one of our roles here has always been to take away excess money from people who don t know what to do with it, who can t think of a better idea about how to spend their money. in the old days, the mechanism for doing that was you would throw it on a table. put that into the context of throwing away a bottle of 7-up in a club, that s only just we re slightly more honest about it. if you re talking crass commercialism in the very best sense of the word, this is it. is this the cultural center of the country? we may not want to think it is, but is it? what is the rest of the country? i don t know. but it s that place where they all leave and come here. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha what i can go to the desert, but i am not going to get there by accident. but that s part of the whole experience of the desert is that it ain t
all-you-can-eat buffets groaning under the weight of a thousand cards. iberico ham and bean soup with black and roasted garlic. come on, baby, the world s best, like from espain. nitro almond cup, a frozen shell made from a puree of marcona almonds, filled with almond milk espuma and finished with andalusian caviar. you know, chef, this meal is working very well. my palate is open, i m intrigued, i m only growing more hungry and excited. the desired effect is taking hold. if you were a famous chef and you were lured as so many are to the rivers of green promised by vegas, it s nice if you can get yourself a playroom. gentlemen, this is al vermuz. so this is mussels, olives with an escabeche foam. he doesn t use the word foam. i would say air. water goes all over the place. it s a mess. a chef cannot do anything with these.
things in a way because we want to be cool. 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 carbs. 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.
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. espain. nitro almond cup, a frozen shell made form a puree of marcona almonds, filled with almond milk espuma and finished with
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 from 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. anthony: air. jose: water, goes all over the place!