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UNITED STATES Molecular Gastronomy Restaurants

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Molecular Gastronomy Restaurant Adara NE Clam Chowder Foam, Quail Egg, Sea Wind

Adara by Tre Ghoshal – Montclair, NJ

1 Star2 Stars3 Stars4 Stars5 Stars (13 votes, average: 3.77)
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Learn more about Adara here Chef: Tre Ghoshal Molecular Meter: high, 5, 7, and 12 course tour menus. Awards: opened ... CONTINUE
Molecular Gastronomy Restaurant Alinea Octopus

ALINEA by Grant Achatz – Chicago, Illinois

1 Star2 Stars3 Stars4 Stars5 Stars (22 votes, average: 4.27)
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Chef: Grant Achatz Molecular Meter: high, 20 course tasting menu during a 3 hour dinner. Awards: only restaurant in ... CONTINUE
COI by Daniel Patterson

COI by Daniel Patterson – San Francisco

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.00)
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Chef Daniel Patterson uses the best ingredients in the area and embraces modern techniques. His dishes are animated ... CONTINUE
Corton Chef Paul Liebrandt

CORTON by Paul Liebrandt – New York

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.67)
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The muted colors of Corton work to create an elegant slate that highlights the food and gives the diner a chance to ... CONTINUE
e by Jose Andres

é by José Andrés – Las Vegas

1 Star2 Stars3 Stars4 Stars5 Stars (16 votes, average: 3.44)
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Chef: Jose Andres Molecular Meter: high Awards: N/A Address: The Cosmopolitan of Las Vegas / 3708 Las Vegas Boul ... CONTINUE
ing-dont-fear-the-reaper-course

iNG by Homaro Cantu – Chicago

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.40)
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ING restaurant is located in Chicago and is the world’s first and only restaurant to specialize in a flavor-chang ... CONTINUE
L2O by Laurent Gras

L2O by Matthew Kirkley – Chicago

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 3.33)
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L2O is located in the historic Belden-Stratford building in the Lincoln Park area of Chicago and is as famous for t ... CONTINUE
Manresa by David Kinch

MANRESA by David Kinch – Los Gatos

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 2.83)
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Chef David Kinch frequently changes the menu to highlight the best products from a biodynamic farm he has an exclus ... CONTINUE
Mc Crady's by Sean Brock

MC CRADY’S by Sean Brock – Charleston

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 3.75)
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In a beautiful building listed on the National Register of Historic Places and Landmarks, Chef Sean Brock's menu ce ... CONTINUE
Minibar Restaurant - olive oil bon bon

MINIBAR by Jose Andres – Washington DC

1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 3.40)
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Chef José Andrés combines creations based on molecular gastronomy, art and techniques, pushing the limits of our  ... CONTINUE
Moto Restaurant - edible menu

MOTO by Homaru Cantu – Chicago, Illinois.

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 3.83)
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At moto molecular gastronomy is the application of both scientific and artistic principles in cuisine. Equal parts  ... CONTINUE
Rogue 24 by Chef RJ Cooper

ROGUE 24 by RJ Cooper – Washington DC

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00)
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Chef Cooper and his team work in an open, stage-like kitchen to transform classic dishes into modern works of brill ... CONTINUE
Schwa restaurant Chicago

SCHWA RESTAURANT by Michael Carlson – Chicago

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 3.00)
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If you’re not careful, you’ll drive right by this culinary treat located on the outskirts of Wicker Park in Chi ... CONTINUE
Rob Roy at The Aviary sqr

The Aviary by Grant Achatz – Chicago

1 Star2 Stars3 Stars4 Stars5 Stars (15 votes, average: 3.60)
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The Aviary is where cocktails and service are given the same attention to detail as a four-star restaurant; where b ... CONTINUE
The Bazaar

THE BAZAAR by Jose Andres – Los Angeles, California

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 3.38)
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Created by José Andrés under his concept: “Cooking as performance”. Visiting any of The Bazaar’s proposals  ... CONTINUE
The French Laundry

THE FRENCH LAUNDRY by Thomas Keller – Yountville

1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.17)
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A uniquely American restaurant inspired in the countryside of France and  focused on making guests happy within an ... CONTINUE
Linens out dry sqr

TRU by Anthony Martin – Chicago

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.20)
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Offering 'progressive French cuisine', Tru gives traditional European culinary techniques a creative American twist ... CONTINUE
WD-50 - egg dish

WD–50 by Wylie Dufresne – New York

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.50)
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Opened on Manhattan’s Lower East Side on April 2003.   The restaurant also offers private dining in its wine ce ... CONTINUE
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