THE PLATES HE SPINS

José An­drés of­fers on­go­ing cre­ative di­rec­tion at the 29 ea­ter­ies in his 12-year-old Think­food­group (in­clud­ing a food truck named Pepe). Some­how, he also just wrote a mem­oir.

Fast Company - - World-Changing Ideas -

Restau­rants

HIGH-END

Mini­bar, An­drés’s 12-seat molec­u­lar gas­tron­omy mecca in Washington,

D.C., earned two Miche­lin stars in 2016. This mul­ti­course ex­pe­ri­ence starts at around $275 per per­son. Las Ve­gas–based é by José An­drés of­fers up­scale Span­ish cui­sine.

MID-PRICED

Ja­leo, which launched in 1993—and in­tro­duced Amer­i­cans to small-plate din­ing—now has out­posts in D.C.; Bethesda, Mary­land; and Mex­ico City. An­drés’s mezze-fo­cused Zaytinya of­fers a Mediter­ranean menu at its two lo­ca­tions, in D.C. and Frisco, Texas. SLS Ho­tels in Bev­erly Hills, Las Ve­gas, and Mi­ami fea­ture Think­food­group’s Bazaar restau­rants. FAST-CA­SUAL

Beef­steak is An­drés’s three-year-old veg­etable­fo­cused chain that will ex­pand this year to Ohio’s Cleve­land Clinic. Pepe,a food truck, roams the met­ro­pol­i­tan D.C. area, serv­ing up flau­tas (Span­ish sand­wiches), gaz­pa­cho, and non­al­co­holic san­gria. The Think­food­lab is a test kitchen that some­times dou­bles as a pop-up restau­rant. In late 2018, An­drés will open an ex­pan­sive Span­ish food hall in New York City’s Hud­son Yards.

Books

An­drés has pub­lished mul­ti­ple cook­books, in­clud­ing Tapas: A Taste of Spain in Amer­ica and Made in Spain: Span­ish Dishes for the Amer­i­can Kitchen. A book about his dis­as­ter­re­lief ef­forts in Puerto Rico, called We Fed an Is­land: The True Story of Re­build­ing Puerto Rico, One Meal at a Time, is due in Septem­ber (through An­thony Bour­dain’s im­print at Harpercollins). Some pro­ceeds will go to An­drés’s non­profit, World Cen­tral Kitchen.

Prod­ucts

Through a site called La Tienda, An­drés sells his own brand of Span­ish sta­ples such as sherry vine­gar, roasted piquillo pep­pers, and olive oil.

TV

Two se­ries have fea­tured An­drés seek­ing out culi­nary won­ders: PBS’S Made in Spain, a 26-part food-and­travel se­ries, and Nat­geo’s Undis­cov­ered Haiti, a one­hour travel spe­cial.

—Cory Fer­nan­dez

Imag­i­na­tive dishes from An­drés’s restau­rants in­clude “Ev­ery­thing Bagel,” at Bazaar Mar (be­low right), a tomato burger, at Beef­steak (be­low left), and col­or­ful sand­wiches from the Think­food­lab (bot­tom).

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