Earlier this month, Alinea chef Mike Bagale and his team brought their culinary mastery to New York, giving diners a one-of-a-kind experience at Chefs Club. The 17 course menu features a number of Asian ingredients like yuzu and shisho showcased in unexpected ways.
Here now, the full menu, in 60 seconds:
SHISO INFUSED LONDON DRY GIN
Dry Curaçao Ancienne Methode, Lime, Lychee, Yuzu MarmaladeSATSUMA
Ginger Distillation, CocktailTORORO
Jamon IbericoSHARLYN
SudachiMATSUTAKE
Shiso, Pickled PearOYSTER
Lychee Pearl, LongpepperOCEAN SURF
Thai aromaMEZCAL
Palo SantoCEVICHE
JapaneseYUBA
Trout RoeCHICKEN
Green Curry, Banana, Wasabi LeafAYU
Special SauceHOKKAIDO
Potato, Urchin, ButterBUBBLEGUM
Plum, Chinese CinnamonDUCK
Razor Clam X.O., VioletCOCONUT
Huitlacoche, Sesame, LimeYUZU
Balloon
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