Alinea

This is an archive post from a previous version of my blog. Alinea, considered to be one of the best restaurants in the world and recognized as the best restaurant in North America, holds a special place in my heart. This was my first Michelin starred restaurant experience and a 3-star at that. I was only able to eat here thanks to the invitation of a friend of mine, who painstakingly called over a hundred times to get through and make a reservation.

Here is the menu we had on February 24, 2012:

Char Roe - Carrot, coconut, curry

Exploration of the Sea - Four preparations of seafood presented on a bed of kelp resting on a piece of Indonesian driftwood. From left to right: Mussel, Razor clam, Oyster leaf, King crab

Wooly Pig - A "hands free" course; you pluck the single bite directly off the stick with your mouth. Fennel, orange, squid

Scallop - Scallop disguised to look like a block of tofu. Dashi, wasabi, carrot

“Ice” - The centerpiece is filled with two columns of beat juice, flavored with hibiscus and licorice.

Black Sea Bass - Inspired by Chef Achatz’s trip to Sicily. Served family-style with caponata, mint, and panella.

Hot Potato, Cold Potato - Cold potato, black truffle, butter

Wild Mushrooms - Juniper, sumac, and shallot served on an aromatic pillow.

Venison - For this course you’re first brought this frosted plate atop a wooden board. The frosted plate contains a variety of spices and other condiments.

Venison - Moving the frosted plate off, you then set up these metal legs to form a stand.

Venison - A server then spoons the venison on to these braised cabbage leaves

Venison - You assemble the condiments into the cabbage leaf and eat. I closed up the wrap and popped the whole thing into my mouth to avoid the potential mess. A delicious and fun course!

Black Truffle Explosion - Truffle broth, romaine, parmesan

Squab - Inspired by a painting by Joan Miró. Various flavors served on spoons and forks. Highlights are the squab and foie gras.

Anjou Pear - Onion, brie, smoking cinnamon stick

Ginger - Five flavors/varieties of ginger from Hawaii.

"Winter in New Hampshire" - Candied fruits, gelee, peppermint snow. Served on river stones frozen by liquid nitrogen. A cup of clear distilled hot chocolate is served on the side.

Baloon - A new experiment in food - Helium and green apple.

Dark Chocolate - The next course is plated right on the table atop a large silicon mat that’s rolled out like tablecloth

Once the sauces are plated, the chocolate “bomb” is smashed on the table

Smashed!

Dark Chocolate

Wow what a meal. Everything was delicious and the sheer creativity and playfulness of some of the courses made for an even more memorable meal.

Alinea
1723 N Halsted St
Chicago, IL 60614
www.alinearestaurant.com