Chicago – Alinea

I have been anticipating this meal for years. I re-read chef’s book on the flight over, I wanted him to sign it but he just got back from London for World’s 50 Best Restaurants so wasn’t in. Sadly two dishes that weren’t anything special held the meal back from displacing French Laundry and Momofuku Shoto from the best ever.

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Salsify: branch camoflage

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Lobster: curry, early grey, grapefuit

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Sweetbreads: orange, ginko nut, cinnamon chop stick 2nd favorite of meal

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Ebi: celtuce, yuzu, sea grape One of the two dishes that fell flat. Didn’t feel like transformed ingredients.

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Wagyu cooking in the middle

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Slicing blackened parsnip

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Wagyu: parnsip, black trumpet, kombu. This was my least favorite dish. Beef had no seasoning and didn’t really taste of beef, needed a sear and salt.

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Lily Bulb: rambutan, distillation of caviar lime. Great palate cleanser.

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Rhubarb hanging above table until needed…

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Rhubarb: celery root, celery branch, licorice. The hanging rhubarb was shaved over the dish. The licorice was great, tasted like a Japanese syrup had in Tokyo.

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Wood Ear (Mushroom): pig ear, allium, black garlic. First time having black garlic, it was great. 3rd favorite dish.

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Black Truffle: explosion, asparagus, parmesan. Favorite dish, I wanted more. There wasn’t a bottom to this dish, the spoon rested in the edge so didn’t touch the table.

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Duck: foie gras, morel, dragon’s breath.

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Duck breast wasn’t seasoned but the heart and foie gras were amazing.

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Dragon’s breath

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Pistachio: mascarpone, black walnut, rose

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Balloon: helium, green apple. Was fun to sound like an Oomap Loompa for a few seconds.

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Milk Chocolate

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Milk Chocolate: pate sucree, violet, hazelnut

 

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