This dish was the first one to truly showcase Chef Achatz's genius when it comes to combining flavors that seem disparate, but work together in stunning ways.
Here we have a frozen disk of mango puree, with a center of liquid sesame oil. On top is a droplet of soy sauce and grated dried bonito. We were instructed to allow the whole thing to melt away on our tongues. An extraordinary dance of sweet, tangy, salty, icy, creamy, oily...
At this point, we all realize that we are "playing with our food". That we can't wait to compare the next thing, and our impressions of it. This is fun. And we're only three dishes into 22.
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