The name Foodlab can be misleading — is it futuristic food? Experimental? Test tube food? On the contrary. It’s revolutionary, even radical, raison d’etre is to be a place driven by a creative mandate, not a financial one — a restaurant built upon the love of food, a deep respect for ingredients, and food producers, not profit.
If you think about it, pretty much everything we eat has been made with profit in mind. I have often wondered how chefs would cook if they weren’t under the enormous pressure imposed on them by thin profit margins and high-stakes stress of the food business. Foodlab gives us a taste of that.