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Last fall, then-21-year-old Tufts University senior Theo Friedman, made local headlines for his senior thesis project, an experimental 20-course meal whose ingredients and preparations were meant to illustrate the disconnect between those who raise food and those who eat it. A year older and wiser, Friedman—who got hooked on cooking as a hobby during his freshman year and has spent time in the kitchen at the now-shuttered wd~50 and Gotham Bar and Grill, among others—has moved his modern, minimalist style of cooking to NYC through a recurring pop-up called Theory Kitchen.
Diners looking to experience Friedman's molecular gastronomy-informed fare can sign-up via e-mail to receive updates and ticket links for upcoming dinners, which run anywhere between $50 and $80 for a 15-course meal, depending on the ingredients. On Saturday, February 6th and Sunday, February 7th, he'll host four more seatings at a secret location, disclosed after tickets are purchased. For $80 (plus an optional $45 for beverage pairings), diners can dig into inventive plates such as a black-garlic doughnut with yuzukosho emulsion and fresh uni, cured duck breast with poached chestnut and miso-buckwheat jus and a grapefruit sorbet with dill-grapefruit foams.
Check out photos from previous Theory Kitchen dinners and click here to sign up for updates about the next one.
Pork at Theory KitchenPhotograph: Theo Friedman
Squash at Theory KitchenPhotograph: Theo Friedman
Grapefruit sorbet, Fernet Branca, dill, grapefruit foam, citrus curd, dill meringue at Theory Kitchen Photograph: Theo Friedman