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🤢 2/5 - The most expensive salt lick in our lives
By 👻 @Priscilla T, 09/06/2022 3:00 am
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This was my second visit to Alinea. First time was 8/2019 when Chef Grant Achatz was the head chef and I had a marvelous time there. It was one of the more memorable meals of my life and I wish I could say the same about my most recent visit last month. We dined in the gallery with 3 other girlfriends. The staff were very courteous and lovely and the ambience was luxurious, but I have to knock stars off of the food. The first few bites were great, I really enjoyed the ocean trout combo (seared marinated trout and the roes in consume jelly), it was the high light of the evening. Considering that Alinea is a restaurant first and foremost, my entire group was extremely disappointed in the food. Many of the following dishes were nearly inedible because they were over salted (especially the mushrooms in the Japanese dish) to the point that I left a good amount of food uneaten on the plates. Some of the dishes with sauces also seemed to emphasize each individual element rather than how they come together, resulting in sauces overpowering other elements or a semi-incoherent mouthful when mixing items together. Like other reviewers mentioned, I can't help but think the executive chef, Douglas Alley, focused more on rare and exotic ingredients than on cooking a delicious dish that combined all the elements together. The wine pairing (we had the Reserve tier pairing) was very on point and all the wines were lovely. Absolute shout-out the sommelier! He provided really good introductions to the wines and also recommended really good wine. Lastly, because we dined there on Sunday for a 9 PM seating, there was no coffee or tea service at the end of the meal. For a 3 Michelin star restaurant with that price tag, that was honestly a bit surprising. Long story short, if you have money and don't care about where or how you spend it, you can eat here and enjoy the experience. If you want good food, don't waste your money.
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