At a new restaurant in Chicago's Lincoln Park neighborhood, the cuisine reflects a fresh culinary trend. Chef Grant Achatz says he doesn't know quite how to label what Alinea does.
For instance, one entree reads: "Bison, beets, blueberries, burning cinnamon." Achatz, 31, describes another dish as a lobster-flavored Cheeto.
He says he wants to create entirely new tastes, and the restaurant reflects a complete aversion to being predictable or dull. The menu, decor and computer-programmed lighting are always changing. New kinds of utensils appear on tables.
Jennifer Ludden paid a visit, and came away thinking of Alinea's fare as "special effects food."
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