Liquid nitrogen, dehydrators, and syringes, oh my!
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The steak, charcoal grilled and thickly sliced off the bone in the kitchen, was excellent.
The bottom line is this: Washington, D.C. is a great food city and we are proud to be a part of it. Despite dire warning, there is no threat from advances in modern cuisine.
There are several chefs practicing "Modern" or "Avante Garde" cuisine who object strongly to the term "Molecular Gastronomy," finding it a limited and...
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