I bought out a secret 9-seat restaurant in Las Vegas for $3,350. It was a great deal for dinner and a show.

After checking in, we were led to a reserved table in front of Jaleo, Andrés' more public-facing Spanish restaurant. Our private dining room was adjacent to the space.

We were greeted by é's sommelier as we arrived. They asked us whether we would like still or sparkling water, and offered to get us a cocktail from the bar while we waited for our "showtime."

We were also asked to select one of three beverage pairings. Most of us selected the entry-level $150 pairing, which featured seven different Spanish wines. There were also $300 and $600 pairings available.

Once inside the culinary theater, we took our bar-top seats and watched as a curtain was pulled back to reveal a show kitchen.

Here, we were introduced to five chefs who would interact with us throughout the meal as they prepared some of the most avant-garde cuisine I've had in the US.

Executive chef Eric Suniga told us to expect about 20 to 25 courses and encouraged us to ask questions.

Chef Eric told us that Andrés is not a fan of the term molecular gastronomy so I will describe this dish and those that came after it as culinary-whimsy-meets-science-lab.

Our first dish, a type of edible centerpiece, had "branches" made of cuquillo-olive rice crackers spotted with a confit of piquillo-pepper puree and spring vegetable blossoms.

Each tree also had a Marcona almond with a shell made from mannitol sugar. Each almond was injected with a roasted almond-oil espuma (a type of foam).

The first dish was followed by (technically paired with) an edible cocktail called Morning Dew. It was created using a white cava sangria and a spherification technique.

The spheres had a liquid center dotted with melon and mint and were presented on a bed of hoja santa, a savory herb common in many Mexican cuisines.

We were told to consume these spheres in one bite and they exploded in our mouths.

Next up was a "stone" made of Manchego cheese coated with rendered jamón ibérico fat (a type of cured pork leg popular in Spain) and drizzled with rosemary oil.

This was followed by a slice of "pizza" with a base of crispy Idiazabal cheese topped with ingredients like dehydrated tomato, basil, and grated summer truffle.

The final riff on a classic was a PB&J sandwich of sorts called Wonder Bread. The "bread" was an apple meringue with torched edges. Between the "bread" was a whipped foie-gras torchon (a delicacy typically made using duck or goose liver that's been molded before being cooked), strawberries, and summer truffle with a few dollops of truffle oil for good measure.

I thought the next round showcased caviar in a more fanciful way with a "tortillita" and José's Taco.

The "tortillita" consisted of a briny Rappahannock oyster, crema, and caviar. José's Taco was simply a slice of jamón ibérico de bellota and a mound of Royal Osetra caviar.

I had no idea what the chefs were making for the next dish, El Vermut. I was even more confused when they set a mussel concoction in front of me — but it ended up being one of the most amazing things I've ever eaten.

I had to ask Chef Eric to explain this dish several times but it basically consisted of marinated mussels, liquid olives, dried mandarin segments, vermouth, and other ingredients.

The next course was called Platija, which consisted of fluke (a type of flounder) seasoned with dehydrated squid ink, almond, basil, salsa tinta (a squid-ink sauce), and pearls of parsley and roasted garlic.

I didn't take adequate notes of the ingredients in this dish because I wasn't paying the best attention while the chefs were making it — my friends and I had become engrossed in conversation.

Still, this crab-centric dish was exceptional. It tasted like the sea in the best way.

Next came a 60-day dry-aged American Wagyu ribeye with liquid gnocchi, forest mushrooms, and truffles.

Steak is not something I would necessarily order in a fine-dining restaurant, but this one rivals some of the best steak I've had in Vegas.

Leave it to Andrés to serve up an empanada of cotton candy filled with liver and corn nuts. This dish definitely rocked and got us all talking.

One of my friends said it was one of the best things he's ever had.

Chef Eric said this course, dubbed Saint Jordi, is inspired by what some might describe as Spain's version of Valentine's Day

The dish looked like a rose with the "petals" constructed from raspberry water and dusted with freeze-dried raspberry powder. The stem was a meringue of mint garnished with lemon balm and served with Rey Silo Blanco, a soft cow's milk cheese.

Our first dessert was a riff on a traditional menjar blanc, a type of custard dessert.

The chefs had molded a light and airy almond milk and set it in the form of cake. It was plated atop an elderflower toffee and garnished with Maldon sea salt, cherries, elderflowers, and a light spritz of St. Germaine (elderflower liqueur).

Next, we had a thin wafer cookie dusted with freeze-dried yogurt powder in the shape of a snowflake. It was served on a bowl of Catalan espuma (foam flavored like a classic citrus-infused flan but with an airy and light texture) and preserved lemon and covered with yogurt "snow."

The final formal dessert resembled an elevated Ferrero Rocher candy.

José's rendition of the classic candy was roasted-hazelnut milk chocolate with a golden shell. It was served buried in chocolate "soil" and came with a golden shovel.

Everyone at the table loved this gold treat and thought it was better than any birthday cake would've been.

Later in the night, we each got three chocolate tablets (saffron and milk chocolate, raspberry and vanilla, dark chocolate and sea salt), a piece of white chocolate "air" dusted with violet powder, an arbequina olive-oil gummy, and other treats.

And, after drinking many tasty wine pairings throughout the night, we concluded our evening with a traditional gin and tonic.

Vegas can be an expensive city and the price tag for my meal seems more reasonable if you look at various options for a night out like this.

For example, tickets to an upscale nightclub can easily run a few hundred dollars a person, and bottle service for nine people would start at least at what I spent for this dinner.

Although our food was incredible, this meal was more of an experience and up-close show in one. Front-row seats to special shows in Vegas, like Adele at Caesars Palace or U2 at the MSG Sphere at The Venetian Resort, can easily run over $1,000 per person.

No matter how you break it down, I think this special night out with friends was absolutely worth the price.