facebook twitter pinterest instagram You Tube

Alinea

Chef Grant Achatz's first restaurant is one of the most ambitious and original in the US. It recently received three Michelin stars for its exquisite, ever-changing dining experience: Achatz retires his culinary masterpieces permanently after three months on the menu. Specialties: An amuse bouche of a dollop of frozen olive oil topped with shaved Parmesan and black pepper, presented on a special plate that holds its temperature at 40 degrees below Celsius.

Read Next Article >>
Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee