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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.
For the full article, check out the new issue of Wine Spectator, on newsstands October 18, 2007.
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