On the End of elBulli

As elBulli's last service draws closers, the New York Times checks in with the state of Spanish cuisine. While the chefs' responses to the closure of the seminal restaurant vary, they are all full of "the language of ultra-serious artspeak." American chefs weigh in as well, including California chef David Kinch who shares the story of the time he bet Ferran Adrià that the Spanish chef couldn't serve up two entirely different 35 courses meals in the same week and lost. [NYT]