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Alinea is a really fun place to dine

Bucket list visit to Alinea. Heard so much about it, and it really came through. We've been to a number of highly rated restaurants, all over the world, and I've become a little jaded. Sure, all these restaurants' food is fantastic, but what is there to set them apart? Perhaps some cuisine is different, some decor. What is it that makes Alinea different? The answer is something that one does not normally associate with the ultra expensive restaurant genre, and that is, Alinea was really really fun. From the surprise of the entrance hallway, to the edible helium balloons, with the low key and amusing service staff and the ending highlight of dessert eaten off the table, it was a great show. We arrived by car and met by the valet. Next, we checked in with the hostess who met us outside. Then she let us open the door to go in. What a surprise! A wonderful installation of glass and flowers lining the long entrance hall. Then, through another door, and you enter the foyer, where coats were taken and the first bite offered (some kind of cotton candy construction). Our party of 6 was led upstairs to a very private feeling table. No one immediately around us (whereas the 2- and 4-tops were all lined up against one of the walls). On the table were large cylinders of ice water and plants/flowers. We were unsure whether these were just table decorations or what. Turned out they were part of an elaborate serving of 8 items of seafood (they floated a little bowl of sashimi). The fun part of this was cooking a scallop on a hot rock. A number of the dishes were quite vegetable heavy, which was a nice surprise. The main meat dish was duck 5 ways accompanied by two trays of 60 little garnishes. This was so that everyone would have a unique set of tastes, depending on what they picked. Some of the garnishes were citrus or fruity; others were savory. The tastes ran the gamut. Finally, after a couple of pre-desserts, including aforementioned helium balloon, which had the whole table roaring with laughter, came the piece de resistance ... the dessert eaten off the table. Chef Achatz and another chef first filled 3 chocolate bowls with liquid nitrogen. Then they painted various sauces and flavorings on the table (which had previously been laid with a rubber-like tablecloth), and then to finish, they lifted the now frozen chocolate bowls and dropped them onto the table. The bowls cracked open to reveal their contents: frozen ice cream, waffles, and cotton candy. We proceeded to eat practically all of it. Here's a video of the presentation:

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