[paul544]

Not that I’ve eaten there but I never understood that exalted status this guy has. Cooking with liquid nitrogen? Flavored foam? To each his own I guess.

[James C. Bennett]

The horror!

[Minn]

But after two decades leading the gastronomic charge, Mr Adrià has decided to close the restaurant from the end of next year. He says it was losing half a million euros a year -a

Why not close it now and save yourself a million?

[ABQHispConservative]

From what I had read somewhere, Adria made no money from the restaurant, rather from the books he sells. I guess the restaurant is now such a burden he has to close it. Perhaps local taxes are also killing the business. Spain is broke after all.

[albie]

Sounds like BO’s kind of food. Metrosexusl BS! Time for a bail out. This article made me hungry for a cheeseburger.

[ari-freedom]

can expect a riot of up to 30 dishes such as Parmesan marshmallows, popcorn clouds, lambs brains with sea urchins and sea grapes, and chocolate sablet with verveine and hazelnut.

interesting. but does it actually taste as good as this? :)

[WHBates]

I don’t know but something doesn’t add up? The food also sounds like crap. But then again sometimes I enjoy eating at the Waffle House, go figure.

[Texas Eagle]

Wow. Hope-n-Change in breaking out all over.

[GSP.FAN]

“He says it was losing half a million euros a year”
So why are they closing down?

[freedumb2003]

Has he been a judge on Top Chef or a challenger on Iron Chef America? Done a throwdown with Bobby Flay?

If not, he is just bush league!!!

(lol)

[Crapgame]

how good can this place be? I didn’t see chicken fried steak with cream gravy on the menu...

[mountn man]

I guess I’ll just have to settle for Cracker Barrel from now on.

[Flycatcher]

This is not going to make the lamb-brain-with-sea-urchin aficionados happy...

[DemforBush]

Eh, I’ve never been big on the whole “molecular gastronomy” field that chefs like Adria embrace. There is a cleverness, even a sort of wizardry, to some of the stuff they come up with, I will admit. But for me, fine dining and great cuisine doesn’t have to be a pretentious magic show. It’s interesting that Adria developed a tobacco-blackberry crushed ice. It doesn’t mean I’m going to fawn over the dish itself and it sure doesn’t mean I’d rather have that than a plate of good Spanish paella.

[Anitius Severinus Boethius]

True food genius must start somewhere, and sometimes it’s in the kitchen of a foam artist.

Consider this: until the early 1950’s, peanut butter was without it’s boon companion, jelly.

Peanut butter was a newer food that many people liked, but they had a hard time adding the right flavors to it. Oscar Meyer even tried a peanut butter and bologna combination spread in an attempt to marry the unique taste and texture of the new food to the appropriate companion.

Finally, kids around the country coalesced around jelly as the end all be all peanut butter companion.

(Although marshmellow cream, bananas and Nutella still each share peanut butter on occasion)

[Nateman]

No wonder he’s closing. He has the restaurant working half the year with nobody paying? With people lined up to get in to pay high prices? He deserves to lose.

[CaptRon]

famed for its avant-garde cuisine at the hands of celebrated

Never heard of him. Or her. Or whatever.

[Larry Lucido]

“No lamb brains for you!”

[CaptRon]

Parmesan marshmallows, popcorn clouds, lambs brains with sea urchins and sea grapes, and chocolate sablet with verveine and hazelnut.

If I even knew what most of that was I would puke.

[CaptRon]

I’ll miss the chocolate sablet with verveine and hazelnut, as I’m sure we all will.