I always love to hear about weird and unusual restaurants. As someone who was a science major for a time in college and having studied at several culinary schools I am into food science and molecular gastronomy in a big way. The adventures of a few of the more interesting chefs like Homaro Cantu, Wylie Dufresne, Heston Blumenthal, Edouard de Broglie and Etienne Boisrond, Ferran Adrià Acosta, and the score of other chefs who are experimenting in the kitchen make for some fascinating reading. Gadgets, liquid nitrogen, lasers, and edible paper and ink; you can read about your food and then eat your words...
Here's a few of the good, the bad, and the just plain silly at Forbes.com pictorial list of what they consider "The most unusual restaurants in the world."
