2020 Best Molecular Gastronomy Restaurants in the U.S.A.
Top 10 Modernist Cuisines in America
Molecular gastronomy — in which avant-garde cooking techniques and equipment are used to transform flavors and presentations — may be a divisive issue within the culinary community.
However, let there be no doubt that some chefs create molecular cuisine that is not only thought-provoking but also pleasing to the palate. Experience the best of this exciting epicurean frontier at these Top 10 Molecular Gastronomy Restaurants in the U.S., presented in alphabetical order.
Those who secure one of the highly sought-after tables at Alinea in Chicago are treated to the culinary wizardry of chef Grant Achatz. It's not fair to spoil the surprise by revealing what to expect on this molecular gastronomy journey. This is an evening of suspense with an ending that's as whimsical as it is delicious. See More
Chef Dominique Crenn's tasting menu at Atelier Crenn in San Francisco is written in the form of a poem where each line is the evocation of a dish. The memorable meal unfolds with luxurious ingredients, molecular techniques and unique presentations (wood logs as serving vessels, for example). See More
Local ingredients and modern techniques combine to make the avant-garde farm-to-table cuisine at Hugo's in Portland. Globetrotting options might range from pork chop bo ssäm with gochujang emulsion to a sangria dessert with tonic bubbles, mixed berry "Dippin' Dots" and peach curd. See More
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At minibar by José Andrés in Washington, D.C., the lucky few patrons are treated to an avant-garde tasting menu of more than 20 courses. Creative bites might range from Parmesan cupcakes to "Pizza José's Way" (a wafer-thin crust topped with burrata, caviar and truffles) to a "Rubber Ducky" meringue filled with foie gras ice cream. See More
Is it a step into the past or a bold move into modernist times? Saint Germain in Norfolk, Virginia, plays it both ways with a romantic, opulent setting and a molecular gastronomy lab's wizardry. Classic charcuterie coexists with New Age dishes with components that might hail from a chamber vacuum or a rotary evaporator. See More