I have not been to Chicago for a few years now, but I have wanted to eat at Grant Achatz’s Alinea for some time. And now, Next. The reasons are many.
For one, I am interested in molecular gastronomy from a purely intellectual standpoint. Understanding how glutton molecules make my ricotta pancakes fluffy makes the world around meet more vertically integrated, knowable, and comforting. Plus I want to optimize the fluffiness of my pancakes.
Secondly, I have from time to time used my woodworking tools in the kitchen, from a jig saw …
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