You can’t make a reservation, and you can’t pay.

– Nathan Myrvold on having dinner at the Cooking Lab

Last night I had the rare privilege of attending one of the dinners at the Modernist Cuisine Cooking Lab.  The phrase ‘rare privilege’ can be overused, but in this case, it is completely warranted.  The purity and concentration of their flavors is off the charts.  Twenty-nine courses of it.  Needless to say, but it needs to be said: it was amazing.

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