Adventures in Molecular Gastronomy From Behind the Bar
For about five months now, I’ve been “on staff” with a new restaurant that’s very soon to open. There’s been a ton of press, notable principles, and a whole lot of hoopla – all without the doors even opening. Now, after months of waiting, it’s about to start.
In the coming months, I’ll do my best to write about this adventure in all things molecular. The chef is well known, but the bar manager is really the draw for me. He’s been around for quite some time, gaining a notable reputation for pushing this industry of ours to innovate – never to stagnate. As someone who’s rooted in the classics (almost to a fault), I’m excited to learn these new techniques and flavor combinations.