Ferran + Albert Adria to open casual resto in Barcelona in OctoberModernist
Posted 05 August 2010 - 12:17 PM
Albert is opening with brother Ferran Adrià a restaurant, also in Barcelona. According to Pau Arenós, one of Spain’s top restaurant critics, wrote in Friday’s El Periodico newspaper:
“Albert in October will cut the ribbon of the new business, in association with Ferran and the Iglesias brothers, Pedro, Borja and Juan Carlos, owners of Rías de Galicia. He says “It’s in the Paral-lel district and still does not have a name. It will measure 300 square meters and have four bars. One will serve fried foods, shellfish and ham. Another, montaditos. The third will be a parrilla and there’s also one for desserts, very important”".
Arenós, always one to coin new terms, says Albert plans to devote half a year of intensive work to the “hipertapería”.
Click here to read the full article, in Spanish.
Posted 28 September 2010 - 07:06 PM
After talking to Albert Adrià himself, and also Ferran, I found out the opening has been postponed until January 2011.
Their "avant-garde tapas" place will be in the Paral-lel area of Barcelona.
Posted 29 September 2010 - 09:24 AM
Manager, eG Forums.
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I took my potatoes down to be mashed
Then I made it over to that million dollar bash
Posted 03 October 2010 - 07:06 AM
I don't know the street name or anything.
Albert told a common friend that they'll first open a cocktail bar, as early as Oct or Nov,
and then the actual "tapas bar" in January 2011....
I was at El Bulli recently and spoke to Ferran about it and he told me he and Albert are at this very moment very busy brainstorming what they'll have on the menu, doing tests, etc. They will be more involved now, before the place opens, than afterwards, since they won't actually run the place themselves, only supervise.
Posted 03 October 2010 - 07:59 AM
Posted 19 October 2010 - 06:47 PM
Posted 09 January 2011 - 07:43 PM
Ferran Adrià has not abandoned his cultish fans. Not long after he announced that he would close El Bulli, his wildly acclaimed restaurant, in 2012, he and his brother, Albert, signed on with the chefs who own the landmark Spanish seafood restaurant Rías de Galicia. This month, the team plans to open a contemporary tapas bar called Tickets, as well as a cocktail bar, in the Parallel neighborhood. Tickets will be far less formal than El Bulli, though its food and space will embrace a sense of the theatrical, with “stages” set up throughout the restaurant. At one, classic seafood tapas, like red shrimps from Costa Brava and razor shells from Galicia, will be showcased; at another, more-experimental small plates will star, like artichokes with smoked Idiazábal cheese serum.
Posted 11 January 2011 - 04:37 AM
Posted 25 February 2011 - 06:39 PM
Is there a flight tonight?
Web site is up and taking reservations:
Posted 14 March 2011 - 10:41 AM
Is this the case or will the reservation be opened up for the later months in due course?
Posted 15 March 2011 - 10:42 AM
Tickets will be open in February. But 41º (next door to tickets) opens today. This is the new snac-bar by Ferrán Adrià serving some of El Bulli's signature dishes. No reservations allowed so you'd better go early.
Has anyone done this yet? How early is early enough to actually get inside?
Posted 16 March 2011 - 01:18 PM
Posted 02 June 2011 - 07:21 PM
I tasted a few bites (amazing) and a few drinks (also amazing) at 41o, then, thanks to a friend who'd snagged a rezy, moved on to Tickets for dinner. More on that as soon as I edit the photos!
Posted 22 June 2011 - 01:12 AM
Edited by Kent Wang, 22 June 2011 - 01:21 AM.
Posted 22 October 2011 - 04:46 AM
Posted 29 October 2011 - 02:53 AM
41 Grados, the funky and avant-garde "bar" which served up until recently the brothers’ Bulli-style “snacks” and iconoclast drinks, is no more.
After being open for only a few months, it has ceased to exist in its original form and has quietly “morphed” into a tiny urban El-Bulli-type restaurant, which opened a few days ago (Oct 18 to be exact).
This new 41 Grados is not similar to Tickets, the brothers’ contemporary “tapas bar” next door, but much more ambitious in its gastronomic explorations.
Diners – a mere 14 lucky few of them – will be served a succession of 41 courses. Albert Adrià has been feverishly working on the menu for several months and is visibly excited to be going back to creating whatever wild stuff comes to his mind. He’s even designed the tableware to match the new “dishes”.
Older brother Ferran being too busy touring the world as the face of giant Telefonica as well as attending to several other engagements, such as promotional events for his latest book, Albert is clearly the one running the 41 Grados show.
As was customary at El Bulli, reservations for 41 Grados are only taken online, by email (firstname.lastname@example.org). There is, however, an additional hurdle: tables are only available for even numbers of diners (no solo critics allowed, therefore): either two or four.
I went there 2 nights ago and all I can say is..... BOOK NOW!
Posted 11 January 2012 - 05:42 AM
Posted 12 January 2012 - 12:08 PM
Anyone got any hints or tips for getting a booking here? I've been staying up til 12pm (Spanish time) waiting for the next days bookings to come online for weeks now - but they never seem to. Can get a booking at Tickets ok but it's 41Grados I'm really after at most any time or date.
I'm going to Barcelona/San Sebastian in early April so I emailed 41 degrees at email@example.com. They responded that booking for April will start in mid-March.
Posted 13 January 2012 - 02:54 AM
Posted 29 January 2012 - 10:33 PM
One of the main reasons the Adria's closed Bulli was that it stopped being fun. The fun fifty person cocktail/dinner party out in the wilds turned into a fist fight of corporate types and foodies struggling for tables to buff their own egos rather than enjoy the experience.
I just spent two weeks in Barca and Donostia (San Pau, Rafa, Can Roca, Extebarre, Azurmendi, etc) and the most fun and best food I had was at Bar Tickets. The same dedicated crew runs both venues....the food is the substantially the same. I hit Tickets four times, and it is hard to imagine having more dishes or better dishes.
My strategy is to turn my night over to the servers and chefs, and just eat whatever they bring by. The crew at Tickets is so skilled and sensitive that you can develop a relationship with them in minutes. One sits at one of three or four bars staffed by chefs and waiters (their rank is displayed by the number of stars on their shoulders....though Albert is not above sending out a commis with a four-star jacket...just for laughs). Come back a time or two and they all know who you are, what you already tried, what you drink and what you like. Off menu dishes are there for the asking....well, a little subtlety.... and trust, is involved.
And fun.....I could not get Albert to admit it, but the name of the place comes from dialogue in Willy Wonka and The Chocolate Factory. My favorite bar at Tickets (there are about four....I did two) has the HD plasma TV where I got to watch Real v Barca Copa Real 2nd leg....surrounded by dozens of electronic Hello Kitty's doing their seig heil thing. The dessert cart comes complete with a funky bicycle bell as the chef wheels through the crowd....Adria food is delicious, beautiful....and fun! Food is fun...food is life. Food is not uptight.
My enduring memories of my nights and days at Tickets are: 1)a two star ranked chef at the Hello Kitty bar coming over to explain the cazuela pulpo dish: pigs' feet, garbanzos and octopus....simple and delicious in the Inopia mode. I admired the dish and with full eye contact he said "Este....me encanta!" This dish enchants me. The guy working 16 hours a day is still enchanted by his work. Normally, the under or not paid kitchen guys come nowhere near the guests. Albert has guys with skill, personality, and deep love of what they do.....that you can talk to! 2) my neighbor at the bar during the Real/Barca match was an Italian guy...a former chef at Boulevard, a Michelin one-star in San Francisco. We talked about restaurants, food, politics, soccer. Conversation increases the value of food...the staff at the bar, both chefs and servers were part of our discussions....; 3) My kooky wife pointed out the Willy Wonka thing to Albert, then admired the anise sprouts on his avocado cannoli/crab dish. Albert presented her with a planter full of the sprouts. She carried it everywhere with her in our two weeks....smuggled it back; 4) Badly dressed guy with no reservations had the executive chef come out and make guacamole with mint and erizos (sea urchin) from scratch with a fork and a spoon on a little tray next to the bar. He is ex French Laundry, ex Bulli, ex Who Knows...and is out in the dining room, inter-acting with the guests...even the lowest of us.
Bar Tickets has everything any food and service lover...with a sense of humor....would want.
And you are struggling to get into 41 because.....?
Your Viagra script ran out? You need to impress your banker?
Oh....and my bill for all the food a professional chef could possibly down.....plus a bottle of Cava Brut Nature, with refills....less than 100 euros.
To me Tickets is restaurant heaven....Paris in 1924. Hemingway and F. Scott at the bar.
Good luck with your 41 obsession.
Posted 30 January 2012 - 01:48 PM
That is good to hear. I decided to pass on 41 degrees (it's still probably too early to make a reservation for April) and made a reservation at Tickets for my last night in Spain. I will be having lunch at Can Roca that same day but I figure I should be okay by 21:30 for dinner at Tickets, right? It seems most people had great meals at Tickets by just allowing the waiter to bring out a variety of dishes. Did you just give them a limit in terms of price?
Posted 06 February 2012 - 09:55 AM
I am trying to come to grips with folks' obsession with 41.
Thanks for the write up, good reading. I don't know if you really want answers for the rhetoric but I'll bite in a sense of discussion. I guess on my part it's for the exact same reasons you've picked out in your post I want to go 41 Degrees, namely Adria food, the night turned over to the chefs and the sense that the place is trying to do something more than just serve food on a table.
Why one over the other? It's just a case of trying the most varied amount of dishes. Would love to go Tickets too, but trying to get a booking lined up for both at the same time would prove near impossible I imagine. Surely you're at least intrigued to try it out if Tickets is your idea of restaurant heaven? Your post was more passionate than most I read on here, I can't imagine loving work by anyone who creates and not wanting to experience what else they've done.
As for the serious tone, they list the soundtracks to Delicatessen and Amelie on the restaurants play list, I hardly reckon this is going to be El Bulli. Sure it could be called an obsession staying up to get a booking for a restaurant, but what makes that any different to concert/theatre tickets.
Anyway I managed to get a date in the end for a few weeks time, no blogging, no banker to show off to, just the experience and a maybe a 42nd course of Viagra if the Mrs is willing after all that food...
Posted 05 April 2012 - 10:41 AM
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