Oh. My. Fucking. God. Pinch me.
Just got the call. I'm going to Alinea.
Started by
TheDHJ
, May 18 2012 09:30 PM
53 replies to this topic
#9
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- VibeGuide
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- 14,239 posts
VibeGuide
Posted 18 May 2012 - 09:47 PM
my dad threw a 9 course dinner party not long ago and i thought that was nuts! 
let us know what you think once you've been there dhj.
The menu is now downsized to 18 courses, with 6 of them being desserts. The food now looks and tastes much more conventional, nothing deconstructed and they weren’t very novel. Many of the courses consisted of only one bite, and they were too small of a bite to taste anything. One of the courses was one leave – just one single leave with some seasoning on it counted as a course. Another course was one single oyster on the half shell. It tasted good but one doesn’t need to go to Alinea to get oyster on the half shell. If not for the six desserts that filled us up with all that sugar, we would have left the place feeling hungry. Most disappointing of all is that the food preparation was not as novel as it once was. They are much more conventional now. The presentation, however, was always stunning. The elaborate and stylish utensils were designed for their dishes, and every dish was a show just on presentation. I walked pass the kitchen and saw quite a few of the staff putting tiny flowers on the little pieces of food with tweezers. Clearly the focus now is on the presentation rather than the food preparation, which is very disappointing.
let us know what you think once you've been there dhj.The menu is now downsized to 18 courses, with 6 of them being desserts. The food now looks and tastes much more conventional, nothing deconstructed and they weren’t very novel. Many of the courses consisted of only one bite, and they were too small of a bite to taste anything. One of the courses was one leave – just one single leave with some seasoning on it counted as a course. Another course was one single oyster on the half shell. It tasted good but one doesn’t need to go to Alinea to get oyster on the half shell. If not for the six desserts that filled us up with all that sugar, we would have left the place feeling hungry. Most disappointing of all is that the food preparation was not as novel as it once was. They are much more conventional now. The presentation, however, was always stunning. The elaborate and stylish utensils were designed for their dishes, and every dish was a show just on presentation. I walked pass the kitchen and saw quite a few of the staff putting tiny flowers on the little pieces of food with tweezers. Clearly the focus now is on the presentation rather than the food preparation, which is very disappointing.
#38
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- VibeTribe
- 27,210 posts
- LocationSouthern Colorado
Posted 21 May 2012 - 02:58 AM
I was half in the bag...the sommelier looked like Zach Galifinakis with a pink bow tie. One of the wines of the pairing was a fortified wine...to which I said "oh, just like Thunderbird". That got quite the chuckle.
#40
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- VibeTribe
- 27,210 posts
- LocationSouthern Colorado
Posted 21 May 2012 - 03:47 AM
The burn morels. They served it over stones that rested on an charred wood base...the dish came out smelling like a pleasant fire...then the morels!?!? Just how they grow is incredible.
The lamb came three ways, shank, saddle and loin. A plate of 61 garnishes accompanied. 61.
The lamb came three ways, shank, saddle and loin. A plate of 61 garnishes accompanied. 61.
#42
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- VibeTribe
- 27,210 posts
- LocationSouthern Colorado
Posted 21 May 2012 - 03:54 AM
In the afternoon, before I went to Alinea I took the L to New Chinatown and had a full Viet meal with a friend. Ca ri ga, banh cuon, bun and some ca phe. I think I was nervous and needed comfort food. It turned out to be the perfect palate cleanser.
Funny how things happen.
#43
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- VibeTribe
- 27,210 posts
- LocationSouthern Colorado
Posted 21 May 2012 - 03:56 AM
The menu is now downsized to 18 courses, with 6 of them being desserts. The food now looks and tastes much more conventional, nothing deconstructed and they weren’t very novel. Many of the courses consisted of only one bite, and they were too small of a bite to taste anything. One of the courses was one leave – just one single leave with some seasoning on it counted as a course. Another course was one single oyster on the half shell. It tasted good but one doesn’t need to go to Alinea to get oyster on the half shell. If not for the six desserts that filled us up with all that sugar, we would have left the place feeling hungry. Most disappointing of all is that the food preparation was not as novel as it once was. They are much more conventional now. The presentation, however, was always stunning. The elaborate and stylish utensils were designed for their dishes, and every dish was a show just on presentation. I walked pass the kitchen and saw quite a few of the staff putting tiny flowers on the little pieces of food with tweezers. Clearly the focus now is on the presentation rather than the food preparation, which is very disappointing.
This person is a whinebaby and should not be allowed to eat anywhere except McDonalds.
#45
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- VibeTribe
- 10,590 posts
Posted 21 May 2012 - 04:06 AM
The burn morels. They served it over stones that rested on an charred wood base...the dish came out smelling like a pleasant fire...then the morels!?!? Just how they grow is incredible. The lamb came three ways, shank, saddle and loin. A plate of 61 garnishes accompanied. 61.
That's really fucking cool.
Did the waiter explain that this has been the second shit morel season in a row (following 3 epic seasons) and the only decent morels available are Fire morels in limited quantities?
Totally ballz. I know I should never be over impressed with Grant because he's the man, but I'm wicked fucking impressed. To deliver greatness in ingredient during a shitty season is really impressive; especially being playful with the fire theme.
I need to see a picture of that dish Josh
