Chefs and critics alike consider molecular gastronomy, but never really identify with it. This Australian chef, Ferran Adria protégé Adam Melonas seems to take it pretty seriously, though. “Melonas plans to open a 60-seat restaurant in New York City. He describes it as a sensory space, incorporating music, art and architecture and a 23-course menu. There will also be a laboratory that transforms into a private dining room for 16 at night,” described the Brisbane Times. A laboratory? This guy is serious!