Home > Magazine Archives > Nov. 15, 2007 Issue > Columns
On the Culinary Frontier in Chicago
At Alinea, the Chicago restaurant that is one of America's most talked-about dining destinations, chef Grant Achatz traps seaweed smoke under a glass to infuse a Wagyu steak. He turns sauces into intensely flavorful, delicate gels and cuts them into squares.
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