[cape chef]

I have been reading some reviews on other sites.

It sounds amazing. Have any of you made reservations yet ?

The TDF apparently lasts 7.5 hours

Edit to add

http://www.chicagoist.com/archives/2...last_night.php

[cape chef]

No comments?

This is the biggest opening in the states since Keller and Per Se.

Achatz...........

[dano1]

not sure i'd put them in the same category....no comment.

[cape chef]

Originally Posted by dano1

not sure i'd put them in the same category....no comment.

No comment? Thats a cop out.

Please explain your thoughts.

[Pete]

Im still not sure exactly how I feel about the direction this cuisine is going in. The whole idea of vapors, foams, essences lives me a little wanting. The concept of deconstructing food, to the point it isn't recognizable leaves me perplexed. And the marriage of food and science, to the point of being extreme leaves me feeling a little sterile. Don't get me wrong. I think these guys are very talented, but sometimes I think they are pushing the limits a little too far. And I can't help but think that we are well on our way to that old Sci-fi cliche of meals in pill form. A meal in 20 courses, not really my cup of tea, but I will continue to watch these chefs and follow them, just to see where it leads.

dano1, how can you not compare Achatz and Keller. He studied under Keller for a number of years, rising to Sous chef. Keller most definately influences his food, and from the reviews Achatz has recieved may yet surpass Keller as possibly one of America's greatest chefs (in certain people's view, again see my views on such food above).

[cape chef]

Pete,

As always a well crafted and thought out post.

I think this is an incredible time to be a chef and a diner. The awesome amount of possibilities for us to learn and grow are endless. I will always be rooted in classics, but I will never close my mind to growth and new ideas. As long as the food ultimately is delicious. Alinea may become one of America's finest restaurants.

[miahoyhoy]

One thing about this menu that bugs me is how it reads...

5. ASPARAGUS (caramelized dairy, egg, bonito)
C'mon, caramelized dairy?!?!?!

19. SNAPPER (yuba, heavily toasted sesame, cucumber)
Great, it's HEAVILY toasted sesame

28. SPONGE CAKE (tonka bean, vanilla fragrance)
Vanilla fragrance? A spritze of extract perhaps?

Dunno, I'm sure I'd have fun eating it.

That many courses is just not needed. Here are a lot of minimalist dishes, 28 to be presice. If you think about it that's a b*tt load of ingredients and flavors floating around. Kind of the opposit of my idea of minimalist cuisine.

2 cents,
Jon

[Pete]

Thank you CC, for the compliment. I agree with you on many points. It is a great time to be a chef. Limits are being tested every day, by some very talented young (and old) chefs. New ideas are popping up left and right and food is being created, the likes of which have never been seen before. I think that chefs such as Achatz, Keller, Trotter, and the rest of the El Bulli alumni (for lack of a better phrase) are great chefs, and much of their food is exceptional in the extreme, but honestly, this style of food does not really interest me, for the most part. Sure I will continue to watch, many times awestruck at what they are doing, but will wait to see how these concepts stand the test of time, and then maybe incorporate some of the ideas into my style. I am not some bastion of old-school thought, mired in my "old" ways. I will look on with an ever watchful, open-minded eye to see what these chef's are doing, but when I think of the great chefs of this country I am more likely to think of names such as Gary Danko, Eric Ripert, Larry Forgione, Bradley Ogden, to name a few. They more reflect my style of cooking. Their food speaks to me more, and I find it more comforting. This is strictly my humble, personal opinion, completely biased by my ideas of what food should be.

[Nicko]

Just saw this post and to be honest either I haven't been reading the papers much or it just isn't getting the press I thought it would. My guess is that it is still to new to have heard anything. In fact, I just checked Metromix and only two people have reviewed it so far and one was bad and one was perfect. Here is a link to one review I found: http://metromix.chicagotribune.com/m...,1361312.story

I agree with Pete about the style of cuisine, and it seems so odd to me that Chicago is attracting more of these performance art(as I like to refer to them as) type restaurants, (Moto, Alinea, Avenues). I mean to me, I just can't get into getting a piece of paper with the essence of sushi baked into it served to me on a plate. And likewise there is just something terribly wrong with serving Foie Gras lolipops coated with cherry pop rocks. Or lastly how about the famous cyber hot dog where you get all the condiments, a bun and a spray bottle with a mist of host dog water?

I have been following this shift in cuisine here in Chicago and it seems to have migrated over from Spain from what I understand. My understanding at this point is that there are some chefs who are really doing some ground breaking food and others that just seem to be looking for the next neat idea. I mean doesn’t food have to make sense to some degree.

Cape as soon as we have time we will go and check it out and report back.

[Pete]

Nicko, though I am not really a fan of the food, I do have to slightly disagree with you.

likewise there is just something terribly wrong with serving Foie Gras lolipops coated with cherry pop rocks.

I don't know that it is terribly wrong. I have never tried it or even thought of it, but maybe it works. A few years ago, if you had told me that pairing foie with chocolate would work I would have laughed, but numerous chefs have jumped on that band wagon, and if done properly it can be a wonderful thing. Cherry Pop Rocks are sweet and tart, a combo that plays well against foie, so there is a basis for this dish, as out there as it seems.

I mean doesn’t food have to make sense to some degree.

I agree here, but sometimes what doesn't make sense at first makes complete sense after you think about it a little while, or after you taste the food. Without people thinking outside the box we all would still be living in caves, chewing on raw meat. It does take a very talented chef to pull off this style of cuisine, and it can very easily go from the sublime to the chaotic in the hands of the wrong chef, or one not talented enough. I am not saying that all these ideas are on track (who wants to eat sushi paper on one hand, but the concept of an edible menu is intriguing on the other). And as I stated before, this isn't the type of cuisine to really turn me on, but I also won't ignore the possibilities that these chefs have opened up. Sometimes we need people to push us out of our comfort zones. Me, personally, I am happy in my comfort zone. I don't need to be on the edge of some new trend. I am happy recreating food, adding my own twists and turns. I don't feel the need to reinvent the wheel, but I praise any chef willing to take those risks. But those chefs had better be pretty talented, because I will also be the first to laugh, out loud, at some of the most outrageous ideas (cynical aren't I?).

[Nicko]

All of your points are well taken and I appreciate your thoughts. I think in this case enjoying or appreciating this type of food it is very similar to how people enjoy art, some enjoy modern art, other don't. It is interesting that you mention foie gras and chocloate because that doesn't strike an immediate cord in me the way the foie gras and pop rocks does. Do you know what I am trying to say? When I read a menu I see certain combinations and I am eager to try them because the combinations make sense to me. A combination like foie gras and pop rocks doesn't make sense to me I don't know why. Just like some modern art that others consider excellent it just doesn't make sense to me and I have a difficult time appreciating it.

Thanks Pete.

[Pete]

I totally understand where you are coming from, Nicko. And I agree with your analogy to modern art. I think it is very appropriate. You don't have to care for it or even truly understand it, even so, good modern art should still have some logic that underlies it, that speaks to the viewer. Bad modern art doesn't, and well, it is just crap, somebody just slapping a few things together without rhyme or reason and calling it art. This style of food is the same way. Like modern art, there is a lot of crap out there. Chef's who don't truly understand, but think they do and just start slapping things together. But there are a few chef's who do truly understand. These are the chef's that will take it to the next level, and like good modern art, it may take you awhile to understand it, to comprehend it, but eventually its logic will make sense to you. You still don't have to like it, but in time, you will understand it. I "get" some of it. Some of it, I still don't "get", but I can wrap my mind around most of it, and still find it isn't for me.

[Nicko]

Pete I think the only thing left to do is to make a reservation to Alinea. What do you think?

[Pete]

Sounds like a plan to me!!!!

[Nicko]

Check your calendar maybe we can do this next month sometime.