Alinea opened in 2005, and Chef Grant Achatz's ultramodern cooking style there soon came to define the molecular gastronomy movement.
"The bento box — featuring the likes of a scallop cracker with preserved egg yolk, squid ink madeleines, yellowfin tuna nigiri stuffed with foie gras, and a caviar-topped potato beignet — sets the stage for an exquisite and memorable meal," say the Michelin Guide inspector notes.Together with his wife and co-owner, Katrina Bravo, Chef Jenner Tomaska lays bare lofty ambitions at this airy atelier.
"Kick things off with salatim accompanied by flame-kissed pita," the notes say."Even familiar dishes offer surprising depth, like creamy hummus or crackling-crisp falafel with mango labneh."
Sad that most if not all of Chicago is dangerous
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