Alinea, Chicago, Illinois

Photographs from my meal in United state , Chicago at Alinea, on June 6, 2011.

Four top

1st Course: Roes, traditional garnishes

1st Course: Roes, traditional garnishes

2nd Course: Foie gras, daikon, shiso, yuzu

3rd Course: Pork belly, iceberg, cucumber, thai distillation

4th Course: Green almond, juniper, gin, sugar

4th Course: Green almond, juniper, gin, sugar

5th Course: Soft shell crab, carrot, five spice, duck

5th Course: Soft shell crab, carrot, five spice, duck

6th Course: Blue crab, carrot, five spice, duck

6th Course: Blue crab, carrot, five spice, duck

7th Course: Black truffle, explosion, romaine, parmesan

7th Course: Black truffle, explosion, romaine, parmesan

Red wine

Antique glass

8th Course: Pigeonneau à la Saint-Clair

8th Course: Pigeonneau à la Saint-Clair

Antique plates

Intermezzo: frozen disc of mustard, passionfruit, and allspice.

9th Course: Bacon, butterscotch, apple, thyme

9th Course: Bacon, butterscotch, apple, thyme

10th Course: Hot potato, cold potato, black truffle, butter

11th Course: Yuba, shrimp, miso, togarashi

12th Course, Part I: White asparagus, arugula, white pepper, honey

12th Course, Part II: White asparagus, arugula, white pepper, honey

Dry ice volcano

14th Course: Wagyu beef, powdered A-1, potato, chips

Volcano

14th Course: Wagyu beef, powdered A-1, potato, chips

15th Course: Lemon soda (one bite)

16th Course: Bubble gum, long pepper, hibiscus, crème fraiche

17th Course: Watermelon, lime, nasturtium

18th Course: Transparency of raspberry, yogurt

19th Course: Rhubarb, cheesecake, onion, lavender air

20th Course: Chocolate, blueberry, tobacco, maple

21st Course: Pound cake, strawberry, lemon, vanilla bean

The kitchen

Staircase to second floor