My 26th Birthday @ Alinea

Trout Roe: coconut, licorice, pineapple
Salsify: caper, dill, smoked salmon
Beans: many garnishes, pillow of nutmeg air
Apple Cider: walnut milk, cinnamon, vegetable ash
Scallop: sunchoke, orange, chamomile vapor
Duck: butternut squash, banana, Thai flavors
Sweetbread: cauliflower, burnt bread, toasted hay
Waygu Beef: black trumpets, cedar branch aroma
Black Truffle: explosion, romaine, parmesan
Lamb: mushroom, red wine, diverse embellishments
Persimmon: carrot, red curry, spice strip
Licorice Cake: muscovado sugar, orange hyssop
Chocolate: egg, pomelo, smoke
Coffee: five ways

the building is nearly unbranded, with a very james bond type of an entrance. sliding doors reveal the restaurant when you approach

the kitchen at work

we had the corner seat in the center of this photo

Trout Roe: liquid-nitrogen-frozen coconut mousse, pineapple foam

Salsify: salmon mousse, smoked salmon, oyster

Bean: presented on top of a pillow filled with nutmeg scented air that constantly deflates while you eat (under the weight of the porcelain)

Duck: squash soup and banana foam in bowl

Persimmon: hard to describe, so i'll call it cake

Licorice: presented on a skewer, with cotton candy. no hands allowed for this one!

Chocolate: the sphere in the background contained a runny egg yolk, while the cake-like object is actually a pudding spray painted to look like a cake. this dish also came with a small dollop of jellied 'smoke'

Coffee: although this photo below is of a different dish, we were served with the same presentation