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Molecular Gastronomy


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Chicago Molecular Gastronomy


By on February 5, 2014

The server/sommelier sets a candle on our table. There’s two of us, well dressed, romantic vibe. Ok, we think, they’re just setting the mood. Three courses later, an astoundingly delicious king crab dish is served – the server grabs the candle, saying nothing, and drips hot wax all over…