Grant Achatz might have been beat out for the James Beard Award “Best New Restaurant”, but that doesn’t mean that the molecular blah-blah-blah bandwagon isn’t filling up. The New York Times has a profile on “molecular mixology” (seriously?), featuring Primehouse which is right here in Chicago. Their martini is served with “a lollipop made from reduced olive brine, olive flavoring and salt crystallized in isomalt that is stuffed with blue cheese”. I would be impressed if I hadn’t already stopped caring.