With only 10 seats, Minibar certainly lives up to its name in appearance and ambiance; however, the flavor of the dishes is quite the opposite. They pack a ton of flavor into one bite and showcase a myriad of different cooking techniques. My wife and I found the evening to be a great experience, and below are some of my thoughts!

When we first arrived at Minibar, we were given a tour of the kitchen and a welcome frozen cocktail. Before diving into the main dishes, we were presented with a selection of snacks which included a take on a pork bao bun, croquettes, and a beet-flavored puff with caviar. Each had a unique flavor, and my personal favorite was the pork bao bun.

We then moved on to the larger courses. The first was a scallop with a sweet and savory sauce that was well done and very refreshing. Next was monkfish, which was cooked perfectly and presented with a delicious broth. The following bite was the most unique: a sesame tart. The chef took a mold, submerged it in liquid nitrogen, then placed it in sesame oil which froze it into the shape of a tart shell. It was then filled with sesame fillings and placed into our mouths. The bite was full of sesame flavor and was the most interesting course I have had with tasting menus. The final savory course was a squab breast with several sauces. It was a delicious way to end that part of the meal.

The desserts were very good. They featured several chocolatey snacks, a donut, and a whiskey/coffee bite. Each bite was delicious and rounded out the meal nicely. Overall, Minibar was great and lived up to our expectations. The focus was on quality ingredients and innovative techniques to prepare and serve the food. It was a memorable experience and one we will not soon forget. Check out pictures of the evening in the Restaurant Gallery section of the website!