Omnivore Atlanta

It has been rumored for weeks that Atlanta’s most notorious molecular-gastronomist Richard Blais had dropped off the face of the earth because he was filming the latest season of Bravo’s “Top Chef” — as a contestant. While this has never been confirmed by Blais or anyone else, it seems that the theory became more viable this week when Blais showed up back in town and admitted that he had only just this past week found out that Element had closed. Seeing as he was Element’s chef, it seems a little strange that he wouldn’t know that it closed weeks ago.

Contestants on “Top Chef” are not allowed any communication with the outside world during filming, and sign confidentiality contracts that bar them from speaking about their involvement in the show until after it airs. If, as appears to be the case, Blais will be appearing as a reality star, it will be interesting to see how it affects his career. Stay tuned.

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I went out of town last week, after just having spotted the blokes from Element at Wine South, and came back to find that the restaurant had closed. WTF?

Element, which took on the name “Element Gastro Lounge” after Richard Blais took over the kitchen this past spring, was one of the most innovative and interesting restaurants in the city. Blais’ micro-gastronomy was often thrilling to experience, and I can only hope that he pops up somewhere else in Atlanta rather than abandoning us like he did last year.

Element also won our Best of Atlanta award this year for Best Margarita. Humph.

You can read my review of Element here.

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You never know where you’re going to run into a good chef indulging bad taste. A few years ago, for example, I saw a well known Hispanic chef at the window of a Taco Bell. (Hey, I was just driving by!) I’ve seen another buying his restaurant’s bread at Publix. I know a particularly brilliant chef who lived for years on Domino’s pizza.

But, oh no, not this! I caught Richard Blais of Element ordering one of those blended coffee drinks at Starbucks last Sunday. Blais is our city’s culinary alchemist, practitioner of so-called molecular gastronomy. As such, he changes the forms and textures of food, often intensely distilling flavors. Hmmm. Now that I think of it, those Starbucks drinks taste like cake thrown in a blender — a primitive kind of molecular gastronomy. Maybe Blais was just slumming or researching antique equipment.

If you haven’t already, check out Food Editor Besha Rodell’s review of Element here.

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Last week I heard a rumor that Richard Blais — the much-lauded chef, known for his micro-gastronomic tendencies, who left Atlanta last year for the warmer shores of Miami — would be taking over the kitchen at Element. Element is the newish Midtown small-plates restaurant that Cliff Bostock reviewed a few weeks ago. I knew that Blais was back in town, but this seemed like a strange fit for him. So I asked him about it. His response:

“Yes, I am taking over the culinary program at Element and partnering with their ownership. The restaurant will now be called Element: Gastro Lounge & Food Lab. The menu will feature dishes that are smaller-sized portions and will change daily. I am very excited to be involved in such an independent project and have the chance to cook for Midtown again.”

He said that he is also separately working on a project in Kennesaw named Elevation. It should be opening in July.

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