Mathieu Palombino Gives the Bird to Molecular Gastronomy

He'll stick to slinging reubens.
He'll stick to slinging reubens. Photo: Elliot Black

“I mean, are they really serious about this? I just see all this energy and passion channeled into unnatural food experiments. It was an attempt to make the world more food-forward, but I don’t think it worked. Also, people eating strange animal parts. I just don’t get it.” — Mathieu Palombino, of Motorino and Bowery Diner, tells Restaurant Girl that the thorn in his apron is molecular gastronomy. [RG]