Call it a kitchen stadium. Call it a restaurant within a restaurant.
Matthew Milani has a tough time coming up with a word to describe the expansion he is planning for
Rumor Mill Fusion Bar & Restaurant in September.
He's installing an open-air kitchen where diners will feast on a 25-course meal composed of molecular gastronomic concoctions. They might include upscale Jello shooters that can freeze without ice or sous-vide duck with cherries. Guests will pay between $75 and $125 per meal.
Milani is hoping that a concept like Minibar, the six-seat restaurant in Washington, D.C., spearheaded by James Beard-award winner Jose Andres, will work for the small-plate restaurant in historic downtown Ellicott City.
Incorporating molecular gastronomy into the small plate restaurant offers his cooks a chance to "go crazy." And cooking demonstrations are big in the foodie world now.
"Talking to the chef is now part of the meal," Milani says. Diners feel like they get an added value if they get to interact with the chef.
The owner expects to spend less than $3,000 on the 20-seat kitchen stadium if he buys a lot of equipment at auction.
"We believe this is something that can set us apart," Milani says.
Local food blogger Dara Bunjon says Milani's venture is unique to the Baltimore area.
"There might be chefs here in Baltimore creating molecular gastronomy, but not 20-plus courses."