Comment Alinea (Score 1) 341
Cutting-edge food preparation and flavor combinations previously unheard of are being served across the world, but especially in places like Chicago, New York City, and parts of Spain.
I recently trekked out to Chicago to visit on such restaurants, Alinea.
Photos from my experience here.
The Tour at Alinea in Chicago lasts roughly four and a half hours and is made up of twenty-five courses paired with nearly as many wine tastings. The executive chef, Grant Achatz, opened his well-documented restaurant to excited reviews this past May.
Each course consists of either a bite or a few bites that almost always incorporates an experimental technique of preparation such as sous vide, industrial centrifuge, foams, anti-griddle, German vaporizers or flash-freeze dehydrators. Alinea presents each course on specialized serviceware custom made by designers like Crucial Detail.
The New York Times, Frank Bruni, writes about this new type of cooking, the Chicago Tribune rates Alinea and NPR's Jennifer Ludden radio documents Alinea with chef Achatz.
I recently trekked out to Chicago to visit on such restaurants, Alinea.
Photos from my experience here.
The Tour at Alinea in Chicago lasts roughly four and a half hours and is made up of twenty-five courses paired with nearly as many wine tastings. The executive chef, Grant Achatz, opened his well-documented restaurant to excited reviews this past May.
Each course consists of either a bite or a few bites that almost always incorporates an experimental technique of preparation such as sous vide, industrial centrifuge, foams, anti-griddle, German vaporizers or flash-freeze dehydrators. Alinea presents each course on specialized serviceware custom made by designers like Crucial Detail.
The New York Times, Frank Bruni, writes about this new type of cooking, the Chicago Tribune rates Alinea and NPR's Jennifer Ludden radio documents Alinea with chef Achatz.
