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This is part two of a two-part series about a recent culinary adventure. Part one can be found here

If you’re planning on dining at Alinea yourself any time within the next few months, I would actually warn you not to read this. The discovery and surprise is a huge part of the experience I wouldn’t want to sully. A spoiler-free version of this post can be found here.

All photography is by myself and dining companion Hillary – I’m not going to individually credit each photo unless there’s demand (everything was taken with iPhones, and the only criteria between whose photo got used was which offered a better look at what was on the table).

I. Arrival

Our reservation at Grant Achatz’s Alinea was for 7:30 p.m. sharp. We were dining on the evening of August 4, but the reservation had been made a couple of months in advance – from what I understand, some manner of insider knowledge is required to know precisely when to call and make bookings. Fortunately, our dining crew is something of an erstwhile A-Team, so I believe Hillary would be Faceman in this analogy (courtesy of some speedy Wikipedia research).

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