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From test tube to fine bone china, molecular gastronomy is all the rage in the hippest kitchens in the world. The term was coined in the 1980s by a French scientist, Hervi This, and Nicholas Kurti, a professor of physics at Oxford University in England, and refers to the practice of using scientific principles to debunk old-school culinary dogma and create wildly inventive, exciting taste combos. Most foodies attribute the pioneering achievement to "mad scientist" chef Ferran Adria at Spain's highly regarded El Bulli. It's a movement described by some as the New Frontier of cooking and by others as a precious, over-intellectualized conceit.

this place wreaks of fake people. granted they're all young, beautiful, hip and loaded, but if you're looking to meet sincere people - go elsewhere. it's typical yorkville. it's pricey, it's packed. if you are a woman your best accessory is blonde hair and a new pair of breasts. if you're a guy, your best accessory is a ferrari and a credit card with no limit.