Molecular gastronomy is a popular bugaboo with chefs and critics, but pretty much nobody identifies with it here (kind of like hipsters — everyone rants against their ubiquity but no one admits to being one). But check out this from the Brisbane Times, about Australian chef and Ferran Adrià protégé Adam Melonas:
Melonas plans to open a 60-seat restaurant in New York City. He describes it as a sensory space, incorporating music, art and architecture and a 23-course menu. There will also be a laboratory that transforms into a private dining room for 16 at night.
A laboratory, folks! Now this is a molecular gastronomist.
Aussie Chef Sells Tapas to Ikea [Brisbane Times]