I knew that my first trip to the newly renovated Alinea would feel very strange but I was hoping that the Miami pop-up would have somewhat prepared me. I tried my best to be in the moment and not compare to the past. But while I understand the desire and need for change, as I rearranged my bedroom constantly as a kid, I still love the old space. I think it is much better to experience the Gallery without knowing what to expect so I am going to keep this very brief. I will say that it started off amazingly well, as all good things should, with caviar and champagne. Looking through my pictures and thinking back through all of these courses, this was a much much better meal than I may have given it credit for at the time. But I attribute that to my consistent feeling of immediate depression whenever a meal at Alinea ends. The redesigned table dessert course was fantastic and someday I hope to live in a home with a wall worthy of a Thomas Masters piece.
Communal – osetra, king crab, condiments
Shaker – gin, green tomato, chartreuse
Roll – cucumber, feta, caper leaf
Paper – scallop, corn, butter
Crunch – shio kombu, nori
Contrast – tomato, watermelon, parmesan
Sangre – blood peach, green peanut, iberico
Swirl – apple, yuzu, lemon verbena
Fry – icefish, daisy mandarin, radish
Yellow – pork belly, curry, banana
Glass – maitake, blueberry, lapsang souchong
Petal – onion, purple allium, black pepper
Toast – gruyere, black truffle, pumpernickel
Bon Bon – mango, almond, cinnamon
Chicken – palo santo, pineapple, mezcal
Bone – wagyu, rice, myoga
Cloche – cheeks, chamomile, melon
Nostalgia – fennel, dark chocolate, lemon, strawberry
Paint – cherry, white chocolate, bourbon
Gold – sesame, brown butter, feuilletine