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Jun 9, 2009 09:53 AM

MSP-Molecular Gastronomy?

Per a friend's request, where are the places in town that experiment or focus on Molecular Gastronomy? (This is for both her eating pleasure and also research for a local tv show.)

A quick search through the archives shows that Cosmos does some of this. Can someone confirm this? Also - I seem to remember the chef at North Coast was creating mol gast tasting menus, but looks like this was just in winter.

Any assistance would be appreciated. Thanks in advance.

Cosmos Restaurant
601 1st Ave N, Minneapolis, MN 55403

Northcoast Restaurant
294 East Grove Lane, Wayzata, MN

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  1. My recollection is that the chef who was so adventurous at Northcoast is no longer there.

    1 Reply
    1. As far as I know, there are no places in town that wear the molecular gastronomy label. You will find at the higher-end places the occasional use of foams, sous vides, etc., but that's about it.

      1 Reply
      1. re: Jordan

        The team at Porter & Frye was playing at some molecular gastronomy before the big shakeup there.

        So for now, the only MG I'm getting is at my house, when I have the energy and courage to experiment with my Alinea cookbook. "Liquified Caramel Corn" was a blast!

      2. Thanks everyone. The clarification is appreciated.

        Anyone remember the name of the chef at Northcoast who was experimenting? Might be worth it for them to call him.

        2 Replies
        1. re: Uisge

          His name was Ryan Aberle. Here's Iggers' reporting of his departure:

          I'm really sorry I didn't make it out there. Hoping he can find a place to play with his food...somewhere in the city, preferably!

        2. I'm coming to the Cities for a visit in July, and I was looking for restaurants that incorporate molecular gastronomy into their menus. This post is almost a year old. Any updates?

          1 Reply
          1. re: Pounder

            The only update I can give that hasn't been given in your other post ( is that Ryan Aberle is now at Ringo in St. Louis Park. I've not been there, but from my understanding of the place, molecular gastronomy won't be the focus of the place any time soon.