Haha, no Bakla, no Ko for me... I haven't been in NY long enough in the recent past to even try.
Seems like he uses a few molecular techniques which is pretty cool... I've been looking into what NYC/US restaurants are integrating it into the regular dishes (more than just a little of this or that here and there) but they don't seem to do well as a whole and the 100% molecular scene is still on the d/l even though the techniques are gaining in mainstream popularity. It's still too much for most people to handle.
man... all these good eats listed above are killin me!
If anyone is coming to San Antonio, I have a pretty neat list ;)
Seems like he uses a few molecular techniques which is pretty cool... I've been looking into what NYC/US restaurants are integrating it into the regular dishes (more than just a little of this or that here and there) but they don't seem to do well as a whole and the 100% molecular scene is still on the d/l even though the techniques are gaining in mainstream popularity. It's still too much for most people to handle.
man... all these good eats listed above are killin me!
If anyone is coming to San Antonio, I have a pretty neat list ;)
Comment