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🙂 4/5 - Wonderful Food but Not For Everyone
By 👻 @Richard M, 05/19/2022 3:00 am
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I have been to Alinea 3 times over a number of years on visits to Chicago (I live in San Francisco) and this meal was the best of the three. The first time I went, which was near when it opened, I was blown away by the uniqueness and surprise of each dish. But the second time I felt the use of special "molecular" techniques was overdone. While I was full when I left and the courses tasted very good, I oddly felt that I hadn't eaten real food as almost everything was altered in some way. However on this visit I thought the use of "molecular" techniques and more classical approaches was well balance and very satisfying. The presentations are amazingly creative and the quality of each dish was very good to excellent. The only dish I did not care for was a squash served with a mole sauce, which to me was too salty and not very nuanced, in contrast to all the other courses (however one of my dining companions loved it). Highlights were a caviar course, an arctic char, a thai influenced king crab, a Japanese influenced portobello mushrooms with razor clams and an amazing desert which is actually made directly on the table and when finished resembles a painting by Jackson Pollack; this dessert consists of butter pecan, dark chocolate, a liquid nitrogen prepared ice cream and various sauces spread out in an array of colors and textures. We had the highest tier of wine pairings (they offer 3). The wines were good to excellent on their own but with a few exceptions were not particulary good matches to the food, which led me to give the restaurant 4 rather than 5 stars. The service was excellent, efficient without being intrusive. The wait staff and the sommelier gave rather extensive descriptions of the preparation and ingredients of the food and wine. I have eaten at a number of Michelin 2 and 3 start restaurants around the world and of those meals this meal would rank it among the best. Of course this meal was expensive, but not the most expensive I have had at similarly acclaimed restaurants.
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