A fascinating piece in Philafoodie examines the rise of stealth molecular gastronomy in PHI restaurants. Philafoodie editor David Snyder makes a salient point: Although Philadelphia lacks overtly experimental restaurants like Alinea and wd-50, some of the food preperations used in those restaurants have slowly crept into local kitchens. It’s undercover sous vide and flavored foams… as Studio Kitchen’s Shola Olunloyo says:
According to Shola Olunloyo of Studio Kitchen, “You can either do or talk about doing. And sometimes you just need to do. I like to be transparent and let the food speak for itself, as opposed to selling the technique before I sell the flavor.”
But, hey. At the end of the day it’s all just food, isn’t it?
Agar-a-phobia [Philafoodie]
