We had made a reservation at Alinea for dinner during a trip to Chicago next week then promptly decided to cancel...700 bucks for dinner and wine for two is a bit much. Cost aside, Grant Achatz, chef and owner of Alinea is doing some very interesting things when it comes to food.
From The Atlantic...
The silicone sheet is cut to the dimensions of the table and rolled tightly to form a mailing tube sized cylinder. A few minutes before the food arrives at the table, a service team member places the roll in the middle of the table. As an object it is certainly out of the normal range of familiarity in a restaurant, providing an immediate reaction of intrigue as guests converse about what the purpose of the tube is.
Just before the mise en place is marched out to the dining room for plating, the server asks the guest to unroll the cylinder, thereby covering the table. It covers the surface much like a tablecloth on a backyard picnic table.
Depending on the number of people in the party, the chefs are dispatched in the dining room armed with various tools and utensils to aid in the presentation. The ingredients can be composed in different styles depending on the desired effect.
In some cases we showcase the individuality of chefs. Four cooks converge on a table of four diners. While each chef is using the same foodstuffs, each presents the dish in front of a guest based on his personal whimsy. Same flavor profile--yet an example of independent imagination.
All of the variations provide new avenues to explore:
For the chefs--an expanded opportunity for creative expression.
For the restaurant--the means to control the dining experience in a novel way.
For the guests--an innovative way to interact with their companions, the food, and the creators.
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