(I have a business relationship with this restaurant)
My wife and I spent 3.5 hours at Antidote and enjoyed the tasting menu ($75) with wine ($30).
Eric Torralba worked at El Bulli in Spain and more recently at Domaine Chandon in Napa.
He opened the restaurant to emulate his experience at El Bulli with a lot of suprises in the dishes.
The first dish was a tiny brioche with thin slices of apple with an oyster topped with creme freshe and caviar, pierced with an eyedropper filled with chilled vodka to cleanse the palate. On the side of the brioche were two fruit emulsions chilled into a sorbet.
It was seven courses with each one having intense flavors whether it was fish, lobster or lamb with the presentation conveying fun or spontaneity.
The view overlooks the water and the tables did not turn so the atmosphere was very relaxed with others having the same experience.
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