Elite Traveler May-June 2018

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sequence in our menu where the lighting slowly drops, with particular dishes lit for dramatic effect. At one point the room becomes pitch black and we bring out large cast-iron bowls that have been set on fire. The room has a really stunning ambiance with this orange glow. The experience is becoming more and more theatrical and more emotionally charged. We’re trying to blur the lines between theater and dinner, even more than we did before. About a month before a season change we now close the restaurant for three or four days — we call it a creative closure — so the whole team can come up with ideas going beyond just what the dishes will be. Chicago has a strong theater presence, so we brought in actors to work with the front-of-house staff, and the culinary team is coming up with a list of goals to accomplish, not only for the next menu but for the rest of the year. Some are quite honestly impossible, but one of the most important driving points for us is trying to accomplish the impossible. The edible balloon was created when we tried to make food float. We’re going to start the second Alinea book. It’s been 10 years since the last one was published. In those 10 years we’ve created a plethora of concepts, and with the renovation, the interiors have dramatically changed so we want to document that. We’re also currently under construction here in Chicago for an ambitious project merging live music with food. We’re trying to resurrect the classic music venues that once existed in cities like New York by creating a world-class music venue with exceptional food. It poses a really interesting challenge for us as we try to dovetail those two things to create an exceptional experience. What can people expect in the coming year at Alinea? You’re going to see more complexities in the dining experience and a stronger emphasis on vegetables. We’re starting to hone in more on procuring high-quality ingredients that go beyond the proteins, and the dining community is trending toward the healthier lifestyle. We’ll be continuing the constant evolution we’ve become known for. We’ve been going 14 years now, and it continues to be more creative. By Lauren Jade Hill Do these choreographed dishes change according to the seasons? What projects are you working on at the moment?

Alinea Chicago Head chef: Grant Achatz

The Restaurant at Meadowood St Helena, California, US Head chef: Christopher Kostow Contact Nathaniel Dorn, restaurant director, ndorn@ meadowood.com, +1 707 967 1713 therestaurantatmeadowood.com 2017/8 ▲

Contact John Schafer, general manager & director of service, hospitality@alinearestaurant.com, +1 312 867 0110 alinearestaurant.com 2017/2 ▲ Azurmendi Larrabetzu, Spain Head chef: Eneko Atxa Contact info@azurmendi.biz,

+34 944 558 359 azurmendi.biz/en 2017/1 ▼

Eleven Madison Park New York Head chef: Daniel Humm Contact Billy Peelle, general manager, info@elevenmadisonpark.com, +1 212 889 0905 elevenmadisonpark.com 2017/3

Le Bernardin New York

“With the new space we have the opportunity to choreograph music to courses and play with light”

Head chef: Eric Ripert Contact Ben Chekroun, +1 212 554 1515 le-bernardin.com 2017/9 ▲

Restaurant de l’Hôtel de Ville Crissier, Switzerland Head chef: Franck Giovannini Contact Brigitte Violier, contact@restaurantcrissier.com, +41 216 340 505 restaurantcrissier.com 2017/4 ▼

Per Se New York Head chef: Thomas Keller Contact Sam Calderbank, general manager, +1 212 823 9335 thomaskeller.com/perseny 2017/5 ▲ Osteria Francescana Modena, Italy Head chef: Massimo Bottura Contact +39 059 223 912 osteriafrancescana.it 2017/7 ▲ Robuchon au Dôme Macau Head chef: Julien Tongourian Contact +853 880 378 78 grandlisboahotels.com 2017/6