Answers from Our Experts (1)
Alinea chef-owner Grant Achatz offers an experimental and avant-garde approach to food. He takes the sensory experience behind dining — how food looks, tastes, smells and evokes emotion — and turns it on its head. Achatz employs scientific principles of molecular gastronomy, such as freeze-drying or emulsifying ingredients, but his menu is more about pushing you to question how we process food.
At Alinea, how food appears often belies how it tastes; Achatz likes to use unusual ingredients to produce familiar flavors. A good example is the Forbes Travel Guide Five-Star restaurant’s oyster leaf course, in which a small green leaf served with a powdered mignonette amazingly has nuanced flavors of white wine vinegar, shallot and black pepper, making it taste like an oyster shooter. Your taste buds won’t believe what your eyes tell them, and that’s just how Achatz wants it.