It’s one thing tomake a pretty plate. It’s quite another to serve a
rigorously reinterpretednotionofwhat constitutes an appetizer or
entreewhile stillwowing theeye. Perhapsnoone’sworkepitomizes
the confluenceof product andpresentationquite like that of Chica-
go’s Grant Achatz. A star of thewildly inventive foodmovement of-
ten referred to asmolecular gastronomy, this 36-year-old chef has
made theWindyCity’s Alinea oneof the country’smost sophisticat-
eddining destinations. Deploying an arsenal that includes dehydra-
tors, vaporizers, and theAnti-Griddle—whoseminus 30F
temperature freezes sauces andpurees instantly—Achatzmakes
his ingredients do the seemingly impossible. The chip in thismonk-
fishdish, for example, is fashioned from a caramelizedonion that
has beenpureed anddried. Themorsels atop this stripof heirloom
tomato include a spiral of saffron-molasses gelée, cucumber blos-
som, and curry pudding. Ever imaginative, Achatz launches his new-
est Chicago venture, Next, this fall. AswithAlinea, he’ll challenge
diners to rethink their idea of anevening out, as he createsmenus
peggednot to the seasons or specific ingredients but fashioned to
evoke culturalmoments, such as Paris circa 1912or SaoPaulo in
1968.www.alinearestaurant.com
G
rant Achatz
it ’s li eaoneof the country’smost sophisticated
dining destinations. Deploying an rsenal tha includes dehydrators,
vaporizers, and theAnti-Griddle—whoseminus 30F temperature
instantly fr ez s sauces andpurees—Acha zmakes his ingredi nts
do the seemingly impo sible. The chip in thismonkfishdis , for ex
ample, is ashioned froma caramelizedonion that has beenpureed
anddri d. Th morsels atop t stripof heirloomtomat (opp site
page) include a spiral of saffron-molasse gelée, cuc mber blossom,
and curry pudding. Ever imaginative, Achatz launches his newest
Chicagoventure,N xt, this fall. AswithAl nea, h ’ll c a lengedi ers
to r think the r idea of aneveni g out, as he creat smenu p gged
not to the seasons or pecific ingredie ts but fa hioned toevoke
culturalmoments, such a Paris circa 1912or SaoPaul in1968.
wwwalinearestau an .com
