The other night a buddy and I went down to Washington D.C. to check out Minibar, the acclaimed restaurant by Chef Jose Andres. It blew me away. Had popcorn that made me roar smoke from my nostrils like a dragon and red ravioli filled with peanut butter. Plus 24 other stunningly inventive courses. In this article I wrote for Barron’s, you’ll get a taste of what it’s like, and why I think it’s a bargain at $500 a head.
Photo credit: Fleming Meeks