1723 N. Halsted St. | 312-867-0110 | www.alinea-restaurant.com
When he isn't out at the forge having his personally designed utensils made, Grant Achatz is bombarding diners with foams, gelées, Pop-Rock-like chips and puddings, powders and smoke made table side. But the fact that Achatz might vaporize an ingredient or two doesn't mean his cuisine is merely smoke and mirrors. Achatz utilizes the highest quality market ingredients, resulting in a cuisine where technique is not merely postured for technique's sake. The "once-in-a-lifetime experience in molecular gastronomy" might feature creations like truffle explosion; hot potato, cold potato; Wagyu beef with powdered A-1; and lamb three ways cooked on a hot stone. One reviewer was so moved by his meal he went on to say; "Words cannot express the experience - culinary bliss is as close as I can get."
Photo courtesy of: KevinEats