543122 Mon Jul 28 09:10:00 -0700 2008 2 33 Food Media and News 0 3907831 http://columbus.bizjournals.com/columbus/stories/2008/07/28/newscolumn2.html?f=et181&b=1217217600^1674499&ana=e_vert You knew this was coming, didn't you? Now foams and liquid nitrogen is hitting the midwest. ____________________________________________________________________________ The newest venture from the brain trust at Hyde Park Prime Steakhouse sounds more like a science experiment than a restaurant. Beechwood-based Hyde Park Restaurant Systems Inc. plans to open Eleven, a 2,800-square-foot restaurant and bar, at 591 N. High St. on Aug. 7. It will offer a menu of small-plate dishes and drinks garnished with food-tech touches, such as nitrogen-charged foam, faux caviar and brulee fruit. ____________________________________________________________________________ Mon Jul 28 09:10:02 -0700 2008 11826 Phaedrus 1 3909403 I guess that's to be expected from a restaurant group that has "systems" in it's name! Mon Jul 28 16:06:15 -0700 2008 3907831 10159 Ruth Lafler 1 3909667 Actually as per Midwest molecular gastronomy, Chef Neal Brown has been incorporating foams and anti-griddle work at L'Explorateur in Indianapolis for several years now. And I loved his sweetbreads with bone marrow ice cream a couple of Winters ago. Mon Jul 28 18:01:39 -0700 2008 3907831 14985 aelph