Gastroarte

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Molecular gastronomy, that avant-garde form of cuisine made famous by chefs like Ferran Adrià and Grant Achatz, never really went anywhere in New York. Save for wd-50, the Big Apple happily forfeits the molecular gastronomy crown to Spain. So it’s no surprise that Gastroarte, oddly situated on the sedate Upper West Side, is run by chef Jesus Nunez, a Spaniard who already made a name for himself...

1) Upper West Side: The space that used to be Gastroarte is now Andanada 141, with a new Spanish menu by incoming chef Manuel Berganza. Per a report on DNAinfo, Andanada 141 opened three weeks ago, after former chef Jesus Nunez left to open Barraca. Status:Certified Open; 141 W 69th St., 646-692-8762.

2) Midtown: Midtown's Nino's shuttered after a pretty nasty grease fire a couple of years...

New from Spanish chef and restaurateur Jesus Nunez, with a decidedly, ahem, graffiti'd atmosphere, tapas, bar room, and dining room on the Upper West Side.

Aside from the Lower East Side restaurant wd-50, the so-called "molecular gastronomy" hasn't really taken off in New York. But leave it to a Spaniard, chef Jesus Nunez, to bring inventive and, at times, sensually perplexing cuisine to the Upper West Side, a neighborhood that was once a culinary graveyard. Imagine: an "egg" that is actually cauliflower, a deconstructed Spanish omelet that is...

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