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 Adri protg 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]