I have eaten the best meal of my life I can die happy

I went to dinner last night with my aunt and uncle and snolan to Mini Bar inside Cafe Atlantico.

If you have never heard of Mini Bar - it is run by Jose Andres who was an apprentice to Ferran Adria the creator of el Bulli in Spain. Mini Bar is a six seat two seatings a night joint where you get served every dish freshly prepared right in front of you. The two chefs for the night Ryan and Brad were amazing. They said they had started the day at 8am and we were eating at the second sitting at 830pm. They serve 5 nights a week, and get time off every few weeks. They were very open about how the food was constructed and where the ingredients come from. They paid their respects to Farran Adria and use some of the ingredients and products he is now selling through his amazing website.

Here is what we ate:
Munchies:
Pisco Sour – Hot and cold – the egg white top was hot the sour was a frozen Pisco sorbet served in a moderate sized martini glass
“Cornbread” - Disc of freeze dried corn foam, with corn pudding on top - one bite
Beet “Tumbleweed” - fine threads of red beet fried and formed into a tumbleweed - one bite
Olive Oil “Bon-Bon” - malt sugar bubble filled with olive oil - one bite
“Mojito” - served in a spoon, agar bubble filled with liquid lime, mint, and rum - one slurp
“Bagels and Lox”- salmon caviar on top of foamed cream cheese in a crisp cone - two bites
Dragon's Breath Popcorn – carmel corn dipped in liquid nitrogen - one bite eaten fast with lots of smoke out the mouth and nose
Blue cheese and almond – a marcona almond puree formed in a hemisphere and frozen, filled with blue cheese puree - one bite served on frozen rocks
Steamed Brioche Bun with Caviar – chinese style brioche steamed bun topped with Osterra caviar and lemon air - two to three bites
Cotton Candy eel – japanese unagi wrapped in shisho with ginger and wasabi topped with cotton candy - two bites, one wasabi and one ginger

Flavors and Textures:
“Guacamole”- frozen tomato puree rolled in thinly sliced avocado, topped with tabasco, oil, tiny corn chips - two bites
Zucchini in Textures – zucchini seeds hand cleaned in congealed zucchini water over roasted zucchini puree - four or five small spoonfuls
Green Almonds and “Raisins”- fresh immature almonds marinated, with Jimizex Sherry agar formed 'raisins' with almond milk - 4 or so small spoonfuls
“Sun Dried” Tomato Salad – tomato caviar, olive oil, balsamic vinegar, with reduced tomato puree formed in agar as “sun dried” tomatoes,
with micro greens - three or so bites
Smoked Oysters with Apple and Juniper – fresh oyster in apple gelee with fresh apple and a juniper berry - one oyster, one spoon of gelee
Sea Urchin Ceviche with Hibiscus – fresh california uni served with Hibiscus air - two bites
“Tzatziki” Salad- Freeze dried snowball of greek yogurt tzatziki with diced cucumber, onion,tomato - crushed open the tzatziki snowball to find creamy yogurt inside - about 4 or 5 small bites
Salmon-Pineapple “Ravioli”with Crispy Quinoa- slice of salmon belly thinly coated in pineapple ravioli shell topped with crispy quinoa - two bites
Parmesan “Egg” with Migas- thinly sliced and pan fried bread served with a 'man-made' egg of parmesan cheese, egg white powder, and a
quail egg yolk in an agar shell - about three bites plus some mopping with the Migas crumbs
New England Clam Chowder- Potato foam on top of little neck clams, chive oil, bacon puree, topped with micro diced crispy potato cubes - two clams many bites of foam that dissolved in the mouth.
Breaded Cigala with Sea Salad- cigala (intensely flavored member of the lobster family) on thinly sliced fried bread served with sea beans
with lemon air - two or three bites of cigala
“Philly Cheesesteak”- Puffed pita tube filled with Wisconsin white cheddar foam and truffle oil, topped with thin sliced roast beef glazed with a mustard spread heated with a kitchen torch - about 4 bites

Pre-Dessert:
Kumquats and Pumpkin seed oil- Kumquat skin filled with sorbet on pumpkin and kumquat sauces with candies pumpkin seeds - one kumquat, two spoons of sauce

Dessert:
Thai Dessert- frozen coconut cream with fruit gelatin squares topped with lemon air with dashes of ginger, curry, and other powdered spices topped with peanut flour - four or five bites
Frozen Yogurt and Honey- three rows of frozen greek yogurt foam topped with crumiel (powdered honey) on top of a drizzle of  honey - about six bites

Sweet Endings:
Chocolate covered corn nuts - three nuts
Mango box – filled with white chocolate foam and topped with black olive - one box one bite
Saffron Gumdrop with Edible Wrapper - one gumdrop

We also had a flight of Spanish wines that were amazing:
MONT MARCAL, Cava
Verdejo, CASTELO DE MEDINA Rueda
Torrontes, PANNOTIA La Rioja
Tempranillo, EL ARTE DE VIVIR
plus  a dessert wine I did not catch the name to

You would think that we'd be stuffed, but the meal was perfect, we left just perfect. We will be going back, the menu changes slowly over the seasons, so the goal will be to go sometime in the late fall.