Not one, but two large scale articles on the latest food trend in Chicago, matching science and dining. First, the NYT ventures into the recently opened Alinea and also hits up Moto. Then, read further into chef Homaro Cantu's Moto, over at the LA Times. Both restaurants use science to craft unforgettable meals, which can stretch upwards of seven hours. The prices are sky-high, but then again, where else can you find sushi flavored paper and liquid chocolate desserts?