And Then San Francisco Got Molecular

But Tio is best known for his vast array of spices, believed by many to be the greatest collection in the country. In short, Tio is like the Barnes and Noble of cooking supplies: he’s got everything, and if you see something you don’t have, he’ll order it for you.

Tio is a disciple of the Ferran Adria-molecular gastronomy school, but he sells the goods rather than cook with them. The unmarked store has already become somewhat of a mecca for the many of the city’s leading chef, from the Ritz’s Ron Siegel to Quince’s Mike Tusk:

It is clearly meant to be an industry hangout. The store is laid out like a culinary museum, with glass cases holding esoteric sous-vide equipment, shelves displaying gleaming stainless steel tools and knives, and canisters of spices stacked behind an empty bar.With the manifesto of El Bulli chef Ferran Adrià inscribed as wall art near the front of the store, Tio aims to inspire. He also sells items that invite experimentation, such as food-altering substances like the gelling agent carrageenen, and Activa, which PlumpJack Cafe’s James Syhabout refers to as “meat glue.”Syhabout uses Activa to bind together the white and dark meat of guinea fowl before cooking it sous-vide, while the Ritz-Carlton’s Ron Siegel uses Tio’s gellan – a natural product made from the fermentation of a cabbage leaf – to make hot savory gelees.

But Tio is best known for his vast array of spices, believed by many to be the greatest collection in the country. In short, Tio is like the Barnes and Noble of cooking supplies: he’s got everything, and if you see something you don’t have, he’ll order it for you.

Tio is a disciple of the Ferran Adria-molecular gastronomy school, but he sells the goods rather than cook with them. The unmarked store has already become somewhat of a mecca for the many of the city’s leading chef, from the Ritz’s Ron Siegel to Quince’s Mike Tusk:

You’ve been warned.

Chefs’ muse sets up shop in SF [SFGate]

And Then San Francisco Got Molecular