Restaurant homework

Alinea is a restaurant in Chicago that opened on May 4, 2005. Its head chef and owner, Grant Achatz, is known for his preparations and deconstructions of classic flavors. In 2010, Alinea became one of only two restaurants in Chicago to receive the highest rating of three stars from the Michelin Guide and was subsequently reviewed by restaurant critic Sam Sifton in the New York Times.

The restaurant takes its name from the symbol alinea, which is featured as a logo.

Menu Steelhead Roe $50 Oyster Leaf $10 King Crab $30

1 2 3

Lobster $52 Razor Clam $17 Scallop $10 Black Truffle $400 Sqaub $25

4 5 6 7 8

Pag

Steelhead roe The roe paired marvelously with the creamy curry, jellied carrots, and coconut orbs. The best bites were the ones with slices of meaty coconut flesh.

Oyster leaf Oysterleaf can be found growing wild on the coast of Scotland. Its fleshy leaves are rich in a flavour, which is comparable to oysters, anchovies, mushrooms and borage.

KinCrab

Also called stone crabs, are a superfamily of crab-like decapod crustaceans chiefly found in cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food, the most common being the red king crab, Paralithodes camtschaticus.

Lobster Prepared with carrot and chamomile

Pan fried razor clams with a gob of tartar sauce! This is the best way because the sweet and tender razor clams must be cooked fast, and if overcooked, they become tough.

RazorClam

Scallop This is a nice dish to serve guests for dinner or even at a special lunch.

It's extremely presentable and will wow everybody at the table.

Black Truffle The finest black truffles are found in the Périgord region of France; the best white truffles (in fact they’re more beige) in the Piedmont region of Italy.

You can find them from November to February, though it may be as late as March in the Périgord.

Squab is one of the most delicate tasting fowl, a cross between chicken and duck, and slightly gamey. My version of roast squab is a Provençalforestière hybrid, which means lots of garlic, onions, and artichokes, plus the “forest” flavor of mushrooms. A watercress and pear salad rounds out the meal.

Squab