The best way to enjoy the wacky Spanish vibe of Jaleo is to dive in and hold on. Like a traditional tapas restaurant, the joy comes from the blizzard of small plates that appear at your table, each one seemingly more wonderful than the last. Like the non-traditional food of Spain (as interpreted by José Andrés), you will be dazzled, puzzled, but never bored by what shows up at your table – be it his molecular olives, sea urchin with pomegranate air, chicken croquetas (served in a glass shoe, btw), or the best damn ham on the planet. But above all are the paellas. They are simply the best renditions of this dish anywhere in America. A $1-million paella pit (burning local hardwoods) ensures whatever classic or avant garde combination they're cooking will be a life-changing event for even the most intrepid of gastronauts. The version made from ribs of an Iberian pig is the star of the menu and a smoky, seductive, superstar dish that has no equal anywhere in the United States, unless you're going to the original Jaleo in Washington, D.C. And it doesn't hurt that his sangrias and cocktails are some of the best around.

See John's Blog Post: http://tinyurl.com/nlspx3m