredible. There are so many unique experiences there.
That has to be the most relaxed open kitchen I’ve ever seen.
Wow, I´m blown away! Could look at this for hours. I would love to dine there sometimes. Thx guys for this video
What a beautiful orchestration.
It's amazing how much impact El Bully has had on the restaurant business.
it's like being a chef and a safari tour guide all in one
so funny
Every dish looks like art.
Love these background stories and insights, love the nice little ideas to make simple food more exciting and enjoyable. Hate people saying "end result" all the time. It's redundant as each and every result comes at the very end. And god beware their dehydrator breaks down which they seem to need for every dish.
Wow, the attention to detail is really crazy!!
Love the age and diversity of the staff. That alone pulls me.
Can you do one for Alchemist in Copenhagen?
Taking notes...
Monkfish and its liver is one of the greatest tasting fish ever. Incredible.
The Strawberry Milk dish is stunning!
Oh lord that strawberry dessert looks so good!!
Toad in the Hole is sausage, oven baked in a Yorkshire Pudding! It's savoury. Nothing like this!
WONDERFUL!
Those butterfly crackers and mushroo leaves are kinda blowing my mind
It just amazes me how labour intensive the restaurant industry is. You have such dedication to detail. It's too bad that so much food is not used, just so a particular appearance can be achieved. Yeah, I know the cliche "you eat with your eyes first", but I think that less food waste should be the focus rather than the appearance of the food. Sorry, it's just that starting with a half pound of tofu only to end up with a small ring around an egg yolk just kind of got to me. I don't know what the solution is.
Sure just eat beans with salt and one chicken wing, rinse and repeat for 50 years straight.
@@pavelow235 Hell yeah. I love beans and chicken wing.
you should never buy a car, a tshirt, or even a house
@@pavelow235 your comment is uncalled for. It is true that food waste is one of the dumbest problems we have. Many perfectly edible produce are wasted just because they don’t look pretty. I hope restaurants make use of off cuts in other consumable ways in their prep instead of discarding out of convenience.
@@DutchOrbit ? Sorry, I am missing your point. Don't see the connection between buying other products and waste in the restaurant business.
Absolutely amazing.
Bucket list item. Thanks for the show
This video reminds me of the Hundred Foot Journey, one of my favorite movies. How food feeds you. Soul? Or innovation... innovation... innovation.
Beautiful that’s such a work of art
Love the concept!
the flat bottomed taco is so cool (on top of all the other cool things in this vid!)
“2 month rule” …. I love that. I know exactly what that is as I am a chef too. 😆.
I am just speechless then concept and technique is just astonishing
The passion these chefs have for their craft is how we should all feel about our work everyday, I’m in the wrong job ha
Wow ... This would definitely be a bucket list place to go if I lived in America. How much is an experience here?
It’s funny, I went maybe 5-7 years ago, and I think the entire menu was different from what is shown. Incredible how much work they do, every day and for the menu as a whole.
Damn this place looks so good. That wagyu dish looks amazing. That egg dish too. Wow
This place looks like a ton of fun! Hope I can make it there one day to taste it all!
Looooove the interactive element of this place!
Now whenever I see these videos and hear they say “yes, chef!”, I think of the movie: the Menu. 🙃
I absolutely love this. THIS is what Noma was supposed to be! Exce pt Noma decided to only use unpaid labour because working for them was supposed to be a privilege…
I cheer for you and all your talented chefs!
I enjoy this series solely due to the fact that I can eat and watch them make food at the same time lmao.
Wow getting major The Menu vibes.
Love these videos! Keep them coming!
Love this video. I wish there was a way for the chefs here to teach an interactive online course in molecular gastronomy for the home chef. Love the idea of the beef consume egg, but would have no clue how to make it. 😮
Wow this is outstanding!
any ideas on how they pull the beef consomme as a sphere? What are they dipping it in?
Moleculair cooking it’s called.
Shouldn’t be too hard to find on the internet
It is mentioned in the vid. Calcium alginate...
@@mohdanasmohdnor1608 not quite right. The consommé is mixed with calcium chloride which then reacts with the sodium alginate bath.
This is a dope concept.
This was so inspiring you’re truly amazing
Wow! Thank you!
I love these videos. A treat each time
What year is it?
Another gem from Eater.
I'm eating room temperature refried beans out of a can
Nobody forced you to, enjoy your meal.
Ooh I’ve been waiting for you guys to do a video on this place. Great job as always! Looking forward to that Inn and Little Washington video… :)
We do this as well!! I thought it was a niche thing haha but good to see more restaurants doing it :)
Nice, where are you located
@@InvestedCard33 in new Zealand mate
Everything what goes wrong in the world, in just one video. Awesome
That is a really nice monkfish filet, that Sergio guy knows what he’s doing
Isnt valdez spelt with a z?
Decent, but I’ve seen better.
You lie through your teeth
Does anyone know of or can recommend me a place like this (if it exists) in Toronto? Thanks
Looks great,definitely trying it
like a food science experiment everything looks lovely but this the type of restaurant you have to go to mcdonald’s right after to fill you up.
That monk fish dish looks incredible!
I feel like Jamie from "Sorted Food" should show his friends this video especially the "Strawberry Milk" dessert. Because it's basically a classier homemade chef version of the TikTok trend of a fruit roll up filled with ice cream.
Is cool to have an amazing meal and get to tell the chef how good their food is..
WOW what an incredible team!
Wow Inlove it!! No useless servers Direct access. It should be like this…