Mind-bending molecular gastronomy in Chicago
Alinea, the Latin word for that funny little symbol (¶) indicating the need for a new paragraph — or a new train of thought — is at the forefront of the molecular gastronomy movement, which re-imagines familiar foods in stunningly innovative ways. Alinea’s chef Grant Achatz is widely regarded as one of the most creative chefs in the world, and his kitchen is at the center of some of the food world’s most innovative dishes. Enter the restaurant’s purposefully hidden entrance and ascend its floating glass-and-metal staircase and you’ll be treated to breathtaking creations such as the black truffle explosion, featuring truffle-topped ravioli filled with truffle broth which “explodes” in your mouth. Another dish is duck served with mango and yogurt on a pillow of juniper air. The complex meals often require equally complicated instructions from the patient waitstaff, but trust us — you won’t complain.