"Chef Grant Achatz takes something that most everyone can relate to—in this case, mushroom soup—and serves it in the most surprising way. A paraffin wax bowl is filled with hot soup, then pierced through with a skewer containing a potato, truffles, butter, chives, and a Parmesan cube. Pull the skewer out to release the ingredients into the soup and there you have it. It's delicious and extremely thoughtful. You can find it on Alinea's tasting menu."
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September 8, 2016
Potatoes on pizza. Potatoes on sushi. Potatoes in pie. Is there anything the noble little spud can't do? Sponsored by the US Potato Board.