Today, The Wall Street Journal runs a fairly standard piece on how star chefs have been making the leap to the cocktail circuit lately and in the process, revolutionizing the mixed drink. However, the most intriguing parts of the article are the details of Grant Achatz's new project: a bar. Boom. The Alinea wunderkind's first follow-up effort will be, according to Achatz, a "standalone bar and lounge where food will come second to drinks." There will be a dedicated cocktail menu that will consist of the usual molecular trickery, meaning solids will become liquids and all kinds of playful things like that. Now, top-tier chefs like Wylie Dufresne and Jose Andres have always flirted with molecular mixology at their restaurants, but nothing to the extent of an entirely-dedicated concept.
And if that weren't enough teasing from The Achatz, consider the following. Here's what he has to say about his new bar:
"Liquid nitrogen, dry ice, tapiocas, foam cotton candy, it's endless ... Not that I am bored here, but it's opening up new possibilities. I would love the opportunity to sit down at a bar and say I am going to have an alcohol tasting menu."And just like that, the molecular mixology movement took the next step forward and gains a lot more credibility.
· Chefs Cook Up Cocktails [WSJ]
[Photo: Flickr/Jing a Ling]