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Molecular Gastronomy in or near San Diego

GraingerGuy Jan 27, 2009 10:30 PM

Hello all....this is my first post in this awesome board and I was wondering if you knowledgable people know of any place like that title says? Me and the wifey are very curious about tasting some of the wierder creations and don't have the money to spend to go to Chicago or New York....or El Bulli...:)


  1. b
    bagwhat Jan 31, 2009 05:18 PM

    Haven't been to the new El Biz, but Kitchen 1540 in Del Mar has a few of those "molecular" whims, like pop rocks on foie gras and caramelized yogurt and stuff.

    1. chris2269 Jan 30, 2009 07:09 AM

      well it's not that close but the father of Molecular Gastronomy Jose Andres has opened Bazaar in Los Angeles..

      You can find reviews and info on the LA board. (I'm not good with the linking info)

      3 Replies
      1. re: chris2269
        FranklinJefferson Jan 31, 2009 12:48 PM

        "father of Molecular Gastronomy"...? A frustrated Ferran Adria could not be reached for comment. Nonetheless,
        is the site you're looking for and a short 1 1/2 hour drive from SD. Heck, why not make a weekend of it and check into the SLS hotel (where Bazaar is located)? Think they're still offering opening special rates...

        1. re: FranklinJefferson
          honkman Jan 31, 2009 05:06 PM

          "A frustrated Ferran Adria could not be reached for comment. " - And Nichloas Kurti and Herve This are just sad to be ignored.

          1. re: honkman
            chris2269 Jan 31, 2009 07:13 PM

            sorry I was only trying to pass along information... I am no where near the foodie you guys are.

            I shall give myself 30 lashes (using only home made pasta as is foodie law)


      2. foodiechick Jan 27, 2009 11:30 PM

        I've read that the new chef (sorry, can't recall his name) who replaced Gavin Kaysen at El Bizcocho at The Rancho Bernardo Inn is embracing some alternative cooking methods.

        2 Replies
        1. re: foodiechick
          epicureous eggplant Jan 28, 2009 09:34 AM


          Is this where you read it? I saw the article a couple weeks ago, and I thought the post and article were related.
          Anyhow...I skimmed the article, hope it can be helpful to someone.

          1. re: foodiechick
            rotie77 Jan 29, 2009 04:49 PM

            indeed you are correct. Replacing Gavin will be a real challenge, but the new chef seems to have the backing of ownership to pull out all the stops and be creative. It will be interesting to see what develops.

          2. honkman Jan 27, 2009 10:34 PM

            You won't find anything close to molecular gastronomy in SD. The closest restaurant which uses some of the "modern" cooking techniques is Coi in San Francisco. Otherwise get a plane ticket to Chicago, New York or Washington.

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