Complex Palette

By Bob & Sue

The 26-course Tour from one of America’s greatest chefs includes several courses of amazing complexity: 1) Japanese icefish with horseradish custard and dehydrated parsley, cornichons, and potato, 2) an amazing navy bean puree covered with a pancetta chip and served with a bean sprout risotto and bay leaf gelee presented on a large deflating pillow of nutmeg air and, 3) Japanese wagu beef served on a Yukon gold potato cube wrapped in truffle leather with an aged sherry vinaigrette. Chef Grant Achatz received the 2008  James Beard Foundation Award for Outstanding Chef in America.

Contact

1723 North Halsted Street
Chicago, IL 60614
312.867.0110
alinea-restaurant.com