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Thread: Alinea Revisited

  1. #1

    Alinea Revisited

    Long story short, a friend of my Wife asked if we wanted to go to Alinea with them and of course the answer was yes. From that very moment I was scrambling to make sure my work schedule would not prevent me from making this dinner a reality. Luckily for me the stars aligned, even under such short notice and I was able to accompany my wife to dinner. We met at Boka ( http://www.bokachicago.com )for cocktails before our reservation. Once our minds had been lubricated we marched next door to Alinea's very nondescript building. The door opened and we found the carpet had been replaced with sod for the summer menu and we were treated to glasses of lemonade floating in a small fountain on a table. The glasses clanked together creating the sound of a wind chime blowing in the summer breeze, pure genius. Enough prose for now, let's get to the food pictures.

    Table Center Piece

    By chicagopete at 2012-09-16

    The center piece became the first course, which was a Steelhead Roe shooter with peach water, St. Germain and Kinome

    By chicagopete at 2012-09-16

    Next up was an amazing presentation of driftwood and kelp with four bites, Oyster Leaf Mignonette, King Grab with passionfruit, heart of palm and allspice, Lobster with carrot and chamomile and finally a Razor Clam with shiso, soy, daikon and XO sauce.

    By chicagopete at 2012-09-16

    Woolly Pig: Fennel, orange and squid

    By chicagopete at 2012-09-16

    Tomato, watermelon ice, chili and basil

    By chicagopete at 2012-09-16

    Corn, huitlacoche, sour cherry and silk

    By chicagopete at 2012-09-16

    Otoro, thai banana, sea salt and kaffir lime

    By chicagopete at 2012-09-16

    Chanterelle, ramps, asparagus, and smoked dates

    By chicagopete at 2012-09-16

    Hot Potato Cold Potato (google a picture)

    Lamb 60

    By chicagopete at 2012-09-16


    By chicagopete at 2012-09-16

    Black Truffle explosion, romaine and parmesan

    By chicagopete at 2012-09-16

    Anjou Pear, onion, brie, smoking cinnamon

    By chicagopete at 2012-09-16

    Ginger prepared five ways

    By chicagopete at 2012-09-16

    Blueberry, buttermilk, sorrel, and macadamia

    By chicagopete at 2012-09-16

    Balloon, helium and green apple

    By chicagopete at 2012-09-16

    White Chocolate, strawberry, english pea, lemon

    By chicagopete at 2012-09-16
    Twitter: @PeterDaEater

  2. #2
    As mentioned above, this is our second time to Alinea, we went last year for my birthday, which was in June so this was the second version of the summer menu that we have had. Here is a link to my original visit to Alinea so you can compare dishes, see the similarities and also see the differences. I can tell you that flavor wise it was just as good but they really took it to the next level in the presentation department.

    http://www.kitchenknifeforums.com/sh...ghlight=Alinea

    P.S. I was very skeptical of the Lamb dish when I first heard about it but when it is presented it really is an amazing dish. First off, three beautiful cuts of perfectly cooked lamb. Starting from the left you have shank, then saddle and finally loin. The best way to deal with the 60 garnishes was to each take a turn and pick one going around the table. It was very fun because it forced all of us to describe the dish, which in turn became unique to our selections. Very cool and very smart, which never surprises me at Alinea.
    Twitter: @PeterDaEater

  3. #3

    knyfeknerd's Avatar
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    Thanks Pete, looks awesome. Don't know that I'll ever get to eat there, but your pics make me feel like I was there.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  4. #4
    Senior Member Johnny.B.Good's Avatar
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    Awesome.

    Thanks for documenting another great experience for us, Pete!

    Edit: How was the booze with dinner? and how long were you at the table?

  5. #5
    The alleles created by mutation may be beneficial


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    How was the balloon?

  6. #6
    One day, someone needs to explain to me how one goes about eating foams, dust, and sauces spread out on a plate.

    I'm not being sarcastic.

  7. #7
    Senior Member
    mr drinky's Avatar
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    Well, in that last picture it is not a plate but a latex table cloth

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  8. #8
    Senior Member AFKitchenknivesguy's Avatar
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    Quote Originally Posted by BurkeCutlery View Post
    One day, someone needs to explain to me how one goes about eating foams, dust, and sauces spread out on a plate.

    I'm not being sarcastic.
    I was thinking the exact same thing.
    Jason

  9. #9
    Quote Originally Posted by BurkeCutlery View Post
    One day, someone needs to explain to me how one goes about eating foams, dust, and sauces spread out on a plate.

    I'm not being sarcastic.
    I am with on this one..........Does a Gentleman even eat foam?????

  10. #10
    The alleles created by mutation may be beneficial


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    Quote Originally Posted by BurkeCutlery View Post
    One day, someone needs to explain to me how one goes about eating foams, dust, and sauces spread out on a plate.

    I'm not being sarcastic.
    They use a spoon.

    I'm not being sarcastic.

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