Molecular Gastronomy in SoFla?
We have been to Wiley Dufresne's WD-50 in New York and had a true dining "experience" that I will remember for a lifetime. We are now planning a trip to Chicago, to go to Alinea (Chef Achatz), with the hopes of having another dining experience. The ingenuity, creativity and application of science- in addition to the stellar taste- was truly an experience of a lifetime.
The sad thing is that, for all I know, I will have to leave Florida anytime I want to have such an experience. So, before I fall too far into the doldrums, I wanted to ask: Does anyone know of a restaurant in Florida where the chef applies the same "molecular gastronomy" techniques? I wondered if the chef for the Trump Tower in Sunny Isles did something similar, but he said that he didn't ascribe to any particular style...
Thanks for the input...
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No doubt if you asked Dufresne or Achatz they would also tell you they didn't "ascribe to any particular style." Most also don't really love the "molecular gastronomy" label either, though it seems to be the term that's stuck best.
I did a special event dinner at Neomi's Grill in the Trump Sunny Isles where the chefs were using a lot of the techniques and concepts associated with what gets called "molecular gastronomy" - sous vide, spherification, compression, etc., which I described here ->
They have very recently updated the regular menu pretty significantly - I have not been to try, but suspect that while you will find hints here and there, the regular menu will not be anywhere near as "out there" as what you'll find at Alinea, wd~50, Moto, Minibar, etc.