Molecular Gastronomy

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

Next Level Cooking

Coi Restaurant Inc

373 Broadway, San Francisco, CA 94133

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.


508 Fourth St, San Francisco, CA 94107

Also at the forefront of culinary experimentation is Orson, whose "parmaggiano pudding, pepper jam, cocoa nib explosion" containing of all things, unflavored Pop Rocks, is one of its most popular dishes.

Le Sanctuaire

315 Sutter St Fl 5, San Francisco, CA 94108

For aspiring Franken-cooks, this Union Square cooking store caters to chefs (but sells to anyone) looking for super rare spices and the bizarre and esoteric cooking equipment used in molecular gastronomy.

Four Seasons Hotel San Francisco San Francisco Hotels

757 Market Street, San Francisco, CA 94103