Cocktails Go Molecular; Hung Going to Bocuse d’Or?

• Oh, dear: “Molecular cocktails” — think watermelon foam on top of your Champagne — are the new trend at some of the city’s best bars. [amNY]

• With the reopening of the Cheyenne Diner in Red Hook, it looks like there will also be a Water Taxi Beach–like space there, as well as a beer garden. [Eater]

Top Chef’s Hung Huynh wants a spot on team USA for the Bocuse d’Or. [YumSugar]
Related: Everything You Wanted to Know About the Bocuse d’Or Competition But Were Afraid to Ask

• Ah, to be Waverly Inn chef John DeLucie: “I shave an inordinate amount of truffles.” [Diner’s Journal/NYT]

• A Burger King in West London now offers a $200 burger with Wagyu beef, white truffles, and a whole lot of other gourmet crap that probably doesn’t taste that good together. But eat on, ye suckers, since the proceeds go to charity. [Fox News]

• No surprises here: Celebrity-chef cookware isn’t always as great as the toques backing them would like you to believe. [WSJ]

• Though it wasn’t revealed on the show, Top Chef winner Stephanie Izard loves eating “anything with ranch dressing.” [WSJ]
Related: ‘Top Chef’ Winner Tells All

• Contrary to yesterday’s news, Room Service won’t be opening in the former PM space any sooner than Labor Day. [Down by the Hipster]

Cocktails Go Molecular; Hung Going to Bocuse d’Or?