Can you imagine an Alinea cookbook? Me neither.
Well, you won't have to. Details forthcoming, but an Alinea cookbook is well under way and will be available in the Fall, 2008. It will provide the exact recipes used at the restaurant, 100 of them in fact -- 4 full seasonal Tour menus. There will also be a website that every cookbook buyer will have access to that will contain digital versions of the recipes as well as videos of selected processes and techniques, plus some bonus material that didn't make it to the book.
As for the Alinea vs. Moto
question -- why not try both? Alinea and Moto
are two very different restaurants, each pursuing their chef's own vision. While the press for a time enjoyed pairing the restaurants for articles (often with Avenues in there as well), I always thought it was a disservice to both Chefs Cantu and Achatz (and Bowles). They each have their own style and while there might be some crossover in the philosophy of innovation, the experiences are distinct, unique, and good. I think you will enjoy either of them.
Then again, I also don't understand how people leave Alinea hungry, so maybe I'm just missing something.
That statement always frustrates me and the staff. If anyone leaves Alinea hungry then they have not communicated well to the staff. Both menus are carefully composed to satiate diners without leaving them overstuffed and ill. However, if a particular diner has quite an appetite, then all they need do is ask if they could have another course or two as they are not yet satisfied. Believe me, they will leave full.
Also, my theory on this is that a lot of people are used to having: a) lots of bread and butter with their meals and b) desserts that have a high fat content.
For a while we were dissatisfied with our bread service and tried eliminating it altogether, with the result that people felt something was missing but often couldn't put their finger on it. We have since begun to bake all of our breads in house with a dedicated morning baker, and they will be flavored and paired with appropriate courses. This is what we always envisioned, it just took some time to make it happen. The results so far are very exciting.
The desserts are generally not high in fat, and that is not likely to change. I think most diners who are used to a cheese course followed by a cake with ice cream (or equivalent) end up feeling that the end of the meal was light. Fatty desserts do not fit well with the style of cuisine and a cheese cart would be very out of place at Alinea. So this is not likely to change...
((incidentally, I am the co-owner of Alinea... I was told that it is part of posting guidelines, as it should be, to disclose affiliations))
Last edited by nick.kokonas
on May 21st, 2007, 10:39 am, edited 1 time in total.