The Twisted Frenchman

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.