is experimenting with spherification. The Carlsbad restaurant is using the molecular process right now on cilantro. General Manager Tom Bertrand explained, the herb gets pureed then when combined with certain chemicals a spaghetti-shaped sphere covers it. “When you bite in the flavors pop,” added Bertrand.
The spherification process is also being used with garnishes for martinis at the restaurant. “We are going to be a leader in using it,” said Bertrand about the process. According to Bertrand, the spherification movement started in Spain eight years ago. A chef in Beverly Hills brought the recipes to the States. West’s and his team met with the chef in Beverly Hills to learn more.
Spherified food currently can be tasted on the new Sips and Bites menu at West Steak and Seafood. The menu pairs specialty cocktails with seasonally-inspired food from the .
To learn more about spherification, check out the Youtube Video attached to this article.