Eat Your Heart Out with Offal Thoughts & Other Brilliant Gastropub Fare at Liquid Bread in Campbell

I've already gushed on this blog about how much I love Liquid Bread in Campbell on my first visit. Staying in the area once again, I figured it was worth a second trip to try some more of their incredible creations. I knew, in their skilled hands, I'd be fine ordering just about anything so I chose a few dishes that wouldn't ordinarily entrust to a less skilled and proven restaurant to pull off.

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Excellent Fried Chicken and Ramen at Maru Ichi in Mountain View

By this point I think I've proven that I'm passionate about ramen. My time in NYC has given me plenty of opportunities to learn what I love and what makes a great bowl. So now that I'm spending most of my time in Silicon Valley, there's no reason not to hunt for that perfect bowl out here as well. Since I'm working in Sunnyvale and Mountain View is a short eight minute drive from the office, that always seems like an obvious and easy choice for a post-work meal. Feeling a bit ill and in need of a great bowl of curative soup, I decided to find a good ramen joint in town. After a bit of research, I decided on a shop called Maru Ichi which sounded like it would serve exactly what I needed.

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Molecular Gastronomy Magic from Wylie Dufresne at WD~50

*Editor's Note: I'm sad to report that this restaurant is not longer open. Recently, I wrote about a particularly crazy meal I ate at Los Perros Locos. They delivered a kind of craziness through the sheer brashness of piling as many wacky pedestrian ingredients on top of one another as humanly possible. But, like I've said before, there are many kinds of crazy when it comes to food. To celebrate my 26th birthday, my girlfriend took me to a restaurant that's been high up on my worldwide to-do list for a long time, WD~50. The restaurant is the brain-child of Wylie Dufresne who established the molecular gastronomy dining scene in NYC. The kind of craziness that Wylie delivers is less like that of a psychopath, but more like that of a mad scientist through his use of complex, technical, processes and methodologies usually reserved for a chemistry lab. Every dish and drink at WD~50 has some sort of complicated twist whereby an ingredient is transformed or presented in a way you've probably never experienced before.

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