Next: Alinea 2005 – 2010


Next restaurant started its third menu of the year with a very ambitious representation of the dishes that Alinea was making from 2005 to 2010.

My first visit to Alinea was in 2009. I was particularly very exited for this menu as it gave me the opportunity to taste dishes that I only have read in books and no other restaurant could replicate. A few dishes transported me back in time while others made me realized (again) how far ahead Grant Achatz was at that time.

It is a unique menu. Once again Jenner Tomaska and team found a way to exceed the very high expectations they have created on themselves .

Alinea 2005 – 2010

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PB&J – peanut, bread, grape

Oyster Cream – lychee, osetra caviar, chervil

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English Peas – tofu, ham, “pillow” of alexander air

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Cucumber – mango & several aromatics

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Skate – banana, haricot verts, hurricane powder of lemon, capers and parsley

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Hot Potato – cold potato, parmesan, black truffle.

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Lamb – mastic, date, rosemary aroma

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Verjus – lemon thyme, beets, olive oil

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Creme Fraiche – smoked salmon, pink peppercorn, sorrel

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Centerpiece – ginger

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Tomato – balloon of mozzarella and complementary flavors

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Wild Turbot – shellfish, water chestnut, floral vapor

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Squab – thai long pepper, strawberry, oxalis pods

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Beef – with elements of A1 sauce

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Orange – olive oil, almond, picholine olive

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Chocolate – chicory, dandelion, banana

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Chicago, July 15th, 2018.

Categories: Chicago

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