Scottish langoustine "paper" inspired by yuba. ( https://t.co/A1OXY0hzrS)

Alinea Cookbook (pg.324): Lamb, mastic, date and rosemary fragrance. ( https://t.co/A1OXY0hzrS)

Alinea Cookbook (pg.361): Goose, blood orange, sage, and roasting goose aromas. ( https://t.co/A1OXY0hzrS)

Cured veal cheek, garnished with puffed wild rice, complemented by pineapple taffy, pineapple sphere, and hearts of palm which are puréed and grilled. Reserve your experience on Tock today. ( https://t.co/A1OXY0hzrS)

Sonoma County squab breast cured in star anise, vanilla, nutmeg, juniper, cayenne, long peppercorn, and Szechuan peppercorn. ( https://t.co/A1OXY0hzrS)

Cultured charred onion cream, lemon pearls, toasted sunflower seed custard, sunflower leaf oil, sunflower petals, and golden Osetra Caviar. Reserve your experience today. ( https://t.co/A1OXY0hzrS)

Morning prep with chef Simon Davies and the team at Alinea. Reserve your experience on Tock today. ( https://t.co/A1OXY0hzrS)

Wagyu beef tartare and banana chawanmushi served alongside Alinea’s veal cheek course. Reserve your experience on Tock today. ( https://t.co/A1OXY0hzrS)

A look back at the Alinea cookbook (pg.341): White bean puree, “many garnishes”, on a pillow of nutmeg air. ( https://t.co/A1OXY0hzrS)

Eucalyptus "After Dinner Mint": Rock candy infused with eucalyptus, mint pâte de fruit and creme de cacao custard, garnished with finger limes. A single bite to end your meal at Alinea. ( https://t.co/A1OXY0hzrS)

Puffed pizza dough (gnocco fritto), filled with a foam of caramelized mozzarella and Parmesan cheeses, brushed with rendered pepperoni. The bite is dusted with tomato powder, fennel pollen, and paprika, garnished with whipped ricotta and fresh basil. ( https://t.co/A1OXY0hzrS)

Tomatoes, with frozen pearls of sherry and orange; accompanied by gazpacho with smoked paprika, and fennel soft sheet. ( https://t.co/A1OXY0hzrS)

Spring has sprung in Alinea's Gallery. Visit us on Tock and reserve your experience today. ( https://t.co/A1OXY0zajq)

“Coal Spiral Bean” served with squab at Alinea Chicago. Spiral beet, mustard, and chili. https://t.co/A1OXY0hzrS

Bulgarian Golden Osetra caviar, banana creme fraiche, chive, pancake. Alinea is currently looking for FOH professionals to join the team. For more information or to apply click link in post. ( https://t.co/AiQGyqkstH)

Alinea Cookbook (pg.222): Pheasant, shallot, cider, and burning oak leaves. #TBT ( https://t.co/A1OXY0hzrS)

Shio kombu, mushroom butter, black truffle, foie gras torchon, soy, caramelized nori, barrel-aged vinegar, and smoked salt. Alinea is currently looking for both BOH and FOH professionals to join the team. To apply click link in post. ( https://t.co/AiQGyq2R57)

Maitake mushroom, foie gras, Lapsang Soughing tea, blueberry, and kale. ( https://t.co/A1OXY0hzrS)

Alinea’s version of a banana split, served with a cherry distillation. ( https://t.co/A1OXY0hzrS)

Truffles and lavender by chef Mike Bagale. Alinea is currently hiring both BOH and FOH professionals to join the team. For more information or to apply visit https://t.co/AiQGyqkstH.