Barton Gs is a beautiful restaurant with an outdoor seating area as well as cozy indoor seating. For an appetizer we ordered the fois gras that had an Eiffel tower theme, but because we had mentioned it was our anniversary, the chef prepared a wonderful serving of fois gras served over sautéed apples that was divine. (save me the fois gras bashing, I dont eat it regularly, and if its on the menu, I might order ¦) We were also served their Volcano Coconut Shrimp served in a smoking cone with mango salsa and plantain chips. The shrimp were wrapped in nori and coated in breadcrumbs and fried, sort of an shrimp egg roll.. it was delicious! For our main course, we split one of the specials of the evening, a 28oz (!) bone in rib eye that was served with garlic mashed potatoes, and asparagus. The steak was tender and delicious.
For dessert we ordered the most sensible thing on the menu, the beignets. Three different types, plain, chocolate, and cinnamon were served with dipping chocolate, me fraiche, and home-made raspberry. They were divine!
The experience of dining at Barton Gs is great because of the presentation of the food. Nearly everything, from the drinks to the dessert, is either smoking or lit with sparklers and completely over the top! I had a Hidden Dragon cocktail that was served with liquid nitrogen and a pomegranate vodka “popsicle†that made the drink stronger as it melted!
Desserts are over the top, the carnival cakes are served with a miniature shooting gallery, the cotton candy is nearly 2 feet across and served with takeaway containers of caramel popcorn. We saw the me brulee board, that was almost too long to fit on the tables. Much of your time at the restaurant is spent ogling the different dishes as they are brought to other peoples tables.
So, once again we walked away from our table nearly obscenely stuffed. Tip was not included in the bill and the total was in the $200 range, reasonable for drinks, appetizer, main course and dessert and coffee for 2 on South Beach.
Buyer says:
Sounds fantastic! New ways of serving, eating, presenting and enjoying food really keeps the industry on its toes! Great article, thanks!
Posted on 02/03/2010 at 6:03 AM