Grant Achatz, the brainchild behind award-winning Alinea, ingeniously uses “technology to tinker endlessly with food” (chicagomag.com). Having been named the “golden child of ‘molecular gastronomy’”(timeout.com), diners can expect nothing less than that every dish laid before them challenges and thrills the senses. Achatz calls his cuisine “progressive American cooking” (chicagomag.com) with dishes being somewhat revolutionary, and his creations “applying the endless possibilities of science” (chicagomag.com). Dishes are created to be a blend of tradition and innovation, some of which sound quite absurd in theory, like floating bacon or a transparency of raspberry, rose petal and yoghurt. Dinner is a multi-course affair, with a choice of either 13 or 24 dishes from two tasting menus. Dishes included are “Duck with chocolate, blueberry and thai pepper” (alinea-restaurant.com) and a “Black truffle explosion with romaine and parmesan” (alinea-restaurant.com).

Alinea Restaurant Website.

Written by  Andrea Meyer.

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