I'm sure @Gachatz saw this article when it came out, I just happened upon it while reading an old article in the WSJ. It's an interesting piece on "The State of Molecular Cuisine," which gets a lot of play in Chicago because of the work at Alinea and other spots. I find the article right on subject, as I wonder myself how long this kind of style can last and esepcially at the current cost. Give it a read if you've ever eaten somewhere or would want to eat somewhere that specializes in so-called "molecular cuisine."
The State of Molecular Cuisine