Haven't (yet) eaten at Alinea, but we did 'experience' Moto.
Olfactory Cuisine
“The taste and the sense of smell form but one sense, of which the mouth is the laboratory and the nose the chimney,” wrote Jean-Anthelme Brillat-Savarin, the father of modern gastronomy. No American chef has taken Brillat-Savarin’s dictum to heart more quirkily than Grant Achatz, the chef at the restaurant Alinea in Chicago. He has made the use of pure scents — complementing the taste of food with items used for their smells alone — a hallmark of his inventive cuisine.
Tags: Chicago, /Food, /Food & Drink, /restaurant
