this is granted, a far cry from the one-dollar shrimp cocktail and the all-you-can-eat buffets groaning under the weight of a thousand cards. iberico ham and bean soup with black and roasted garlic. jamón, baby. the world s best, like, from espain. nitro almond cup, a frozen shell made form a puree of marcona almonds, filled with almond milk espuma and finished with andalucían caviar. you know chef, this meal is working very well. my palette is opened, i m intrigued, i m only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and you re lured as so many are to the rivers of green promised by vegas, it s nice if you can get yourself a playroom. waiter: so, gentlemen, this is el vermut. anthony: so it s mussels, olives, with an escabeche foam. waiter: he doesn t use the word foam. jose: i would say air.
we do it because really we believe we are increasing the value of the product we are working with. we are giving you the essence. anthony: e, by jose andres. tonight, three seats. tucked away in the back of another of jose s restaurants jaleo. behind the guys making paella over open flame in the center of a crowded dining room. quiet, serene, a kind of magic. this is granted, a far cry from the one-dollar shrimp cocktail and the all-you-can-eat buffets groaning under the weight of a thousand cards. iberico ham and bean soup with black and roasted garlic. jamón, baby. the world s best, like, from espain. nitro almond cup, a frozen shell made form a puree of marcona almonds, filled with almond milk espuma and finished with andalucían caviar.
no. we do it because really we believe we are increasing the value of the product we are working with. we are giving you the essence. anthony: e, by jose andres. tonight, three seats. tucked away in the back of another of jose s restaurants jaleo. behind the guys making paella over open flame in the center of a crowded dining room. quiet, serene, a kind of magic. this is granted, a far cry from the one-dollar shrimp cocktail and the all-you-can-eat buffets groaning under the weight of a thousand cards. iberico ham and bean soup with black and roasted garlic. jamón, baby. the world s best, like, from espain. nitro almond cup, a frozen shell made form a puree of marcona almonds, filled with almond milk espuma and finished with andalucían caviar.
the one-dollar shrimp cocktail and the all-you-can-eat buffets groaning under the weight of a thousand cards. iberico ham and bean soup with black and roasted garlic. jamón, baby. the world s best, like, from espain. nitro almond cup, a frozen shell made form a puree of marcona almonds, filled with almond milk espuma and finished with andalucían caviar. you know chef, this meal is working very well. my palette is opened, i m intrigued, i m only growing more hungry and excited, the desired effect is taking hold. if you are a famous chef and you re lured as so many are to the rivers of green promised by vegas, it s nice if you can get yourself a playroom. waiter: so, gentlemen, this is el vermut. anthony: so it s mussels, olives, with an escabeche foam. waiter: he doesn t use the word foam.
the world s best. like from spain. nitro almond cup, a frozen shell made from a puree of alkona almonds, finished with andalusian caviar. you know, this meal is working very well. my palette is open and intrigued. i m growing more hungry, the desired effect is taking hold. if you were a famous chef and you were lured to the rivers of green promised by vegas, it s nice if you can get yourself a play room. mussels, olives. he doesn t use the word foam. i would say air. it goes all over the place. it s a mess. a chef cannot do anything with these. water is not water anymore. water has a body.