By Marla Horn Lazarus
Known as the P.T. Barnum of culinary events, restaurateur Barton Weiss’ of Barton G’s takes sensory dining to new culinary heights. “I live to create shockingly delicious and awe-inspiring dining experiences,” Barton told Eloquence.
Whether you’re on the East or West Coast of the United States, Barton G The Restaurant Miami or Barton G The Restaurant Los Angeles, awaits to amaze. “Every day is a celebration. Everything else is just boring,” he exclaimed.
So, food enthusiasts, get your cameras ready as Eloquence takes you on a visual Instagram trip into Barton G’s whimsical world of pure creativity, imagination and delectable gastronomy.
Dining Trendsetter
Barton G, a whiz of grand foodery, has unveiled his most creative and spectacular new dishes and experiences, taking his signature “dinnertainment” to the next level. His hand-selected team of designers and craftsmen diligently take months to create every season’s culinary stage to push the envelope on experiential dining.
Already a trendsetter in the industry, especially as the creator of the outrageous liquid nitrogen cocktail and #foodporn, Barton continually dreams up new, authentic, edible concoctions. To celebrate the 12th anniversary at Barton G’s Miami, he authored his first cookbook, The Big Dish: Recipes to Dazzle and Amaze from America’s Most Spectacular Restaurant. In it, the culinary ringmaster shares how to create unforgettable food and over-the-top presentations, with visually compelling dishes that may not actually be quite what they seem on first glance.
Imaginative Theatrical Dining
To ensure dishes prove as exquisite and delectable as the original outrageous installations they arrive on, Barton calls upon the mastery of Corporate Chef and Culinary Director Jeff O’Neill, whose culinary pedigree heralds for working with such esteemed chefs as Eric Ripert, Daniel Boulud and Charlie Palmer. Chef O’Neill and his exceptional team of chefs know there are no limits at Barton G, where they create, design and bring to life their wildest dreams. “It’s a world without boundaries, so expect the unexpected!” Chef O’Neill said.
A Visual Taste of Barton G’s 10 Most Instaggrammed Dishes
First, the show stopping Marie Antoinette’s Head – Let Them Eat Cake is a towering cotton candy pompadour with yesteryear candies, and a Bananas Foster “shake,” along with vanilla panna cotta, gianduja brownie, caramelized banana cream and chantilly. (As featured in the masthead).
Second, the Lawn Moo-er, a 48 oz. grass-fed tender Porterhouse, arrives charbroiled and carved with roasted mushrooms, battered onion rings, natural jus arrives on a lawn mower surrounded with buttermilk Yukon potatoes, cheesy ‘greens, grass & weeds’ gratin.
Third, take a trip to Cuba with El Cubanito. Luxurious café caramel flan with tobacco-laced gianduja 
chocolate cigars, guava pastelitos, and café con leche sauce, arrives on an elaborate domino board.A perfect beginning is the smoking liquid nitrogen Sabrinatini, which shakes up Absolut citrus vodka, watermelon sorbet, and St. Germaine, topped off with a champagne popsicle.
Fourth, Sabrinatini, which shakes up Absolut citrus vodka, watermelon sorbet, and St. Germaine, topped off with a champagne popsicle.
Fifth, the B.G. 2069 with Casa Noble Tequila, blood orange puree, fresh citrus and a sumac-spiced rim arrives smoking, too.
Sixth, under the popcorn maker is Laughing Bird Popcorn Shrimp – crispy rock shrimp, sweet and spicy chili sauce and popcorn overflowing.
Seventh, Buddhalicious, along side a happy Buddha, blends Absolut pear vodka, lychee purée, cranberry, club soda, served with a nitrogenized pop of pear vodka.
Eight, Bucket of Bones, served in metal buckets, includes tender 12-hour-braised pork sparerib, beef rib, lamb lollipops and chicken drumettes, served with kettle chips and honey gorgonzola dip.
Ninth, knock your socks off with Dolla Dolla Bills Y’all!!!! Dripping in gold, and giant dollar bills, this mega rich chocolate ganache and dulce de leche tart is irresistible. A gold brick shell is filled with graham cracker crust, meringue and chocolate-feuilletine golden nuggets.
Tenth, Cocktails and Crudites, a beautiful seasonal sampling of small bites of mini flowerpots filled with a variety of cold preparations, served in edible soils. Cocktails feature poached shrimp, king crab, lobster rillette and American caviar for a golden tomato vodka cocktail. Crudités of baby roots, veggies, ultra lettuces and bite size ‘Caesars’ are planted with edible quinoa and mushroom soils.
When dining at Barton G’s, keep your cameras nearby and remember the more outrageous the better. Share your photos from coast to coast. http://www.bartong.com
Barton G Miami
1427 West Ave, Miami Beach, FL 33139
(305) 672-8881
Barton G Los Angles
861 N La Cienega Blvd, Los Angeles, CA
(310) 388-1888
