Alinea Restaurant

[Alinea Restaurant @Alinea]

Scottish langoustine "paper" inspired by yuba. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Alinea Cookbook (pg.324): Lamb, mastic, date and rosemary fragrance. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Alinea Cookbook (pg.361): Goose, blood orange, sage, and roasting goose aromas. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Cured veal cheek, garnished with puffed wild rice, complemented by pineapple taffy, pineapple sphere, and hearts of palm which are puréed and grilled. Reserve your experience on Tock today. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Sonoma County squab breast cured in star anise, vanilla, nutmeg, juniper, cayenne, long peppercorn, and Szechuan peppercorn. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Cultured charred onion cream, lemon pearls, toasted sunflower seed custard, sunflower leaf oil, sunflower petals, and golden Osetra Caviar. Reserve your experience today. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Morning prep with chef Simon Davies and the team at Alinea. Reserve your experience on Tock today. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Wagyu beef tartare and banana chawanmushi served alongside Alinea’s veal cheek course. Reserve your experience on Tock today. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

A look back at the Alinea cookbook (pg.341): White bean puree, “many garnishes”, on a pillow of nutmeg air. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Eucalyptus "After Dinner Mint": Rock candy infused with eucalyptus, mint pâte de fruit and creme de cacao custard, garnished with finger limes. A single bite to end your meal at Alinea. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Puffed pizza dough (gnocco fritto), filled with a foam of caramelized mozzarella and Parmesan cheeses, brushed with rendered pepperoni. The bite is dusted with tomato powder, fennel pollen, and paprika, garnished with whipped ricotta and fresh basil. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Tomatoes, with frozen pearls of sherry and orange; accompanied by gazpacho with smoked paprika, and fennel soft sheet. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Spring has sprung in Alinea's Gallery. Visit us on Tock and reserve your experience today. (https://t.co/A1OXY0zajq)

[Alinea Restaurant @Alinea]

“Coal Spiral Bean” served with squab at Alinea Chicago. Spiral beet, mustard, and chili. https://t.co/A1OXY0hzrS

[Alinea Restaurant @Alinea]

Bulgarian Golden Osetra caviar, banana creme fraiche, chive, pancake. Alinea is currently looking for FOH professionals to join the team. For more information or to apply click link in post. (https://t.co/AiQGyqkstH)

[Alinea Restaurant @Alinea]

@tracylorenzo June bookings are live on the booking site! We look forward to welcoming you!

[Alinea Restaurant @Alinea]

Alinea Cookbook (pg.222): Pheasant, shallot, cider, and burning oak leaves. #TBT (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Shio kombu, mushroom butter, black truffle, foie gras torchon, soy, caramelized nori, barrel-aged vinegar, and smoked salt. Alinea is currently looking for both BOH and FOH professionals to join the team. To apply click link in post. (https://t.co/AiQGyq2R57)

[Alinea Restaurant @Alinea]

Maitake mushroom, foie gras, Lapsang Soughing tea, blueberry, and kale. (https://t.co/A1OXY0hzrS)

[Alinea Restaurant @Alinea]

Alinea’s version of a banana split, served with a cherry distillation. (https://t.co/A1OXY0hzrS)