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| Entering Alinea |
I've been to a handful of 3 Michelin star restaurants that all offered amazing meals. However, to a certain degree, they were all classically prepared and presented. At Alinea, the thought process behind each and every detail is evident. The focus is definitely on the food with it's minimal decor and it's interactive presentation that draws you into the dish at hand. Dining at Alinea is a complete experience and made quite the impression on me. After many fancy meals, I am rarely impressed and not easily "wowed." However, my meal left me feeling incredibly inspired. When I returned home, my head was filled with ideas and I quickly got to the drawing board developing a new summer dessert menu (posts to follow).
As promised, below is detailed account of our experience at Alinea through photographs.
Thanks to BFF for accompanying me in eating our salaries. :)
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| The Kitchen |
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| Steelhead Roe - carrot, coconut, curry |
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| Oyster Leaf - mignonette / King Crab - passion fruit, heart of palm, allspice / Mussel - saffron, chorizo, oregano / Razor Clam - shiso, soy, daikon |
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| King Crab - passion fruit, heart of palm, allspice |
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| Woolly Pig - fennel, orange, squid |
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| Scallop - acting like agedashi tofu "FauxFu" |
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| Dashi for scallop |
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| Otoro - thai banana, sea salt, kaffir lime |
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| Ice - beet, hibiscus, licorice |
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| Ice - beet, hibiscus, licorice |
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| Burn Morels - ramp, fiddlehead fern, miner's lettuce |
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| Hot Potato - cold potato, black truffle, butter |
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| Lamb... |
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| 63 ways |
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| Black Truffle - explosion, romaine, parmesan |
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| Squab - inspired by Miro |
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| Anjou Pear - onion, brie, smoking cinnamon |
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| Ginger - five other flavors |
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| Blueberry - buttermilk, sorrel, macadamia |
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| Blueberry - buttermilk, sorrel, macadamia |
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| Balloon - helium, green apple |
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| White Chocolate - strawberry, english pea, lemon |
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| White Chocolate - strawberry, english pea, lemon |
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| The Menu |
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