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platillo Grant Achatz, Hot Potato, Cold Potato  For this interactive dish, diners at Alinea are instructed to remove the needle and thus slide the piping hot potato and black truffle into cold potato soup, combining the temperatures just before eating.

Grant Achatz, the Culinary Miracle Worker - Photo Essays

platillo Grant Achatz, Hot Potato, Cold Potato For this interactive dish, diners at Alinea are instructed to remove the needle and thus slide the piping hot potato and black truffle into cold potato soup, combining the temperatures just before eating.

Dine at a very expensive restaurant: Chef and owner, Grant Achatz, is renowned for his creative dishes. "Alinea, is located in Chicago

Alinea- greatest dining experience EVER! Is it funny the first thing I notice besides the plate is that the kitchen is carpeted?

At Atera, clockwise from top left, cured scallops with green-tomato ice; a sunflower-toffee peach pit; beet ember; and a squid-ink-tinted baguette resembling a razor clam.

The Mermaids of Weeki Wachee Springs

At Atera in New York's TriBeCa neighborhood, clockwise from top left, cured scallops with green-tomato ice; a sunflower-toffee peach pit; and a squid-ink-tinted baguette resembling a razor clam.

Fäviken | Food / Cook | Phaidon Store

Fäviken Restaurant in Sweden and one of the creations, of it's chef Magus Nilsson.

Restaurantes em Chicago #viagem #ny #nyc #ny #novayork

The World's 50 Best Restaurants Noma Tops Influential List For Third Straight Year Alinea Chicago

Alinea was founded in 2005 by Chef Grant Achatz and Nick Kokonas.  Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea is not only delicious, but also fun, emotional, and provocative.

Alinea was founded in 2005 by Chef Grant Achatz and Nick Kokonas. Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea is not only delicious, but also fun, emotional, and provocative.

Canlis Restaurant Seattle, WA. Duck Egg photographed by Seattle Food Photographer Christine Cox, for New York Magazine

Spring Duck Egg - Canlis, Seattle - Having recently hired chef Brady Williams…

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