Whether you love or loathe molecular gastronomy, there's one kitchen that's having as much fun as it possibly can with all that geeky food science stuff, creating everything from foams to basil seeds. I'm not a big proponent of foam with my food, but I could eat sweetbreads -- with or without foam -- until I fall over dead.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
I'll let you know where to toss my ashes, but in the meantime, where am I eating?
Special bonus: Every Friday, anyone who gave the first correct answer to any of the week's Where am I drinking/eating posts will be entered in a pool -- and we'll pull out one lucky winner who'll receive a DINR deck, worth up to $520 in discounts at independent restaurants. Read all about DINR decks here.