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molecular gastronomy

chefs + restaurants

Restaurants Now: Rainbow Lodge

(HOUSTON) - What happens when an avant-garde chef throws in with an old-guard restaurant? Love, May–December style.
chefs + restaurants

Restaurants Now: Rainbow Lodge, Aldea, RN74, Fishhh!

This week, we fall for an old favorite in Houston and gorgeous Iberian-inspired food in New York City. Plus, Michael Mina’s latest in San Francisco and a go-to spot for seafood in Barcelona....
chefs + restaurants

Restaurants Now: Estado Puro

(MADRID) - Estado Puro translates as “pure state,” which gives you an idea of what Paco Roncero is up to—as long as you believe that the pure state of, say, salt cod is to be rolled into chestnut-sized balls and deep-fried to a...
chefs + restaurants

Restaurants Now: Table 8, Kitchenette, Snackbar, Estado Puro

This week’s roundup includes Govind Armstrong’s much-heralded New York entrance, a covert lunch operation in San Francisco, a Mississippi spin on small plates, and a down-home tapas bar in...
chefs + restaurants

Lisbon: Tavares

(LISBON) - In the unlikely surroundings of a grand Baroque dining room, José Avillez has injected a little levity into some of the old classics of Portuguese cuisine and brought vanguard cuisine to Lisbon.
travel + culture

Eneko Atxa’s Ocean on a Plate

One chef’s molecular gastronomy is as tasty as a day at the beach.
food + cooking

Vegan Desserts 2.0

Like the pastry world’s version of breast implants, vegan sweets (the good ones, anyway) have become indistinguishable from their conventional counterparts.
chefs + restaurants

Madrid Fusion: The Power of Scent

The aromas of wave-washed rocks and burning cinnamon sticks may be coming soon to a meal near you.
chefs + restaurants

First Taste: The Bazaar by José Andrés

(LOS ANGELES) - José Andrés has learned to seamlessly fuse tapas with molecular gastronomy, a feat that very few chefs in this country have accomplished.
food + cooking

Molecular “Caviar,” in a Jar

A new Spanish company aims to please the experimental home cook.