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.
I'll let you know where to toss my ashes, but in the meantime, where am I eating?
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