Michelle

Mind blown! Drinks, food and service were the best ever! Ashley did an amazing job serving a pistachio based frozen dish using a knife. Already planning my next trip back

+1

Erick Bautista

Fortunate to check this off the bucket list. It was incredible and the Bespoke pairing was excellent! I need a dozen of the 3.0 Donuts!!

+10

Mark Orebiyi

What can I say about my experience at Minibar by Jose Andres? From beginning to end, it was an amazing experience. I took my wife there for Valentine’s Day. I had to book this reservation when they released their availability during the first week of January. There is a limited amount of seating for their tasting menu (which fills up quick). We’ve been to multiple Jose Andres restaurants in the past, but this by far exceeded all other experiences. This tasty menu was paired with different wines from all over the world. My wife does not like seafood so they were able to make multiple substitutions for her. The dishes that stood out the most were the Shawarma, lamb mole truffle masa cake, oyster chowder, and the KK doughnut. The one drink that I can’t get out of my mind is the 2010 Château de Yquem. The attention to detail amazing customer service, and knowledge base their staff had made the entire experience enjoyable.

+23

Ja Pi

It’s been ten years on our bucket list but finally made it to Minibar! We have been to several of Jose Andres’ establishments in DC and é by José Andrés in Las Vegas. However, Minibar has always been the one I wanted to try. Thank you to the amazing Jose Andres team for making this an unforgettable experience. Everything was perfect!

+21

Cindy Taylor

minibar offers an unforgettable experience from the moment you walk in. The service is impeccable—every member of the team is warm, welcoming, and highly professional. Ben greeted us promptly and provided excellent recommendations for wine and cocktails. Rita checked in throughout the evening to ensure everything exceeded our expectations. The level of service, the artistry behind each dish, and the exceptional quality of both food and drinks make this a must-visit for any true food lover. Chef Nathan Lumley and the culinary team delivered a flawless presentation—every dish was a masterpiece, from concept to execution. We began the evening with two beautifully crafted cocktails—the Chief Lapu Lapu and Big in Japan—which set the tone for the night perfectly. The tasting menu offered a thoughtful variety, introducing us to new flavors while delighting with each course. Highlights included the Beet & Ostera Caviar, Oyster Chowder, Chili Crab, Morel & Manzanilla, Turbot & Morel, and the Lamb Chawanmushi. Every element of the evening felt intentional and elevated. The team made it truly special from start to finish.

+22

Gustavo Ceinos

My husband took me here for my birthday. The place was great. The service and the staff was outstanding. The food good and very creative. Pricey but you get what you pay for.

+4

Linda A.

It was all just incredible! Words cannot simply describe how incredible the experience was. Everything from the food, the service, the presentation, to the interactions with the chefs were all top tier. It was certainly worth the hype. I would gladly dine again.

+26

Rachele Clegg

Listen. Run, do not walk, to do this tasting menu. My GOODNESS! First of all, champagne the second you walk in? Sign me up. A big shout out to Sean, Sarah, Hector, Luis, and the rest of the team for giving us such an incredible experience. This tasting menu was worth every penny. The uni and the black cod were my favorite dishes by far, as well as the beet blini. We did the Jose wine pairing as well and it was perfect. Don’t miss out on peeking into their very dramatic and beautiful bathroom either. Double kudos to the team for keeping the environment very committed to fine dining while also being able to go back and forth with the guests (me) with a lil fun and sarcasm. I am so amped to get to go back!!

+7

Cynthia M

Absolutely phenomenal experience!! Husband took me to celebrate my birthday here and not only did we have amazingly delicious food, but the service was impeccable. I also appreciated the fun atmosphere they created for everyone and thought it was really nice being able to sit all around the kitchen and being able to observe the chefs create the dishes. We didn’t do the wine pairing but did order some cocktails, which were also spectacular (they do give you a few for free too!). For my birthday, they served me a cheesecake at the end and were very kind to help us take a Polaroid photo for us to keep! We were also sent home with a delicious milk bread. Absolutely enjoyed this experience and adored this Japanese inspired menu. Thank you for a memorable night, minibar!!

+17

Angela Devin

minibar by José Andrés is a restaurant that I've been most eager to experience. Firstly, I want to say that to describe it as an "experience" is an apt adjective. This is indeed a "miniature bar" a dining experience shared with 12 people. Obtaining a reservation is a bit difficult (I followed the guidance and logged in at 12:01 and was unable to book 3 spots for my actual birthday. Still, I'm grateful to have gotten spots for the evening prior to my birthday. As expected with 2 Michelin stars, the service was impeccable. However, I wouldn't describe it as warm. It ran more like an efficient machine. How can this be criticized? It cannot, but if one prefers warmer hospitality, then this is not the restaurant for you. The decor is quirky and fun. There was lots to attract the eye in Barmini (a window's breadth away from minibar). Minibar itself gives "dinner and a show" flavor. We, the diners, get to watch and interact with the chefs. My small issue is that being at the end of the bar, it was often difficult to discern exactly what the chefs were saying. I was deeply interested in the details and history of our dishes, but I didn't want to create delays for everyone else by asking them to repeat themselves. At individual tables, I have enjoyed at other Michelin star restaurants receiving more personal interactions. I'm not complaining, as it's very clear that this is meant to be a communal dining experience, I'm just pointing this out to those who might be deterred by these details. It's decently set up for the disabled, though I think being in a wheelchair would be quite difficult since the seating is higher than usual (bar level). The food was creative and delicious, but there was no bread service whatsoever (the closest was a single cracker on the Txangurro). I, for one, missed having bread. I think it would have served a digestive purpose as well as delighting the tastebuds. Also, out of 13 savory dishes, 7 of them were seafood. I would have preferred more variety in protein, but that may just be my palate. I absolutely adored this unforgettable experience, but for me, it wasn't twice as amazing as the one star Michelin restaurants I've been too, and isn't really worth twice the price of those other restaurants.

+46

Cole Turner

The food was excellent. But we felt that the quality-to-price ratio, similar to Jônt, was lower than other Michelin Star restaurants in DC. We spent $548.21/person (including mocktail pairings, tax, and service fee) for less food that was less delicious and more expensive than Little Pearl or Pineapple and Pearls. (Unaffiliated.) That said, the non-alcoholic mocktail pairings were a stand-out. Truly exceptional. If they mass-produced, bottled, and sold their merchandise, I would be the first buyer!

Plated&Rated

Minibar by José Andrés – A Dazzling Culinary Journey Minibar by José Andrés delivers a truly remarkable gastronomic experience that blurs the lines between culinary art and innovative cuisine. With just 12 seats per seating, the atmosphere is intimate, conversational, and social, making it a unique and personal dining affair. This reservation-only spot has been on my radar for nearly a year, and I finally managed to secure a coveted spot for a Thursday night. From the moment you step inside, the white anteroom and minimalist, contemporary interior immediately set the stage for a one-of-a-kind culinary journey. It feels less like a meal and more like a performance, with each dish presented with meticulous precision and flair. The chefs are not just preparing food; they’re narrating a story, explaining the inspiration behind each dish with infectious passion and enthusiasm. The tasting menu is a true masterpiece, showcasing José Andrés’s Spanish heritage through dishes that both surprise and delight. One of the highlights is the playful take on an onion ring – a classic snack reimagined with caramelized onion cream and Idiazabal cheese. Other standouts include an edible oyster shell, a cauliflower dish that pushes culinary boundaries, and the fried donut – easily the crowning jewel of the dessert course. Dining at Minibar is a premium experience, with the tasting menu priced at over $300 per person (excluding tax and tip). The wine list is equally impressive, offering over 80 selections, and wine pairings are available at various levels to enhance your experience. While Minibar is undeniably a feast for the senses, I did feel that some dishes didn’t quite hit the level of culinary innovation I was hoping for, particularly with the overall fishiness of the menu. That said, it’s still a must-try, and I’d definitely recommend adding it to your bucket list if you're visiting or living in Washington, D.C.

+15

This used to be my favorite restaurant in DC and top 5 in the United States. Service and atmosphere are still impeccable. Food used to be amazing, and it pains me to write this but things have changed and I can sadly see why they lost their 2 star status. I hope they pivot back from a primary focus on “whatever is fresh and local” (as our server told us had happened recently) and back to cooking technique as it used to be. For $1,000 a person (with wine parings and dessert and a few extra snacks - as none of us were full after the pairings), it’s hard to justify that based on service and atmosphere alone.

Reza Nia

It feels a little harsh to take off two stars from a place that gets so much right, but for me, the food just didn’t quite live up to the rest of the experience. The atmosphere, service, and energy were fantastic. The bar seating setup was such a fun concept. I loved watching the chefs in action, chatting with other guests, and seeing each course come together right in front of me. The team was warm, friendly, and clearly passionate about what they do. Presentation and tableware were beautiful, and the pacing of the courses was spot on. Where things fell short was the flavor. With the exception of two or three dishes, most just didn’t hit the mark for me. I might have set the bar high, I’ve really enjoyed José Andrés’s other DC restaurants, and if those could be so great, minibar should be much better, and was hoping for more exciting, layered flavors here. I’m also comparing it with some amazing fine dining experiences I’ve had recently in Lima and NYC, so maybe I came in with big expectations, but other than a couple of dishes, the rest felt either unbalanced in flavor, overly simple, or even too cold to allow the sense of full flavor in some chilled served dishes. A small suggestion: it would be great to have a menu or course list at the start, we received it only at the end. In the lively shared setting that the chef explains the dishes to the whole table it was difficult to catch every detail or know where we were in the meal. Having menus provided at the beginning would make the experience smoother. Overall, I had a wonderful evening and I’m glad I went, the atmosphere and service alone make it worth trying. I just hope the menu evolves a bit more to match the creativity and care that shine through in every other part of the experience.

+15

Jainif Marediya

Enjoyed the food here. The counter seating is special and makes the dinner interactive over 3 hours. I had some blips in plating but it’s worth the visit for the food alone 1. Nonalcoholic Riesling 2. Mamma Marisa Cheese: walnut apple 3. Onion Ring: black garlic | idiazabal 4. Soy Chicharrón: wasa-mole 5. Nasturtium Flower: grapefruit | elderflower vinegar 6. Caviar: beetroot | crème fraîche | lemon 7. Morel: foie | morel garum 8. Carrot Ginger: pickled roots | pink lemon | pomelo 9. Cogollo: ajo blanco | bottarga 10. Cauliflower: caviar | hazelnut 11. Chili Crab: lime leaves | sea vegetables 12. Artichoke: pine nuts | bee pollen | Buddha's hand 13. Pistachio Tart: mandarin 14. Sole Brandade: rhubarb | olive 15. Chawanmushi: peas / shiso 16. Sole & Peas: pil pil | wasabi 17. Lamb: mole | sweet potato cornbread 18. Corte Helado: kishu mandarin | huckleberry | hibiscus 19. Mango: arroz con leche black sesame | coconut 20. 3.0 Donut: Krispy Kreme | salted caramel 21. Honeycomb: white chocolate | bee pollen 22. Yogurt Leaf: thyme | fig 23. Cocoa Leaf: coffee 24. Ocoo Chocolat: almond | long pepper 25. Rhubarb: charcoal | white chocolate 26. Caterpillar: passionfruit | chili pepper 27. Saffron PDF: lychee 28. Celebration Course

+29

Rez Ducati

You start the night with an explanation of "the experience", and an upsell of $200 for a truffle add, and $200 for the "wine journey" - both of which are worth exactly nothing. Having lived in Spain for many years, wines are decent, they tend to not give any headaches to anyone that easily prone to "wine headaches" or mild hangovers, but are also very inexpensive. In most places around the same price as bottled water. The experience that you get is low quality food, lots of hands-on with food tweezers, one chef or sous chef that kept whipping sweat off of her forehead and then touching the tweezers (not sure if that's the right term or not, but you get the point), and two of the captains that put the tweezers in their front pant pocket, one of whom had it right next to his phone (saw him pull the phone out). The chef (Australian gentleman) took what seemed like an eternity putting together the salads, with tweezers, while we were given "snacks" and champagne to start the night. The snacks were foods that were designed to look like one thing, but taste like another; something I experienced in NYC, about 15 years ago. Salads come out, first portion size, probably 2 or 3 bites, then quality, completely flavorless and bland, with flowers on everything for some strange reason. Next courses consist of a bite of this and that, nothing that had any flavor, the chef even ironically joked about "how salt and butter are abused in kitchens in the US." Oh no, please, chef, please allow us to abuse some salt, pepper and butter, if only for tonight...I thought. Out of respect for my wife, and other patrons, I kept my thoughts to myself and continued eating this garbage. Main courses are roughly a 2 or 3 ounce piece of fish, made to look like cake (mind blown!! said no one ever with a double digit IQ), and about a 2 ounce piece of duck, that was very "gamey", and again, zero seasoning, and basically raw, or sun-kissed, and a quail leg "that was taken apart, de-boned and re-constructed." Whatever that means. You guessed it, zero flavor, gamey, and luke warm. Last course, and by this time just about everyone at the table is complaining of starvation, you're served various sweets, none appear to be fresh made, and of course rule of thumb is dessert should be 10-15% of the meal, not 60%, clearly designed to fill you up with sweets, that cost them noting and send you on your way. Your exit goodbye is for them to throw your jacket on the couches by the door, and say goodnight. Oh did I mention there is only one single bathroom, for 18-20 people, this included men and women. I met Jose Andres in a fund raiser in San Juan Puerto Rico a few years back. Seemed like a very nice guy, he was there donating his time and free food to Puerto Ricans that had been affected by the hurricane, as were my wife and I. While a completely gentleman, he is on the much much larger side. Is this how he eats? And why is it that his free food, cooked on a flat top on a beach in Puerto Rico was 10 times tastier than this garbage. Unfortunately what you run into a lot is, vast majority of people are followers. They'll simply hear something and repeat it. I'm not sure how Michelin stars are awarded, but irrelevant as far as I'm concerned. I've done the "multi-course dinner" plenty of times, in DC and other places and this was by far THE worst one. Not even comparable to the others. Do yourself a favor and pick from one of the other 25 or more choices you have in DC alone, and enjoy a great meal vs. supporting this joke of a process....