Alinea dessert January 29. Chicago

[@MrCerebellum2]

I love the sprinkling of fiberglass at the end there.

[@WinedandDined27]

It’s sugar, not fiberglass haha

[@z3r]

strange fact,i was in a museum yesterday and they served me a cake.

[@dennyj8650]

Table was then frozen, framed and hung on the wall as an art installation.

[@VonFisch1]

What kind of utensil did you get to eat this without wasting most of it? Did your spoon have a flat end? It's really neat but the only thing I see as a problem would be trying to get these small morsels up to taste. How much did you end up leaving on the table? It just doesn't seem user friendly and perhaps wasting the food. This can't be all about the visual presentation.

[@WinedandDined27]

I mean, the sauces are sauces, you eat them like you would any suace from any plate, with a spoon. Roughly 90% of the dish are solids, pretty easy to eat. You smear them in the sauces and eat them. It’s also very much about the visuals, but also about dragging your spoon across the table and eating the big chunks (the main desert) with your spoons. Pretty straight forward. It’s literally like any desert at any Michelin level restaurant, just bigger scale.

[@VonFisch1]

@@WinedandDined27 I had recently gotten some straight edge ice cream dessert spoons and I can see that working on a table.

[@FourthLoko]

I'm sure with the consistency of the sauce it would scoop off real easy. The bigger bits might need another spoon or something in your other hand, or you just use your fingers. Nothing wrong with that

[@Kenwood709]

Yesterday I got a steak and a potato and salad bar for like $15 and it was on a plate and not all over the table.

[@hugoj.3831]

So.. how have you ate the desert ? Straight up from the tablecloth and a spoon or was it transfered to a more classic plate ? Look awesome anyway ! Love the diversity brought up by molecular cooking.

[@jesus-vf8wu]

That’s a special cloth made from grant achatz skin

[@ryangarvey8207]

@@jesus-vf8wu yup

[@AndyThaRapperATR]

Special cloth designed like an anti-griddle so that cold stays cold and certain agents used within cooking the items can maintain their shape/form and do what they're supposed to do, i.e. they have a dessert now and when they place down droplets of their cremes and spreads it turns into a square rather than a circle or straight up puddling out

[@takktakterakk]

I'm guessing drag yourself across the table and lick it all up.

[@ThAmCh]

interesting.... did you make the mistake to unwrap the candy from the edible wrapper?? :D :D

[@florencioguerra4688]

Como se come eso? Se lame la mesa?

[@abdalla1955]

I've never seen anything like this , this is just genius , having a new experience like this is spirit lifting , traditional cooking and serving became boring , but this chef is taking it to another level , i live in Dubai , so i was born into being innovation , this is awesome . I hope one day i'll visit and eat at this chef restaurant and meet him in person .

[@fuadjaganjac9193]

you give too much value to things that become literal shit my friend, go eat a bowl of salad instead of dreaming about kitschy garbage

[@abdalla1955]

@@fuadjaganjac9193 Hey mate , well i understand what you saying buddy , i guess not all people are the same when it comes to food mentality . i won't call food garbage , now matter what form it is .

[@masspsycology2731]

It is just decadent

[@LWT1331]

Genius? Don't make me laugh.

[@avramalexandru4033]

@@LWT1331 ur third world dog stop acting like u could afford going there…

[@angelcortes220]

beautiful. is it weird that at 1:55 my first thought was "thats a lot of coke" hahahaha

[@Jojirius]

How do you eat things like this though.

[@BFrydell]

With the spoon provided

[@wolvesblaze582]

@@BFrydell 🤣😂😂😂😂

[@rominarenthlei6201]

Did they eat that??I mean they made it directly to the table ..

[@martinbrokes8982]

Yes :-)

[@ZX-ou5op]

I prefer art that doesn't turn into shit and end up in a toilet bowl 8 hours later.

[@abelyjrwhynot2051]

Cheers is for bars not fancy desserts

[@LWT1331]

Presentation: Check. Flavor: (probably) check. Practicality: Beep!

[@Howdyhowdyhowdy90]

The immediate regret of ordering a dessert and seeing your server throw your chocolate all over the table

[@TheZ000mbie]

What's the kind of cloth that use?

[@martinbrokes8982]

It looked like a thin sheet of silicone

[@natepeace1737]

If you look closely you can see a smiley face with an arrow that says sucker!

[@naka-YAYA-plaza]

Please sir, relax on the enthusiasm as you describe what your putting down. ITS TO MUCH!

[@brault14]

J'ai beau essayer, en regardant de nombreuses fois ces propositions, d'adhérer à cette idée d'étaler sur une table de la nourriture qui a été préparée et travaillée avec sérieux et délicatesse : je n'y arrive pas, c'est décadent. Ou plutôt cela ressemble à un jet de graines dans un poulailler : débrouillez- vous, nourrissez-vous ! Non ce n'est pas de l'art abstrait car dans l'art abstrait la forme est incroyablement réfléchie et la matière n'est pas mangée.😢

[@Ron_Anshuman]

Yeah..sorry sir...ran outta plates to tonight.

[@mrpapazola]

Hha ni bru art.. urm yg fazley tu hurmmm

[@sya105]

Kenzul Kanebo emm.. faham fazley tu cuba nak memperkenalkan art culinary dri luar negara ke malaysia dgn cara dia.. org kite pulak sukar nak terima benda baru ni.. mcm2 la negatif.kalau kat oversea,benda ni bersepah. lagi satu fazley tu pun..sombong and x blh terima komen negatif or kena hentam.. plus.. x sedar dri.menang master chef dah pakai tittle chef.cuba tgk chef Wan..dari accountant nak jadi chef..sampai peringkat dunia kenal.mcm mana bertahun dia ambil masa baru boleh gelar Chef. ni la..org kata bila ada duit dan nama, semua boleh beli.

[@mrpapazola]

Syaima Phd sya pernah jual cake dlu.. x pun saya gelar sy chef.. buat mcm2.. hurmm.. ptt jugak yg chef2 burn

[@mrpapazola]

Suraya Aya ahhah u all jumpa komen saya ke ahha

[@mrpapazola]

Suraya Aya aah aha..tp mmg truk kot dia buat..mmg memalukan org yg amik kulinari art lah

[@darrionjoe5206]

That will be 7000$

[@yubidubi]

Thanks for posting. Was it delicious?

[@martinbrokes8982]

I can only recommend :-)

[@alebosrod2560]

mucha prisa tenia el camarero y mu chulito ..pa lq cuesta

[@LifeInPink999]

No es un camarero, es sous chef.

[@Shteggle]

My bday !

[@LWT1331]

You forgot to put the dessert on a plate, sir!

[@AndyThaRapperATR]

The cloth is the plate. Its designed like an anti-griddle so temperatures stay at the level they're needed and the chemical agents used within this type of cooking are able to hold and react as they need to, special silverware is also used so you're able to scoop up everything easily.

[@minoritycoalition]

With a price of $300 we present to you la no plate de decor with a little bit of table and coke in the air.

[@GSmashGaming]

tbh it looks a bit avant-garde

[@dreadsolar3799]

What a beautiful mess

[@kirkbraud8226]

If your kid did this, you'd beat his butt. A chef does it, it's "art".

[@chattiestgamer8324]

i would love to see your kid use liquid nitrogen to craft a dessert and then be able to use a spoon to create near perfect circles of purees and gels

[@stevenduffer5882]

redundant

[@sggr7708]

the grafisch on the table is non sense and has no! meaning ! meaningless art - ! has also nothing to do with food !

[@radaction5743]

Wassily Kandinsky is turning over in his grave.

[@markliebenthal6092]

Wow. Restaurants have figured the ultimate ripoff, “The Tasting Menu”….they have found an audience so stupid to indulge these restaurant thieves. The food is completely over rated and ridiculously priced. The experience is bs. Let them and their patrons defend their pathetic self indulgence. I speak from experience. Just pathetic in a world that is unraveling.

[@chattiestgamer8324]

as someone who works in a restaurant that only serves tasting menu this is the worst take ive ever seen, not only is it obviously cheaper to go for a tasting menu, but the experience is amazing and unique wherever you go, i will only eat tasting menu at these incredible restaurants because of the value for money, sure i can pay £30 for a decent steak course and then be hungry again a few hours later, or i can select the option in which the most amazing elements provided by earth are delicately crafted into something that will ALWAYS leave me so full i could not eat a single thing for the rest of the day

[@jeancloude2556]

Even my dog have a better way to have his desserts..

[@deedeesdefiance4131]

this is so stupid. i'm not sure who is worse, the people who run their restaurants this way or the people going to these restaurants.

[@martinbrokes8982]

Sorry you are stupid. This is not a restaurant.... this is the Alinea!

[@deedeesdefiance4131]

sorry we are not all as smart as you martin brokes. i figured since they were paying several hundred dollars to have food unattractively dumped on a table and then smashed and then be told to get dirty trying to eat it, it was the same thing as being a restuarant that served food in sinks.

[@martinbrokes8982]

kzbin.info/www/bejne/ZqnHfqmqZpiaj80 Check out the whole video. Desert conceptually fell into the whole experience. I enjoyed it with my best friend and thousands of other people who were there as well. I'm a chef and I spent a lot of time in the kitchen and visited many good restaurants. Clearly Aline is the best for me. Here is a link to my video from the restaurant where I spent a piece of life. kzbin.info/www/bejne/bKfZnoujjtufntU

[@disturbedone8731]

Martin Brokes you're calling him stupid. Which by the way is completely ironic considering you're paying over $300 for a meal that is literally splashed on the table! You know I believe caveman ate more or less the same way.

[@andrewalacarte2906]

Damn, nobody has respect for the innovation. The whole point of this is the fact that Grant Achatz decided to bring a new meaning to food and take away the boundaries created from having only plates and silverware. Besides this, it is extremely difficult to create every component, and everything is made to compliment each other. The dining is an experience that is not only regular cooking, but also scientific down to the table cloth that allows some liquid to become square (don't quote me but I think it has to do with surface tension). It is extremely expensive, but for the people that have the money and can appreciate it, it is absolutely worth it. Basically I'm saying that the creator is a genious, and the people that find joy out of food will enjoy seeing such a creative take on food in this restaurant meaning that neither the customers nor the people running the restaurant are crazy or evil

[@jackryan8719]

Gross. Eating on a table.

[@chattiestgamer8324]

so what do you eat on??? the floor???

[@jackryan8719]

@@chattiestgamer8324 On plates stupid.

[@itsYoung]

I’m p sure it’s cleaned retard. Have u nvr had some shit like seafood boil