Early Look: Ferran and Albert Adria’s 41°


Terry Zarikian with Albert Adria, left, is living my dream at 41°.

F&W's Best New Chefs 2011 my 41° Tickets Ferran Albert Adria Terry Zarikian Bar Basque

I had strict orders: Arrive promptly at 41° at 7 p.m.

I did. I was met by a doorman (in a ringmaster costume, just like the circus) with a short list of names. Once inside, I checked out the mostly classic drinks, from Manhattans to margaritas  and, believe it or not, Cosmos. All were meticulously mixed. Even the gin-and-tonics section was detail-oriented: There were more than two dozen gins, and a separate section of tonics, all served over little icebergs carved from a block of ice.

The food at 41° includes their version of traditional bar snacks: oysters with topping like soy tapioca “caviar” or “Schrencki” osetra, a special caviar from the Amour river on the Siberian border.


Pistachios wrapped in sour yogurt "skin" at 41°.

elBulli gel-filled spherical olives


41° Iberian pancetta wrapped around baguette-like crackers.

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