The Latest Dish

A Look Back At Adara: Montclair’s Molecular Gastronomy Dining Experiment

Beyond the main streets of Montclair stood Adara, a restaurant unlike any New Jersey has ever seen.  With warm earth-toned walls, you are provided with the perfect environment for epicurean indulgence and contemplation of the senses. At Adara, Chef Tre Ghoshal took familiar flavors and prepared them in new ways with a technique called “Molecular Gastronomy” to create a dining concept that left a definitive impression on ever guest.

New England Clam Chowder

New England Clam Chowder

“Molecular Gastronomy” first appeared in the culinary lexicon in the early 1990s. In a nutshell, molecular gastronomy played up the physical and chemical transformations of food using everything from varied cooking temperatures and processes. Sous vide, a process first proposed in the late 18th Century, and perfected on a commercial basis in the 1960’s is one of the hallmark techniques of the molecular gastronomist. Spherification, essentially dropping liquid like fruit juice, into a semi-liquid medium producing gelatinous spheres with a liquid center is another favorite technique of these chefs.

With the rise of reality-based and, for lack of a better word, outrageous, programming on food television, Molecular Gastronomy got a lot of attention in the late 2000’s. Chefs embraced the technique, and customers embraced the latest trend. When the Walnut Street space that was formerly home to Mike Carrino’s Passione came on the market in 2010, Master Chef Ghoshal seized the chance to make his dream of Adara a reality. On November 9 2013 Adara served it’s last meal and closed its doors. Word is that Ghoshal will be following his dream in Manhattan.

Adara was a feast for the senses. While flavor and aroma cannot make their way through the internet, the feast for the eyes can:

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All Photos by Black Tie And Flip Flop Raconteur John Lee

John Lee is Black Tie and Flip Flops’ Raconteur-In-Chief: the World of food is his playground ~ the whole world! Having a Navy Dad gave John the passion to discover the world. Whether in one of Mr. Boeing’s flying machines, as an armchair traveler with a great book, or a plate beaming with the exotic flavors and fragrances, his day is all about discovering the world and sharing the stories with everyone he meets. 

 John cut his teeth in commercial kitchens starting in high school and continued into his undergrad years, then the media bug bit. After University he spent time at the Washington Post Company before jumping on the first internet wave in the 1990’s at some of the major players of the era. John also established himself as a culinary instructor where his style of cooking was first called “Comfort Food Remixed.” Don’t get him started on Disney Dining, but yes, he tried “the grey stuff” and it is delicious. John jokes that he’s staying in NJ because he didn’t have enough miles to trade in for a return ticket home to San Diego, but we think he likes it here. 

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About Black Tie and Flip Flops (635 Articles)
The passions, musings, and discoveries of culinary explorers and raconteurs. Follow us on twitter at @BlackTieFF ( https://twitter.com/BlackTieFF ) and like us on Facebook ( facebook.com/BlackTieFlipFlops )

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