by Hanna Rosin
Nathan Myhrvold, of Microsoft hired a bunch of restaurant chefs and built himself a giant kitchen to explore the "science and technology of modern cuisine," reports the Puget Sound Business Journal. Will the foodie never stop evolving?
The restaurant is known for “molecular gastronomy,” manipulating food chemically and physically to create unusual taste combinations. (The current menu includes snail porridge, salmon poached in licorice gel, and mango and Douglas fir purée.) Myhrvold enthusiastically describes it as a “Klingon cafeteria” a reference to the alien warrior race on “Star Trek.”
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