cafe artscience is one of the most anticipated openings this fall. like the name says, it’s supposed to be an art/science inspired restaurant. it’s connected to Le Laborataire in paris which is a unique “art and design center for creativity, invention and boundless learning … dedicated to igniting fundamental change in education, culture, industry and society through its three pillars: cutting-edge exhibitions, dynamic public programming, and immersive food and drink experiences.”
in addition to the founder of Le Laborataire, david edwards, the team also includes patrick campbell from eastern standard as executive chef, chris cordeiro from clio as sous chef, renae connolly from marea as pastry chef.
they sell some wikipearl products at the restaurant.
instead of seating in the bright and comfortable looking main dining room, we got seated in the dark, cheap looking foldable chairs back room. i asked if we could seat in the main room because it looked like there were plenty of empty seats. the host just gave us a lame reason and didnt even try to accommodate us.
stephen c – mezcal, lime juice, simple syrup
altho im a huge mezcal fan, i was hesitant to get this drink because i was looking for something cooler, but the waiter told me it’s actually a cool drink so i just went with it. he said the ice was flavored and froze at a lower temperature so it takes longer to melt. in the end, i didnt like this drink at all. it was super sour almost takes like vinegar.
from what i read about the restaurant, we were expecting something more adventurous and playful like molecular gastronomy, the Apple Store of food, a sensorial experience, but what we experienced was totally the opposite: very traditional well executed french cooking. Although cafe artscience was a little pretentious for my taste, i have to admit all the dishes were very well executed and some of the best i had recently. we enjoyed all the dishes. the veal and the pork belly being the highlights of all, i also really liked the tautog. menu items were rather limited, but i would def come back again when they bring new items to the menu.