Mark Bittman on El Bulli and Ferran Adrià in today's NYTimes. I guess he's not doing foam anymore.
If you offered me the opportunity to eat at one restaurant tomorrow, anywhere in the world, El Bulli would be the choice. That just lumps me in with probably half the other foodies in the world.
Sometimes, just to torture myself, I browse El Bulli's general catalogue and gaze at the photos. You might scoff at applying such nomenclature to food, but scan some of his creations first. They are examples of food elevated to art.
I've eaten at several Adrià-inspired restaurants in the U.S., and if you have the chance, I highly recommend Alinea in Chicago. Grant Achatz is the Lebron James of American chefs.