Course 16: milk chocolate (pate sucree, violet, hazelnut).
FIN -braised bombshell
Course 14: pistachio (Mascarpone, black walnut, rose)
One of my favorites at Alinea.
Some Brazilian food to start off the weekend.
Course 13: wood ear (pig ear, allium, black garlic)
Course 12: hot potato (cold potato, black truffle, butter)
Course 11, view 2: sweetbreads
Delicious roasted chicken with lathorigani sauce atop Greek fries at Greek Feast in Northbrook.
Course 11: sweetbreads (orange, ginko nut, cinnamon chop sticks)
Course 10: Michigan Smelt, fish n chips
Course 9: rhubarb (celery root, celery branch, licorice)
Course 7: wagyu (parsnip, black trumpet, kombu)
Alinea decor which later was grated into one of our courses.
Course 6: ebi (celtuce, yuzu, sea grape)
Course 4: lobster (curry, earl grey, grapefruit)
Courtesy of Alinea.
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