Log In / Join Now

Magazine Archives: Nov. 15, 2007

On the Culinary Frontier in Chicago

Harvey Steiman
Issue: November 15, 2007


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.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.