A few odds and ends from the aforementioned Trotter piece.
1) We read that "Alinea, the standard-bearer of technologically forward** cuisine, got three stars, the guide’s highest rating, as did the modernist seafood restaurant L2O." I'm not familiar w/ L2O, but the website** and a recent review suggest some molecularity, if not as Adria-besotted as Alinea. And there is that word again. Evidently America's paper of record feels that Myhrvold's anachronistic concoction to describe avant garde (or "technologically forward"*) food as "modernist" is an example they will emulate.
2) A more striking indication of how the food world is this sentence: "For while the dining room at Trotter’s is rather staid (has anyone suggested stripping off that beige executive-suite wallpaper?), the kitchen remains marvelously, tweetworthily creative, his admirers say." It is a bit awkward, but "tweetworthy" captures an imperative that more and more chefs seem to be beholden to. (The Cod has been guilty on the odd special occasion, but hypocrically disapproves of livetweeting a meal.)
*"Technologically forward" sounds like an Aibo humping your leg, but that might just be me.
**The L2O website is almost heroic in its embrace of bad restaurant website design, right down to the Zoolandery background music.