Posts Tagged ‘molecular gastronomy’

Want Fried Mayo and Flaming Sorbet? Watch the Water

This week's cover story tackles the legend that New York water is what makes the city's pretzels and pizzas so good, and asks whether DC Water can create that same sense of pride about the tap here. In the story, food scientist Chris Loss, a professor at the Culinary Institute of America in Hyde Park, […]

Welcome Back, R.J. Cooper!

After 10 weeks on the sidelines while recovering from open-heart surgery, Rogue 24 chef-owner R.J. Cooper gets back to business on Tuesday. Cooper tells the Post that he's planning to revamp the entire 24-course menu. A few hints: one dish involves the Coop's take on a gyro (think lamb tartare wrapped in little lettuce leaves) […]

Next Up at Rogue 24: David Posey of Chicago’s Blackbird

Grant Achatz protégé David Posey is the latest in a parade of highly touted guest chefs to fill-in for Rogue 24 chef R.J. Cooper, who is recovering from open-heart surgery. Posey, currently the chef de cuisine at Blackbird in Chicago, will helm the open kitchen in Blagden Alley for five nights, beginning on Feb. 7. […]

Next Up at Rogue 24: Spike Gjerde of Baltimore’s Woodberry Kitchen

Tickets go on sale at 10 a.m. Monday for next week's guest chef session at Rogue 24. According to the Baltimore Sun, Spike Gjerde of Charm City's acclaimed Woodberry Kitchen begins a five-night stint on Jan. 24, standing in for proprietor R.J. Cooper, who is recovering from open-heart surgery. Gjerde is the third chef so […]

Pricey New Year’s Eve Dinner at Minibar Attracts a Whopping Two Bidders

You'll recall that José Andrés' avant-garde eatery Minibar—ranked No. 1 on City Paper's list of D.C.'s 44 Most Powerful Restaurants because "booking a reservation is harder than rescheduling a flight during a hurricane"—was auctioning off all six of its seats on New Year's Eve to the highest bidder. Advertised as "a rare opportunity to sidestep […]

Is Molecular Gastronomy Ruining Fine Dining?

HuffPo is foaming at the mouth about the pitfalls of molecular gastronomy, the über-artistic deconstructive and recreative take on food practiced at places like José Andrés' Minibar and R.J. Cooper's Rogue 24 (read Y&H's review here): "Because of its great influence on food critics and patrons of top restaurants, molecular gastronomy, whatever its artistic merits, […]

The New Chef’s Table at Teatro Goldoni: Gunning for Four Stars

Enzo Fargione, the typically self-effacing chef at Teatro Goldoni, makes no attempt to hide his ambition with his revamped chef's table at the K Street institution. He says, plain and simple, that he wants to "create one of the best culinary experiences in the area." Perhaps you think Fargione's timing is off, that now is […]

Former Top Chef Contestant Blais to Open Flip Burger in D.C.

When I first heard, via this NBC Washington report, that former Top Chef contestant Richard Blais was going to open a burger joint in D.C., I immediately thought: God, it's come to this. Chefs are following Spike Mendelsohn's lead. But then I looked further into Blais' concept at Flip Burger Boutique in Atlanta, the hamburger […]

Chicago Trib Lists the 10 Worst Dining Trends from the Last Decade

This is a fun list, and I agree with many of the Tribune's picks (even if I'd argue that "foam" and "molecular gastronomy" are two branches of the same tree and don't deserve separate listings). The top 10 offenders are culled from chef and consultant interviews conducted by the paper. I think I'd add long, […]

Grant Achatz Explains Why He’s a Control Freak

Y&H has never eaten at Alinea, but I wouldn't hesitate for a second to put myself in chef Grant Achatz's hands for dinner. I don't care if I'm paying the dude $225 for his 23-course "tour" menu, Achatz has carte blanche over my meal whenever I get the chance to step foot into his place. […]

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