Alinea part 1 of 3
Love! It is how this dinner came about @thealineagroup @alinea as it was one part of three on this special evening when I decided to propose to the woman of my life. A woman who is compassionate, benevolent, and generous throughout the core of her being deserves a multitude of world-class experiences when someone will pop the question. Where else than at Alinea to provide a part of these experiences right before asking if she wants to share the journey with you for the rest of your life?
Dinner opened innocently with a white dish consisting of char roe and lychee seasoned in white pepper that was paired with a delightful glass of bubbly. It is the perfect starter, as the canvas is white, and we can begin to paint our own future.
Kaeng refers to curries, which in the second course emerged with scallops underneath a crunchy web of mustard and chili. It seems to have been PERFECTLY paired with a funky (in a good way) Pinot Gris that resembles orange wines. In addition, the waiter pours liquid nitrogen into the table decoration of kefir lime leaves, limes, lemon grass and coconut that brings a bright sense of citrus and Southeast Asia. I did rave about the pairing for the sommelier and waiter and how it almost knocked me out of my seat, as we just have returned from Thailand and Hong Kong. The flavors are rinsed away with a drinkable glow stick of lemongrass flavor, which makes the culinary progression even more fun.
White burgundy is served with a crunchy nori rouille and paper-thin langoustine in an ocean-rich bouillabaisse, which augments the flavors of the sea and has one reflecting of past beach vacations.
Ink is a pitch-black dish served on what seems to be a smooth surface of solidified lava. While the dish is black, there is nothing dark about the octopus and citrus that one will scoop up. It is wonderfully paired with a 2007 Australian Grenache that leaves you wishing for more.
World-class! - 3 hours ago