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David Lissner
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Molecular gastronomy showcased in Chicago premiere


“El Bulli: Cooking in Progress” screens through Thursday.

 
“The more bewilderment the better.”

So said Chef Ferran Adria, creator of the erstwhile molecular gastronomy destination El Bulli. Spain’s most famous closed restaurant features in a documentary, “El Bulli: Cooking in Progress,” focusing on Adria’s unique culinary philosophy.

The Chicago premiere screens through Thursday, Dec. 1, at Gene Siskel Film Center in the Loop. Tickets are $11. The film is in Catalan with English subtitles.

You likely can’t get dinner reservations at thematically appropriate spots such as Alinea or Moto on short notice, but nearby dining includes Atwood Cafe, Cibo Matto and State and Lake. Or go just a bit farther for Catalan cuisine at Mercat a la Planxa.