yellow truffle

Course 14. YUZU pine, black sesame Wine 9. Ochs Blaufränkisch Beerenauslaese, Weiden-am-See, Austria 2002

Course 13. NIÇOISE OLIVE olive oil, saffron, cherry Wine 9. Ochs Blaufränkisch Beerenauslaese, Weiden-am-See, Austria 2002

Course 12. MARCONA ALMOND white ale, tonka bean, malt Wine 8. Delaforce "Curious & Ancient" 20 Year Tawny Port

Course 11. PLANTAIN coconut, chicory, litchi Wine 8. Delaforce "Curious & Ancient" 20 Year Tawny Port

Course 10. IDIAZABAL maple syrup, danish salt Wine 7. Clos Mogador, Priotar 2002

Course 9. LAMB potato, pistachio, sweet spices Wine 6. Château Troplomg-Mondot, St-Emilion 1999

Course 8. BISON persimmon, cranberry, juniper aroma Wine 5. Corison Cabernet Sauvignon, Napa Valley 2001

Course 7. PEAR celery leaf & branch, curry Wine 4. Movia "Veliko Bianco'" Goriska Brda, Slovenia 2000

Course 6. BLACK COD brown butter, lemon, capers Wine 4. Movia "Veliko Bianco'" Goriska Brda, Slovenia 2000

Course 5. MUSSELS chamomile, cucumber, mint Wine 3. Conreria d’Scala Dei Garnacha Blanca “Nona”, Priorat 2004

Course 4. KING CRAB tropical fruits, rice, vanilla Wine 3. Conreria d’Scala Dei Garnacha Blanca “Nona”, Priorat 2004

Course 3. MANGO sesame oil, soy, bonito Wine 2. Wieninger Nussberg “Alte Reben”, Vienna 2001

Course 2. SALSIFY parsley, smoked salmon, steelhead roe Wine 2. Wieninger Nussberg “Alte Reben”, Vienna 2001

Course 1. HOT POTATO cold potato, black truffle, parmesan Wine 1. Henri Billiot Grand Cru Brut Rosé, Ambonnay

THE MENU - 20051231 1. HOT POTATO cold potato, black truffle, parmesan 2. SALSIFY parsley, smoked salmon, steelhead roe 3. MANGO sesame oil, soy, bonito 4. KING CRAB tropical fruits, rice, vanilla 5. MUSSELS chamomile, cucumber, mint 6. BLACK COD brown butter, lemon, capers 7. PEAR celery leaf & branch, curry 8. BISON persimmon, cranberry, juniper aroma 9. LAMB potato, pistachio, sweet spices 10. IDIAZABAL maple syrup, danish salt 11. PLANTAIN coconut, chicory, litchi 12. MARCONA ALMOND white ale, tonka bean, malt 13. NIÇOISE OLIVE olive oil, saffron, cherry 14. YUZU pine, black sesame 15. YUBA shrimp, miso, orange 16. PORK grapefruit, cornbread, ohio honeycomb 17. KUMQUAT aquavit, picholine olive, caraway 18. CHESTNUT too many garnishes to list 19. BLACK TRUFFLE in the center of your table 20. DUCK quince, onion, pillow of mace air 21. KOBE BEEF yogurt, squash, smoked paprika candy 22. SWEET POTATO bourbon, cinnamon fragrance 23. GINGERBREAD sunchoke, raisin, melted butter 24. APPLEWOOD muscovado sugar, fenugreek 25. PEANUT frozen pedro ximénez 26. CHOCOLATE avocado, lime, mint 27. DRY CARAMEL salt

CONTINUOUSLY EVOLVING Alinea, for its New Year's Eve dinner service was, as jesteinf says, "crazy, over the top." From the time you walk into the restaurant, you notice the changes. First off, the restaurant had two seatings that evening. We arrived at nine, for the second seating (although we were not the last and there were a few more tables that were seated after us) and saw Josh and company at the entryway (waiting for their table). We were seated in the upper level towards the rear of the building. As we climbed the modern-esque, glass (tread and landing) stair case, the space seems a little more airy and open. Upon further inspection we figured out that the full height curtains had been pulled back and tied midway allowing one a better view of the other dining room across the stair case. I enjoyed this new vantage point, but I prefer the curtains set to hang normally because of the cleaner lines that it creates and I think it is more in line with architecture of Alinea. Having just dined at Alinea 2 weeks prior, I was interested in possibly trying out new dishes and experiencing new things, but I came with no expectations. Asides from the more open dining room, another change from the normal menu is a new centerpiece. Gone is the Ohio Honeycomb, but the exotic wood pedestal remains. Now I don't know for what ingredient the pedestal was designed for, but the combination of the translucent light colored honeycomb and the dark heavily grained exotic wood was a nice combination. So in place of the honeycomb, there is what looked to be some sort of petrified rock. Upon closer examination, touching, smelling and asking questions, it was what we feared. A black truffle. Since the chef likes to use the centerpiece as a garnish we were asking ourselves how would the truffle be dealt out? Perhaps one slice with shaver - ehh too boring and predictable. Or perhaps Martin Kastner is going to bring out a new accessory - we like this idea better. Only time will tell. There is only one printed menu for the evening, but our server tells us that the Chef would like to prepare something special. I mean come on, why else did we come here. Bring it on. And the wines too.

I don't know what Henry has in mind for "big," but it would be interesting to have the current and past chefs of Trio in the kitchen at the same time bringing out some of their classic dishes. It would be nice to have a taste of the things that launched them to where they are now and see the progression of the talent that has come of Trio all within a 60 course meal.

Very sad indeed.

Grand entrance, I think not, but thanx anyway. I think it was Nick who made a grand entrance, as he was a diner that evening, although he was working the floor throughout the evening. Actually it was a 6.25 hour experience. No anticipation building, just working on getting them up to par. As you know, I just don't upload the images, I do a little bit of post production work.

1. Château Les Crayères (Reims, France), November 3 2. La Rive (Amsterdam, Nederland), November 1 3. Alinea (Chicago, Illinois), December 31 4. Mosconi (Luxembourg City, Luxembourg), November 4 5. Mix (Las Vegas, Nevada), May 19 6. Moto (Chicago, Illinois), March 31 7. Im Schiffen Düsseldorf, Deutschland), October 29 8. Avenues (Chicago, Illinois), November 9 9. Sweets & Savories (Chicago, Illinois), November 10 10. DB Bistro Moderne (New York City, New York), February 28 The list has no doubles. Otherwise Alinea would have slotted in there at least two more times. Biggest disappointment of 2005, WD-50 (New York City, New York), February 26.

I'm on it. But for now, here is a little teaser. Toast at midnight was done via the Jeroboam (or is it the even larger Mathusalem) sized bottle of Perrier Jouët, Fleur de Champagne. It was Champalicious.

A bunch of their locations already have. =R= ← True. But I'm talking about their main location in the window-less joint on Wells, with that 70's esque awful interior.

A Curry Wurst stand. Like the one they have in Berlin.

I think Carson's Ribs will be the next to close.

South side. They got old school Polish. I'm a fan of Tatra Inn.