Alinea

…(an enthusiastic Trio customer) launched Alinea, where Achatz had free rein for his increasingly inventive style. There, they pushed creative boundaries in service, atmosphere, and cuisine. The creation of the restaurant’s progressive American menu focused on “flavor bouncing,” a technique that takes a focal ingredient and then combines it with…

…Moto and Grant Achatz at Alinea devised such innovations as edible ink and paper and dishes nestled on aromatic pillows, respectively. Even chefs who did not specialize in molecular cooking introduced into their menus spherification (liquids that create their own spherical “skin” through gelling agents), culinary foams (popularized by Adrià),…