But not one ounce of foam

On Friday I had dinner at NYC’s molecular gastronomie center, WD-50. We ordered the tasting menu. An incomplete list of what we had:

• Foie gras, extruded into a squared-off tube, and tied, somehow, in a knot
• Deconstructed French onion soup
• Deconstructed eggs Benedict (the egg yolk sous vide, the hollandaise sauce separated, breaded, and deep-fried)
• “Pizza pebbles”

I was disappointed that “pretzel consomme” and “popcorn soup” were only available a la carte.