When Graham Elliot Bowles was cooking at Avenues, a few of the more savvy diners we know preferred his cuisine to Grant Achatz's food at Alinea. But with his own restaurant, Bowles decided to try to make molecular cuisine accessible to diners at a lower price point. At first the reviews were all over the map, ranging from "fantastic food in a casual atmosphere" to "This is the sort of restaurant that traditionalists point to as an example of modernism gone wrong." But lately the comments are more like, "Go once and you will count the days until you can go back." We hope the trend continues as Bowles was always one of our favorite chefs.