I spent some of my hard-won trading gains at one of the top restaurants in the world for a New Year’s Eve dinner with my wonderful wife. The restaurant is Alinea, and it is one of the hotspots for molecular gastronomy. While the dinner was ridiculously expensive, it was also ridiculously good and it is an experience worth having. Below are pictures of some of the 10 courses we had. My wife’s favorite course was the black truffle explosion raviolo. Mine was the poached pear with white wine and allspice and black pepper foam.
I should point out that I am not the first penny stock trader to visit Alinea and blog about it. Tim Sykes did that last summer. I have to say my experience was better than his. The waitstaff was unobtrusive but ever present. They did not idly chitchat with us, but when we had questions about the food or wine they seemed happy to engage with us. The service was better than any other US restaurant I have been to (although I haven’t been to any top restaurants in Vegas, San Francisco, or New York) and the equal of the two Michelin-starred restaurants I have been to in France.
When asked whether I wanted tea or coffee at the end of the meal I asked if they had Pu-erh tea (an aged tea from China). The waiter not only answered in the affirmative but listed their two choices: a 1949 Pu-erh for $97 and a 1997, for $12. I took the cheaper option. Not even I can justify $100 on a cup of tea!
5th course: A tribute to Auguste Escoffier: sea trout, chanterelle mushrooms, and in little boats made from short-bread cookies, a quail egg with black truffle (in the center boat) and fish roe (in the side boats). And yes, that means they were roe boats.
Disclosure: Nothing to disclose other than that I loved Alinea!