by Patrick Heig - 324 Reviews - 95 List
Molecular gastronomy--radical new cooking techniques that alter the taste, texture and form of common foods--is said to be at odds with the Bay Area's local, natural, farm-to-table food culture. But some top local chefs disagree, arguing that all cooking changes the properties of foods, and are creating avant-garde dishes that every foodie--even Alice Waters groupies--should try at least once.
Updated: August 03, 2008
At Coi, new cooking techniques are used to add body and enhance flavor release from already bold ingredients. Example: The mushroom dashi noodles that accompany the Monterey Bay abalone are actually a gel that liquefies on the tongue.