Once in a while, it's good to be enlightened.
For many, the application of modernist cooking techniques (nee molecular gastronomy) appear to be laborious and expensive ways of capturing familiar flavors. In short, there are easier ways of accomplishing the same thing. Only in the hands of a true artist with a deep understanding of food science can it come together in a dining experience that is novel - and delicious. And that's what I discovered in a recent visit to Atlanta's Flipburger Boutique, helmed by Top Chef winner Richard Blais.
First, a comment on the sandwiches themselves: the burgers are a modest 5.5 ounces, not the half pound monsters people in Houston seek out. That said, we thought they were perfectly portioned - enough to be sate the appetite, but not so full as to have room for the other things on the menu. Moreover, the bread was beautifully matched to the filling, not only in dimensions, but in texture and flavor. Icing on the cake: the prices were reasonable, if not downright cheap for food of this quality (and gimmicky).
|Mushroom Swiss burger. The Swiss cheese was converted into a foam - it may look a bit like canned spray cheese, but tastes so much better. And texturally matching the perfectly medium rare patty as it disintegrated into chunks of juicy umami.|
|Cuban sandwich. Very nice contrasts in savory and acid, freshly herbacious contrasting with the pork. Up there with some of the best Cuban sandwiches I've had, and it wasn't even heat pressed.|
|A glass of liquid nitrogen served up as milkshakes are made.|