The Huffington Post  |  By Nile Cappello Posted: 08/12/2013 9:33 am EDT  |  Updated: 08/12/2013 9:39 am EDT

Molecular gastronomy has emerged as one of the most controversial food trends of the decade. Though some chefs, such as wd~50′s Wylie Dufersne, champion thescience-lab-esque techniques used in this type of cuisine, other criticize its artificiality.

But whether the use of liquid nitrogen and dehydrators in the kitchen freaks you out or entices you, it’s likely that it piques your interest. This curiosity is perhaps the main reason many restaurants that focus on molecular gastronomy, or the oft-preferred term “modernist cuisine,” have achieved such popularity and success.

Though restaurants focusing on this type of cuisine have been established across the world, such as Spain’s now-closed 3-Michelin star elBulli, there are some exceptional places to try molecular gastronomy right here in the U.S.

baumerestaurant.com

source: http://www.huffingtonpost.com/2013/08/12/molecular-gastronomy-rest_n_3728774.html