Alinea

The following is our account of our trip to Alinea, the current sixth best restaurant in the world (source: Wikipedia)



We were not able to take photos of all courses. What we were able to capture, is represented below.

The menu above was provided at the end of the meal, and represents all twenty courses offered at Alinea on Saturday evening (sans wine).

We did not get a shot of the first dish (arctic char roe), but the next 4 courses were served on the above (a piece of driftwood covered in sea weed). Oyster leaf, King Crab, Mussel, Razor Clam

The above is Yuba (the rolled skin of boiled soy milk, deep fried) wrapped with shrimp, black sesame seed, togarashi and a miso dipping sauce.

Next, we have our first imposter. Meant to look and feel like tofu, this sea scallop (ground) was offered with a broth (brewed tableside in a reverse vacuum).

Listed as the woolly pig, this was our first hands free course. Proffered on an extended wire, one leans forward and snatches the baby octopus wrapped with fennel frond, and orange and ham (from woolly pig) with ones teeth.  

 Wild Mushrooms:

The wild mushrooms included four varietals, common to the forest; to add to the ambiance (see below) the dish was served on a pillow of Juniper air. As the weight of the dish compressed the pillow, the scent of juniper wafted over us.

the pillow of juniper air.

Braised cabbage.

Part of the 2D, 3D plate. some assembly required.

Everything in this photo went together. You're looking at Venison braised in red wine and all the ingredients to make Hungarian Goulash.

The famous Black Truffle Explosion. And did it explode. 

this course was inspired by a Miro paining. It included Squab, and Foie Gras.

Veal heart balanced on a bowl of chestnut soup. 

 Moving to the sweet side of things:

Apple, Brie, Onion with smoking cinnamon.

Winter in New Hampshire. Everything was served on chilled river rocks, with peppermint snow

This is distilled Hot Chocolate. It tasted exactly correct.

The whole scene, served in bark with pine.

This is a Lemongrass, Papaya, Thai basil and finger lime....shot. One downs the whole concoction in one go.

the beginning of the end.

Chocolate sphere, and smoking container.

became Art. Butternut Squash, Lingonberry and the Goose Island Bourbon County stout all became dipping  sauces for this finale. the contents were apparently frozen (within the sphere) and subsequently smashed before our eyes.

I still have no idea how the chef made those perfect squares.