This is a very interesting article in NY Times today. I have been to both Minibar in Washington and WD-50 in New York and have found both restaurants to be very dissatisfying. I love creativity, but at what expense. Why should I pay an astronomical price to eat a deconstructed deli sandwich. Deconstructed food can be slightly interesting, but the reason these dishes came about is because the flavors work so well together, why take them apart when all you have done is create a less satisfying dish?
Below is the link. I would be very interested to know how other Chowhounds feel about what appears to be the future of ambitious dining.