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é by José Andrés
Categories: Restaurants Spanish Restaurants French Spanish, French
The Cosmopolitan of Las Vegas3708 Las Vegas Blvd S
Las Vegas, NV 89109
Neighbourhood: The Strip
- Price Range:
-
$$$$
- Accepts Credit Cards:
- Yes
- Parking:
- Garage
- Attire:
- Dressy
- Good for Groups:
- No
- Good for Kids:
- No
- Takes Reservations:
- Yes
- Delivery:
- No
- Take Away:
- No
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- Full Bar
- Noise Level:
- Quiet
- Ambience:
- Intimate
- Has TV:
- No
- Caters:
- No
62 reviews for é by José Andrés
Review Highlights
-
"18)Apples and Red Wine "Freddy Giradet." In 5 reviews -
"Secreto of Iberico pork - It's like the filet mignon of..." In 8 reviews -
"From the simple Ajo Blanco, to the more complex items." In 5 reviews
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62 reviews in English
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Review from Jon P.
Tarrant, TX
4/5/2012 34 photos
One of the ten top restaurants where reservations are nearly impossible!
A tapas restaurant secluded behind the bar of the Jaleo restaurant, on the third floor of the Cosmopolitan.
From the moment you are greeted at Jaleo, where you check in, you are celebrated as a winner of the Willy Wonka golden ticket holder. You are seated in a table near the bar where you can order a drink, while waiting for the remainder of the the guests to show.
When all of the guests arrive, you are escorted to a room behind the bar, where there is a food bar where you can see all of the food preparation. Think of it like seating at a sushi bar where you can see the food prepared.
The staff is busy preparing their first of 18 or so tapas dishes. My wife is an omnivore, but I am a vegan. They do NOT prepare vegan, so I opted to attend as a vegetarian, which they will accommodate. Overall, my wife was far more impressed with my food than her's. There were some subtle substitutions, but the vegetarian looked very similar to the omnivore's dinner.
My favorite dinner drink is a Tanqueray Ten gin martini. So when they completed the meal with a frozen ball of gin as the special guest of honor, I was thrilled. But unfortunately, it was much too sweet for a man who drinks straight alcohol. Never-the-less, it was a memorable night and one that will not be soon forgotten.
With the meal and the alcohol/wine pairing, dinner was $903. So, not a happy meal price but a wonderfully, incredible experience.
If you really want to celebrate that special night, here's how to get in. Send an email enquiring about dinner. They in turn will give you an email address to send your request 30 days out. We are in Central time, so at 2 am Central, 12:00 midnight Las Vegas, I sent the request. The next day, they sent a PDF file to fill out with the participants names. You fill it out and fax it back to them, along with $195 charge per person. You put your credit card information on the sheet you are faxing back to them.
Be committed, because you can lose your $195 x 2 charge (if two people attending). But if you're serious, you can be seated. Plan your trip around the date you want eat e by Jose. -
Review from Greg M.
Mountain View, CA
5/16/2012
Amazing meal, fairly entertaining show, great company.
Still, I must be tainted from going to SAAM only a five weeks prior because I keep thinking it wasn't as good as it could have been. I honestly prefer SAAM. For the same price as é, you can get an even better tasting menu that lasts twice as long.
While the goodies at the end were nice, I didn't get the beverage tasting list, which was disappointing as I really liked the muscat wine for some reason. -
Review from Fred M.
Camarillo, CA
4/13/2012
This is a very very expensive piece of culinary performance art. Dinner for 4 with two alcohol pairings and two non-alcohol pairings came to $2,000. Be prepared for that because the prices were very vague before actually getting the bill.
The food was more unique and interesting than delicious. The drinks piled up on each other so instead of being paired they became muddled together over 3-4 of the courses. Yes, the courses! 24 of them actually. Many just a single bite.
This should have been a 3-4 hour experience but was crammed into 2 hours and 15 minutes because they have to fit a second seating in. Seatings are at 5:30 and 8:30.
We have had the tasting menus with paired wines for each diner at Picasso at the Bellagio and Joel Robuchon at the MGM Grand in Las Vegas. The food, the taste, the time given to enjoy and savor, the opportunity to compete the course and accompanying drink really were perfect. Dinner at each was all of four hours. You were not rushed and each distinct presentation were really outstanding. When the course and drink were completely finished, we had time to appreciate what we just enjoyed before the next course and pairing came. Dinner for 2 at Picasso was $600. and $800. at Joel Robuchon. We walked out without any doubt that it was worth the money. An obscene amount in today's world but extremely memorable.
To be honest, I was disappointed in é by José Andrés. The presentation was really great but not as engaging as it could've been. The chefs could barely be heard and the courses were not really explained in a manner that you felt you could grasp. We had to ask over and over what it was that was being presented. We felt rushed and the courses came too quickly. If we had 4 hours, maybe the experience would have been savored more. Instead it was a jumble and a muddle of tastes and drinks. I really did not feel that the meal was worth half of what we paid mostly because of the timing.
If you've had some of the chef's tasting menus at the other stellar places in Las Vegas, then try this. If not, it would not be at the top of my short list due to the excessive cost and the rushed feeling. -
Review from Jocelyn O.
San Diego, CA
4/8/2012 1 Check-in Here
This is a long overdue review. Full review is on my blog located on my profile.
Dined here in August 2011. Of all of Chef Jose Andres hidden restaurants, this one far exceeded my expectations. I'm not saying it's better or tries to be like minibar, but it does have it's own identity. The dishes are creative and keeps you wanting more. Why not 5 stars? Well, after coming back from Barcelona last October and made the pilgrimage to Tickets, it takes a lot of effort to rise to 5 stars. You really can't beat seeing Albert Adria in the flesh.
Budget Tip: Don't do the wine pairing, order 2 bottles of Estrella InEdit beer (Ferran Adria's beer). Trust me, it's good and pairs well with food. -
Review from Sandy N.
3/31/2012 1 Check-in Here
WALLAH saved the best review for last as I catch up on writing reviews tonight!
I'm Customer #3339! Yes, each guest that dines at this restaurant gets their own number. Makes you feel kinda special I guess.
We got lucky with getting reservations here exactly a month in advance so it must've been meant to be :-) Each seating only seats 8 guests; 2 seatings a night.
I've been to Alinea in Chicago few years ago so I knew what to expect. I think I may have actually enjoyed e by Jose Andres a slight more maybe because it was more interactive and intimate experience because you sit in a curved table watching the chefs semi-prepare your meals.
The amount of prep work the chefs had to do to orchestrate the 20+ courses was quite remarkable. The details and intricacy of each dish was impressive. (astericks tagged next to dishes I really enjoyed)
1. Rebujito - alcoholic drink they stirred up and topped with foam reminded me of this drink I had at the Lobby Lounge at the Modern (formerly called Edition) hotel in Hawaii.
2. Spanish "Clavel" - beautifully shaped into a flower and served in the palm of Jose Andre's hand. Tasted like candy
3. Beet Jewelry - they said to eat it off your pinky finger like a ring. Dusted with gold. Tasted like beet chips with a savory sweet taste. *
4. Caramelized Pork Rinds - ehhh wasn't too into this
5. Apple "Brazo de Gitano" - light airy texture and sweet. we were confused why it seemed like it was starting out with "dessert" like courses.
6. Nitro Almond Cup - wow, this was genius. It looked like half an egg shell with caviar and cream in it. The chef said to eat it quick because it will melt so I put the whole thing in my mouth. Quite a surprise. **
7. Crispy Chicken Skin in Escabeche - not a chicken skin fan but this was quite delicious. tender chicken on crispy skin topped with foam.
8. Jose Taco - caviar wrapped in proscuitto - nothing special, it was as you could imagine.
9. Olivia Sferica Ferran Adria - olive juice in a bubble so it pops in your mouth and tastes like an olive. they process to make this sounded quite intricate.
10. Bocata de Calamares - similar to the sandwich but of course with a twist. It had a huge piece of sweet uni from Santa Barbara. **
11. Cava Sangria - a SHOT of alcohol in the same bubble like thing as the olive. whew, woke me up!
12. Artichoke "puree" with Vanilla - it looked like sato imo (small japanese mountain potatoes) but it was little artichokes. never had anything like that. It was in a nice dark sauce with lemon foam dressed on the side.
13. Lobster with citrus and jasmine foam - MY FAVORITE! I love lobster and jasmine so pairing the two was heaven. The dish was beautifully plated with citrus segments.**
14. Chickpea stew with Iberico Ham - this was a pretty dish you just wanted to just stare at and not eat. This was a favorite amongst the entire table. It was like a delicate cream stew with garbanzo dumpling like things.
15. Turbot with bone marrow - the moist white fish had a crispy skin and was complimented well with grounded coffee grinds on the side. The chef was raving about the bone marrow filled pockets but it was nothing special for me.
16. Rosemary wild mushrooms in Papillote - wrapped in a cellophane bag, this was like a mushroom soup with scents of rosemary, then topped with foam again. One of the guest had a substitute of veal cheeks since he doesn't like mushrooms so we were all quite envious of that dish.
17. Secreto of Iberico pork with squid - loved the pork and sauce. This dish once again topped with some green vegetable foam. *
Still not over yet....can't forget about the desserts!!!
18. Orange Pith Puree La Serena - spooned goat cheese plated with sauces and thin piece of bread.
19. Flan - beautifully plated with four small pieces of flan and flowers and mint with shaved ice in the middle drizzled with caramel. I enjoyed watching them making this one.*
20. Pan Con Chocolate - was the least attractive dish but what a treat, my favorite dessert course. top looked like it was sprinkled with dirt but it was chocolate cake that melts in your mouth. Layers underneath had crunch which gave it texture to the creaminess of the dessert.**
21. "Arroz Con Leche" - arroz con leche in a cone made with melted sugar, kicks of citrus.*
22. 25 second Bizcocho - they said it took only 25 seconds to make this cake like volcano in the microwave. similar to a chiffon cake, very light. Dusted with gold.
23. Fizzy paper - crispy paper like candy but wakes you up with the strong citrus flavors.
24. "Air" Chocolate - just like the name, airy chocolate, one that was bitter dark and the other yogurt flavored.
Yes we felt like we ate enough food that could last a week in our tummies but the memories would last for a long time. -
Review from M G.
Arlington, VA
4/28/2012
We very much enjoyed our dinner here but will echo what another writer said, which is that the meal goes very fast...almost too fast. I wish they would leave another minute or two between the courses just to give folks an opportunity to truly appreciate all the fine favors of the dishes. The chefs move so fast and announce the dishes so quickly, that some of the meal felt like a blur.
The only other suggestion I would have would be for them to do a bit more of the preparation in front of the diners instead of just the plating. Some of the various processes they talked about sounded really interesting, but we didn't get to see that aspect of the preparation, which was a bit disappointing. I expected that they would be cooking in front of us, not just preparing the final products.
Other than that, the food was spectacular and the service was outstanding. When we asked questions about the various dishes, the chefs were more than willing to explain how the dishes were made. I wish they gave more explanation up front, but I guess some diners are more interesting in the process than others and the chefs are just trying to keep everyone happy.
Unfortunately, we had some real duds at our dinner - four guys who managed to be late for dinner and then showed about zero interest in the meal. I couldn't believe how rude these guys were, especially given the cost of the meal. But the chefs were gracious and didn't seem to mind all that much.
All in all we had a wonderful dinner and definitely recommend the experience. -
Review from DONALD Y.
Pasadena, CA
5/10/2012
A big disappointment indeed!
It paled miserably in comparison to the 16 course dinners I had at Robuchon, though the latter did cost twice as much. Furthermore, when I returned to the latter in subsequent visits, they were relative disappointments as well, compared to the first two dinners I had there , back in 2005 & 2006, when it first opened. That was before Robuchon sold out like all the other celebrity chefs, and started opening branches all over the globe, moving his best people onto the next new venture, once the latest one is established!
Not to digress further, I thought the 16 course dinner @ e' was poorly conceived and executed! They should either have two seatings, like they do, and serve only 10 courses, and may be charge less, to attract a wider audience, or settle for one open seating like Robuchon does, or at least did, and charge more to cover the cost, so one can really slowly savor the nuances of the 16 courses, assuming they are deservingly of it!
At e', while the 16 course dinner lasted well over 2 hours, you feel like you are being herded around like helpless cows, moving from one course to the next, with hardly time to savor the individual dish, before your taste buds got overwhelmed by the next. On the latter subject, I did not think the courses were that creative and memorable either. As one of the other reviewers put it well, they aimed to be exotic and unique, but failed in being delicious at the same time!
I had better dinners at Bazaar, Jose' other franchise at LA, for one third the cost, and come out each time more satisfied. Better yet, you will get even better service and more creative, bolder dishes at Michael Voltaggio's Ink, who was the chef @ Bazaar, before he decided to leave to write his own culinary chapter .
If you are stuck in Vegas, and yet want to be pampered with a truly great dining experience, accompanied by superlative service, then my vote has to go to Pierre Gagnier's Twist @ the Mandarin Oriental!
In conclusion, e' is not bad, but you can simply do better, for the sake of your wallet or taste buds, or both, not to mention the pursuit of mere simple dining pleasure, by going elsewhere! -
Review from Rachel A.
Chicago, IL
3/5/2012
5:30, 2/24/12
I'll echo all of the other stellar reviews. We nearly missed our reservation due to a flight cancellation and subsequent flight delay. I kept in e-mail contact with e throughout the day to inform them of our situation. Luckily we cruised in with just enough time to start with the first food course (missed the first beverage course, the gin and tonic).
My favorite courses were the artichoke puree, the chickpea stew with iberico ham, the turbot with bone marrow (the bone marrow might be the richest, most "umami" flavor to ever exist on this earth!) and the rosemary wild mushrooms en papillote. Desserts were awesome - loved the bread pudding and the flan!
We both ordered the alcoholic pairings but in hindsight, I would've done the non-alcoholic and shared with my husband so we could have tried more. A few of the diners at our time did this and the NA drinks looked pretty cool. I'm not huge on sherry so that was a little weird for me having it early in the meal, but I did enjoy the other pairings.
Only negative is that we weren't given a whole lot of information from the chefs about the dishes until we asked - like, they would almost just state the very basic name of the dish from the menu and nothing else, leaving out major components that we would have to ask about (i.e. - what is this green sauce made out of, what's in the bottom of this pasty). Once asked they provided the info, but it'd be nice to have a little more up front about each dish.
Definitely go if you can swing it! -
Review from Rod U.
2/3/2012
A tour de force of Spanish cuisine.
A meal at E is a dining experience capturing the excitement and joy of discovery through food and conversation. This exclusive restaurant within a restaurant is a tapas bar on steroids. Modernist cuisine at its finest as molecular gastronomy collides with traditional techniques. This is one of the greatest foodie adventures bar none.
There is no menu. The offerings change with the seasons. Unfortunately, the incredible salt crusted foie from the fall of 2011 is not a part of the current winter 2012 offering. All good.
The ingredients are incredible. From selections of sublime, umame packed cured ham to the sweet earthiness of roasted Iberico pork to the salty brininess of quality caviar everything works to create flavor explosions.
Sure, every course may not be to your liking but with the huge number of courses, you are sure to find something you can't live without. The progression of dishes is very bold. Courses compete with one another, with each making a bolder statement than the last. Utterly incredible.
Desert lovers rejoice, the meal ends with multiple deserts. The only way to describe them is WOW!
Opt for the wine pairing. The selections tie the meal together perfectly.
The entire evening is engaging. You watch the chefs prepare and plate the majority of dishes right in front of you. Conversation between the chefs and your fellow guest is encouraged. It is an extremely social meal. Just wait until you start sharing wine from the porron. Unintentionally missing your mouth and pouring wine on your face and down your neck is a real ice breaker.
There is only one way to make a reservation at E, through email. Don't bother calling the Cosmo. They can't help you. Send an email request to reserve@ebyjoseandres.com with the number of your party (not to exceed eight), and a range of dates and times. A restaurant manager will respond and ask about any food allergies and dietary restrictions. If your restrictions can be met and if there are openings, your invitation will be confirmed. You will receive your golden tickets via SNAIL MAIL. Bring them with you.
Probably the best $250 you will spend at a top restaurant anywhere.
An open mind and open heart? You will have the time of your life. Highly recommended!Listed in: Best of the Strip - LV, Ballers Guide to the 702 City…
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Review from C W.
Honolulu, HI
2/19/2012
é by Jose Andres
February 8, 2012 - 8:30PM
General 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.
http://Eater.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.
Once 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.
On 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.
Tip: 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.
Eight seats. Twenty three dishes. Wine supplements were skipped. Nearly all were consumed in two bites.
Gin & Tonic
Spanish Clavel
Beet Jewelry
Caramelized Pork Rinds
Apple "Brazo de Gitano"
Nitro Almond Cup
Crispy Chicken Skin in Escabeche
José Taco
Olive Sferica Ferran Adria (Spherical Olives!!)
Bocata de "Calamares"
Cava Sangria
Artichoke Puree w/ Vanilla
Lobster with Citrus and Jasmine
Chickpea Stew with Ibérico Ham
Turbot with Bone Marrow - GF's favorite dish
Rosemary Wild Mushrooms in Papillote
Secreto of Ibérico Pork with Squid
Orange Pith Purée La Serena
Flan
Pan Con Chocolate
"Arroz Con Leche"
Fizzy Paper
25 Second Bizcocho
"Air" Chocolates
Let'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.
Each 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.
Our favorite dishes were:
Fried Bone Marrow - Possibly the greatest flavor I've ever experienced. The GF lost her mind over this also.
Fried Chicken Skin w/ Oysters and Caviar - If you love chicken skin, this will rock your world. Two bites.
At 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.
The bill came out to $540-something for two including tip. This was the finest display of molecular gastronomy I've ever experienced. Pictures coming soon. -
Review from Mark D.
West Henrietta, NY
5/6/2012
Just had the experience in the past week. It was really neat and entertaining. The food was interesting and tasty. I found the experience a bit rushed. There were a couple of standout dishes. Im glad I said I did it. They need to change their silly reservation system and need to eliminate a couple of dishes to provide more substance to the meat and fish courses and make the experience less rushed. For the money I would rather go to L'atellier at MGM.
-
Review from Amber T.
Las Vegas, NV
2/27/2012
Dinner was at 8:30 on 2.24.12
I have been looking forward to this dinner for a long time. Everything about the dinner has already been said in the other reviews, except that if you do not drink on a regular basis and you decide to get the alcoholic pairing you will leave dunk and might not remember some of the last dishes. It was the best meal of my life and one of the top for my honey also. $684.23 for two dinners and two wine pairings. -
Review from Cindy D.
1/10/2012 2 photos
My much anticipated dining experience came and went within 3 hours. I didn't want it to end but the 'show' will hold a special spot in our history of dining experiences. I took sick pleasure in knowing that I held two of the eight golden tickets as each guest sitting at the bar inquired about getting in. What a big boost to the foodie ego as i walked into the private dining room as the others guests gawked with jealousy.
Every other reviewer before has already taken the words out of my mouth. The dishes ranged from good, to great, to meh, to really good. There wasn't a dish that truly stood out as out of this world, unless you count Chef Brett shaving white truffles generously onto one of our dishes. If I had to choose a favorite dish, it would be the chickpea stew with Iberico ham.
We chose to do the alcohol pairing and the non alcohol pairing and enjoyed each drink with pleasure. My favorite part was drinking the Cava from the traditional el Porron, which is a traditional Spanish decanter with a spout. Yes, we poured the wine from the spout as if we were re living our frat party days. You have to be a professional marksman to be able to pour the wine and stretch your arm out as far as you can go without dripping the wine all over your clothes.
The best, very best thing about our evening was our service. Cinta and Alfonsio went above and beyond to ensure that we were comfortable and made us feel welcomed into their 'home'. If they ever wanted to write a book about hosting a dinner party, they would have a bestseller. Chef Brett was very interactive and answered questions patiently without making the diner feel like an idiot. I was always taught to say please and thank you and my manners paid off with a couple extra 'drops' of alcohol (wink, wink). Their graciousness was rewarded by a husband who made an extra dent in our pockets by side tipping all the people who participated in the 'show.'
Our one and only disappointment was that the salt encrusted foie gras was M.I. A. Future diners beware: The menu does change seasonaly and we disappointed ourselves by salivating over past pictures.
If I could go again, I would. We are actually planning on a future event with 6 of our friends who would be able to enjoy the food and our companionship. It's just narrowing down those friends who would truly appreciate what Jose Andres has brought to Vegas and appreciate the art of dining. -
Review from Albert H.
12/14/2011 1 Check-in Here
This may be the best dining experience currently available in Las Vegas.
You have to e-mail to get reservations - a couple gold tickets showed up in our mailbox about a week prior. This little sub-restaurant is in a small room behind the bar - eight bar stools around a curving counter, all facing the action.
They call it a performance, and it really is - the preparation of the meal is well choreographed - pacing is very quick. Service was good, personal and friendly.
The food uses a lot of molecular techniques, and is based on Spanish cuisine. Others have written about specific courses. I thought the flavors were excellent and the preparations were playful. It is just a wonderful experience to see it all plated in front of you and be able to talk with the chefs about it as they perform.
They mentioned that this is a sister restaurant of Minibar in DC.
There is one choice you have to make - you can get an alcoholic pairing or a non-alcoholic pairing with the food. Both pairings were creative and interesting, and we were surprised that no other couple chose to order both.
Anyway. Just go here. It's awesome. -
Review from Ivan S.
10/27/2011
Dammit, e', you suck. Besides the fact that I still don't know how to pronounce you, you've ruined me. You've ruined any five star rating I could possibly give because none of them will really be able to compete. Yes, this includes the five stars I gave to Popeye's whose chicken is dabombandyoucanallsuckitifyoudisagreebecauseIvebee nknowntoeatanentire10pieceboxinasinglesittingbitch es.
Even then, five stars to Popeye'e and five stars to e'? That doesn't seem quite right. Six stars to e'? Wait a sec. Ten piece box of spicy chicken for $8.99? 20 course meal at e' for....a mortgage payment?
OK, I guess things equal out in the end.
Yeah, this isn't an everyday kind of meal place. It's a special occasion, once-in-blue-moon-and-if-that-moon-were-rich-and-c rapped-gold-in-your-lap kind of place. We didn't care though. It was my birthday and my wife wanted to see me happy. She sure enough saw me grin through the foodiest douchebaggiest experience of both of our lives and my wife rules.
I won't go into too many details since most Yelpers have repeated them ad nauseum. My dishes were pretty similar to most others with the exception of the ever-changing "Catch of the Day." (Ours was turbot for the record.)
The chicken skin was memorable. The secreto of iberico ham rave-worthy. But it was the "chickpea" stew that made me actually swear a series of expletives into my bowl. I believe I was quoting the celebrated poet Lord Byron when I muttered into my bowl, "You've got to be fucking kidding me" and "I'd eat this shit off of Bin Laden's bloated, decaying corpse."
There are only eight seats, sidled up to a high-top bar. I think that a diner's experience would depend heavily on their surrounding companions. Fortunately, after a few courses (and some flowing wine), we all warmed up to one another. Jose Andres is famous for encouraging diners to play with their food and play we did. Observations were made and notes were shared. "What did you think of this?" and "Could you taste the jasmine in the foam? So did I!"
One of us had the vegetarian option and she described in detail her obviously different experience. My glutarded wife requested the gluten-free option and she did the same for the others. I and one other had sprung for the full alcohol pairing, but after the ninth pairing, what seemed to us a cogent and eloquent discourse in which we deconstructed every layer, aroma, and lovingly created component for our dining companions was most likely, when I think back on it, a couple of guys who sounded like the Hulk and Cookie Monster trying to read a restaurant review out of Parade magazine. None of us cared though because we had a ball. Yes, your individual experiences may vary, so I hope for your sake, you get a fun group.
The service was professional and precise. The staff introduced each meal and fielded questions. They were upfront when needed, stayed in the background when not.
A few final notes: 1) You get to take home a menu, which answers the question, "How do all these Yelpers remember what they ate to put in their reviews?" 2) You also get to keep your golden ticket. We actually never received ours in the mail, but they made sure we walked away with a couple. 3) the coffee is not part of the meal. You'll be charged for it. Nothing in Vegas is free, yo. Stupid coffee. 4) If you're on an iPhone, good luck checking in. Or doing anything on that phone for that matter. This restaurant exists in an AT&T blackhole. If you're meeting friends afterwards, make sure your plans are well-defined beforehand. 5) We never got to sign the guest book. In fact, this last note is my only gripe in an otherwise perfect night. Guestbook, man, guestbook! How can I prove I was there?! I mean, other than the pictures. And receipt. Oh and the menus and golden ticket.
All right, just forget I said anything. -
Review from Jodi M.
Long Beach, CA
3/21/2012
CRAZY good! Amazing Experience! A must try.
Recap:
-sent email 30 days out and got a set at the table for 8 for my bday (my hubby and I went)
-23 amazing courses (160.00 per person)
-we paid the extra 100 bucks extra or so for the alcohol pairing (for 2 people 1 is enough to share). Generous pours..easy to get smashed with the wine pairings..so take it easy or you wont remember the food
-sat at the 830 seating. meal lasted 2 hours or so
-Servers were super nice, chefs were informative and funny.
An amazing experience!! Can I say again food was AMAZING! Experience watching them plate all the food...a show in itself!! I want to go back again!!
If you are a Top Chef fan, a foodie..a MUST!! -
Review from Kevin K.
Arlington, VA
1/2/2012
Ok I am writing this review a little late...because my wife always teases me about eating somewhere and then saying I would write a review, and I never get around to it. So here we go...
I came across this Minibar esque restaurant via some advice back in May (btw I ate here in May), from my brother. Since I have been at almost all of TFG's resaturant I wanted to try this tasting bar tucked behind the Las Vegas Jaleo. I had concierge call to get me a seating so I did not get to enjoy the wonderful golden tiket to make you feel like you are about to enter Willy Wonka's factory. But all the wonderful surprises made up for that small detail.
This sea urchin sandwich still makes my mouth water...I also really enjoyed the super crispy chicken skin that came out. This squid cracker was exceptional and I have to admit that all the dishes were perfect. The desserts with the minute pound cake inspired from Albert Adria was also a little treat.
To make the experience even better Jose Andres was in house that day, and came around to check on some other guests from Spain. It was good to see him that day and made the experience even more enjoyable.
The price tag is a little high but if you have a chance to get the reservations then I would definitely suggest going and savoring the unique dishes from Spain with the avante garde preparation.Listed in: best destination eats
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Review from radar f.
Berkeley, CA
1/22/2012
We had reservations for Friday Feb 10th. We had followed all the rules for getting the reservation (emailed at midnight on Jan. 10th). When we were told we had the reservation a few days later we immediately sent in the confirmation form with credit card info. All was set. Then on January 21st we received an email saying that our dinner reservation happens to fall on "Valentine's Weekend" so they are going to charge an additional $100 per person. And were we okay with that? So to recap: we followed their rules, made the reservation and then they decided to just change the rules. We're not naive--they will of course easily fill the spot at the new price ($250 per person before the $155 per person wine service.) so essentially they don't have to care whether we say yes or no. There's a line long of folks eager to take our place.
But that doesn't make it okay. It is unconscionable to treat people like this. I realize this is Vegas and money is all that talks. But on some level doesn't this scream about the lack of professionalism? Jose Andres is a great chef, but he should be ashamed of the business culture he has given his name to. We canceled. No meal, no matter how delicious can make up for being treated with such indifference. -
Review from Norm K.
This was one of the best food evenings I have ever spent. I made my reservation through their process about a month ago. While I originally requested the 5:30 seating, there was a singleton space for the 8:30 so I went for it.
I showed up about 8:05 and handed my gold ticket to them. I was then escorted to the bar where I had some ice water and started to meet my dining mates for the evening - Greg and Lindsey from Glasgow, Scotland.
At about 8:40, we were escorted into the separate dining area that has a horseshoe shaped table with 8 seats. Behind the table was the staff ready to greet us, tell us a few rules, and encourage us to ask questions about anything. Then the dinner started.
Over the next three hours, the staff made some of the most creative, tasty, and beautifully plated dishes I have experienced. Since the room seats 8 people only, generally four servers each took 2 plates so all 8 of us were served in unison. I had the non-alcohol drink paring which gave me a chance to have spirit-like drinks along with the other diners. And in two instances, my food or drink was not laced with alcohol but with lemonade or some other substitute.
Each of the 20+ courses was explained. We often had questions about technique, ingredients, or other matters. One of the chefs came out of the kitchen to explain the red mushroom we enjoyed and explained why it was red and whence it came.
The staff is amazing. They are friendly, always smiling, and always enjoying what they do. I really felt that I was a valued visitor.
The room - oh it's quite different. Two walls are lined with card catalog boxes to represent the knowledge Andrés has built up in his mind over the years. There's a bustier which know one explained on the wall and a ladder with high heels on the rungs. Very creative and innovative!
Midnight was almost upon us as we finished the dessert courses. We then signed the guest book - I was diner #1693. I then passed the book to Lindsey to sign and so we went around the table.
I recommend this to anyone who wants to try something very different and wants to find out about molecular gastronomy. It was truly a very delicious and memorable evening. All the staff at é made it outstanding with food and service! -
Review from Tom D.
Washington, DC
11/21/2011
4.5+ stars
Ratings aren't really fair -- it truly was a very memorable experience. Service was outstanding. It really was theater -- food ranged from outstanding to very good.
One of my more memorable food experiences. Now if we could just get the restaurants in DC by Jose Andres to operate at par with his Vegas outposts.Listed in: Best of the Best
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Review from Nelson Q.
Updated - 9/12/2011 81 photos
Hope I don't need a third page!!!! Here it goes......
11) Ajo Blanco- Classially made with garlic, this version was, made with almonds and other components included a tomato-manzanilla granita, Pedro Ximenez "noodles" made from agar-agar, marcona almonds and almond dust, diced grapes, and micro greens. Very refreshing soup.
12) Lobster with Citrus and Jasmine- Perfectly done lobster with a lemon pith puree, citrus pieces and zest, lobster head sauce, and jasmine foam. Chef Andres wanted the diner to experience a little "Spanish Summer" with the essence of jasmine. This was paired beautifully with Estrella Damm Inedit, a beer from the proprietors of El Bulli, Ferran Adria and Juli Soler. Definitely one of the favorites among everyone.
13) Chickpea Stew with Iberico Ham- Chef Andres' take on Chickpea Stew consisted of an Iberico sauce from rendered iberico ham fat, chickpea "spheres", diced iberico ham fat, and chorizo and parsley oils. (Tasting 13 was paired with a Rioja, R.Lopez de Heredia Vina Tondonia Riserva, 2000)
14) Catch of the day- A meaty piece of Turbot was cooked to perfection and paired with charred green onion oil, micro shiso, arugula, citrus"pearls" and black garlic. (Tasting 14 was paired with a Galgueira Godello, NV)
15) Rosemary Wild Mushrooms in Papillote- Morels and Chantrelles were cooked in a heat-proof plastic pouch with a flavorful mushroom broth and a mushroom cream sauce topped with a rosemary air.
16)Secreto of Iberico Pork- Our third tasting containing this prized Spanish black footed pig, this time was prepared with a rarely used, uncured cut behind the shoulder of the pig. I am pretty sure it was prepared sous vide(cooking food in a tightly sealed plastic bag at a controlled temperature resulting in even cooking and a juicier product)
Presented on a slate plate(Spain's hillsides contain alot of slate, and another element Chef Andres wanted to incorporate)It was a perfect medium rare and tasted like a juicy steak and came with some chicken glace and chantrelles. One of my favorite tastings of the evening.(Tastings 15 and 16 were paired with another Rioja, Vina Ardanza Riserva Especial, 2001)
17) Orange Pith Puree La Serena( Cheese Course)- Torta de La Serena is a soft sheep's milk cheese and was served with a orange pith puree, candied pimpkin seeds and pumpkin oil. The cheese paired perfectly with the Casta Diva Alicante Muscat, 2008.
18) Apples and Red Wine "Freddy Giradet"( First Dessert) consisted of grenache poached apples, red wine "spheres" apple puree, vanilla ice cream and micro mint.This was Chef Andres' interpretation of appples and wine.
19) Frozen Apricot Coulant-(Second Dessert)- Cold fruity exterior and a amaretto-almond toffee caramel inside, this dessert also came with Spanish olive oil, yogurt espuma, and edible marigold petals. (Tastings 18 and 19 were enjoyed with a "Fisherman's Coffee", a drink of reduced rum and coffee.)
20-23) Fizzy Paper, 25-Second Hazelnut Bizcocho, "Crema Catalana" and "Air Chocolates"(Finale of sweet bites) The fizzy paper was like a pop rocks sheet, the bizcocho(25 seconds in the microwave) was very soft and creamy inside, the crema catalana was a very sinful bite, and the chocolates were light and delicate.
We were also able to sign a little black "guestbook" and express our thoughts of the evening - wifey and I were Diners #1551 and #1552... a couple of cappucinos and a gin and tonic ended our
awesome evening. A very big MAHALO to Stephani, Mia, Kathy, Lisa and the two gentlemen(forgot your names!) for a very memorable evening!
Before you go:
Hours: Wed-Sat, 5:30pm and 8;30pm
This is an interactive experience...feel free to ask questions and conversate with the staff
Cameras are allowed-No flash photography
Savor each bite!!!
Get the beverage pairing, you won't be disappointed
Check out video clips on Spherification, Sous Vide, and other Modernist cooking techniques to get an idea of what the chefs will be explaining to you.
**IF YOU'RE A PICKY EATER OR DON'T HAVE AN OPEN MIND, THIS PLACE AIN'T FOR YOU!**
e'..............Now THAT isThe Cosmopolitan's best kept secret, NOT the pizzeria!!!! ALOHA!!!!!
YELP 365 CHALLENGE-(39/365) "Cosmo's best kept secret"Listed in: YELP 365 CHALLENGE, Little Bites, Big Flavors!!!, Stellar Service!!!
1 Previous Review: Show all »
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9/9/2011
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A cube of perfectly… Read more »
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Review from J C.
Oshkosh, WI
4/16/2012
The descriptions of the courses in other reviews are better than I could do, so I won't repeat. The reason for only three stars was the rushed atmosphere and the lack of culinary explanation. We all had to ask over and over again about what we were eating and often the explanations were rushed, and the chefs were hard to understand. I had to look at the menu later to figure out what I'd had. It was all amazing. My biggest dissapointment was the final dessert courses, it really felt like something was missing or had gone wrong. Overall, for all the build-up (and for the price) I expected dinner and a show, it was mostly dinner. I'm glad I did it once, but I won't be a repeat customer.
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Review from Amanda B.
9/6/2011
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Chef José Andrés can do no wrong here. Stunning, elegant and handcrafted cuisine. No doubt if Michelin returns to Vegas next year, E will easily earn a star if not two!
To get in, know some chefs, high roller, or if you are lucky enough, you can score 1 of the 16 seatings per evening. Price, 1/3 of Joel Robuchon, and you know this is much well worth it! Think of 20 courses feast, single bite (as Alinea or Avenues Chicago). Try for yourself!
If I'm lucky enough, I get to come back before the year end!Listed in: Michelin Star, Viva Las Vegas
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Review from Justin B.
8/28/2011
Pros: Excellent service, interesting presentations, great food
Cons: Expensive ($160 (food) + $120 (drinks pairings) per person)
If you're down for foodie adventures and you're willing to spend some money for great food and service, you should check this place out.
First of all, you have to make a reservation via email (i.e. reserver@ebyjoseandres...) up to a month in advance. When it gets close to your reservation date, you get mailed golden tickets (a la Willy Wonka style).
On the day of your reservation, you actually dine in a small room with 8 seats. All dishes are prepared in front of you.
Here are some notable dishes:
Crispy Chicken Skin in Escabeche - Perfectly seasoned chicken skin and chicken oyster
Uni slider - I love uni. You should too.
Secreto of Iberico pork - It's like the filet mignon of pork. Moist fatty deliciousness
Overall, great experience. Our servers and the chefs were super nice and willing to answer any questions that diners might have. The only issue is the food is a little pricey for my tastes.
However, if you're looking to celebrate a special occasion and want to witness molecular gastronomy in person, give this place a try. -
Review from Marisa L.
Irvine, CA
11/30/2011 1 Check-in Here
This is a restaurant inside of a restaurant, how tricky is that? But me oh my, this place will knock your socks off. The food was truly phenomenal and the service was even better.
Some of the stand out dishes:
Chicken oysters on chicken rind - I've never had chicken oysters but this has turned me into a HUGE fan of them. I would have to say this was probably top 3
Citrus lobster - cooked perfectly and the air (not foam, as the chefs can explain if you like) was absolutely delicious. I was scraping at my plate to get every last drop of flavor off of there.
Pork with squid and parsley air - The squid actually complemented the pork really well the air gave just a light touch of parsley flavor
Rosemary wild mushrooms - At first I was confused as to whether we could eat the bag, but don't. They'll cut it open for you so that you can drink up that delicious broth. If I could get this broth, I would cook everything in it. I would even just drink it as a plain soup.
All of the desserts were just top notch and so creative! Never would have expected a lemon fizzy paper! When it touches your tongue, it almost feels as how pop rocks feel which was pretty cool.
I could go on and on about all of the dishes, but Nelson Q. has already done an amazing job describing each dish.
I will say that there were some dishes I wasn't a huge fan of, but everyone has different tastes. You are bound to love at least 1/3 of the dishes and the staff is extremely accommodating to any food allergies, etc.
I recommend getting the drink pairings, both alcoholic and non alcoholic. I thought they were a nice finishing touch to each little morsel and one of the wines was just so much fun to drink! Who would have thought of pouring wine out of a strangely shaped flask directly into the mouth would be so tasty? Definitely not for the clumsy though.
Even if the don't find yourself loving the food, this place is well worth the experience. If you're making a reservation for this place, you probably already know it will make a dent in your wallet. But this place sure knows how to make a memorable dinner. -
Review from Michelle L.
Los Angeles, CA
4/11/2012
When we came here the first time in 2011, we were certainly very impressed even comparing to jose's other restaurant Bazaar. Therefore, when we came here the second time, we kept our expectation low feeling like they would not be able to do any better than the first time. Somehow, they were able to wow us again with almost a different menu! Some of the dishes from 2011 were just creative not tasty for us. In the 2012 version, we had absolutely no complaints on every single dish. I usually don't write reviews unless the dining experience is really good or really bad. E is for sure a winner and we re looking forward to go there again once they change heir menu again. Bring your date there to impress. It will be a life time experience. =]
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Review from Amber G.
Lowell, MA
10/19/2011
Well, what can I say that hasn't been said below?? This is as good as it gets, as in my best dining experience EVER. As others have stated, the food is indeed inspired, beautiful, and playful but it is really all about the entire experience that makes e so unforgettable!
Stephanie is fantastic, along with her crew and all the participating chefs. It was one of the first times that I have dined somewhere so upscale, yet so unpretentious. The "bar" setup allowed for great conversations between the 8 diners, really lending to the whole communal experience that Jose Andres enjoys.
To sound simplistic, this was incredibly fun. Yes it was expenisve and is exclusive, but once you are there it doesn't feel that way. It is just so very enjoyable and relaxed and mindblowing all at the same time.
In short, it was well worth emailing at 3:01AM EST to assure a spot at this table. I would (and will) do it again the next time in Vegas. -
Review from Laura D.
10/21/2011 37 photos
E is gastronomic theater. It's very ying-yang with its serious playfulness, its subtle flamboyancy and its down-to-earth sophistication. I couldn't have had a more wonderful intimate evening with 6 strangers.
We were visiting Las Vegas pretty much last minute (3 weeks away) and emailed Stephanie with a list of nights we would be in town. Within a few days we received a response and got our reservation for 8:30PM on a Thursday night. I believe when emailing, offer as many time and day possibilities as you can, being flexible will certainly help in getting a seating. We actually got our preferred night, as indicated we had indicated in the email.
Arriving, I felt a little like I was going on a first date. What would it be like, can I take pictures, who will we be dining with? All was answered within a few moments when we sat down at the "waiting" table with other guests for the evening. We all quickly started an excited conversation about other Jose Andreas experiences we've had, and we all agreed we were not likely to be disappointed tonight.
Our seating a was running a little late and the host came over to offer us something to drink while we waited and to introduce herself to us. Stephanie, who, it turned out, was learning to speak Spanish through Rosetta Stone and was having a very impressive conversation with 4 of the guests who happened to be from Spain.
We had the alcohol pairing, which I found to be interesting, like using a porron, and the details of the ball of ice for the gin and tonic. That was the theme, the details, every little detail, impeccable. From the simple Ajo Blanco, to the more complex items.
Lot's have been discussed about the menu items at E, and I have to say that I enjoyed a good 90% of the 20 items. The chef is young, and it is inspiring to see such talent and passion from her, Mia was awesome! In fact, the entire staff were wonderful, and interacted with all of us diners in a very casual, yet very professional manner.
If you pass by the E door during one of the seatings, it is almost guaranteed you will hear joyous laughter and often the exclamation "oh my god, this reminds of my childhood!"
I am looking forward to a return visit in the New Year!Listed in: How my Boyfriend wins me Over
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Review from Misty K.
Fullerton, CA
2/19/2012
I was nervous about this place, as I got my confirmation via email for my reservation (see other yelp reviews for details on how to get reservation), and it congratulated me and invited me to the "show". Whenever a restaurant refers to itself as a "show", I fear that it will be significantly more pretentious than necessary. Well, they were right. It is a show. An amazing show. They captivate you from the moment you go into that small 8-person room. They introduce you to your chefs for the evening, who are so talented and creative. They start off making a tasty drink with liquid nitrogen. I didn't do the wine pairing, but it looked fun. I ordered a glass of wine, and I kept getting refills, which I didn't get charged for. The waiter may have felt sorry for me b/c I was there alone, as most people there were with their significant other. That's okay... at the end of the night, you feel like you're friends with everyone you sat with.
Every bite of food was amazing. Even something as simple as an olive in a spoon exploded in your mouth. I loved the bone marrow in the phyllo cone (and I'm not even a big bone marrow fan). I wish they had foie gras on the night I was there though. A lot of liquid nitrogen used and a lot of foam. My only complaint is that there were more sweet flavors rather than savory ones. I would have liked it to be the other way around. Also there was no red meat (only fish and pork) on the night I was there. I would have liked some red meat. But the food was all incredible. One of the best meals of my life! I enjoyed the show! -
Review from Cynthia C.
Alameda, CA
8/8/2011 27 photos
What a special dining experience. Hands down the most intimate setting for a tasting menu I have been to.
We first walked up to the Jaleo, immediately Stephanie greeted us and knew we had arrived for E. IT was like she had her radar on or ESP. I didn't even have to bring out the golden tix sent to me. I had already been formulating a plan on how to hold on to the tix . In case the staff collected them, I took a photo of the souvenir.
Stephanie had us wait with the other couple while the other two parties were to arrive. All parties have a 15 minute grace period. The seating occurs all at one time. She hands us an iPad to peruse the wine and cocktail lists to pair with our meal. We decided to go with the wine pairing.
Like clockwork, at 5:45pm, Stephanie appears and whisks us to a 10' x 12' room, with a curved copper counter and 8 seats. We were met by Mia, a bright young gal, who led in composing and explaining the dishes of the evening.
The wall is filled with Jose's quirky personality. Ask what it's all about, the Staff are happy and knowledgeable enough to answer all your questions.
Standout courses: Loved the presentation of the 'snacks', gold dusted beet jewelry, like elevated Terra Chips, the Crispy Chicken Skin in Escabeche hit all the umami notes, I am a sucker for anything crispy, the Chickpea Stew was deliciously creamy and the squares of fatty goodness were gasp worthy. I really enjoyed the morels wrapped in plastic heat resistant BPA free wrap, I guess it's the new thing next to parchment paper, Stephanie brought out the box for me to look at. My favorite dessert of the evening was the red wine soaked apples, which looked like cherries at first glance.
Great drinks: Gramona Imperial, Gran Reserva Cava, really fantastic, served in a very unique way, I was glad it was early in the evening, when I was still coordinated. The beer created with El Bulli was so smooth and probably my favorite of the evening.
The humidity was higher than normal in Vegas, so one the desserts wasn't cooperating with the oven. We got an extra dessert on the house for being patient with the mishap. They really don't miss a beat here.
It's more forward thinking food and not a bit of fancy 'dust' in sight, it was a relief. It felt like I was in Jose's home, very casual and extremely entertaining. We were later joined by off the clock staffers who were there for quality control. Love Spanish accents.
A culinary adventure, interesting ingredients, perfect execution, taste wise it's rare at 22 courses, every one was good to great, my only gripe is probably the LONG walk to the bathroom. -
Review from Tony T.
1/11/2012 1 Check-in Here
We came for dinner on the Friday before Christmas and it was a cool experience. First of all, you can only get a reservation by e-mail at midnight PST 30 days before you want to go. Those are a lot of rules for eating in Las Vegas, but it was worth it. There are only 8 seats and we were able to get 6 of them. The whole experience is 3 hours and it was pretty cool.
We started with a frozen gin and tonic, which had a weird flavor. There was lime and citrus but the gin and tonic were frozen into an ice ball. Snacks were up next and the first dish was called Flower, which was a raspberry purée and petals made of raspberry. It looked cool and tasted cool and was served on a plate that was shaped like Jose Andres' hand. Then came the beet ring, which was a very delicate ring that had beet flavor with gold specks on top. I'm not sure what would possess someone to create a beet ring but it was good. My favorite snack was the Chicaronnes, which were honey glazed and perfectly crunchy.
The appetizer portion of the meal was next. The first dish was called the Gypsy's arm, which was a green apple and blue cheese meringue. The meringue was light and fluffy but the blue cheese and apple were tart. Then came the nitrogen almond cup, which was topped with caviar. They then served crispy chicken skin with escabeche sauce and topped with thyme foam. The skin was perfect and the foam was thymy (which is probably not a word but should be). The jamon Iberico topped with caviar was salty, fatty and great. The meat was perfectly cured and with the caviar, it was a great bite. The coolest looking appetizer was Ferran Adria's olive. It was an olive purée with a membrane on outside and olive liquid on the inside. The final appetizer was the bocata del calamari, which was a fried uni sandwich with cucumber. The sandwich was delicious.
Our next molecular alcoholic drink was a white sangria made with cava that came in a membrane. It reminded me of the olive, except alcoholic and very strong.
Next our show moved on to the dinner portion of the menu. We started with an artichoke purée, which were artichoke hearts topped with black truffles and an artichoke purée. This dish was good, but the truffles were amazing. Next came the lobster, which was fresh and cooked perfectly and served with a side jasmine foam and citrus fruits. The chickpea stew had a rich and fatty base and had chickpeas made of chickpea essence with a membrane on outside to make the essence into a chickpea shape. The mushrooms in paper were served with rosemary foam, white truffle topping. There were chanterelle and porcini mushrooms cooked in a rich and creamy broth, topped with rosemary foam. This dish was great. Next came the turbot plate. The turbot was cooked perfectly with crispy skin on one side and tender fish. There was also bone marrow in puff pastry topped with caviar. This was an awesome compliment to the fish. Next came the salt baked foie gras. When I ate it, I thought to myself, "This is how food should taste all the time". It was perfect. The last main course was an Iberico ham steak with squid a la pancha and parsley air. The pork was chewy and had a nice taste. The squid and sauce were great.
Finally we had the desserts and cheeses. The cheese was called torta de la Serena and was served with toasted bread and a sweet sauce. Next we had flan with oranges and ice, which was a light dessert as most of it was ice. The oranges were bitter but the ice added texture to the dish.There was and edible flower and a caramel on the flan. There was a panko un chocolate, which was crunchy, creamy, bread and chocolate together. The arroz con leche was cold rice pudding with a sticky outside. A great treat was the chocolate truffle, which was chocolate on outside but truffles on inside. This was pretty light and very tasty. Finally we had the 25 second bis coco, which was light and springy and the citrus paper which was crunchy and sour.
The meal was expensive, the service was spectacular, and the setting was intimate. If you get a reservation, you should go. It is worth every penny. -
Review from Tommy M.
Sidney, NE
2/3/2012
Last Saturday evening four of us were treated to the meal of our life at E. From the moment we were greeted to the last bite on leaving it was just extraordinary. I would like to start with the staff...engaging yet invisible, knowledgeable yet not the least bit condescending, and above all great smiles and eager to make our evening memorable.
Next is the food quality...so ridiculously good As to be other worldly! Every course was another adventure into exquisite taste never before matched. To top it off, presentation with Brett and Catherine's attention to the most minute detail was unprecedented in my 58 years of dining!
Thank you Jose Andres for bringing this experience to Vegas....we can't wait to get back. -
Review from Megan E.
1/17/2012 1 Check-in Here
The best meal ever - I realize I said that once but this is my new best. It made me want to cry tears of joy. If there's anyway you can afford this then do yourself a favor and go!! You won't get a golden ticket with last minute reservations. Try one alcohol & one non-alcohol pairing for the most variety. Ask questions and keep an open mind. Vegetarian options looked awesome! I won't say more, since people have already detailed everything - but seriously, go...book a two day trip around your reservation and enjoy. Keep an open mind.
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Review from Holly F.
9/6/2011 1 Check-in Here
I"m not going to talk to you about prices, the prices change, if you want up to date information on the pricing, email them. Their reservation and email information is also easy to find so I'll let you do that on your own too. What I will tell you about is an experience that no foodie should miss if they have an opportunity to get to Las Vegas.
Let me start with getting a reservation. No frustrating phone call every day at X time, just send a nice email and you can go back and forth with the wonderfully helpful staff until you arrive at a date (I'd book the date first, then plan the rest of the trip so if you don't get the date you want the first time out, it doesn't crush your plans). Every interaction with the entire staff through the entire experience is wonderful, they really do want you there and it shows.
When we arrived we were greeted like we were the most important people in the world. We waited at the bar for the other guests to arrive, and were given the wine list to browse through and discuss before the 'fun' began. Once all the guests had arrived, they gathered us and led us into the room, yes it is a separate room. They attempted to have us sit on the end (one of our party has a food allergy) however the couple that entered first foiled the plan, no worries, Stephanie managed to instantly alert the rest of the staff to the switch up so effectively we didn't even catch the information being relayed.
Each item you see, touch, smell, or taste is purposefully though out, every single experience your senses have during your 2-3 hour time at E was planned. The room is meant to represent the inner workings of Jose's mind, I'll let you enjoy that on your own, I am sure everyone gets something different from the room. Suffice it to say that it is both artsy, comfortable and functional. The seating is in a U shape, but not too tight, finally we have a bit of room to be comfortable in (ever eat at Mini Bar, or Table 21? You'll know what I mean).
The food, ahh the food. Did you get this far and think I would say it sucked? Heck no, it was amazing. If this is your first experience in molecular gastronomy you picked a great place to start. If this isn't your first MG experience, welcome, I think this will make your top 3 in the United States.
As a DC native I always want to see our local restaurants be the best, and we do have the precursor to E here in DC, by Jose` Andres even. It pains me to say, but yes, E was hands down better than Mini Bar in everything from making a reservation, friendliness of staff, the actual space for the experience and the food itself, was all better at E. I can't wait to go back. -
Review from Alan W.
This was truly a show and dinner in one, all the plating for the 22 courses are done right in front of you by the 2 or 3 main chefs, quite an experience! Our hostess Stephani was great and seated us in Jaleo and gave us the lowdown and let us know about the drink parings, non-alcholic (~$55 -5 drinks), alcoholic (~$110-9 drinks), and there is a complete wine list you can choose from before dining. Or you can opt for just water.
I got the non-alcholic pairings, some were kind of unique, but it was a letdown after I saw all the cool drinks the alcoholic pairing people were getting. Get the alky pairings if possible! There was this cool drink that you drink from a spanish Porron (some special bottle) looked really cool.
Anyways onto the food & show. We were seated at 8 person, I came with 4 of my friends, booked 2 months in advance. You get golden tickets maybe 1.5 weeks before your reservation date, they are nice and shiny!
Started off with a special chilled/slushy gin and tonic, made with some liquid nitrogen type techniques. It tasted pretty good, got some alky although I didn't get the alchoholic parings, nice I like it already!
I could go through all the dishes, but I posted pictures of all of them. I'll go over my favorites:
Beet Jewelry- Beautiful presentation and it tasted delicious, they sprinkle some gold dust on top or something.
http://s3yelp3-a.akama...
Jose Taco- Basically a slide of Jamon de iberico de bellota (high end sliced ham from Spain) served wtih caviar on top
Rosemary Wild Mushroom in papilllote- delish mushrooms in a creamy sauce
Secreto of Iberico Pork- more of this imported pork from spain, not sure what part of the pig it is, but its you get nice juicy thick chunks of it, kind of like a steak.
http://s3yelp3-a.akama...
There were so many other delicious dishes, they used the spherication technique liberally, a few dishes used it, giving you the explosion of liquid in your mouth.
The desserts very unique and innovative, saffron chocolate, some sponge looking one with gold dust, chocolate they put in some liquid nitrogen or something to get very unique texture to it. So much to say but I suggest you go and try it yourself.
Seeing all the meticulous work required in plating and presentation was quite a show and I ate it up! I think lots of the food you can also get at The Bazaar in LA, for you so-cal folks. Special thanks to Mia, one of the chefs, she was great and had a smile the whole time.
Thanks again to the e staff for the great experience! -
Review from erick p.
San Fernando, CA
9/27/2011
jose andres is really on the top of the game.... Bazaar /SAAM are just amazing in LA...and e is another great performance.
So satisfying, so focused, and the entire experience is well orchestrated.
Not every dish has to be a hit...but the overall experience arc should work together to ramp up and climax and then get a resolution. And this is what Jose Andres has been good at.
very simple and creative and non-conventional.
Even if the food can be simple, but the method of consuming it was unique makes the experience memorable.
From the wine pairing to desserts....this dinner was very enjoyable and refreshingly surprising.
Definitely worth another visit next year when they change the menu.
I cant wait. -
Review from Tim H.
6/18/2011
WOW! One of the top three restaurant meals I have ever had.
Food: At E, I had the best dish I have ever eaten, crispy chicken skin in escabeche(chicken skin and chicken oyster). My other favorite dishes of the night were the mini brioche street food sandwich that contained uni and the secreto of Iberico pork. At most tasting menus, there are a number of dishes that stand out negatively. At E, I enjoyed every single dish!
Service: Two servers provide unpretentious, friendly, professional, and flawless service to the eight diners per seating at E. In addition, the chefs prepare food in front of the diner seating and explain the dishes as they are served.
Reservations: email reserve@ebyjoseandres.com with some dates you are available and they will get back to you. I was lucky enough to email at the beginning of the week and got a reservation for 2 later in the week!
Cost: They recently changed their menu so food is 160/person. Drink pairings are around 100, and non-alcoholic drink pairing are around 50. My dinner for two with drinks was around 650 after tax and gratuity.
Pictures: They let you take camera photos as long as you don't use a flash. -
Review from Paul B.
Denver, CO
10/12/2011
I want to thank Stephanie and the other "Hosts" for making our experience at "E" a truly remarkable and once-in-a-lifetime experience. Mia and her team of chefs were incredible as well. The teamwork everyone exhibited to ensure we had a 5-star experience was incredible. We were a group of 8 (we had the entire "restaurant" to ourselves). It was a birthday celebration and there is no other place I can imagine that would have been more perfect than this.
Ok, so.... the food....... The food was fun, whimsical, creative, entertaining. To me, this is more about the whole experience than it is about the food (I don't want to be negative, but don't go for the food.. go for the service, the experience, and the interaction with the chefs). The food is good, but it does not warrant 5 stars.
Overall, I would absolutely go back. The experience was stellar! -
Review from Holly C.
Yo! To all you legit foodies in the house. This place is da bomb!
Ok, now that I have your attention with my lame ass hook, seriously, you people need to check this out. $250/person. Not stuffy at all. A ton of fun. If you really do truly love inventive food (picky eaters opt out) then you will LOVE this. And at $250 per person including tax, alcohol, and gratuity (although you will want to tip more when you are done) it is such a bargain! Plus, for people who don't drink, the chefs and servers say that the non-alcoholic offerings are extremely inventive. They seem quite eager to serve them. I think they just need advance notice.
The process: First, send an email to reserve@ebyjoseandres.com with a variety of dates and times that you would like to go. Give a bunch of choices. There are only 8 seats, so keep that in mind.
Next, wait for confirmation. If you are lucky, you will get a reservation and they will ask for more details including any allergies and if there are any non-drinkers. Eventually, you will get golden tickets in the mail and a very nice note. (Yes, snail mail.) Yay! Very Willy Wonka.
Next, show up at Jaleo at the Cosmopolitan promptly. Anthony (one of your servers) will be waiting at the hostess stand and will psychically know who you are. Especially if you are the dope with the golden ticket in your hand and a stupid grin on your face.
Next, enjoy some cava (a variety of sparkling wine) at the bar and meet your foodie companions. At your respective reservation time (5:30pm and 8:30pm are the choices), you will be escorted to an exquisitely designed room separate from the rest of the restaurant where three chefs and two servers will prepare and serve the best food in the world right in front of your eyes. It's essentially a 3-hour conversation about food, while you pig out. And, yes, there is stripper dust involved. http://eat.c-bas.com/2... But it's all good. :)
The other reviews and all the blogs go through all the courses in better detail than I ever could. For example, see http://www.kevineats.c... and the link above. Just let me say that this is a best meal I have ever had and I've been to Guy Savoy, Joel Robuchon/L'Atelier, Masa (NYC), French Laundry, Per Se, Le Bernardin... need I go on. I'm a food and service snob (when I expect quality), and this is the best. I actually closed my eyes in bliss during many of the courses. The servers, Anthony and Stephanie, are fabulous. The chefs, Edwin, Brett, and Johannes, are also terrific. Very knowledgeable and so willing to share that knowledge. It's so much fun and we made some new foodie friends. What's better than that?Listed in: Award winning, Best of the best
-
Review from Rich J.
5/8/2011
REVIEW #100: e' by Jose Andres.
It is very fitting that e' is my 100th review....a milestone review deserves a special 'reviewee'. From the moment me and my fiancee appeared at the hostess stand outside of Jaleo and she telepathically knew who I was until we floated out in a state of bliss over two and a half hours later...this was by far the most fun I have ever had eating out and I really see this as the future of dining in the U.S.
Every aspect of this experience was first rate...the food, of course, but also the setting (very Alice in Wonderlandish) and the service...our host and hostess Anthony and Stephanie were fantastic and made an amazing meal even more memorable.
There is no way I am going over every course but I would say 80% were hits with a few misses along the way (totally acceptable, especially since we were introducing some new dishes for the very first time that night). My personal favorites were the secreto of iberico pork (the Wagyu of Pork), the apple 'brazo de gitano', crispy chicken skin in escabeche, maine lobster with citrus and jasmine, and 'apples and red wine'.
The weakest dish I thought was actually the first one.."gin and tonic"...which was essentially a molecular liquid nitrogen version of the classic drink that I don't feel was a good intro to the Spanish-themed meal (they should have stuck with the original sangria one).
The wine pairings were okay except fort the sherry we got at the beginning of the meal...this was my first time experiencing sherry and I am not a fan..but the beer, white rioja, and red, as well as the port, were all decent.
I loved the golden tickets we got in the mail, the take home printed menu and book mark (so I can always be reminded I spent $514 on this meal....well worth it and I'd do it again in a heartbeat). And at the meal's conclusion we get to sign the guestbook and write comments for Chef Andres to read...like how awesome he is and how he should win the Nobel Peace Prize for what he's done in bringing happiness to us common folk with his amazing food and restaurants.
Now one thing that puzzles me..me and my fiancee were #693/694...yet I am only the 8th reviewer here on yelp...only 1% of supposedly foodies are reviewing this place on here?!...we need to spread the word people!
