Adventurous foodies revere Alinea, the Chicago restaurant famous for its avant garde "molecular gastronomy" -- dishes that are part haute cuisine, part science project. Because short ribs are never just short ribs at Alinea, ...READ»
Grant Achatz is a superstar. He's one of the few
chefs, like Ferran Adria of the recently shuttered El Bulli or Wylie
Dufresne of WD-50, for whom the term "molecular gastronomy" seems not so
much inaccurate as inadequate. His ...READ»
