The Twisted Frenchman

The Twisted Frenchman Brings Molecular Cuisine to Pittsburgh

Instead of pendant lamps, flower bouquets dangle above the spare, modernist booths at The Twisted Frenchman, which brings molecular gastronomy to a city more accustomed to peasant fare. Fresh duck is cooked sous vide, accompanying carrots are dehydrated (then rehydrated) for a less fibrous texture, and dessert is edible performance art: Smoke ripples across your table as Chef Andrew Garbarino pours liquid nitrogen over melted chocolate.