Alinea

Reasons Why Alinea (Chicago, IL) is Cool:
  1. MOLECULAR GASTRONOMY.
  2. Chef Grant Achatz was diagnosed with tongue cancer in 2008 and subsequently lost his sense of taste as a result of chemotherapy and radiation.
  3. It is currently the #10 Restaurant in the World.
  4. Chef Grant Achatz studied under Thomas Keller at the age of 23.
  5. The readily apparent focus on the play between flavors and textures.
  6. I MEAN, LOOK AT IT:

The functional centerpiece - to be continued.



Flatware was set up before each course on top of a padded plate.




Steelhead Roe - with traditional garnishes, including creme fraiche and "bread and butter" in the form of foam.




Pork Belly - with compressed iceberg lettuce, cucumber, micro cilantro, coriander seeds, and a "thai distillation" shot (background) to prep the palate.




Lilac - with scallop, mussels, razor clams, celery leaves, and honeydew foam.




Wagyu Beef - with powdered A-1, fried potato custard covered with crushed salt & pepper chips and micro chives.




The chef tried to recreate the flavors of A-1, but with natural ingredients and in powder form.



It just deserves another photo.




A broth was poured into "functional centerpiece" to create the aroma of a grill. And also to make our table look awesome.




Heirloom Tomato - with fig, nicoise olive, pine nut cheese, and olive oil snow (THAT WHITE THING IS OLIVE OIL).




Bacon - wrapped with butterscotch, apple, and thyme.




Lavender air filled pillow.




Rhubarb - with goats milk cheesecake, vidalia onion, and lavender air (COMING FROM THE PILLOW).




These weren't all the courses from the tasting menu, but gives you a pretty good sense of our dining experience. An "experience" was exactly what it was - you can't even call it a mere "meal." Anyways, I wish the photos turned out better (or that there was better lighting/I had a faster lens/I wasn't so hungry) because the food was truly beautiful. Not to take away from the TASTE of the food, of course, b/c MAN DID YOU SEE THE MARBLING ON THAT WAGYU.

10 comments :: Alinea

  1. Wow food looks very appetizing ..love it!

  2. Ohhh wow! Fantastic presentation. it looks too good to be eaten.
    Great pics.

  3. These are like arts ! never have that in my country

  4. I just finished reading Ruhlman's book mentioning Alinea. I was definitely planning on making a stop there on the upcoming Chicago trip. Chef Achatz is a great chef (been to Trio) and it's unfortunate what happened to him. Hoping I get your restaurant spreadsheet soon!!! You've made me so much more anxious about this meal!!!v

    p.s. photos look wonderful!

  5. wow-- it looks amazing! i imagine it to be very diff than the more traditional French Laundry?

    Wagyu Beef = WOWyu beef. i must try!!!

  6. Yay! I love seeing Alinea posts. Great photos! At least your camera battery didn't die. I too was not prepared for this "experience". I call it Cirque du Soleil on food steroids. Can't wait to see the rest!

    BTW, did you get the book? I so wanted to take a washcloth in the bathroom. :)

  7. isnt it amazing how science and food comes together!

  8. Mmmmm... way too beautiful to eat. I'd be happy just staring at it. LOL Nawww... I wanna taste them!!

  9. wow. everything is absolutely droolworthy.

  10. Each dish is like a work of art, so amazing! I really dig your blog :)

    <3 Christine
    What Was I Thinking?

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