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Nerd Food

bremer2.jpg Boston Magazine's blog Chowder interviews Salts chef Gabriel Bremer about his use of molecular gastronomy in creating foods like apple cider meringue, burrata ravioli and gel-and-powder pb&j. Bremer says "There's a lot of young kids that are starting to cook, and their first thing is asking, 'When do we get to spherificate something?'" [Chowder]

Salts Restaurant

798 Main Street, Cambridge, MA 02139 617 876 8444 Visit Website


370 Commonwealth Avenue, Boston, MA 02215 617 536 7200

o ya

9 East Street, , MA 02111 (617) 654-9900 Visit Website