The line separating art from science has spurred countless debates, none of which you've attended, because the food at those things is usually gross. Finally giving you a reason to get involved, Aria's Art vs. Science Dinner: a gastronomical investigation in which longtime buddies/master-chefs Michael Long (repping art, and the resto's exec chef) and Ian Kleinman (The Inventing Room's mad scientist) will competitively plate opposing takes on four main ingredients:
First Course: Scallops
Art: Inspired by Dali's clock-melting masterpiece, Long describes his Spanish-inspired dish as "like a dry ceviche".
Science: A creme brulee-like shell of foie gras (cooked to 320F, cooled, and turned into a powder) covers a scallop plated next to a clear bubble (made with an aquarium pump! and from clarified purple cabbage water!) that changes to bright red with a squeeze of lemon.
Art: The Picasso Tuna Cube carpaccio includes "painted" watermelon, tomato, mint sauce, and multiple oddly placed eyeballs.
Science: With its "sweet, earthy flavor", the Pine Needle Smoked Tuna sits next to "flexible" soy cubes (former gymnasts?), plus an edamame flan with a chunky lobster vinaigrette.
Third Course: Beef
Art: The Pollock-inspired Sauce Splatter Beef Tartare is served with tart tempura gooseberries.
Science: Served rare, the tenderloin is "cooked" sous-vide (the European technique that heats it inside a vacuum-sealed bag, duh), and served with a smoked milk pudding, Sriracha in cube form, veal jus caviar, and carrots glazed with candy cane -- Merry May 11th!
Fourth Course: Chocolate
Art: The Melting Chocolate Soup homages Warhol via the super-secret "method in which it's being served"... plus there's a "velvet" banana curd referencing his famed album art.
Science: Dare to eat liquid nitrogen choco popcorn, which at -320F, actually causes "smoke" to pour from you when eaten (it's safe, probably!), plus chocolate "space foam" and peanut butter s'mores.
And if your mind's not yet blown, each course is paired with a glass of wine, meaning by the end, you'll be ready to debate almost anything.