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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. […]

Push-button food emerging from the science-fiction kitchen

You’ve heard about the paper food that the molecular gastronomists at the West Loop’s Moto … well, that may soon be old hat.

Is Chicago the capital of ‘molecular gastronomy’?

The launch of Moto’s “Future Food” TV show, together with closing of Ferran Adria’s groundbreaking El Bulli restaurant in Spain, positions Chicago as the world capital of molecular gastronomy.

Haute stuff: Snail caviar … for the Avenues, not the back yard

  “Echoing flavors of earth, soil, rain, oak leaves, moss and overall terroir of the forest. I cannot think of a more amazing product that exudes all of these flavors in one bite other than snail caviar,” writes Avenues Chef Curtis Duffy in his blog. “It is earthy, dirty, raw and in your face with […]

The future of food? Make room for Soylent Fuchsia

At first, I thought this was a hoax, but evidently not. Phil Vettel recently predicted that Italiasia would be this year’s Worst Restaurant Name: “Anybody who comes up with a worse name than this is going to have to make an effort.” I think we have a contender: Soylent Fuchsia. Chef Andrew Curtis Forlines has […]