Chef Grant Achatz is known for going big in the kitchen—his restaurants, Alinea and Next, both in Chicago, are temples of molecular gastronomy that feature hand-designed utensils and unique, often circus-like dishes designed to amuse and surprise. (That they taste good, too, explains why Achatz is famous.) Now Alinea’s been getting buzz for its latest menu addition: Lamb 86, reports Eater.
The dish is focused around a lamb sausage, but that’s not what’s causing a stir. It’s the accompaniments—all 86 of them. Each ingredient is carefully plated on a glass plate set atop a labeled grid using tweezers. Watching the video of the kitchen crew carefully constructing each plate is like witnessing an edible version of the kid’s game “Operation.” Whether there’s a method to their madness is up to your tongue, since the grid contains a wildly disparate array of options, from rhubarb to oats to garlic.
Wanna see? Check out the cool video of the dish being prepared:
Is this an example of the foodie scene gone amok, or simple creativity?