We got a peek at the tasting menu at Alinea a few weeks ago via Gastronomie SF, but since you can't have too much of a good thing, let's take another look at the 24-course molecular gastronomy marathon. Dominic Armato, from Skillet Doux, recently had the full menu at Alinea and reported back on his thoughts for each course - no small feat. The photography is exceptional and his commentary on the meal is very interesting. For anyone who has been considering making a reservation at the restaurant, it might be enough to make you hop a plane to Chicago.
The "dish" pictured above is served in a shot glass and was one of the highlights of the dinner. It is a ball of curry and butter with a pear juice center, surrounded with celery juice.
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Reader Comments (Page 1 of 1)
7-25-2006 @ 5:46PM
Grace said...
I spoke at a design conference with both the chef and industrial designer from Alinea. They were fantastic. I was so impressed with their dedication to quality and perfection. :)
Grace
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7-26-2006 @ 3:29AM
JoAnna said...
it's a little to big to actually fit in your mouth. You kinda sit there, thinking, "OH! I'm not going to be able to get this between my teeth to bite it" and then suddenly it pops, like a gigantic single egg of caviar. It was so sudden and so surprising, I wished I could have another just so I could properly anticipate what was going to happen!
my account of dining at alinea:
http://chefjoanna.blogspot.com/2005/10/its-been-while-sorry.html
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7-26-2006 @ 2:22PM
deez said...
I can't wait for this type of 'attention deficit' cuisine to go away forever.
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