I had dinner at the lavish Barton G restaurant tonight and they had drinks literally made of frozen alcohol. They use liquid nitrogen to make a cold ball of booze that slowly melts into your drink. Half of a margarita and half a martini had me floored, so I’m thinking it adds a lot of extra alcohol as it melts.
The rest of the meal was just as original/outrageous. Sashimi draped over crushed ice on two large fake ice cream cones. One entree served in a mini radio flyer wagon, another in a plant pot. A $40 cup of ‘single origin’ coffee. Hazelnut ice cream with 3 sauces and mousse served on a squirrel lawn ornament. An $89 chocolate fountain dessert. After dinner drinks and dessert were ordered using an IPAQ PDA. Eating on a press comp made it all the more delicious.
update: Barton G and molecular gastronomist extraordinaire Richard Blais have parted ways.