You have heard of Alinea right ? Its the "wow that is cool" new restaruant opening in chicago hopefully on May 4th. And let me tell you this - its going to be cooler then we can even imagine. I have been reading the egullet forum for Alinea for a few days and its very exciting. Watching Grant Achatz's team figure out how to make perfect circular ballons of carmael for a dried creme burle makes me want to quit my job and hang out outside their kitchen asking every so often if i could help out. There is a small chance I will get to go in July - oh boy!
Check out a rather detailed Food & Wine article previewing Alinea