Highly anticipated solo venture from former Avenues chef Curtis Duffy.
A liquid nitrogen station put to liberal use, vacuum-frozen squash foam, a dessert called "chili-cheese nachos" . . . welcome to "molecular gastrologist" Homaro Cantu's restaurant/lab/fun house.
Grant Achatz and executive Dave Beran's ticket-only restaurant, currently offering a menu modeled after the Bocuse d'Or, a biannual chef competition.
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