Molecular Gastronomy in Michigan

[fancyeats]

My friends and I just finished reading My Fair Lazy by Jen Lancaster - an absolutely hilarious book by a great writer. In one chapter of the book the author and her husband go to Moto in Chicago and have a fabulous/crazy meal made with molecular gastronomy techniques. My friends and I would love to experience something like that in Michigan. Is there any Michigan restaurant that you think would show us some cutting edge food techniques? Recommendations appreciated.

[fancyeats]

I appreciate everyone's suggestions!

[goatgolfer]

While not Michigan, it's been reported that Mezzo on Erie St. in Windsor is doing some interesting molecular gastronomy. My review of thier menu shows it's a bit pricy but....

[VTB]

Review of their menu? Come on goatgolfer, take one for the team and give it a shot. :-)
Very interesting lead, in any event.

[Rosedale]

Just dowloaded My Fair Lazy to my Nook. I'm not minding having the flu so much now. Thank you, Fancy Eats!

[interplanetjanet]

The closest thing to molecular gastronomy in michigan is irridensence doing some deconstruction type stuff..

[fancyeats]

Thank you for the suggestions! I don't expect Michigan to have all the options of a big food city like Chicago, but sometimes we have nice surprises.

[JanPrimus]

I have a friend that staged at WD-40 for a bit. I will ask him if he can think of a example.

[coney with everything]

WD-40 is a spray lubricant :)

[JanPrimus]

Erp...Yes....WD-50 is what I meant to say. http://www.wd-50.com/

[Rosedale]

I'm a Wylie Dufresne fan, but I'm totally in the dark about what staging a WD-50 means. Can you enlighten me because I definitely want to be there whatever it is. : )

[JanPrimus]

From Wiki....

Staging is when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines. A stage normally is used to see how a new chef or cook can adapt to the current environment in the kitchen.

When a future chef is seeking an internship, often the stage is the next step after the interview.

A server or waiter can also "stage" in a restaurant for much the same purpose. The word is French, so it is pronounced with a short a (ah) followed by zje -- stahzje, momo-syllabic.

Edit: On a side note...he said nothing really exist around here worth mentioning.