I recently took a trip up to New York City to eat at the world famous WD-50 restaurant ran by the extremely creative Wylie Dufresne. The food is very modern and science driven, we had a very unique and enjoyable meal, but we didn’t feel full and satisfied. The very next night we went to a small family owned restaurant call Anthony Davids in Hoboken N.J. I ordered a hanger steak with potatoes and béarnaise sauce, the very same thing I had the night before at WD-50. This meal was prepared by an elderly Spanish lady, who hands down blew the deconstructed version from Wylie’s kitchen out of the water.
I am a huge fan of the new modern movement from the intricate plating to the creative use of everyday ingredients such as grant Achatz rhubarb prepared 11 different ways. I love to study this craft of cooking and science, but at the end of the day I do believe I would pass it all up for one of my Mom's home cooked dinners. Molecular gastronomy is interesting and a great way to showcase creative talents it will always lack one thing.... Comfort!!
Here at Liquid we want you to have the best of both worlds so we are going to continue to learn new techniques but we will insure our food remains fresh, simple, and above all else comforting!