Not surprisingly, innovative Spanish chef and restaurateur José Andrés is at the helm here. The large space is constantly abuzz, from the avant-garde small plates, to the cocktails frozen in a cauldron of liquid nitrogen, to a palm reader roaming the floor in search of her next subject. It revolves around molecular gastronomy (an other-worldly-looking steamed bun with caviar) and it’s fantastically delicious, with a price tag to match. You could also just go for a drink at the bar in the middle of the floor, Bar Centro, and soak in the scene.

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