We successfully nabbed a reservation at é inside of Jaleo in the Cosmopolitan while we were in Vegas this weekend. I almost made enough at the poker table to pay for the meal. I was a little too excited when they told us that we were allowed to take pictures, since I had read somewhere that they weren't allowed, that I went sorta overboard with it.
We got to the restaurant early and had a couple cocktails at the bar, which were awesome. Mine was the best- it had vodka, txakoli wine, cucumber water, and strawberry puree. The bartender was cool and not a douche. Oh, and they we roasting a 3 foot long pig about 10 feet behind me... enough said.
the menu, which is a little out of order from what they served
rebujito- sherry cocktail with some sort of citrus espuma
prepping the first bites...
raspberry made to look like a flower, served in a cast of jose's hand.
caramelized pork rinds- crispy yet sticky, crazy combo
idiazabal "macaron"- THIS WAS SO GOOD. high end cheesy poof
the porron- you pour wine into it to then drink out of the spout, apparently its sort of a game to see who can hold it the furthest from their mouths while drinking it
apple "brazo de gitano"- apple foam with something awesome on the inside, but we can't remember what it was
these next two pics are the making of the almond and caviar dish
nitro almond cup- almond and caviar. you have to eat it immediately because it melts
almejas al natural- clams spherified in their own liquor, really nice and crisp
bocata de bacalao- this sandwich seriously kicked ass. fried cod, some obscure cut of the fish, don't worry, you've probably never heard of it. and delicious, delicious caramelized onions
prepping the chicken
crispy chicken skin and chicken oyster with thyme foam- another mind blowing combo. yes. everything should be served on top of chicken skin
truffle on top, espuma in the center, and i think basil flower- this might be the 'barquillo' on the menu, but we're not positive
raw chanterelles around some cheesy, soft cold center. you had to lift it with the paper so it didnt fall apart
making the sangria
cava sangria with watermelon and a tiny piece of mint
non-alcoholic pairing- meant to resemble the beer with lemon that they drink, the foam was the citrus
artichoke "purée" with vanilla- it also had a very sour lemon foam
making the lobster dish
lobster with citrus & jasmine- and rosemary foam
chickpea stew with iberico ham-that's PORK SOUP as the base of this dish. the way they made it sounded crazy and took like a whole day
making the turbot
turbot with bone marrow- maybe my favorite element of the night on it.... the bone marrow "tator tot". liquefied
rosemary wild mushrooms in papillote
the secreto of iberico pork roast before they plated it
non-alcoholic pairing with carrot, orange, and cucumber
the secreto of pork with squid
santa gadea- this was amazing. their cheese course. the white swirl is an orange pifth puree and the brown swirl is pumpkin seed oil, with pumpkin seeds around the outside. plus cheese and the crispy cracker
burning the rum
flan. andrea's favorite sweet course. flan quickly frozen in liquid nitrogen and with ice on top
pineapple upside down non-alcoholic cocktail
pan con chocolate- freeze dried bread pieces with cocoa powder and saffron espuma that you dragged through the bowl containing olive oil... pretty interesting
burnt rum with coffee
making the cakes
"arroz con leche"
25 second bizcocho with the "air" chocolates- i really liked the white chocolate one
cocoa paper with dried strawberries
the self proclaimed best gin and tonic ever- served with gin spices like juniper berry and keffir lime leaf
the shirley temple virgin version
the golden ticket they mailed us, which you in fact did not need to bring with you to the hostess at jaleo
They have shrimp and olives on their tile floor... awesome.
full and happy :)