modernist cuisine

Whether or not you’re into cooking with transglutaminase and sodium citrate at home, you’ve probably heard of—or at the very least seen the striking images from—local food wizard Nathan Myhrvold.

Ever since a recent visit to the Modernist Cuisine Lab, I cannot stop thinking about geoduck. Yes, I’ve got a giant clam on the brain.

When it rains, it pours. This is true lately of restaurant openings: all of the sudden, a handful of tempting restaurants are opening in October.

In the fall, as we worked on our February celebration of nerds (see the Nerd Issue), it fell to me to interview Nathan