\u00e9 by Jose Andres\nFebruary 8, 2012 - 8:30PM\n\nGeneral Fine-Dining Disclaimer: Many people do not understand that most (if not all) upscale restaurants do not pile a ton of food on your plate. A diner should appreciate the finest flavors orchestrated into smaller dishes, which is how we received our servings. If you're looking for places that serve up large piles of food and multiple napkins, kindly skip my reviews. \n\nEater.com says that this hidden restaurant is one of the hardest reservations to get. All we did to get them was email the website *exactly* one month in advance and wait. In fact, we waited a week without word but were able to secure a reservation for the requested night. They also explained that they are very busy (as you can imagine) and they are almost always booked solid.\n\nOnce you secure your reservations, you'll get a pair of Golden tickets (just like Willy Wonka) by mail. If you live farther than the East Coast, you probably won't get it in time for the event. But they'll still let you in.\n\nOn the night of dinner, get there at least 15 minutes in advance. Have one of Jose's signature Ultimate Gin and Tonics because it really is the ultimate.\n\nTip: Ask the head chef for permission to take pictures as a courtesy. You will be allowed to but you cannot take video (a shame) or use a flash (also a shame, because it's dim in there). When they begin their choreographed assembly of each disk (and I wonder how often they practice), you'll see that flash photography would interfere with their procedures.\n\nEight seats. Twenty three dishes. Wine supplements were skipped. Nearly all were consumed in two bites.\n\n\nGin & Tonic\nSpanish Clavel\nBeet Jewelry\nCaramelized Pork Rinds\nApple \""Brazo de Gitano\""\nNitro Almond Cup\nCrispy Chicken Skin in Escabeche\nJos\u00e9 Taco\nOlive Sferica Ferran Adria (Spherical Olives!!)\nBocata de \""Calamares\""\nCava Sangria\n\nArtichoke Puree w/ Vanilla\nLobster with Citrus and Jasmine\nChickpea Stew with Ib\u00e9rico Ham\nTurbot with Bone Marrow - GF's favorite dish\nRosemary Wild Mushrooms in Papillote\nSecreto of Ib\u00e9rico Pork with Squid\n\nOrange Pith Pur\u00e9e La Serena\nFlan\nPan Con Chocolate\n\""Arroz Con Leche\""\nFizzy Paper\n25 Second Bizcocho\n\""Air\"" Chocolates\n\nLet's face it - you'll be overwhelmed in no time. How do you keep track of each dish *and* take pictures of each? Not easy.\n\nEach dish is composed with fine detail and precision, and Chef Brett took time to describe each (after they were handed to each guest). He also answered any/all questions from the guests while we ate.\n\nOur favorite dishes were:\n\nFried Bone Marrow - Possibly the greatest flavor I've ever experienced. The GF lost her mind over this also.\n\nFried Chicken Skin w/ Oysters and Caviar - If you love chicken skin,  this will rock your world. Two bites.\n\nAt the end of dinner, you will be assigned a unique diner's number based on the total number of diners to date. You will then be asked to sign a personal note to Jose in a small book that others have done previously.\n\nThe bill came out to $540-something for two including tip. This was the finest display of molecular gastronomy I've ever experienced. HIGHLY RECOMMENDED!!