The legacy of El Bulli is liberation: the freedom for chefs to follow their imaginations and passions. It taught -- forced -- chefs to attend to the science of cooking.
No short rib or rack of lamb on this menu. At El Bulli, Ferran Adria, partner Juli Soler, and his staff will serve you caviar made of mango, eggs fried in nitrogen, Parmesan ice cream sandwiches and whatever else you never expected to eat in this world.
Is a restaurant like Moto just the next logical step in the march of chefs towards Hollywood, or just a fad? Are these innovations or perversions?