Watching Anthony Bourdain’s No Reservation episode in Washington I discovered a Spanish chef from Asturias that moved to D.C. and is the owner of 6 restaurants in the area. Jose Andres trained at El Bulli, and credited for taking the tapas concept to the USA. The restaurant I wanted to try was Minibar which was completely full, actually, you have to reserve with months in advance, so I decided to try his fine dining tapas restaurant Jaleo.
The place has a distinctive modern Spanish atmosphere, service adequate for a fine dining establishment, I spend at least 15 minutes trying to decide which dishes to try, everything looked amazing. At the end I went for pimientos del piquillo filled with goat cheese, duck rice Jean-Louis Palladin (which is rice with duck confit, duck breast, and foie gras cream), lomo de buey (grilled hanger steak), and finally bombas de la Barceloneta (mashed potato fritters with goat cheese and Catalan pork sausage). To drain the pipe I tried the Bloody Gazpacho which is a twist of a Bloody Mary.
The food was unbelievable, amazing as expected, I’m not able to choose a favourite dish because all were top notch, and the Bloody Gazpacho was just great, the only comparison of this experience is in my trips to Spain.
Kramer: How can I possibly thank you?
Soup Nazi: You are the only one who understands me.
Kramer: You suffer for your soup.
Soup Nazi: Yes. That is right.
Kramer: You demand perfection from yourself, from your soup.
Soup Nazi: How can I tolerate any less from my customer?
Customer: Uh, gazpacho, por favor.
Soup Nazi: Por favor?
Customer: Um, I'm part Spanish.
Soup Nazi: Adios muchacho!
Kramer: Git.
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