(Note: Winterland has closed since this review was written.)
With the buzz around Alinea (Chicago) and El Bulli (Spain), i was excited to hear a former chef from El Bulli had opened a restaurant in SF. I’m definitely one who can appreciate experimentation & tinkering, and I’m optimistic enough to believe that a restaurant founded on the premise of experimentation should be confident in its cooking, if nothing else.
Reports from the American crop of “molecular gastronomy” have been mixed: Alinea is a love/hate affair, WD-50 (New York) gets my nod, Bastide (LA) is making a big splash on online forums, Moto (Chicago) is getting insane PR, and Minibar (DC) is somehow under the radar. With this backdrop, I was really hoping Winterland could provide experimental, yet enjoyable, cuisine a scant 10 blocks from my house. Read the rest of this entry »