Unbelievable. I'd read about the restaurant online; WSJ called it best wine bar in the world. Was shocked to get a reservation the very night we called. It's in the University District. Thought it would be larger but it's actually quite intimate; and despite the contemporary, slick design, sound absorbing panels keep the sound down to a low murmur.
The service was amazing, with waiters waiting on whomever needed anything. You get a tablet to look up wine by region, type, etc. They have numerous wines by the glass or half glass; overall, their cellar has of more than 4000 bottles. We ordered glasses of white and put put ourselves in the waiter's hands. Starters for the table (we had our 16 yo son with us) was a wonderful bowl of beet root soup with pine nuts, to tiny shrimp and some kind of flower (kid refused to eat flower 'worried about what his brother would say." Then a spoon with a piece of pickeral halibut that tasted of the sea. We then were brough a bowl of half cooked eg, ham, and tiny asparagus, and spring onion, first of the season, with a carignone wine; second was a black sausage and fava beans in a dewlap sauce with a shiraz;then a very large piece of hake-like rock-fish-like with seaweed and mixed roasted/steamed veggies with a light white; final course, which I could barely eat at that time, was the best lamp I've ahd; suckling lamb with white beans; they slow roast the lamp for about 10 hours then finish on the grill for external crispness covering the melting lamp. I will never be able to eat lamp again, this was so over the top delicious. ALL the food is sourced from local suppliess, whose photos they display in a video on the wall at the end of the evening; prior to that the video shows a loop of the menu in Catalan, Spanish and English. Son had croquettes and a cuttlefish/delap dish with the cuttlefish ink. To our surprise, he enjoyed it. He also had dessert, a flan; he nearly licked the plate. Our entire bill was $175 euros and worth every bit. Make this your splurge dinner in Barcelona and you will not be sorry. We met the chef and nearly hugged him. He was so happy to hear our thoughts on the meal. The main thing is that they let the freshness of every ingredient come through without fancy sauces or piling on too much stuff like too many restaurants do these days. Go, Go, Go. You will not be sorry.
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