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Alinea, 1723 N Halsted Ave, Chicago, IL
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Entering culinary wonderland
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Alinea kitchen
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Alinea kitchen
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Table setting at Alinea
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One of the dining areas at Alinea
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Avinyo Cava Reserva Penedes, Atxa Pacharan, Rhine Hall Apple Brandy
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Tonight's centerpiece at Alinea
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SATSUMA star anise, saffron, murray river salt
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Bocadillo, bread, jamon iberico, manchego. Gilda, guindilla de ibarra, anchovy, olive. Jamon Iberico, cantaloupe, salt, espelette. Tortilla, potato, onion, egg. Patatas Bravas, paprika, chili, garlic.
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BOCADILLO bread, jamon iberico, manchego
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GILDA guindilla de ibarra, anchovy, olive
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BROOK TROUT roe, butternut squash nest, thai basil, marigold, yellow curry, thai banana puree, pickled carrot puree
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GRAFFITI Meringue, matsutake, pickled shallot, sherry, pickled shallots, parsley spray paint
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GRAFFITI Meringue, matsutake, pickled shallot, sherry, pickled shallots, parsley spray paint020
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Pine Branch Skewers - Barbecue unagi (eel), pickled plum white sesame seeds, glaze of brown sugar, orange, dark soy, black vinegar
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Suspended orchid
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The orchids and shishito peppers dangling above our table were cut down and added to our fire.
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Orchid and shishito peppers
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Pine Branch Skewers - Barbecue unagi (eel), pickled plum white sesame seeds, glaze of brown sugar, orange, dark soy, black vinegar
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TORORO KOMBU - hamachi tartare sandwiched in between woven dehydrated ice fish and shredded kambu seaweed
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CORN uni butter togarashi, nori salt, lime zest. TORORO KOMBU hamachi tartare sandwiched between woven dehydrated ice fish and shredded kambu seaweed
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CORN uni butter togarashi, nori salt, lime zest
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The “logs” were removed from the fire and became ingredients used to build the next dish.
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The “logs” were removed from the fire and became ingredients used to build the next dish.
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CHICKEN orchid flower and shishito pepper. Chicken liver. Fried seaweed Japanese ginger, cherry pea flour, topped with dashi
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Duck foie gras, quince, sage in pastry boat. Sage, chestnut foam soup to drink with metal straw. Leaves singed for aroma, breaded bite of duck leg and persimmon. Duck breast, grapefruit and cinnamon sits on burned log.
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FOIE duck, quince, sage in pastry boat. Sage, chestnut foam soup to drink with metal straw.
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DUCK breast, grapefruit and cinnamon sits on burned log
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HOT POTATO topped with truffle. Cheese cube, butter cube. Truffle-infused cold potato soup. You pull the pin downwards so the ball and cubes drop into the soup combining the varying mixture of flavors, textures, and temperatures.
