Events / Dinner

The Barton G Spectacle

Fri, July 12, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Click here for tickets.
Cancellation and Food Allergy Policy

Barton G Weiss

Barton G The Restaurant, Miami, Los Angeles, Chicago, and NYC

Attila Bollok

Barton G The Restaurant, Los Angeles

Rod Chitikov

Barton G The Restaurant, Miami

Sebastien Feneyrol

Barton G The Restaurant, Miami, Los Angeles, Chicago, and NYC

Jessica Scott

Barton G The Restaurant, Miami, Los Angeles, Chicago, and NYC

Barton G restaurants in Miami, Los Angeles, and Chicago are celebrated for their quirky menus, whimsical ambiance, and boundary-pushing presentation designed to bring “shock and awe” to the dining experience. To celebrate their expansion to New York City, we’ve invited a stellar team to prepare a lavish, go-big-or-go-home affair that’s sure to delight all five senses!

Click here for tickets.

Click here to see photos from this event.


Hors d’Oeuvres

Bocconcini with Tomato Gelée and Basil

Uni French Toast with Australian Black Winter Truffles and 25-Year-Aged Balsamic Vinegar

Coromandel Oysters with Sea Grapes, Yuzu Kosho Mignonette, and Shiso

Charred Baby Octopus with Guajillo Chile Purée

Smoked Abalone Sliders with Lobster Roe Mayonnaise and Brioche

Caviar Pop-Tarts 

Barbecued Spear Squid with Strawberry Kimchi and Coffee

Pommes Rissolées with Crème Fraîche and Truffle Pearls


Assorted Artisanal Breads with Barton G. Signature Accompaniments > Courgette Crème with Frozen Dill Butter; Charred Eggplant Aufstrich with Piquillo Pepper and Crispy Capers; Barton’s Private Reserve Cultured Butter; Wild Mushroom Escabèche with Egg Yolk Confit, Foyot Sauce and Cep Powder; and Feuille de Brick Sticks with Horseradish Crème, Shaved Heirloom Cucumber, and Upland Cress

Scottish Blue Lobster with Melon, Marigold, Beldi Olive, Lychee, Wild Rocket, and Finger Lime

Salad and Soup > Marinated Cherry Tomatoes with Tuatua Surf Clams, Amaranth, Radish Kimchi, and Frozen Clam Consommé; and Fresh Shelling Bean Consommé with Wood Sorrel, Rendered Beef Marrow, and Smoked Avocado 

Braised Kerwee Ranch Wagyu Beef Rib-Eye Tendon with Daikon Veil, XO Sauce, and Black Chanterelle Ash

Guava Baumkuchen with Mezcal and Blue Corn Streusel; Chinese Steamed Bun with Demerara Sugar, Black Sesame, Strawberry, and Rhubarb; Devil’s Brigadeiro with Dark Chocolate, Japanese Chile, Tamarind, and Pomegranate; and Pistachio Halvah Napoleon with Honey Pastry and Espresso Crème

A selection of fine beverages will be served with this dinner.

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